Ingredients
Method
Make the Pie Crust
- In a large bowl, combine the flour and salt. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
- Gradually add the ice water, mixing until the dough just comes together. Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
Prepare the Filling
- In a large bowl, combine sliced strawberries, chopped rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Toss to coat the fruit evenly and set aside.
Assemble the Pie
- Preheat your oven to 425°F (220°C). Roll out one disk of pie dough on a floured surface to fit a 9-inch pie pan. Place the dough in the pan, trimming any excess.
- Pour the fruit filling into the crust, spreading it evenly. Dot the top with small pieces of butter.
- Roll out the second disk of dough and place it over the filling. Trim and crimp the edges to seal. Cut slits in the top crust for steam to escape.
Bake the Pie
- Sprinkle the top crust with sugar for added sweetness and texture. Bake in the preheated oven for 45-50 minutes or until the crust is golden brown and the filling is bubbly.
Cool and Serve
- Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. Serve warm or at room temperature, optionally with vanilla ice cream.
Nutrition
Notes
For a golden crust, brush the top with an egg wash before baking. You can also substitute half of the sugar with brown sugar for a deeper flavor.