One of the signs that spring has arrived and winter has finally passed is the arrival of local strawberries and rhubarb. This classic combination of sweet and tart flavors represents the essence of spring perfectly. Every May, I eagerly anticipate the arrival of these ingredients so I can bake the season's first Strawberry Rhubarb pie, with many more to follow. Whether it's a traditional round pie or a slab pie, I can’t get enough! Below, I’m sharing my favorite Strawberry Rhubarb pie recipe with you.

Ingredients

Pie Crust:

2 1/2 cups (325 grams) flour

1 tablespoon (15 grams) granulated sugar

1 teaspoon (5 grams) fine sea or table salt

1 cup (8 ounces or 225 grams) unsalted butter, very cold

(Makes enough dough for one double crust, or two single-crust pies)

Pie Filling:

3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)

1 lb strawberries - hulled & halved (about 3 1/2 cups)

1/2 cup (packed) golden brown sugar

1/2 cup sugar

1/4 cup cornstarch

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 large egg yolk beaten & blended with 1 teaspoon water (for glazing crust)

Directions

Let’s start by crafting the pie crusts! You can prepare your dough in advance, which is not only convenient but also allows you to be ahead of the game. Store it in the refrigerator for up to a week or in the freezer for two months! For optimal preservation, wrap the dough in multiple layers of plastic wrap; this little step ensures it remains free from any unwanted odors. When you’re ready to use it, simply transfer the dough to the refrigerator one day prior to your baking project for a smooth defrost.

Now, let’s prepare some ice water! Fill a one-cup measuring cup with water and toss in a few ice cubes, then set it aside—this will keep our dough chilled. In a generously-sized bowl, whisk together 2 ½ cups of flour, 1 tablespoon of sugar, and 1 teaspoon of salt.

Take 8 ounces or 1 cup of very cold unsalted butter and dice it into ½-inch pieces. Time to put your baking skills to the test! With your trusty pastry blender in hand, sprinkle the butter over the flour mixture and begin blending away. Ensure that every bit is well mixed—this shouldn’t take too long! You’re aiming for a texture where the butter resembles tiny peas, so don’t worry if it looks slightly uneven; that’s perfectly fine and will lead to a wonderfully flaky crust!

Next, gently drizzle in ½ cup (120 ml) of the ice-cold water—make sure to avoid the ice cubes! Use a rubber or silicone spatula to begin gathering the dough. If the mixture needs a little extra hydration, feel free to add another ¼ cup (60 ml) of cold water, but do so gradually, one tablespoon at a time. As the dough comes together in large clumps, take it out of the bowl and use your hands to gently knead it into a cohesive mound.

Divide the dough in half and place each portion on a large piece of plastic wrap. With the help of the wrap, shape it into a disk. Now, it's time for a well-deserved rest in the fridge! Allow the dough to chill for at least an hour, though leaving it for two hours is even better before rolling it out.

Now it's time for the filling!

Preheat oven to 400°F. Combine the rhubarb, strawberries, brown sugar, sugar, cornstarch, cinnamon, and salt in large bowl. Toss gently to blend.

Time to assemble your pie! Start by rolling out one dough disk on a generously floured work surface, shaping it into a 13-inch round. Carefully transfer this beautifully formed round into a 9-inch diameter glass or metal pie dish—whichever you have on hand will work wonderfully. Be sure to trim any excess dough, leaving about a 3/4-inch overhang for that perfect finishing touch.

Now, roll out the second dough disk on a lightly floured surface to create yet another 13-inch round. Slice this round into fourteen strips, each measuring 1/2 inch wide. Spoon your filling over the bottom crust and arrange seven of those lovely dough strips over the filling. To create a charming lattice top, lay the remaining strips in the opposite direction—such a beautiful touch!

Trim the ends of the dough strips so they align with the bottom crust’s overhang. Fold the ends of the strips along with the overhang beneath and gently press them together to create a lovely seal. Give the edges a decorative crimp to finish the pie beautifully.

Now, brush the glaze over our crust and place the pie on a baking sheet. Bake for 20 minutes, then reduce the temperature to 350°F for an additional 25 minutes, until the pie turns golden and the filling thickens beautifully. Finally, let the pie cool completely on a rack.

Now enjoy—you deserve this delicious reward!

This delicious recipe is adapted from Smitten Kitchen.