Strawberry Rhubarb Pie

A vibrant strawberry rhubarb pie featuring a flaky crust that perfectly balances sweet and tart flavors, ideal for summer dessert.

Scale

350 g (2 3/4 cups) all-purpose flour
10 g (2 tsp) fine salt
280 g (2 sticks / 1 cup) unsalted butter, cold and cubed
60–90 ml (1/4–3/8 cup) ice water
450 g (3 cups) hulled, quartered strawberries
375 g (2 1/2 cups) chopped rhubarb
200 g (1 cup) granulated sugar
60 g (1/4 cup) light brown sugar
40 g (1/3 cup) tapioca pearls, quick-cooking, ground or 30 g (3 tbsp) cornstarch
1 tbsp lemon juice (15 ml)
1 tsp lemon zest
Pinch of fine salt
1/2 tsp vanilla extract
1 large egg (for egg wash)
1 tbsp (15 ml) water (for egg wash)
Coarse sugar for sprinkling (optional)

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Combine flour and salt in a bowl. Cut in cold butter until pea-sized pieces remain.
Add ice water gradually until dough holds when pinched; do not overwork.
Divide dough into two disks, wrap, and chill for at least 1 hour.
Toss strawberries and rhubarb with sugars, tapioca (or cornstarch), lemon juice, lemon zest, and salt; let sit to macerate.
Roll one disk to fit a pie plate, pour in filling, and place the second disk over the filling; crimp edges.
Brush top crust with egg wash and sprinkle with coarse sugar; chill for 20–30 minutes.
Bake at 425°F (220°C) for 20 minutes, then reduce heat to 375°F (190°C) and bake for another 30–35 minutes.
Cool on a wire rack for at least 3 hours before slicing.

For a glossy finish, fold 1 tbsp of strawberry jam into the filling. Pie can be made ahead and frozen for later baking.