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Delicious homemade cherry rhubarb pie with a flaky crust

Homemade Cherry Rhubarb Pie

This delightful pie combines the tartness of rhubarb and the sweet juiciness of cherries, creating a perfect summer dessert that is easy to make and perfect for gatherings.
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Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 2 1/2 cups all-purpose flour For a flaky crust
  • 1 cup unsalted butter, chilled and diced Make sure it's chilled for better texture
  • 1/4 cup sugar Adds a touch of sweetness
  • 1/4 teaspoon salt Balances flavors
  • 6 to 8 tablespoons ice water Start with 6 tablespoons and add more if needed
For the Filling
  • 2 cups fresh or frozen cherries, pitted Use fresh or thawed cherries
  • 2 cups rhubarb, chopped into small pieces Fresh rhubarb is preferred
  • 1 cup sugar (or to taste) Adjust based on desired sweetness
  • 1/4 cup cornstarch Thickens the filling
  • 1 teaspoon vanilla extract Enhances flavor
  • 1 tablespoon lemon juice Adds brightness
  • 1/4 teaspoon salt Balancing agent for the filling

Method
 

Make the Dough
  1. In a large bowl, combine the flour, sugar, and salt. Add the chilled butter and mix it with your hands or a pastry cutter until the mixture resembles coarse crumbs.
  2. Pour in the ice water, one tablespoon at a time, mixing until the dough holds together. Wrap it in plastic wrap and refrigerate for at least an hour.
Prepare the Filling
  1. In a mixing bowl, combine the cherries, rhubarb, sugar, cornstarch, vanilla extract, lemon juice, and salt. Toss to coat and let it sit for about 15 minutes.
Roll Out the Dough
  1. Preheat your oven to 425°F (220°C). On a floured surface, divide the dough in half.
  2. Roll out one half into a circle to fit your pie pan. Place it in the pan.
Fill ‘er Up!
  1. Pour the cherry-rhubarb mixture into the pie crust, making sure it’s evenly spread.
  2. Roll out the second half of the dough for the top crust and seal the edges well.
Bake Away
  1. Bake the pie in your preheated oven for about 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Cool and Serve
  1. Let the pie cool for at least an hour before slicing.

Notes

For a quicker option, use a store-bought crust. Adjust sugar based on desired tartness; serve warm with whipped cream or ice cream.