{"url":"https://www.bonappetit.com/recipe/strawberry-rhubarb-pie","title":"BA's Best Strawberry-Rhubarb Pie","domain":"bonappetit.com","imageUrl":"https://images.pexels.com/photos/8024528/pexels-photo-8024528.jpeg?auto=compress&cs=tinysrgb&h=650&w=940","pexelsSearchTerm":"Strawberry Rhubarb Pie","category":"Lifestyle","language":"en","slug":"63ccc4ee","id":"63ccc4ee-be39-4d5a-b055-fc27ea363720","description":"Bon Appétit shares BA's Best Strawberry-Rhubarb Pie recipe by Chris Morocco with vodka dough trick for flaky crust.","summary":"## TL;DR\n- Bon Appétit shares **BA's Best Strawberry-Rhubarb Pie** recipe by Chris Morocco with vodka dough trick for flaky crust.\n- Uses **1¼ lb rhubarb** and **1 lb strawberries** thickened with cornstarch and vanilla.\n- Balances tart rhubarb with sweet berries for jammy filling that sets after full cooling.\n\n## The story at a glance\nBon Appétit presents a tested strawberry-rhubarb pie recipe from senior editor **Chris Morocco**, highlighting a vodka-in-dough method adapted from J. Kenji López-Alt for easy, tender crust. It pairs **5 cups sliced rhubarb** with **3 cups strawberries** in a cornstarch-thickened filling baked in a deep 9-inch dish. The recipe appears now amid spring rhubarb season.[[1]](https://www.bonappetit.com/recipe/best-strawberry-rhubarb-pie)[[2]](https://www.bonappetit.com/recipe/strawberry-rhubarb-pie)\n\n## Key points\n- **Dough**: 3½ cups flour, 1½ cups butter, 2 Tbsp. sugar, salt; mix with ¼ cup chilled vodka and 2 Tbsp. apple cider vinegar plus ice water for shaggy texture; chill disks 2–12+ hours.\n- **Filling**: 1¼ lb (5 cups) ½-inch rhubarb pieces, 1 lb (3 cups) halved/quartered strawberries, ½ cup granulated sugar, ⅓ cup brown sugar, ¼ cup + 1 Tbsp. cornstarch, lemon zest, vanilla bean seeds or extract, pinch salt.\n- Roll dough to ⅛-inch thick; line deep pie dish, add tossed filling, top with second crust, crimp, egg wash, sugar sprinkle.\n- Bake at **425°F for 5 minutes**, then **375°F for 75–90 minutes** until bubbling and browned; cool 4+ hours.\n- Serves **8**; total active time about 2½ hours plus chilling and cooling.\n\n## Details and context\nThe vodka prevents gluten formation for pliable dough that's simple to roll and lattice if wanted—omit for water-only version but expect slightly tougher results. Rhubarb needs uniform cuts and fresh stalks with green blush for tartness; avoid precooking to prevent mushiness, and use weight ratios (**60% rhubarb, 40% strawberries**) for balanced jammy texture.[[1]](https://www.bonappetit.com/recipe/best-strawberry-rhubarb-pie)\n- Cornstarch yields glossy set; swap with potato starch (equal) or tapioca (double).\n- Deep dish and foil-lined baking sheet catch juices; check glass dish bottom for even browning.\n- Tastes best at room temp after overnight rest; freezes baked pie up to 2 months.\n\n## Key quotes\n> \"Vodka hydrates the flour without developing gluten, making for an especially pliable dough and tender crust.\" —*Bon Appétit* headnote[[1]](https://www.bonappetit.com/recipe/best-strawberry-rhubarb-pie)\n\n## Why it matters\nThis recipe fixes common pie pitfalls like runny filling or tough crust, letting home bakers nail a spring classic. Readers get reliable steps for flaky results even without experience, using seasonal produce for bright tart-sweet flavor. Watch rhubarb availability into early summer; try lattice top or vegan swaps next.","hashtags":["#baking","#pie","#rhubarb","#strawberry","#dessert","#recipes"],"sources":[{"url":"https://www.bonappetit.com/recipe/strawberry-rhubarb-pie","title":"Original article"},{"url":"https://www.bonappetit.com/recipe/best-strawberry-rhubarb-pie","title":""}],"viewCount":2,"publishedAt":"2026-04-09T02:18:18.651Z","createdAt":"2026-04-09T02:18:18.651Z","articlePublishedAt":"2017-05-13T11:00:00.000Z"}