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BA's Best Strawberry-Rhubarb Pie

Source: bonappetit.com

TL;DR

Bon Appétit shares BA's Best Strawberry-Rhubarb Pie recipe by Chris Morocco with vodka dough trick for flaky crust.
Uses 1¼ lb rhubarb and 1 lb strawberries thickened with cornstarch and vanilla.
Balances tart rhubarb with sweet berries for jammy filling that sets after full cooling.

The story at a glance

Bon 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)

Key points

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.
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.
Roll dough to ⅛-inch thick; line deep pie dish, add tossed filling, top with second crust, crimp, egg wash, sugar sprinkle.
Bake at 425°F for 5 minutes, then 375°F for 75–90 minutes until bubbling and browned; cool 4+ hours.
Serves 8; total active time about 2½ hours plus chilling and cooling.

Details and context

The 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)

Cornstarch yields glossy set; swap with potato starch (equal) or tapioca (double).
Deep dish and foil-lined baking sheet catch juices; check glass dish bottom for even browning.
Tastes best at room temp after overnight rest; freezes baked pie up to 2 months.

Key quotes

"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)

Why it matters

This 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.