Strawberry Rhubarb Pie Recipe

Nothing quite captures the essence of summer like a perfectly baked Strawberry Rhubarb Pie. This delightful dessert marries the sweet juiciness of ripe strawberries with the tart, crisp flavor of rhubarb. What makes this pie special is the contrast of flavors and textures, creating a harmony that dance on your taste buds. I still remember the first time I had this pie at my grandmother’s house; the warm, flaky crust and sweet-tart filling made it an instant favorite and a staple for family gatherings.

Why You’ll Love This Dish

This Strawberry Rhubarb Pie is a seasonal celebration that encapsulates warm weather gatherings, picnics, and potlucks. You’ll love how it’s not only delicious but also quick to prepare, making it an ideal choice for weeknight desserts or special occasions alike. It strikes that perfect balance between sweet and tangy, making every slice a delight!

“This pie is like summer on a plate. The combination of strawberries and rhubarb is a match made in heaven!” – A satisfied home baker

Benefits of Making This Recipe:

• Quick and Easy: Prepare it in under an hour, plus baking time.
• Budget-Friendly: Most ingredients are pantry staples.
• Crowd-Pleaser: A hit among both kids and adults.
• Seasonal Delight: Use fresh, local ingredients for the best flavor.

How to Make Strawberry Rhubarb Pie

Making this pie is simply a joy! Here’s what to expect: you’ll create a homemade pie crust, prepare a vibrant filling with strawberries and rhubarb, and bake everything to golden perfection. Let’s dive into the details!

Step-by-Step Overview:

1. Prepare the pie crust.
2. Prepare the filling using fresh strawberries and rhubarb.
3. Assemble your pie with the filling.
4. Bake until bubbly and golden.
5. Cool, slice, and serve!

Ingredients

Gather these items to bring your pie to life:

• For the Pie Crust:

  • 2 cups All-Purpose Flour
  • 1 tsp Salt
  • 6 tbsp Unsalted Butter (cold, cut into small cubes)
  • 1/2 cup Vegetable Shortening (cold, cut into cubes)
  • 4-6 tbsp Ice Cold Water

• For the Filling:

  • 3 cups Rhubarb (sliced into small pieces)
  • 3 cups Strawberries (hulled and sliced)
  • 1/2 cup Light Brown Sugar (lightly packed)
  • 1/2 cup Granulated Sugar
  • 1/4 cup Cornstarch
  • 2 tsp Vanilla Extract
  • 1 tbsp Lemon Juice
  • 3 tbsp Unsalted Butter (cut into small cubes)
  • 1 Large Egg White (for brushing on crust)

Note: If rhubarb isn’t available, you can substitute with tart apples or cherries to still achieve a delightful flavor.

Directions

Step-by-Step Instructions:

1. Make the Pie Crust: In a large bowl, combine flour and salt. Cut in butter and shortening until the mixture resembles coarse crumbs. Gradually add ice water 1 tablespoon at a time, mixing until a dough forms. Divide the dough in half, shape into discs, and refrigerate for at least 30 minutes.

2. Prepare the Filling: In a large bowl, mix sliced rhubarb and strawberries. Add brown sugar, granulated sugar, cornstarch, vanilla extract, lemon juice, and toss until the fruits are coated well. Set aside to macerate for about 15 minutes.

3. Assemble the Pie: Preheat your oven to 425°F (220°C). Roll out one dough disc on a floured surface to fit a 9-inch pie pan. Place the crust in the pan, pour in the fruit filling, and dot with butter cubes. Roll out the second disc and either place it on top or create a lattice pattern.

4. Bake: Brush the top crust with egg white for shine. Bake in the preheated oven for 15 minutes, then reduce temperature to 350°F (175°C) and continue baking for about 45-50 minutes, or until the filling is bubbling and the crust is golden brown.

5. Cool and Serve: Let the pie cool for at least one hour before slicing to allow the filling to set.

How to Serve Strawberry Rhubarb Pie

The best way to enjoy your freshly baked Strawberry Rhubarb Pie is simple: serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. You can also create a delightful dessert plate with fresh berries or a sprinkle of mint leaves for a touch of elegance.

How to Store

Keeping Leftovers Fresh:

To store your leftover pie, cover it loosely with plastic wrap or foil and keep it in the refrigerator for up to 3 days. For longer storage, freeze the pie (unbaked) by tightly wrapping it in plastic and then aluminum foil, which can last for up to 3 months.

Reheating Tips:

When ready to eat, simply reheat the pie in a 350°F (175°C) oven for about 20-25 minutes until warmed through.

Tips to Make

• Chill the Ingredients: Ensuring your butter and shortening are cold will help create a flaky crust.
• Taste the Filling: Adjust the sugar based on the sweetness of your strawberries and rhubarb.
• Use a Pie Shield: To prevent the edges from burning, consider using a pie shield or covering them with foil during baking.

Variations

Feel free to get creative! Here are some ways to change up your pie:

• Add Spices: A pinch of cinnamon or nutmeg brings warmth to the filling.
• Alternate Fruits: Swap out some strawberries for blueberries or peaches for a unique twist.
• Nut Crust: For a gluten-free version, use almond flour along with a suitable binding agent instead of traditional flour.

FAQs

Common Questions:

Q: What’s the prep time for this pie?
A: The preparation takes about 30 minutes, with an additional 50-60 minutes for baking.

Q: Can I substitute the rhubarb?
A: Yes! Tart apples or even cherries can be used in place of rhubarb for a similar taste.

Q: How do I know when the pie is done?
A: The pie is ready when the filling is bubbling and the crust is a golden brown.

Baking this Strawberry Rhubarb Pie is not just about following a recipe; it’s about creating delightful memories with each bite. Enjoy the experience, and happy baking!

Strawberry Rhubarb Pie

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• Author: easymeal
• Total Time: 90 minutes
• Yield: 8 servings
• Diet: Vegetarian

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Description

A delightful dessert that marries the sweet juiciness of ripe strawberries with the tart flavor of rhubarb, perfect for summer gatherings.

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Ingredients

• 2 cups All-Purpose Flour
• 1 tsp Salt
• 6 tbsp Unsalted Butter (cold, cut into small cubes)
• 1/2 cup Vegetable Shortening (cold, cut into cubes)
• 4-6 tbsp Ice Cold Water
• 3 cups Rhubarb (sliced into small pieces)
• 3 cups Strawberries (hulled and sliced)
• 1/2 cup Light Brown Sugar (lightly packed)
• 1/2 cup Granulated Sugar
• 1/4 cup Cornstarch
• 2 tsp Vanilla Extract
• 1 tbsp Lemon Juice
• 3 tbsp Unsalted Butter (cut into small cubes)
• 1 Large Egg White (for brushing on crust)

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Instructions

1. Make the Pie Crust: In a large bowl, combine flour and salt. Cut in butter and shortening until the mixture resembles coarse crumbs. Gradually add ice water 1 tablespoon at a time, mixing until a dough forms. Divide the dough in half, shape into discs, and refrigerate for at least 30 minutes.
2. Prepare the Filling: In a large bowl, mix sliced rhubarb and strawberries. Add brown sugar, granulated sugar, cornstarch, vanilla extract, lemon juice, and toss until the fruits are coated well. Set aside to macerate for about 15 minutes.
3. Assemble the Pie: Preheat your oven to 425°F (220°C). Roll out one dough disc on a floured surface to fit a 9-inch pie pan. Place the crust in the pan, pour in the fruit filling, and dot with butter cubes. Roll out the second disc and either place it on top or create a lattice pattern.
4. Bake: Brush the top crust with egg white for shine. Bake in the preheated oven for 15 minutes, then reduce temperature to 350°F (175°C) and continue baking for about 45-50 minutes, or until the filling is bubbling and the crust is golden brown.
5. Cool and Serve: Let the pie cool for at least one hour before slicing to allow the filling to set.

Notes

Serve warm with vanilla ice cream or whipped cream. Leftovers can be kept in the refrigerator for up to 3 days.

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American