Strawberry Rhubarb Pie Recipe

There’s something truly special about the delightful combination of strawberries and rhubarb in a pie. It’s a dessert that embodies the essence of summer, with its perfectly balanced sweet and tart flavors, encased in a flaky, buttery crust. When I first tried this particular recipe with my family, it was an instant hit. The pie vanished within minutes, leaving everyone clamoring for more. The vibrant red filling, bursting with juicy fruit, contrasted beautifully with the golden crust, creating a visual and gustatory masterpiece. This strawberry rhubarb pie has since become a cherished tradition at our family gatherings, and I am thrilled to share it with you.

Ingredients

Creating this mouthwatering pie starts with gathering the freshest ingredients. Here’s what you’ll need:

• 2 cups of fresh strawberries, hulled and halved
• 2 cups of diced rhubarb
• 1 1/4 cups of granulated sugar
• 1/4 cup of cornstarch
• 1 tablespoon of lemon juice
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of salt
• 2 tablespoons of unsalted butter, cut into small pieces
• 1 package of refrigerated pie crusts (or homemade, if preferred)
• 1 egg, beaten (for egg wash)
• 1 tablespoon of coarse sugar (optional, for sprinkling)

Instructions

Follow these step-by-step instructions to create a pie that will have everyone asking for seconds:

1. Preheat your oven to 400°F (200°C). Place a baking sheet on the lower oven rack to catch any potential drips from the pie.
2. In a large mixing bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Stir until the fruit is evenly coated with the mixture.
3. Roll out one pie crust and fit it into a 9-inch pie plate. Trim the edges if necessary.
4. Pour the fruit mixture into the prepared pie crust, and dot the top with small pieces of butter.
5. Roll out the second pie crust and lay it over the filling. Trim, fold, and crimp the edges to seal the pie.
6. Cut a few slits in the top crust to allow steam to escape during baking.
7. Brush the top crust with beaten egg and sprinkle with coarse sugar if using.
8. Place the pie on the preheated baking sheet in the oven. Bake for 20 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for an additional 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
9. Allow the pie to cool on a wire rack for at least 2 hours before serving. This ensures the filling sets properly.

Nutrition Facts

This recipe serves approximately 8 people, with each serving containing about 350 calories. It’s a delightful treat that can fit into any balanced diet when enjoyed in moderation.

Preparation Time

The preparation time for this strawberry rhubarb pie is about 30 minutes, while the baking time totals approximately 50 minutes. With cooling time, you should plan for around 3 hours from start to finish to ensure the pie is ready to enjoy.

How to Serve

Serving your strawberry rhubarb pie can be as simple or as fancy as you like. Here are a few ideas:

• Serve it warm with a scoop of vanilla ice cream for a classic pairing.
• Top with a dollop of freshly whipped cream for added richness.
• Add a sprinkle of powdered sugar for a touch of elegance.
• Pair with a glass of chilled rosé or sparkling lemonade for a delightful summer treat.
• Slice and serve with a side of fresh berries to enhance the fruity flavors.

Additional Tips

1. Choose ripe strawberries: Make sure to select strawberries that are bright red and firm for the best flavor and texture.
2. Balance the tartness: If your rhubarb is particularly tart, consider adding an extra tablespoon of sugar to the filling.
3. Prevent a soggy crust: To avoid a soggy bottom crust, make sure the pie cools completely before slicing.
4. Use a pie shield: If the edges of your crust are browning too quickly, cover them with aluminum foil or a pie shield.
5. Experiment with lattice crust: For a beautiful presentation, consider making a lattice top crust instead of a solid one.

FAQ Section

1. Can I use frozen strawberries and rhubarb? Yes, you can use frozen fruit. Just make sure to thaw and drain them well before using to prevent excess moisture in the pie.
2. Can I make this pie ahead of time? Absolutely. You can bake the pie a day in advance and store it at room temperature. Just cover it loosely with foil or plastic wrap.
3. What should I do if I don’t have cornstarch? If cornstarch is unavailable, you can substitute it with an equal amount of all-purpose flour to thicken the filling.
4. How can I tell when the pie is done? The pie is done when the crust is golden brown and the filling is bubbly. You may also see some of the juices thickening through the slits in the crust.
5. Can I freeze leftover pie? Yes, you can freeze leftover pie. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn, and consume it within 2-3 months for the best quality.