Strawberry Rhubarb Pie

Strawberry Rhubarb Pie is a delightful dessert that brings together the sweet taste of strawberries and the tartness of rhubarb. This classic pie is perfect for any occasion, from a summer picnic to a cozy family dinner. Its colorful filling and flaky crust make it a beautiful and tasty treat.

Why Make This Recipe

This pie is a favorite among many for a good reason. It combines fresh, seasonal ingredients that provide a refreshing flavor. Plus, it’s easy to make and will impress your friends and family. Making your own pie allows you to control the ingredients and enjoy the satisfaction of baking from scratch. The blend of sweet and tangy flavors makes every bite a delicious experience.

How to Make Strawberry Rhubarb Pie

Ingredients

2 1/2 cups all-purpose flour
1 cup unsalted butter, cold and cubed
1 tsp salt
2 tbsp sugar
6-8 tbsp ice water
2 cups fresh strawberries, sliced
2 cups rhubarb, chopped into 1/2-inch pieces
1 cup granulated sugar
1/4 cup cornstarch
1 tbsp lemon juice
1 tbsp butter, to dot
1 egg, beaten for egg wash

Directions

Prepare the pie crust by combining the flour, salt, and sugar in a large bowl.
Cut in the cold butter until the mixture looks like coarse crumbs.
Gradually add the ice water, mixing until the dough forms.
Divide the dough into two disks, wrap them in plastic wrap, and refrigerate for at least one hour.
For the filling, mix the sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, and lemon juice in a bowl.
Let the filling sit for 15-20 minutes to draw out the fruit juices.
Roll out one disk of dough on a floured surface to fit a 9-inch pie pan.
Press the dough into the pie pan and trim the excess.
Fill the crust with the strawberry rhubarb mixture and dot with butter.
Roll out the second disk of dough and cover the pie. Seal the edges and cut slits in the top to allow steam to escape.
Bake at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 30-40 minutes until the pie is golden brown and bubbly.
Allow the pie to cool before serving.

How to Serve Strawberry Rhubarb Pie

Serve Strawberry Rhubarb Pie warm or at room temperature. It is delicious on its own, but you can add a scoop of vanilla ice cream or a dollop of whipped cream for extra flavor.

How to Store Strawberry Rhubarb Pie

To store your pie, keep it covered at room temperature for up to two days. For longer storage, wrap it well and place it in the refrigerator for up to one week. You can also freeze the pie for up to three months. Just make sure to let it cool completely before wrapping it tightly.

Tips to Make Strawberry Rhubarb Pie

Use fresh, ripe strawberries and firm rhubarb for the best flavor.
Chill your butter and bowls to help create a flaky crust.
Don’t skip the egg wash; it helps achieve a nice golden color on your pie crust.
Let the pie cool before cutting to allow the filling to set.

Variation

You can add other fruits like blueberries or blackberries to the filling for a different twist. Adding a pinch of cinnamon can also enhance the flavors.

FAQs

1. Can I use frozen strawberries and rhubarb?
Yes, you can use frozen fruit. Just make sure to thaw and drain any excess liquid before using them in the pie filling.

2. How do I know when my pie is done?
The pie is done when the crust is golden brown and the filling is bubbling through the slits in the top crust.

3. Can I make the crust ahead of time?
Yes, you can make the pie crust a day in advance. Simply wrap the dough in plastic and keep it in the refrigerator until you’re ready to use it.

Enjoy making and tasting this wonderful Strawberry Rhubarb Pie!