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Get The Product!Strawberries and rhubarb are nature’s perfect duo, like peanut butter and jelly or milk and cookies. Imagine a pie that sings with the sweet-tart essence of freshly picked strawberries mingling with the tangy crunch of rhubarb, all enveloped in a flaky, buttery crust. This Sweet-Tart Strawberry Rhubarb Pie is not just dessert; it’s an experience that will have your taste buds dancing and your friends begging for seconds.
This pie has been the star of many family gatherings, evoking memories of warm summer days spent picking fresh strawberries while the sun kissed our cheeks. Whether it’s a picnic in the park or a cozy dinner at home, this delightful treat makes any occasion feel special. So, let’s dive into this flavor-packed adventure!
Why You'll Love This Recipe
- This Sweet-Tart Strawberry Rhubarb Pie is incredibly easy to whip up, making it perfect for novice bakers
- The contrast of sweet strawberries and tangy rhubarb creates a flavor explosion in every bite
- Its vibrant colors and lovely aroma make it an eye-catching centerpiece for any table
- Suitable for picnics or holiday feasts, this pie pleases everyone!
I once made this pie for my cousin’s birthday party, and let me tell you, the slice I saved for myself? It mysteriously vanished before I could even take a bite!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Fresh Strawberries: Opt for ripe berries that are fragrant and vibrant red for maximum sweetness.
Rhubarb Stalks: Look for firm stalks; avoid any that are wilted or have blemishes.
Sugar: Granulated sugar balances the tartness of rhubarb beautifully.
All-Purpose Flour: Essential for thickening the filling; ensure it’s fresh for best results.
Baking Powder: A pinch helps create a flaky crust; don’t skip this important ingredient!
Butter: Use unsalted butter for rich flavor; it creates a perfectly flaky crust.
Lemon Juice: Adds brightness to the filling; fresh-squeezed is always best!
Salt: Just a pinch enhances all flavors; trust me on this one!
Pie Crust: Pre-made saves time, but homemade adds love—your choice!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Prepare Your Ingredients
Gather all your ingredients before starting. Wash the strawberries thoroughly and slice them into quarters. Chop rhubarb stalks into small pieces, ensuring they are uniform in size to cook evenly.
Make the Filling
In a large bowl, combine sliced strawberries, chopped rhubarb, sugar, flour, lemon juice, and salt. Toss gently until everything is coated—this mixture should smell like heaven!
Roll Out the Dough
If you’re using homemade dough, roll it out on a lightly floured surface until about 1/8 inch thick. If store-bought, simply unroll it into your pie pan.
Assemble the Pie
Pour your fruit mixture into the prepared crust. Dot with butter pieces scattered over the top before covering with another layer of dough. Seal edges by crimping them together.
Bake Your Masterpiece
Preheat your oven to 425°F (220°C). Bake the pie on a baking sheet (to catch any drips) for about 45-50 minutes until bubbly and golden brown. The kitchen should smell fantastic by now!
Cool Before Serving
Once baked to perfection, let your pie cool completely on a wire rack before slicing. This step allows the filling to set perfectly—patience pays off!
The aroma wafting through your kitchen will have everyone eagerly anticipating their first slice of this Sweet-Tart Strawberry Rhubarb Pie! Enjoy each bite as it combines sweet strawberries and tangy rhubarb wrapped in flaky goodness.
Now go ahead—slice yourself a generous piece and watch as everyone else tries to sneak their own!
You Must Know
- Sweet-Tart Strawberry Rhubarb Pie is a delightful balance of flavors
- The fresh strawberries and tart rhubarb create a perfect summer dessert
- Enjoy the crispy crust that crumbles wonderfully, making every bite a blissful experience that will have everyone asking for seconds
Perfecting the Cooking Process
Start by preheating your oven to 425°F, then prepare your pie filling while the crust chills. This sequence ensures the crust is flaky and the filling melds perfectly.
Add Your Touch
Consider adding a sprinkle of cinnamon or nutmeg to enhance the flavor profile. You can also swap out strawberries for blackberries for a unique twist on this classic pie.
Storing & Reheating
Store leftover pie in an airtight container in the fridge for up to three days. Reheat slices in a microwave or warm them in an oven set to 350°F for about 10 minutes.
Chef's Helpful Tips
- For optimum results, use fresh rhubarb and ripe strawberries
- Ensure that your butter is cold for a flaky crust
- Don’t skip chilling the dough; it’s essential for texture and taste
Sharing my first attempt at making Sweet-Tart Strawberry Rhubarb Pie still makes me chuckle; my friends dubbed it “the best mistake” when I accidentally added too much sugar!
FAQ
What can I substitute for rhubarb?
You can replace rhubarb with tart apples or cherries for a different flavor.
Can I make this pie ahead of time?
Yes, you can prepare it one day ahead and store it in the fridge before baking.
How do I know when my pie is done?
The pie is ready when the crust is golden brown and juices bubble from the filling.
Sweet-Tart Strawberry Rhubarb Pie
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 8 slices 1x
Description
Experience the delightful harmony of sweet strawberries and tangy rhubarb in this classic pie. With a flaky, buttery crust enveloping a vibrant filling, this Sweet-Tart Strawberry Rhubarb Pie is the perfect dessert for any occasion. Easy to make and sure to impress, it’s a nostalgic treat that will have your taste buds dancing and friends asking for seconds.
Ingredients
- 2 cups fresh strawberries, sliced
- 2 cups rhubarb stalks, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 cup unsalted butter, cut into small pieces
- 1 pre-made pie crust
Instructions
- Preheat oven to 425°F (220°C).
- Wash and slice strawberries; chop rhubarb into uniform pieces.
- In a bowl, combine strawberries, rhubarb, sugar, flour, lemon juice, and salt. Toss gently.
- Roll out the pie crust onto a floured surface; place in a pie pan.
- Pour the fruit mixture into the crust and dot with butter.
- Cover with another layer of dough, seal edges by crimping.
- Place on a baking sheet and bake for 45-50 minutes until golden brown.
- Cool completely on a wire rack before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 250
- Sugar: 22g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
