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Get The Product!There’s nothing quite like the aroma of freshly baked Strawberry Rhubarb Pie wafting through your kitchen. Imagine that perfect blend of sweet strawberries and tangy rhubarb nestled in a flaky crust that practically begs to be devoured. You can almost hear it calling your name as you walk by—“Hey there! Grab a fork!”
This pie is not just a treat; it’s a time machine that takes you back to sunny picnics and family gatherings where laughter mingles with the sweet scent of summertime. I remember my first attempt at making this pie—let’s just say it involved more flour on my face than in the crust
Why You'll Love This Recipe
- This delightful Strawberry Rhubarb Pie offers simple preparation and mouthwatering flavor
- Its bright colors make it visually stunning for any table setting
- Perfect for summer celebrations or cozy family dinners
- You can easily customize it with additional fruits or spices for a unique twist
I once made this pie for a family reunion, and my cousin claimed it was “better than therapy.” It definitely brought us together over shared slices and laughter.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Strawberries: Use ripe strawberries for optimal sweetness; they should smell fragrant and look vibrant.
- Rhubarb Stalks: Choose firm, brightly colored stalks; avoid any that are wilted or mushy.
- Sugar: Adjust the amount based on your sweetness preference; remember that rhubarb is tart!
- All-Purpose Flour: Essential for thickening the filling and making the crust flaky.
- Butter: Use unsalted butter for better control over salt levels in the crust.
- Lemon Juice: A splash adds brightness and balances the flavors beautifully.
- Pie Crust: Store-bought or homemade—whatever makes your life easier!
The full ingredient list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Ingredients: Start by washing and hulling the strawberries while chopping rhubarb into bite-sized pieces. The colors are already tantalizing!
Mix The Filling: In a large bowl, combine strawberries, rhubarb, sugar, lemon juice, and flour. Toss everything until well coated; let it sit for 10 minutes to get those juices flowing.
Make The Crust: If you’re going homemade (kudos to you!), mix flour and cold butter until crumbly. Add ice water gradually until dough forms—a little messy but totally worth it!
Assemble The Pie: Roll out half of your dough into a circle about 12 inches wide. Place it in a pie dish and fill with your fruit mixture. Cover with another rolled-out dough circle or create a lattice design if you’re feeling fancy!
Bake To Perfection: Preheat your oven to 425°F (220°C). Bake the pie for about 15 minutes until golden brown on top before reducing heat to 350°F (175°C) for another 30-35 minutes until bubbly.
Let that delicious Strawberry Rhubarb Pie cool before slicing—you want to avoid those lava-like filling disasters! Serve warm with vanilla ice cream if you’re feeling indulgent.
And there you have it—a mouthwatering journey of flavors that will keep everyone coming back for seconds! Enjoy the compliments from friends and family as they savor every last bite!
You Must Know
- Mastering Strawberry Rhubarb Pie requires a balance of sweetness and tartness
- Using fresh, seasonal ingredients enhances flavor and texture, ensuring a delightful dessert that impresses everyone at the table
- A perfectly baked crust adds that golden finish which is simply irresistible
Perfecting the Cooking Process
Start by prepping your rhubarb and strawberries, then mix them with sugar and cornstarch before rolling out the pie crust. This sequence ensures even filling consistency while allowing the flavors to meld beautifully.
Add Your Touch
Feel free to swap in different fruits like blueberries or peaches for a unique twist. Adding a pinch of cinnamon can elevate the flavor profile, making each bite an explosion of taste.
Storing & Reheating
Store any leftover pie in an airtight container in the fridge for up to three days. To reheat, pop it in a 350°F oven for about 10-15 minutes until warmed through and crispy again.
Chef's Helpful Tips
- To achieve a flaky crust, work quickly and keep your ingredients cold
- If your filling seems too runny, let it cool before pouring into the crust
- Always brush your crust with egg wash for that golden color!
I still remember the first time I made Strawberry Rhubarb Pie; it was an epic kitchen disaster that turned into one of my family’s favorite desserts!
FAQ
What is the best type of rhubarb for pies?
Look for bright red stalks, as they tend to be sweeter and more flavorful.
Can I make Strawberry Rhubarb Pie ahead of time?
Absolutely! You can prepare it a day ahead and bake just before serving for freshness.
How do I prevent my pie crust from getting soggy?
Pre-baking the crust slightly can help prevent sogginess from juicy fillings.
Strawberry Rhubarb Pie
- Total Time: 1 hour 10 minutes
- Yield: Serves 8
Description
Strawberry Rhubarb Pie is a delightful dessert that combines sweet strawberries and tart rhubarb in a flaky crust, making it perfect for summer gatherings or cozy family dinners.
Ingredients
- 2 cups fresh strawberries, hulled
- 2 cups rhubarb stalks, chopped
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1/4 cup unsalted butter, cold and cubed
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine strawberries, rhubarb, sugar, flour, and lemon juice. Toss well and let sit for 10 minutes.
- Roll out half of the pie dough to fit a pie dish. Fill with the fruit mixture.
- Cover with the second rolled-out dough or create a lattice design.
- Bake for 15 minutes at 425°F, then reduce to 350°F (175°C) and bake for an additional 30-35 minutes until bubbly and golden brown.
- Allow to cool 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: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
