There’s something magical about summer that makes me crave the vibrant flavors of a classic Strawberry Rhubarb Pie. This delightful dessert combines the sweetness of ripe strawberries with the tartness of rhubarb, creating a symphony of taste that dances on your palate. Whether you’re hosting a backyard barbecue or simply looking for a quick solution to satisfy your sweet tooth, this pie is the perfect choice. It’s easy to make, and the aroma wafting through your kitchen will have everyone gathering around the table, eager for a slice. Trust me, this pie is a crowd-pleaser!
Why You’ll Love This Strawberry Rhubarb Pie
This Strawberry Rhubarb Pie is a true gem for any home cook. It’s not just about the taste—though that’s a big part of it! The ease of preparation makes it a go-to for busy days. In under an hour, you can whip up a dessert that impresses. Plus, the combination of sweet and tart flavors is simply irresistible. It’s the kind of pie that brings smiles and sparks joy at any gathering.
Ingredients for Strawberry Rhubarb Pie
Gathering the right ingredients is the first step to creating a delicious Strawberry Rhubarb Pie. Here’s what you’ll need:
Ripe strawberries: Fresh, juicy strawberries are the star of this pie, bringing sweetness and vibrant color.
Tart rhubarb: This unique vegetable adds a tangy kick that balances the sweetness of the strawberries perfectly.
Granulated sugar: Essential for sweetening the filling, sugar helps to enhance the natural flavors of the fruit.
All-purpose flour: This thickens the filling, ensuring it holds together beautifully when sliced.
Sea salt: Just a pinch elevates the flavors, making the pie taste even more delicious.
Pure vanilla extract: A splash of vanilla adds depth and warmth to the filling.
Freshly squeezed lemon juice: This brightens the flavors and complements the tartness of the rhubarb.
Unsalted butter: Small cubes of butter dot the filling, adding richness and a lovely texture.
Pre-made pie crusts: For convenience, store-bought crusts save time without sacrificing taste.
Egg (for egg wash): A beaten egg brushed on top gives the crust a beautiful golden finish.
For those looking to customize, consider adding a teaspoon of cinnamon or nutmeg for a warm spice note. If you prefer a sweeter pie, feel free to increase the sugar a bit. You can find the exact measurements for these ingredients at the bottom of the article, ready for printing!
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How to Make Strawberry Rhubarb Pie
Creating a Strawberry Rhubarb Pie is a delightful journey that fills your kitchen with warmth and sweet aromas. Follow these simple steps, and you’ll have a pie that’s sure to impress!
Step 1: Preheat the Oven
Start by preheating your oven to 425°F (220°C). This initial high temperature helps create a flaky crust. While the oven warms up, you can focus on preparing the filling.
Step 2: Prepare the Filling
In a large bowl, combine the sliced strawberries and diced rhubarb. Add the granulated sugar, flour, sea salt, vanilla extract, and lemon juice. Gently stir until the fruit is well-coated. Let it rest for about 15 minutes. This allows the flavors to meld and the juices to flow, creating a delicious filling.
Step 3: Prepare the Pie Crust
Take one of the pre-made pie crusts and lay it into a 9-inch pie dish. Make sure it fits snugly against the sides. Trim any excess dough hanging over the edges. This will be the base for your luscious filling.
Step 4: Assemble the Pie
Spoon the berry-rhubarb mixture into the prepared crust, spreading it out evenly. Dot the top with small cubes of butter for added richness. Roll out the second pie crust and place it over the filling. Trim the edges as needed, then crimp them to seal the pie. Don’t forget to cut a few slits in the top crust to let steam escape while baking!
Step 5: Bake the Pie
Brush the top crust with the beaten egg for a golden finish. Place the pie in the oven and bake for 15 minutes. After that, reduce the temperature to 350°F (175°C) and continue baking for another 35-40 minutes. You’ll know it’s done when the filling is bubbling and the crust is beautifully golden brown.
Step 6: Cool and Serve
Once baked, remove the pie from the oven and let it cool for at least 2 hours. This cooling time helps the filling set properly, making it easier to slice. When you’re ready to serve, cut a generous slice and enjoy the delightful combination of sweet strawberries and tart rhubarb!
Tips for Success
Use fresh, ripe strawberries and firm rhubarb for the best flavor.
Let the filling rest to enhance the taste and texture.
Don’t skip the egg wash; it gives the crust a beautiful shine.
For a crispier crust, bake on a lower rack in the oven.
Serve with a scoop of vanilla ice cream for an extra treat!
Equipment Needed
9-inch pie dish: A standard pie dish works best, but a glass or ceramic one can also do the trick.
Mixing bowl: Any large bowl will suffice for mixing your filling.
Measuring cups and spoons: Essential for accurate ingredient measurements.
Rolling pin: If you decide to make your own crust, a rolling pin is a must.
Pastry brush: Use this for applying the egg wash for a golden crust.
Variations
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make this pie suitable for those with gluten sensitivities.
Berry Medley: Mix in other berries like blueberries or raspberries for a colorful twist and added flavor complexity.
Vegan Version: Use a plant-based butter and a dairy-free egg wash made from almond milk and a bit of cornstarch for a vegan-friendly pie.
Spiced Up: Add a teaspoon of ginger or cardamom to the filling for a warm, aromatic kick that complements the fruit beautifully.
Nutty Crust: Incorporate ground almonds or walnuts into your pie crust for a delightful crunch and nutty flavor.
Serving Suggestions
Pair your Strawberry Rhubarb Pie with a scoop of vanilla ice cream for a classic combination.
Serve with a dollop of freshly whipped cream to enhance the flavors.
For a refreshing drink, try iced tea or lemonade alongside the pie.
Garnish with fresh mint leaves for a pop of color and flavor.
FAQs about Strawberry Rhubarb Pie
Can I use frozen strawberries and rhubarb for this pie?
Absolutely! Frozen strawberries and rhubarb can work well in this recipe. Just make sure to thaw and drain any excess liquid before mixing them into the filling. This will help prevent a soggy crust.
How do I know when the pie is done baking?
Your Strawberry Rhubarb Pie is ready when the filling is bubbling and the crust has turned a lovely golden brown. If you notice the edges browning too quickly, cover them with foil to prevent burning.
Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance. Just bake it, let it cool, and store it in the refrigerator. When you’re ready to serve, you can enjoy it cold or warm it up in the oven for a few minutes.
What can I do with leftover pie?
Leftover Strawberry Rhubarb Pie can be stored in the refrigerator for up to three days. You can also freeze slices for later enjoyment. Just wrap them tightly in plastic wrap and place them in an airtight container.
Is Strawberry Rhubarb Pie suitable for vegetarians?
Yes! This Strawberry Rhubarb Pie is vegetarian-friendly. The ingredients used, including the pie crust and filling, do not contain any meat or animal products, making it a delightful dessert for everyone.
Final Thoughts
Making a Strawberry Rhubarb Pie is more than just baking; it’s about creating memories. The joy of mixing fresh ingredients, the anticipation as it bakes, and the delightful aroma filling your home all contribute to a heartwarming experience. Each slice tells a story of summer gatherings and laughter shared with loved ones. Whether enjoyed warm with ice cream or cold with coffee, this pie brings a taste of nostalgia and happiness. So, roll up your sleeves, embrace the process, and let this classic dessert become a cherished part of your culinary adventures. You won’t regret it!
A delicious summer classic pie made with ripe strawberries and tart rhubarb, perfect for warm weather gatherings.
Ingredients
Scale
2 cups ripe strawberries, sliced
2 cups tart rhubarb, diced into 1/2-inch pieces
1 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon sea salt
1 teaspoon pure vanilla extract
1 tablespoon freshly squeezed lemon juice
1 tablespoon unsalted butter, cut into small cubes
1 package (14 ounces) pre-made pie crusts (2 crusts)
1 egg, beaten (for egg wash)
Instructions
Begin by setting your oven to 425°F (220°C) to preheat.
In a large bowl, mix together the sliced strawberries, diced rhubarb, sugar, flour, sea salt, vanilla extract, and lemon juice. Stir gently until the fruit is evenly coated, then let it rest for about 15 minutes to allow the flavors to meld and the juices to flow.
Take one pie crust and carefully lay it into a 9-inch pie dish, ensuring it fits snugly. Trim any excess dough hanging over the edges.
Spoon the berry-rhubarb mixture into the prepared crust, spreading it out evenly. Scatter the small cubes of butter over the top of the filling.
Roll out the second pie crust and place it over the filling, trimming the edges as necessary. Crimp the edges to seal the pie, then cut a few slits in the top crust to let steam escape during baking.
Brush the top crust with the beaten egg to give it a lovely golden sheen when baked.
Place the pie in the oven and bake for 15 minutes. After that, lower the temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until the filling is bubbling and the crust has turned a beautiful golden brown.
Once baked, allow the pie to cool for at least 2 hours before slicing, as this will help the filling set properly.
Notes
For a sweeter pie, consider increasing the sugar to 1 1/4 cups.
Enhance the flavor by adding a teaspoon of cinnamon or nutmeg to the filling for a touch of warmth.
