Strawberry Rhubarb Pie Recipe
Strawberry Rhubarb Pie Recipe
Table of Contents
Strawberry Rhubarb Pie Recipe
This strawberry rhubarb pie recipe is the perfect balance of sweet and tart flavors, combining the juicy, sweetness of fresh strawberries with the tangy, slightly sour notes of rhubarb. Whether you’re preparing it for a holiday gathering, a special celebration, or simply because it’s strawberry season, this pie will surely be a hit. With a flaky homemade pie crust and a sweet tart filling, it’s the ultimate comfort dessert. Make this classic strawberry rhubarb pie to satisfy your cravings and impress your guests.
Description
The Perfect Balance of Sweet and Tart in a Strawberry Rhubarb Pie :
If you’re searching for a strawberry rhubarb pie recipe, you’ve come to the right place. This iconic dessert combines two of the most beloved ingredients: strawberries and rhubarb. The strawberries offer a delicate sweetness, while the rhubarb brings a sharp, tangy edge, making them the perfect match for a delicious pie filling.
Strawberry Rhubarb Pie Recipe has been a staple in American kitchens for generations. Its bright flavor and colorful appearance make it ideal for any season, but it’s especially popular during the spring and summer months when fresh rhubarb and strawberries are in peak season. This recipe brings out the best of both ingredients, wrapped in a buttery, flaky pie crust that’s easy to make at home.
The Ingredients You’ll Need :
For the filling, you’ll need fresh strawberries, rhubarb, sugar, cornstarch, and a hint of lemon juice to enhance the tartness of the rhubarb and balance out the sweetness of the strawberries. The cornstarch helps to thicken the filling so that it holds its shape once baked, preventing a runny pie.
For the crust, a simple combination of flour, butter, salt, and cold water is all it takes to create a golden, crisp crust that perfectly complements the sweet tart filling. You can opt for store bought pie crust if you’re short on time, but homemade pie crust is definitely worth the extra effort for a truly decadent pie.
Tips for the Best Strawberry Rhubarb Pie :
To make sure your Strawberry Rhubarb Pie Recipe is a success, consider the following tips:
- Choosing Rhubarb: Make sure to use fresh, firm rhubarb stalks for the best texture. Older rhubarb stalks may become stringy and less flavorful.
- Preventing a soggy bottom: Pre bake the bottom crust for a few minutes before adding the filling to help prevent the crust from getting soggy.
- Sweetness level: Adjust the sugar in the filling based on your taste and the sweetness of your strawberries. If your strawberries are very sweet, you might want to cut back slightly on the sugar.
A Dessert for All Occasions :
Whether you’re serving it at a summer picnic, a family dinner, or a holiday meal, strawberry rhubarb pie is sure to be a crowd pleaser. The vibrant color and delicious taste make it an excellent choice for any occasion. Plus, it pairs wonderfully with a scoop of vanilla ice cream or a dollop of fresh whipped cream, elevating it to the next level of indulgence.
Ingredients
For the Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6-8 tbsp ice water
For the Filling:
- 4 cups fresh strawberries, hulled and halved
- 4 cups rhubarb, chopped into 1-inch pieces
- 1 ½ cups granulated sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1 tbsp butter (optional, for dotting on top of filling)
For Topping:
- 1 egg (for egg wash)
- 1 tbsp milk or water (for egg wash)
- 2 tbsp coarse sugar (optional, for sprinkling)
Instructions
1. Prepare the Pie Crust:
- In a large bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Slowly add ice water, one tablespoon at a time, mixing gently until the dough begins to form. Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 30 minutes.
2. Make the Filling:
- In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss gently to coat all the fruit in the mixture and set aside to let the flavors meld.
3. Assemble the Pie:
- Preheat your oven to 375°F (190°C).
- Roll out one portion of the dough on a lightly floured surface to fit a 9-inch pie dish. Press the dough into the bottom and sides of the dish.
- Pour the strawberry rhubarb mixture into the prepared crust. Dot the top with small pieces of butter if desired.
- Roll out the second portion of dough and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape during baking.
- Brush the top of the pie with the egg wash (egg beaten with milk or water) and sprinkle with coarse sugar for a golden, crunchy finish.
4. Bake:
- Place the pie on a baking sheet (to catch any drips) and bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. You may need to cover the edges of the pie with foil after 30 minutes to prevent them from browning too much.
5. Cool and Serve:
- Allow the pie to cool for at least 2 hours before slicing to let the filling set. Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.
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Strawberry Rhubarb Pie Recipe
Ingredients
- For the Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup 2 sticks cold unsalted butter, cubed
- 6-8 tbsp ice water
- For the Filling:
- 4 cups fresh strawberries hulled and halved
- 4 cups rhubarb chopped into 1-inch pieces
- 1 ½ cups granulated sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1 tbsp butter optional, for dotting on top of filling
- For Topping:
- 1 egg for egg wash
- 1 tbsp milk or water for egg wash
- 2 tbsp coarse sugar optional, for sprinkling
Instructions
- Prepare the Pie Crust:
- In a large bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Slowly add ice water, one tablespoon at a time, mixing gently until the dough begins to form. Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Filling:
- In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss gently to coat all the fruit in the mixture and set aside to let the flavors meld.
- Assemble the Pie:
- Preheat your oven to 375°F (190°C).
- Roll out one portion of the dough on a lightly floured surface to fit a 9-inch pie dish. Press the dough into the bottom and sides of the dish.
- Pour the strawberry rhubarb mixture into the prepared crust. Dot the top with small pieces of butter if desired.
- Roll out the second portion of dough and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape during baking.
- Brush the top of the pie with the egg wash (egg beaten with milk or water) and sprinkle with coarse sugar for a golden, crunchy finish.
- Bake:
- Place the pie on a baking sheet (to catch any drips) and bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. You may need to cover the edges of the pie with foil after 30 minutes to prevent them from browning too much.
- Cool and Serve:
- Allow the pie to cool for at least 2 hours before slicing to let the filling set. Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Notes
- Make ahead tip: You can prepare the pie crust a day ahead and store it in the refrigerator. The filling can also be prepped in advance, but be sure to let it cool before assembling.
- Frozen fruit option: If fresh rhubarb and strawberries are unavailable, you can use frozen versions. Just be sure to thaw and drain them to prevent excess moisture in the filling.
