Strawberry Rhubarb Pie
The perfect dessert for spring and summer, Strawberry Rhubarb Pie is a delightful balance of sweet and tart flavors. This pie showcases the brightness of fresh strawberries alongside the tangy taste of rhubarb. Whether you’re serving it for a special occasion or just because, this homemade pie is sure to please everyone at the table. The crispy golden crust encases a delicious filling that bursts with flavor in every bite. Let’s dive into why you should make this recipe.
Why Make This Recipe
Strawberry Rhubarb Pie is not just a treat; it’s a celebration of seasonal ingredients. Both strawberries and rhubarb are commonly available in spring, making this pie a fresh and vibrant choice. Moreover, making your pie from scratch allows you to control the ingredients and adjust the sweetness to your preference. It’s a wonderful way to connect with traditional baking methods while enjoying the fruits of your labor. This pie also provides a wonderful balance of flavors; the sweetness of strawberries complements the tartness of rhubarb perfectly. It’s a crowd-pleaser that showcases the beauty of baking.
How to Make Strawberry Rhubarb Pie
Ingredients
- 2 cups All-Purpose Flour
- 1 tsp Salt
- 6 tbsp Unsalted Butter (cold and cut into small cubes)
- 1/2 cup Vegetable Shortening (cold and cut into cubes)
- 4-6 tbsp Ice Cold Water
- 3 cups Rhubarb (sliced in half and cut into small pieces)
- 3 cups Strawberries (hulled and sliced into small pieces)
- 1/2 cup Light Brown Sugar (lightly packed)
- 1/2 cup Granulated Sugar
- 1/4 cup Cornstarch
- 2 tsp Vanilla Extract
- 1 tbsp Lemon Juice
- 3 tbsp Unsalted Butter (cut into small cubes)
- 1 Large Egg White (to be brushed onto the pie crust for shine)
Directions
Make the Pie Crust: Start by mixing the flour and salt in a large bowl. This will form the base of your crust.
Add Cold Ingredients: Add the cold butter and vegetable shortening to the flour mixture. Use your hands or a pastry cutter to work the fats into the flour until you achieve a coarse crumb texture.
Form the Dough: Gradually add ice cold water, one tablespoon at a time. Mix it until the dough starts to come together. Once formed, divide the dough in half, shape each half into a disk, wrap them in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Prepare the Filling: In a large bowl, combine the sliced rhubarb and strawberries. Add in the light brown sugar, granulated sugar, cornstarch, vanilla extract, and lemon juice. Mix everything until the fruit is coated evenly.
Preheat the Oven: Preheat your oven to 425°F (220°C) while you prepare the crust.
Roll Out the Dough: Once chilled, take one disk of dough and roll it out on a floured surface. Carefully place it into a pie pan, making sure it fits snugly. Pour the fruit filling into the crust and dot the top with the small cubes of butter.
Create the Top Crust: Roll out the second dough disk for the top. You can either place it directly over the filling or create a lattice pattern to showcase the delicious filling. Brush the crust with egg white for a nice shine.
Bake the Pie: Place the pie in the preheated oven and bake for about 20 minutes. After 20 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 30-35 minutes. The pie is ready when it is bubbly and the crust is golden brown.
Cool Before Serving: Once baked, remove the pie from the oven and let it cool for at least 2 hours before slicing. This will give the filling time to set.
How to Serve Strawberry Rhubarb Pie
Serving Strawberry Rhubarb Pie is simple and rewarding. You can enjoy it warm or cold, depending on your preference. It’s delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, sprinkle some powdered sugar on top just before serving. If you want to make it more festive, you could add fresh mint leaves as a garnish.
How to Store Strawberry Rhubarb Pie
To store your delicious Strawberry Rhubarb Pie, let it cool completely and cover it loosely with plastic wrap or aluminum foil. It can be kept at room temperature for up to two days. If you anticipate keeping it longer, it’s best to store it in the refrigerator, where it can last for up to a week. If you want to preserve it even longer, you can freeze individual slices or the whole pie. Just wrap it tightly in plastic wrap and then in aluminum foil. For the best quality, consume it within three months of freezing.
Tips to Make Strawberry Rhubarb Pie
Use Fresh Ingredients: To achieve the best flavor, use fresh, ripe strawberries and rhubarb. Frozen fruit can be used but may change the texture.
Adjust Sweetness: If you prefer your pie on the sweeter side, you can adjust the amounts of sugar to your taste.
Thickening Agent: Cornstarch is used to thicken the filling, but you can also use tapioca flour if you prefer a different texture.
Egg Wash: For a beautiful golden crust, make sure to brush the top crust with egg white. You can mix with a little water for a nicer shine.
Crust Variations: If you’re short on time, consider using a pre-made pie crust. You can also experiment with different flavors by adding cinnamon or nutmeg to the filling.
Variation
While the classic Strawberry Rhubarb Pie is delicious on its own, there are several ways you can vary the recipe:
Mixed Berry Version: Incorporate blueberries or blackberries along with strawberries and rhubarb for a mixed berry pie.
Refined Sugar Free: Use honey or maple syrup instead of granulated sugar for a more natural sweetening option.
Gluten-Free Crust: Substitute all-purpose flour with a gluten-free flour blend. Make sure that your other ingredients, like cornstarch, are also gluten-free.
Add Spices: A pinch of ground ginger or cinnamon added to the filling can provide a delightful warmth and depth of flavor.
FAQs
1. Can I use frozen rhubarb or strawberries?
Yes, you can use frozen fruit, but be aware that it may change the texture of your filling. Thaw and drain excess moisture before using.
2. How can I tell when the pie is done?
The pie is done when the filling is bubbling and the crust is a nice golden brown. If you find that the crust is browning too quickly, you can cover the edges with foil.
3. Can I make the pie in advance?
Yes! You can prepare the pie in advance and refrigerate it for up to 24 hours before baking. Alternatively, you can also bake it ahead of time and store it in the refrigerator.
4. What can I serve with the pie?
The pie is delicious on its own, but it pairs wonderfully with vanilla ice cream or whipped cream. You can also sprinkle a bit of powdered sugar for extra sweetness.
5. Is there a way to modify the filling if I want it less tart?
If you want a sweeter filling, you can simply increase the amount of granulated sugar. Taste the mixture before filling the pie and adjust to your preference.
Enjoy baking your Strawberry Rhubarb Pie, and relish in its wonderful flavors and textures!
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Strawberry Rhubarb Pie
- Total Time: 85 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful balance of sweet and tart flavors, this Strawberry Rhubarb Pie showcases the brightness of fresh strawberries alongside the tangy taste of rhubarb. Perfect for spring and summer, it’s a crowd-pleaser that highlights traditional baking methods.
Ingredients
- 2 cups All-Purpose Flour
- 1 tsp Salt
- 6 tbsp Unsalted Butter, cold and cut into small cubes
- 1/2 cup Vegetable Shortening, cold and cut into cubes
- 4–6 tbsp Ice Cold Water
- 3 cups Rhubarb, sliced in half and cut into small pieces
- 3 cups Strawberries, hulled and sliced into small pieces
- 1/2 cup Light Brown Sugar, lightly packed
- 1/2 cup Granulated Sugar
- 1/4 cup Cornstarch
- 2 tsp Vanilla Extract
- 1 tbsp Lemon Juice
- 3 tbsp Unsalted Butter, cut into small cubes
- 1 Large Egg White, to be brushed onto the pie crust for shine
Instructions
- Make the Pie Crust: Start by mixing the flour and salt in a large bowl.
- Add Cold Ingredients: Add cold butter and vegetable shortening to the flour mixture, working them into a coarse crumb texture.
- Form the Dough: Gradually add ice cold water, one tablespoon at a time, until the dough starts to come together. Shape into disks, wrap, and chill for at least 30 minutes.
- Prepare the Filling: In a large bowl, combine sliced rhubarb and strawberries with sugars, cornstarch, vanilla extract, and lemon juice.
- Preheat the Oven: Preheat to 425°F (220°C).
- Roll Out the Dough: Roll one disk of dough and place it in a pie pan, then pour in the fruit filling and dot the top with butter.
- Create the Top Crust: Roll out the second dough disk and place it over the filling or create a lattice pattern, brushing with egg white.
- Bake the Pie: Bake at 425°F for 20 minutes, then reduce to 350°F (175°C) and bake for another 30-35 minutes until bubbly and golden brown.
- Cool Before Serving: Let cool for at least 2 hours before slicing for the filling to set.
Notes
Serve warm or cold; great with vanilla ice cream or whipped cream.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: strawberry, rhubarb, pie, dessert, summer, spring