The aroma of a freshly baked Sweet-Tart Strawberry Rhubarb Pie wafts through the air, tickling your senses and whispering sweet nothings to your taste buds. Imagine cutting into a golden crust, revealing a vibrant filling that glistens like a summer sunset, bursting with flavors that dance on your palate.
This pie is not just dessert; it’s a hug in a dish, perfect for family gatherings or cozy evenings on the porch. I remember the first time I made this delightful treat; my friends were convinced I had magical powers. Spoiler alert: I didn’t. It was simply the irresistible combination of strawberries and rhubarb coming together to create an unforgettable flavor experience.
Why You'll Love This Recipe
- This Sweet-Tart Strawberry Rhubarb Pie is easy to prepare, perfect for any occasion
- The vibrant colors and aromas make it visually stunning
- Its unique flavor profile balances sweetness and tartness beautifully, making every bite memorable
- Ideal for picnics or family dinners, this pie suits any sweet tooth
I once brought this pie to a picnic, and let’s just say it vanished faster than you can say “second slice.”
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Strawberries: Look for bright red berries with no blemishes for the sweetest flavor.
- Rhubarb Stalks: Choose firm stalks; avoid any that look wilted or discolored.
- Sugar: Granulated sugar helps balance the tartness of the rhubarb perfectly.
- All-Purpose Flour: Essential for thickening the filling and creating that flaky crust.
- Butter: Use unsalted butter for richness; cold butter is best for flaky pastry.
- Lemon Juice: A splash adds brightness and enhances the overall flavor.
- Pie Crust: Store-bought works fine, but homemade crust elevates this pie’s status!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Filling: Start by preheating your oven to 425°F (220°C). In a large bowl, combine sliced strawberries and chopped rhubarb. Add sugar, flour, and lemon juice, mixing gently until everything is coated.
Make Your Crust: Roll out your pie crust on a floured surface until it’s about 12 inches in diameter. Transfer it to your pie dish by gently draping it over your rolling pin.
Add the Filling: Pour the strawberry-rhubarb mixture into the prepared crust. Make sure to distribute it evenly for that beautiful presentation!
Create the Lattice Top: Roll out another crust and cut it into strips. Lay half of them across the filling to create a lattice pattern, weaving them over and under as you go.
Bake Away: Brush the top with melted butter for extra shine and sprinkle with sugar. Bake in the preheated oven for 15 minutes before reducing the temperature to 350°F (175°C) for an additional 30-35 minutes until bubbly.
Strong>Cool & Enjoy**: Once baked to golden perfection, let your Sweet-Tart Strawberry Rhubarb Pie cool completely before slicing—if you can resist that long! Serve with whipped cream or vanilla ice cream for an indulgent treat.
Now you have all the tools you need to create this culinary masterpiece at home! Enjoy every sweet-tart bite as you share it with family or keep it all to yourself—no judgment here!
You Must Know
- Using fresh strawberries and rhubarb ensures a vibrant flavor and perfect texture
- The pie crust can be made ahead for convenience, saving time on baking day
- Remember to let the pie cool before slicing to maintain its shape and prevent a soggy bottom
Perfecting the Cooking Process
Start by preparing the crust first since it needs time to chill. While it chills, mix your filling ingredients, letting them rest for flavors to meld. Once your crust is ready, fill it and bake until golden brown.
Add Your Touch
Consider adding a dash of cinnamon or nutmeg to the filling for extra warmth. You can also swap out strawberries for blueberries if you’re feeling adventurous. Top with a scoop of vanilla ice cream for an indulgent finish.
Storing & Reheating
Store leftover pie in the fridge covered with plastic wrap for up to four days. To reheat, warm slices in the oven at 350°F for about 10-15 minutes until warmed through.
Chef's Helpful Tips
- Use a mix of sweet and tart fruits for depth of flavor in your pie
- Always taste your filling before baking; adjust sugar as needed based on fruit sweetness
- Don’t forget to vent your pie crust; it helps steam escape during baking, resulting in a flaky crust
The first time I made Sweet-Tart Strawberry Rhubarb Pie, my kitchen smelled like summer! Friends devoured it, giving me false confidence that I was now a pastry pro.
FAQ
What makes Sweet-Tart Strawberry Rhubarb Pie different?
This pie combines sweet strawberries with tart rhubarb creating a unique flavor profile.
Can I use frozen fruit instead?
Yes, frozen strawberries and rhubarb work well but thaw them before mixing with sugar.
How do I prevent a soggy crust?
Pre-bake the crust slightly before adding the filling; this helps keep it crisp.
Sweet-Tart Strawberry Rhubarb Pie
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 8 slices 1x
Description
Indulge in the delightful flavors of our Sweet-Tart Strawberry Rhubarb Pie, where the sweetness of fresh strawberries meets the tartness of rhubarb in a flaky, golden crust. This pie is perfect for any occasion, from family gatherings to cozy nights at home. With its vibrant colors and mouthwatering aroma, each slice offers a burst of summer on your plate. Enjoy it warm with a scoop of vanilla ice cream or fresh whipped cream for an unforgettable treat.
Ingredients
- 2 cups fresh strawberries, sliced
- 2 cups rhubarb stalks, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tbsp lemon juice
- 1 tbsp unsalted butter, melted (for brushing)
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine sliced strawberries, chopped rhubarb, sugar, flour, and lemon juice. Mix gently until coated.
- Roll out the pie crust on a floured surface to about 12 inches in diameter and transfer it to your pie dish.
- Pour the strawberry-rhubarb filling into the prepared crust evenly.
- Roll out another crust and cut it into strips. Create a lattice top by weaving half of the strips over the filling.
- Brush the lattice with melted butter and sprinkle with sugar.
- Bake for 15 minutes at 425°F (220°C), then reduce temperature to 350°F (175°C) and bake for an additional 30-35 minutes until bubbly and golden brown.
- Allow the pie to cool before slicing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 23g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
