Strawberry Rhubarb Pie is more than just a dessert; it’s a delightful dance between sweet strawberries and tangy rhubarb that brings joy to every bite. The moment you pluck a slice from the pan, the tantalizing aroma fills the air, promising an explosion of flavor that’s as comforting as a warm hug.
I remember the first time I made this pie; my kitchen became a battleground of flour clouds and sugar spills as I tried to replicate my grandmother’s secret recipe. With its vibrant colors and luscious filling, it’s the perfect centerpiece for summer picnics or cozy family dinners.
Why You'll Love This Recipe
- This scrumptious Strawberry Rhubarb Pie is simple to prepare, making it perfect for bakers of all levels
- Its unique combination of flavors will impress everyone at your gathering
- The stunning presentation adds visual appeal that makes it an ideal dessert for special occasions
- Best of all, serve it warm with ice cream or at room temperature for versatility
Everyone raves about how delicious this pie is and fights over the last piece at family gatherings.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Strawberries: Select ripe strawberries with vibrant red color for optimal sweetness and juiciness.
- Rhubarb Stalks: Choose firm, bright pink rhubarb stalks; they should be crisp and not wilted.
- Sugar: Granulated sugar balances the tartness of rhubarb perfectly; adjust according to your taste preference.
- All-Purpose Flour: Use for both the filling and crust to ensure a light texture in your pie.
- Butter: Unsalted butter gives richness to the crust; cold butter helps create flakiness.
- Baking Powder: A small amount helps achieve a tender crust by creating air pockets during baking.
- Lemon Juice: Fresh lemon juice enhances flavors while adding a hint of brightness to the filling.
- Pie Crust (store-bought or homemade): A flaky pie crust serves as the delicious foundation for your fruity filling.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Strawberries and Rhubarb: Rinse strawberries under cold water and hull them before slicing. Chop rhubarb stalks into 1-inch pieces for even cooking.
Make Your Filling: In a mixing bowl, combine sliced strawberries, chopped rhubarb, sugar, lemon juice, and flour. Toss gently until everything is well-coated.
Roll Out Your Crust: On a lightly floured surface, roll out your dough until about ¼ inch thick. Place one crust neatly into your pie dish.
Add the Filling & Top Crust: Spoon the fruit mixture into the prepared bottom crust evenly. Cover with another rolled-out crust; seal edges by pinching them together and cut slits for steam.
Bake It Up: Preheat your oven to 425°F (220°C). Bake for about 45-50 minutes until bubbling and golden brown on top; let cool slightly before serving.
Enjoy each slice of this irresistible Strawberry Rhubarb Pie Its sweet-tart goodness is sure to leave everyone coming back for seconds
You Must Know
- The key to a perfect strawberry rhubarb pie lies in balancing sweetness and tartness
- Fresh ingredients elevate the flavor, while a well-made crust adds that delightful crunch
- Remember, patience is crucial; letting it cool enhances the filling’s texture, making each slice simply divine
Perfecting the Cooking Process
Start by preparing the crust and letting it chill while you mix the filling. This way, everything comes together efficiently for baking.
Add Your Touch
Feel free to swap out strawberries for raspberries or adjust sugar levels to suit your taste. Adding a pinch of cinnamon can also elevate the flavor profile.
Storing & Reheating
Store leftover pie in the fridge for up to three days. Reheat slices in the oven at 350°F for about 10 minutes to restore that fresh-baked goodness.
Chef's Helpful Tips
- For a flaky crust, use cold butter and handle the dough minimally to avoid toughness
- Ensure you let the filling cool slightly before pouring it into the crust to prevent sogginess
- A sprinkle of sugar on top before baking gives a lovely caramelized finish
The first time I made strawberry rhubarb pie, my family thought I’d discovered culinary magic Their compliments still bring back warm memories of that sweet afternoon.
FAQ
What makes strawberry rhubarb pie so special?
The unique balance between sweet strawberries and tart rhubarb creates an irresistible flavor combination.
Can I freeze strawberry rhubarb pie?
Yes, you can freeze it after baking; just ensure it’s completely cooled first.
How do I know when my pie is done?
Look for a golden crust and bubbling filling; it usually takes around 45-50 minutes at 375°F.
Strawberry Rhubarb Pie
- Total Time: 1 hour 10 minutes
- Yield: Serves 8
Description
Strawberry Rhubarb Pie is a delightful blend of sweet strawberries and tart rhubarb, delivering a flavor explosion that’s perfect for any occasion.
Ingredients
- 2 cups fresh strawberries, sliced
- 2 cups rhubarb stalks, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1/4 teaspoon baking powder
- 1/2 cup unsalted butter, cold and cubed
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, mix sliced strawberries, chopped rhubarb, sugar, lemon juice, and flour until well combined.
- Roll out the pie crust on a floured surface and place it in a pie dish.
- Spoon the fruit filling into the crust. Cover with another rolled-out crust, seal edges, and cut slits for steam.
- Bake for 45-50 minutes until golden brown and bubbling. Cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 250
- Sugar: 20g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
