The aroma of fresh strawberries mingling with tangy rhubarb creates a symphony of scents that can only signal one thing: it’s time for a slice of strawberry rhubarb pie. Picture the golden crust cradling that beautiful ruby-red filling, bursting with flavors that dance on your tongue like a joyful celebration. Whether it’s a summer picnic or a cozy family gathering, this pie is the star attraction, ready to steal the show.
I remember the first time I attempted to make this classic dessert. My kitchen turned into a floury battleground, and let me tell you, the results were as messy as they were delicious! As my friends took their first bites, their eyes lit up in delight, and I knew I had stumbled upon something truly special. This pie is not just food; it’s nostalgia served on a plate.
Why You'll Love This Recipe
- The ease of preparation will surprise you; even beginner bakers can impress their guests
- The flavor profile strikes the perfect balance between sweet strawberries and tart rhubarb
- Its stunning visual appeal makes it an instant centerpiece at gatherings
- Enjoy it warm with ice cream or cold for breakfast; it’s versatile enough for any occasion!
I once brought this pie to a family reunion, and let’s just say it vanished faster than I could say “second helping.”
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Strawberries: Choose ripe berries for maximum sweetness; they should be bright red and fragrant.
- Rhubarb Stalks: Look for firm stalks with vibrant color; avoid wilted or discolored ones.
- Sugar: Granulated sugar enhances sweetness; adjust according to your taste preference.
- Flour: All-purpose flour works best for thickening the filling without overpowering flavors.
- Baking Powder: This adds lightness to your crust; don’t skip it for that perfect flakiness
- Butter: Use unsalted butter for better control over saltiness in your crust.
- Lemon Juice: A splash brightens the flavors and balances sweetness beautifully.
- Salt: Just a pinch enhances overall flavor without making it salty.
- Pie Crust: Store-bought or homemade works wonders; just ensure it’s chilled before use.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare the Filling: Begin by preheating your oven to 425°F (220°C). While it’s warming up, chop the fresh strawberries and rhubarb into bite-sized pieces. In a large bowl, combine them with sugar, flour, lemon juice, and salt until everything glistens from the sugar’s embrace.
Make the Crust: If you’re crafting your own pie crust from scratch (bravo!), mix flour and baking powder in a separate bowl. Cut in cold butter until it resembles coarse crumbs. Add cold water gradually until dough forms – but don’t overwork it
Assemble Your Pie: Roll out half of your chilled pie crust on a floured surface until it’s about 1/8 inch thick. Gently fit it into your pie pan without stretching – nobody likes a sad-looking crust! Pour your beautiful fruit mixture into the shell.
Add the Top Crust: Roll out the second half of your dough and place it over the filling. Crimp edges together using your fingers or a fork for that fancy touch. Make sure to cut some slits on top to let steam escape – no one wants an exploded pie
Bake Away: Place your assembled beauty in the preheated oven and bake for 15 minutes at 425°F (220°C). Then reduce heat to 350°F (175°C) and bake for another 30-35 minutes until bubbly and golden brown. The smell will have you drooling
Cool & Serve: Once baked to perfection, allow your pie to cool slightly before serving – if you can wait! Slice it up and serve warm with vanilla ice cream or whipped cream for an extra indulgent treat.
And there you have it – a delightful strawberry rhubarb pie that’ll have everyone begging for seconds! Enjoy every bite while reminiscing about those delightful moments shared around the table. Happy baking
You Must Know
- The perfect strawberry rhubarb pie balances sweetness and tartness, creating a delightful flavor explosion
- Using fresh ingredients elevates the taste, while a buttery crust adds that melt-in-your-mouth texture
- This pie is not just a dessert; it’s a conversation starter at any gathering
Perfecting the Cooking Process
To craft the ultimate strawberry rhubarb pie, prepare your filling first by combining strawberries, rhubarb, sugar, and cornstarch. While it sits to thicken, roll out your pie crust for efficiency and perfect texture.
Add Your Touch
Consider swapping regular sugar with brown sugar for a touch of caramel flavor. You can also experiment by adding a hint of vanilla or cinnamon to the filling for extra warmth and depth.
Storing & Reheating
Store leftover pie in an airtight container at room temperature for up to two days. To reheat, pop it back in a 350°F oven for about 10-15 minutes until warm.
Chef's Helpful Tips
- For the flakiest crust, chill your butter before mixing
- Avoid over-mixing the dough to maintain that flaky texture
- Don’t skip letting the filling sit; it thickens beautifully while you prep the crust!
There’s nothing quite like the taste of homemade strawberry rhubarb pie. I remember my first attempt; my friends raved about it and devoured every slice. Their smiles made all my efforts worth it
FAQ
What type of rhubarb should I use for strawberry rhubarb pie?
Opt for fresh, vibrant red rhubarb stalks for the best flavor and color.
Can I make this pie ahead of time?
Absolutely! Prepare it a day prior and store it covered at room temperature.
How do I know when my pie is done baking?
Look for a golden-brown crust and bubbling filling as signs of doneness.
Delicious Strawberry Rhubarb Pie Recipe
- Total Time: 1 hour 10 minutes
- Yield: Serves 8
Description
Strawberry rhubarb pie combines the sweetness of strawberries with the tangy bite of rhubarb, creating a delightful treat that’s perfect for any gathering.
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb stalks, chopped
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 tablespoon butter, diced
- 1 pre-made pie crust
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, combine strawberries, rhubarb, sugar, flour, lemon juice, and salt. Toss until well coated.
- Roll out the pie crust and fit it into a pie pan. Pour the fruit mixture into the crust and dot with butter.
- Roll out another crust for the top. Seal edges and cut slits for steam to escape.
- Bake for 15 minutes at 425°F (220°C), then reduce heat to 350°F (175°C) and bake for an additional 30-35 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 230
- Sugar: 20g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Substitute half of the granulated sugar with brown sugar for added depth of flavor. Add a pinch of cinnamon or vanilla extract to enhance the filling’s richness.
