Strawberry Rhubarb Pie

Strawberry Rhubarb Pie is a classic dessert that captures the perfect balance of sweet and tart flavors in every bite. The bright, tangy rhubarb is complemented by the sweetness of ripe strawberries, making this pie an irresistible treat. With a buttery, flaky crust and a bubbling, fragrant filling, this pie is sure to become a favorite in your baking repertoire.

Whether you’re making it for a family gathering, a picnic, or just a special dessert to enjoy at home, Strawberry Rhubarb Pie is a versatile treat that pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. The combination of textures from the tender fruit filling and the crisp crust makes every slice a joy to eat. It’s a wonderful way to showcase the fresh produce of the season, bringing a little slice of summer into your home.

Why You’ll Love This Recipe

1. Perfect Balance of Flavors

The tartness of rhubarb and the sweetness of strawberries create a harmonious filling that is neither too sweet nor too sour.

2. Buttery, Flaky Crust

The homemade pie crust is buttery and flaky, providing the ideal texture to complement the juicy fruit filling.

3. Simple Ingredients

This pie uses just a few simple ingredients, making it easy to prepare without the need for complicated steps or fancy tools.

4. A Classic Dessert

Strawberry rhubarb pie is a beloved classic, bringing nostalgic flavors to the table and impressing guests with its timeless appeal.

5. Versatile Serving Options

Serve this pie as is or with a scoop of ice cream or whipped cream for an extra special treat. It’s perfect for any occasion.

Ingredients

• 2 cups diced rhubarb
• 2 cups sliced strawberries
• 1 1/2 cups granulated sugar
• 1/4 cup cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon butter
• 1 pie crust (unbaked)

Variations

Add a Streusel Topping

Top your pie with a crumbly streusel topping made from flour, sugar, butter, and oats for a delicious twist on the classic.

Use a Lattice Crust

Instead of covering the pie with a full second crust, try a lattice crust to show off the colorful filling while still keeping it sealed.

Incorporate Other Fruits

Add blueberries, blackberries, or even a handful of cherries to the filling for a mixed berry version of this pie.

Make it Vegan

To make the pie vegan, use a dairy-free butter substitute and a plant-based pie crust. The filling ingredients are naturally dairy-free.

Spice it Up

For an extra flavor kick, add a pinch of nutmeg or ginger to the filling along with the cinnamon.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This ensures the pie will bake evenly and reach the right temperature for a perfect golden crust.

Step 2: Prepare the Filling

In a large bowl, combine the diced rhubarb, sliced strawberries, sugar, cornstarch, cinnamon, and salt. Mix the ingredients well to ensure the fruit is evenly coated with the sugar and cornstarch mixture.

Step 3: Fill the Pie Crust

Pour the fruit mixture into the unbaked pie crust. Spread it out evenly to ensure a uniform filling.

Step 4: Add Butter

Dot the top of the filling with small pieces of butter. This will melt during baking and enhance the flavor of the filling.

Step 5: Cover with Top Crust

Place the second pie crust over the fruit filling. Press the edges together and crimp to seal the pie. This will help prevent the filling from spilling out during baking.

Step 6: Vent the Top Crust

Cut several slits into the top crust to allow steam to escape as the pie bakes. This will help the pie cook evenly and prevent it from becoming soggy.

Step 7: Bake the Pie

Bake the pie in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. Keep an eye on the pie near the end of baking to make sure the crust doesn’t over-brown.

Step 8: Cool and Serve

Allow the pie to cool for at least an hour before serving to give the filling time to set. This will ensure that each slice holds its shape when cut.

Tips for Making the Recipe

• Pre-cook the Rhubarb: If you prefer a softer rhubarb texture, you can cook the diced rhubarb in a saucepan with a little sugar for 5-10 minutes before adding it to the pie.
• Chill the Pie Crust: For a flakier crust, chill the pie dough in the refrigerator for at least 30 minutes before rolling it out.
• Use Fresh, Not Frozen, Fruit: Fresh strawberries and rhubarb will give the best texture and flavor in this pie. Frozen fruit can make the filling too watery.
• Thicken the Filling: If the filling is too runny, you can add a little more cornstarch to thicken it. Alternatively, cook the filling for a few minutes before pouring it into the crust to reduce excess moisture.
• Golden Brown Crust: If the edges of the crust start to brown too quickly during baking, cover them with foil or a pie shield to prevent burning.

How to Serve

Serve this Strawberry Rhubarb Pie with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat. It’s also delicious on its own as a comforting dessert, perfect for any time of year.

Make Ahead and Storage

Storing Leftovers

Store leftover pie in the refrigerator for up to 3 days. Be sure to cover it tightly to prevent it from drying out.

Freezing

This pie can be frozen before baking. Prepare the pie and freeze it unbaked. When ready to bake, simply remove it from the freezer and bake as directed, adding a few extra minutes to the baking time to account for the frozen filling.

Reheating

To reheat leftover pie, place it in a 350°F (175°C) oven for 10-15 minutes until warmed through. The crust will crisp back up, and the filling will become nice and bubbly again.

FAQs

1. Can I use frozen strawberries and rhubarb?

Yes, you can use frozen fruit, but be sure to thaw and drain it before adding it to the filling to avoid excess moisture.

2. How do I make the crust crispy?

Make sure your pie crust is cold before baking. Additionally, you can brush the crust with a little egg wash (egg mixed with water) before baking for a golden, crispy finish.

3. Can I make the pie without cornstarch?

If you don’t have cornstarch, you can use flour or arrowroot powder as a substitute to help thicken the filling.

4. Can I add other fruits to the filling?

Yes, you can mix in other berries like blueberries or raspberries, or even try adding apples for extra texture.

5. Can I make this pie gluten-free?

To make a gluten-free version, use a gluten-free pie crust and ensure your cornstarch is gluten-free.

6. What if the filling is too runny?

If the filling is too runny, you can cook it on the stovetop for a few minutes to thicken it up before placing it in the pie crust.

7. How long should the pie cool before serving?

Allow the pie to cool for at least an hour to let the filling set before slicing.

8. Can I freeze the pie after baking?

Yes, you can freeze the pie after baking. Allow it to cool completely, then wrap it tightly and freeze for up to 2 months.

9. Can I make this pie ahead of time?

You can prepare the pie and store it in the refrigerator for up to 2 days before baking. Alternatively, bake it ahead of time and store it for a few days.

10. Can I use a pre-made pie crust?

Yes, you can use a store-bought pie crust to save time, though homemade crust will give the pie a more homemade flavor.

Conclusion

Strawberry Rhubarb Pie is a delicious and nostalgic dessert that’s perfect for any occasion. With its vibrant fruit filling and flaky crust, it’s a treat that will have everyone coming back for seconds. Whether you’re enjoying it with family, friends, or on your own, this pie is the perfect balance of sweet and tart flavors. So grab some fresh rhubarb and strawberries, and bake up this classic favorite today!

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