Why You’ll Love This Strawberry Rhubarb Pie Recipe
You’ll absolutely adore this Strawberry Rhubarb Pie recipe for its perfect balance of sweet and tart flavors.
The vibrant strawberries meld beautifully with the tangy rhubarb, creating a delightful taste sensation. Each bite offers a burst of freshness that’s simply irresistible.
I love how the flaky crust complements the juicy filling, making it a feast for the senses. Plus, it’s incredibly easy to prepare, which means you can impress your friends and family without spending hours in the kitchen.
This pie is a true crowd-pleaser and is perfect for any occasion. Trust me, you won’t want to miss it!
Ingredients of Strawberry Rhubarb Pie
When it comes to making a delicious Strawberry Rhubarb Pie, having the right ingredients is absolutely essential. This recipe uses a delightful combination of fresh fruits and pantry staples to create a mouthwatering dessert that will have everyone begging for seconds. So, gather your ingredients and get ready to whip up something truly special.
Here’s what you’ll need:
- 4 cups rhubarb, chopped
- 2 cups strawberries, sliced
- 1 1/3 cups granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon cinnamon
- Pastry for a double-crust 9-inch pie
- 1 egg, beaten for glaze
- Sugar for sprinkling, optional
Now, let’s chat about these ingredients. First off, fresh rhubarb is a must for that signature tartness. If you’re lucky enough to have access to a local farmer’s market, grab some while you can.
And strawberries? Well, they should be ripe and sweet – the juicier, the better. Don’t be shy with the sugar either; it helps balance out the tartness of the rhubarb.
Oh, and let’s not forget the cornstarch. It’s the secret weapon that thickens up the filling, preventing it from becoming a soupy mess. Trust me, nobody wants a soggy bottom on their pie.
Finally, while the pastry can be made from scratch (if you’re feeling ambitious), store-bought works just fine, too. We all have those days when we just want to cut a corner or two. It’s all about enjoying the process and savoring that delicious pie at the end.
How to Make Strawberry Rhubarb Pie
Making a Strawberry Rhubarb Pie is like taking a trip down memory lane, where the tartness of rhubarb meets the sweetness of strawberries in a cozy embrace of flaky pastry.
First things first, let’s get that filling ready. In a big bowl, toss together 4 cups of chopped rhubarb, 2 cups of sliced strawberries, and 1 1/3 cups of granulated sugar. I know it sounds like a lot of sugar, but trust me, it balances out the tartness beautifully.
Sprinkle in 1/4 cup of cornstarch to help thicken things up, along with a tablespoon of lemon juice for that extra zing, and a dash of 1/4 teaspoon cinnamon for a touch of warmth. Stir it all together until the fruit is well-coated and let it sit while you prep the crust.
Now, onto the pastry! Roll out half of the pastry dough on a lightly floured surface until it’s nice and thin, then gently lay it into a 9-inch pie plate. Don’t worry if it looks a little rough; homemade charm is what we’re going for.
Spoon that luscious fruit filling right into the crust, making sure it’s evenly distributed. Now, here’s where the fun begins: roll out the second half of the pastry and cut it into 1-inch wide strips. Lay those strips over the filling in a lattice pattern. It might take a little practice, but hey, nobody’s judging here.
Brush the edges of the pie with some of the beaten egg (that’s your 1 egg, beaten for glaze), which gives it that mouthwatering golden finish, and feel free to sprinkle a little sugar on top if you want to get fancy.
Once that pie is all dressed up, pop it in a preheated oven at 425 degrees Fahrenheit for 15 minutes. And, pro tip: place a baking sheet underneath to catch any drips.
Then, reduce the heat to 375 degrees Fahrenheit and let it bake for another 50 to 60 minutes. You’ll know it’s ready when the rhubarb is tender, the filling is thickened, and your kitchen smells like a bakery.
Let it cool for about 15 to 20 minutes before slicing into it—trust me, waiting will be the hardest part. But oh, that first bite will make it all worth it.
Strawberry Rhubarb Pie Substitutions & Variations
While the classic strawberry rhubarb pie is a beloved favorite, there are plenty of substitutions and variations that can elevate this dessert to new heights.
For a twist, try using blueberries or raspberries alongside the strawberries. If you want a gluten-free option, swap in a gluten-free pie crust.
You can also experiment with different sweeteners—honey or maple syrup can bring a unique flavor. If you’re feeling adventurous, add a pinch of nutmeg or cardamom for warmth.
Finally, consider a crumb topping instead of a lattice crust for a crunchy texture. Your pie can truly reflect your personal taste!
What to Serve with Strawberry Rhubarb Pie
If you’re looking to enhance your strawberry rhubarb pie experience, consider pairing it with a scoop of vanilla ice cream. The creamy sweetness beautifully balances the tartness of the pie, creating a delightful contrast.
You might also enjoy serving it with a dollop of freshly whipped cream for an extra touch of indulgence. For a more rustic vibe, try a slice of sharp cheddar cheese alongside; it complements the flavors in a unique way.
I’ve even enjoyed it with a cup of coffee, which brings out the pie’s sweetness. Trust me, these pairings will elevate your dessert experience!
Additional Tips & Notes
To guarantee your strawberry rhubarb pie turns out perfectly, I recommend using fresh, ripe strawberries and firm rhubarb for the best flavor and texture.
Don’t forget to taste your filling before sealing the pie; adjust the sugar if needed. If your crust cracks, don’t worry—just patch it with some extra dough.
For a beautiful finish, sprinkle sugar on the lattice crust before baking.
Finally, let the pie cool for at least 20 minutes before slicing. This helps the filling set, making it easier to serve.
Enjoy your delicious creation, and don’t hesitate to experiment with spices!