Why Make This Recipe
Strawberry Rhubarb Pie is a delightful dessert that brings together the sweetness of strawberries and the tangy zing of rhubarb. This combination creates a wonderfully balanced flavor profile that many people love. The vibrant colors and inviting aroma make this pie a perfect treat for spring and summer gatherings. Using fresh, seasonal ingredients, you can create a homey dessert that evokes feelings of nostalgia and comfort. Whether you’re a seasoned baker or just starting, this recipe is easy to follow and will impress family and friends alike.
How to Make Strawberry Rhubarb Pie
Making Strawberry Rhubarb Pie involves a few steps, but no need to worry! The process is straightforward. First, we’ll create a flaky pie crust, then prepare the delicious filling, and finally assemble and bake the pie.
Ingredients
- 2 cups All-Purpose Flour
- 1 tsp Salt
- 6 tbsp Unsalted Butter (cold and cut into small cubes)
- 1/2 cup Vegetable Shortening (cold and cut into cubes)
- 4-6 tbsp Ice Cold Water
- 3 cups Rhubarb (sliced in half and cut into small pieces)
- 3 cups Strawberries (hulled and sliced into small pieces)
- 1/2 cup Light Brown Sugar (lightly packed)
- 1/2 cup Granulated Sugar
- 1/4 cup Cornstarch
- 2 tsp Vanilla Extract
- 1 tbsp Lemon Juice
- 3 tbsp Unsalted Butter (cut into small cubes)
- 1 Large Egg White (to be brushed onto the pie crust for shine)
Directions
Homemade Flaky Pie Crust (Makes 2, 9" Pie Crusts or 1 Double Pie Crust)
Prepare the Ingredients: Gather all your ingredients for the pie crust. It’s essential to make sure your butter and shortening are cold. Cold fat is key to a flaky crust.
Mix the Dry Ingredients: In a bowl, combine the all-purpose flour and salt. Whisk them together to ensure they are well mixed.
Cut in the Butter and Shortening: Add the cold butter and vegetable shortening to the flour mixture. Use a pastry cutter or your fingers to mix them until the mixture resembles coarse crumbs. You should still see small pieces of butter. This step is crucial for achieving that flaky texture.
Add Ice Water: Gradually add the ice-cold water, one tablespoon at a time, mixing gently with a fork. Add just enough water until the dough starts to come together. Avoid overworking the dough, as it can make the crust tough.
Form the Dough: Divide the dough in half, shape each half into a disk, and wrap them in plastic wrap. Chill in the refrigerator for at least one hour. This step allows the dough to rest and helps prevent shrinkage during baking.
Roll Out the Dough: Once chilled, remove one disk from the refrigerator and on a floured surface, roll it out to fit your pie dish (about 12 inches in diameter). Be careful not to make it too thin.
Place In Pie Dish: Gently transfer the rolled dough into a 9-inch pie dish. Trim any excess dough hanging over the edges, leaving about an inch overhang, and set it aside.
Prepare the Second Crust: Repeat the rolling process for the second disk of dough if you are making a double-crust pie or set it aside for a single crust.
Strawberry Rhubarb Pie Filling
Prepare the Fruits: In a large mixing bowl, combine the sliced rhubarb and strawberries. Make sure they are cut into small pieces for even cooking.
Add Sugar and Starch: Add the light brown sugar, granulated sugar, and cornstarch to the fruit mixture. Stir well to evenly coat the fruit with the sugars and starch. Cornstarch helps to thicken the filling as it bakes.
Flavor the Filling: Add the vanilla extract and lemon juice to the mixture. Stir until everything is well combined. The lemon juice enhances the flavors, balancing the sweetness of the fruit.
Fill the Pie Crust: Pour the strawberry rhubarb filling into your prepared pie shell, spreading it evenly. Dot the filling with small cubes of the remaining unsalted butter.
Top the Pie: If you’re making a double crust pie, take the second pie crust and roll it out similarly. Cover the filling with this crust and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. If you’re making a single crust pie, you can create a lattice crust or leave it open to show off the beautiful filling.
Egg Wash: Brush the top crust with the beaten egg white for a golden finish. This step gives your pie a beautiful shine and improves its visual appeal.
Baking the Pie: Preheat your oven to 425°F (220°C). Place the pie on a baking sheet to catch any drips and bake for 15 minutes. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the filling bubbles and the crust is beautifully golden. The juices should be bubbling through the slits when it’s done.
Cool and Serve: Once baked, remove the pie from the oven and let it cool on a wire rack for at least a couple of hours. This cooling time allows the filling to set up, making it easier to slice.
How to Serve Strawberry Rhubarb Pie
Your Strawberry Rhubarb Pie is best served at room temperature. You can slice it into wedges and enjoy it plain or with a scoop of vanilla ice cream or a dollop of whipped cream on top. The creamy ice cream perfectly balances the tartness of the rhubarb and the sweetness of the strawberries, creating a delightful dessert experience. For an added touch, consider garnishing with fresh mint leaves.
How to Store Strawberry Rhubarb Pie
To keep your Strawberry Rhubarb Pie fresh, allow it to cool completely before storing. Cover it loosely with plastic wrap or aluminum foil and store it in the refrigerator. It should remain good for about 3-4 days. If you would like to keep it longer, you can freeze the pie. Wrap it tightly in plastic wrap and then in aluminum foil. It can last up to 2-3 months in the freezer. When ready to serve, allow it to thaw in the refrigerator overnight and then warm it in the oven before serving.
Tips to Make Strawberry Rhubarb Pie
Use Fresh Ingredients: Using fresh strawberries and rhubarb will give your pie the best flavor. If they are out of season, you can use frozen fruits, but be sure to drain excess moisture.
Don’t Skip the Chill: Chilling your dough is crucial. It helps the crust become flaky and tender. Also, make sure to keep your fat cold throughout the process.
Check for Doneness: Keep an eye on the pie while baking. The edges can brown quickly, so you can cover them with foil if they darken too much.
Thickening Tips: If you prefer a thicker filling, you can increase the cornstarch to a 1/3 cup.
Variation
You can tweak the recipe to suit your taste. Here are some variations you might consider:
Add Other Fruits: You can include other fruits like blueberries or peaches to create a mixed fruit pie.
Spices: Consider adding a pinch of cinnamon or nutmeg to the filling for an extra layer of flavor.
Whole Wheat Crust: For a healthier option, substitute half of the all-purpose flour with whole wheat flour for your crust.
FAQs
1. Can I use frozen strawberries and rhubarb for this pie?
Yes, frozen fruits can be used if fresh ones are not available. Just make sure to thaw and drain them to avoid excessive moisture in your pie filling.
2. Can I make the pie crust in advance?
Absolutely! You can make the pie crust a day or two ahead of time. Just wrap it well in plastic wrap and store it in the refrigerator. You can also freeze the dough for up to three months.
3. How do I know when my pie is done baking?
Your pie is done baking when the crust is golden brown, and the filling is bubbly. You can look for juices bubbling through the slits in the top crust as an indicator of doneness.
With this simple guide, you can confidently make a delicious Strawberry Rhubarb Pie that is sure to delight your friends and family. Enjoy every bite of this classic dessert!
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Strawberry Rhubarb Pie
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert combining the sweetness of strawberries with the tangy zing of rhubarb, perfect for spring and summer gatherings.
Ingredients
- 2 cups All-Purpose Flour
- 1 tsp Salt
- 6 tbsp Unsalted Butter (cold and cut into small cubes)
- 1/2 cup Vegetable Shortening (cold and cut into cubes)
- 4–6 tbsp Ice Cold Water
- 3 cups Rhubarb (sliced in half and cut into small pieces)
- 3 cups Strawberries (hulled and sliced into small pieces)
- 1/2 cup Light Brown Sugar (lightly packed)
- 1/2 cup Granulated Sugar
- 1/4 cup Cornstarch
- 2 tsp Vanilla Extract
- 1 tbsp Lemon Juice
- 3 tbsp Unsalted Butter (cut into small cubes)
- 1 Large Egg White (to brush onto the pie crust)
Instructions
- Prepare the Ingredients: Gather all your ingredients for the pie crust. It’s essential to make sure your butter and shortening are cold.
- Mix the Dry Ingredients: In a bowl, combine the all-purpose flour and salt. Whisk them together.
- Cut in the Butter and Shortening: Add the cold butter and vegetable shortening to the flour mixture. Mix until it resembles coarse crumbs.
- Add Ice Water: Gradually add the ice-cold water, mixing gently. Add just enough for the dough to come together.
- Form the Dough: Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and chill for at least one hour.
- Roll Out the Dough: Roll it out to fit your pie dish (about 12 inches in diameter).
- Place In Pie Dish: Transfer the rolled dough into a 9-inch pie dish and trim any excess dough.
- Prepare the Second Crust: Repeat the rolling for a double-crust pie or set aside for a single crust.
- Prepare the Fruits: Combine the sliced rhubarb and strawberries in a bowl.
- Add Sugar and Starch: Stir in the light brown sugar, granulated sugar, and cornstarch to coat the fruit.
- Flavor the Filling: Add vanilla extract and lemon juice, mixing until combined.
- Fill the Pie Crust: Pour the filling into the prepared pie shell and dot with unsalted butter.
- Top the Pie: If using a double crust, roll out the second crust and cover the filling, sealing the edges.
- Egg Wash: Brush the top crust with the beaten egg white.
- Baking the Pie: Preheat oven to 425°F (220°C) and bake for 15 minutes, then reduce to 350°F (175°C) for another 30-35 minutes.
- Cool and Serve: Let the pie cool on a wire rack for at least a couple of hours before slicing.
Notes
For best flavor, use fresh strawberries and rhubarb. Chill your dough for a flaky crust.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: strawberry, rhubarb, pie, dessert, summer, baking