Strawberry Rhubarb Pie

why make this recipe

Strawberry rhubarb pie is a delightful combination of sweet and tart flavors that captures the essence of spring. This classic dessert is not only delicious but also very appealing with its vibrant colors. Making this pie at home allows you to enjoy the fresh taste of strawberries and rhubarb while also allowing you to customize the recipe to your liking. There’s something special about homemade pies, and this one is no exception. The flaky crust, sweet filling, and beautiful presentation make it a perfect treat for gatherings, holidays, or just a cozy day at home.

how to make Strawberry Rhubarb Pie

Making a strawberry rhubarb pie involves preparing a flaky homemade pie crust and a delicious filling. Here’s a detailed guide on how to create this delightful dessert from scratch.

Ingredients

• For the Pie Crust:

  • 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

• For the Filling:

  • 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

Step 1: Prepare the Pie Crust

1. Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour and 1 tsp of salt. Mix them well to ensure that the salt is evenly distributed.

2. Cut in the Butter and Shortening: Add 6 tbsp of cold unsalted butter and 1/2 cup of cold vegetable shortening to the flour mixture. Using a pastry cutter or your fingers, cut the butter and shortening into the flour until the mixture resembles coarse crumbs. This step is important for achieving a flaky crust.

3. Add Ice Cold Water: Gradually sprinkle 4-6 tbsp of ice cold water into the mixture, stirring gently with a fork until the dough begins to come together. You want the dough to be moist but not sticky. If it’s too dry, add a little more water, one tablespoon at a time.

4. Form the Dough: Divide the dough into two equal parts, shape each part into a disc, and wrap them in plastic wrap. Refrigerate for at least one hour. This chilling time helps the butter solidify, which is crucial for a flaky crust.

Step 2: Make the Filling

1. Prepare the Fruits: While the dough is chilling, prepare the filling. In a large bowl, combine 3 cups of sliced rhubarb and 3 cups of sliced strawberries.

2. Add Sweeteners and Thickeners: Pour in 1/2 cup of light brown sugar, 1/2 cup of granulated sugar, and 1/4 cup of cornstarch. Mix everything well to coat the fruits. The sugars will draw out moisture from the fruits, and cornstarch will help in thickening the filling during baking.

3. Add Flavor: Stir in 2 tsp of vanilla extract and 1 tbsp of lemon juice. The lemon juice adds a lovely brightness to the filling and balances the sweetness.

Step 3: Assemble the Pie

1. Preheat the Oven: Preheat your oven to 425°F (220°C). This high temperature helps to set the crust and filling quickly.

2. Roll Out the Dough: Take one disc of chilled pie dough from the refrigerator. On a lightly floured surface, roll it out into a circle about 12 inches in diameter. Transfer the rolled-out dough to a 9-inch pie pan. Gently press it into the edges and trim any excess dough hanging over the sides.

3. Fill the Pie: Pour the prepared strawberry rhubarb filling into the crust, and spread it out evenly. Dot the filling with 3 tbsp of cold unsalted butter cut into small cubes, which will melt and add richness to the filling.

4. Cover the Pie: Roll out the second disc of pie dough in the same way and place it over the filling. You can either cut slits in the top crust to create a lattice design or just cover it entirely. If you cover it fully, be sure to cut a few slits in the top to allow steam to escape.

5. Brush with Egg White: Using a pastry brush, lightly brush the top crust with a beaten large egg white. This will give the crust a beautiful shiny finish after baking.

6. Bake the Pie: Place the pie in the preheated oven and bake for 15 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for another 30-35 minutes, or until the filling is bubbly and the crust is golden brown.

Step 4: Cool and Serve

1. Cool the Pie: Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This cooling time allows the filling to set properly.

how to serve Strawberry Rhubarb Pie

Strawberry rhubarb pie is best served at room temperature, although many enjoy it chilled. You can serve it plain or add a scoop of vanilla ice cream or a dollop of whipped cream on top for an extra treat. For a more sophisticated touch, drizzle caramel or a berry sauce over the pie slices before serving.

how to store Strawberry Rhubarb Pie

If you have any leftover pie, it can be stored at room temperature for up to two days. After that, it’s best to refrigerate it. Cover the pie loosely with plastic wrap or aluminum foil to prevent it from drying out. The pie can be kept in the fridge for about five days. If you need to store it for a longer time, you can freeze the pie. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight before reheating in the oven.

tips to make Strawberry Rhubarb Pie

• Use Fresh Ingredients: Fresh strawberries and rhubarb yield the best flavor. If you can’t get fresh rhubarb, look for it frozen, but avoid using canned due to the texture.

• Don’t Skip the Chilling Step: Chilling the pie crust is vital for the best texture. It helps to keep the butter solid until baking, resulting in a flaky crust.

• Adjust the Sweetness: Depending on the tartness of your rhubarb, you might want to adjust the amount of sugar you use. It’s okay to add a little more sugar if you like it sweeter.

• Egg Wash for Shine: Brushing the top crust with egg white adds shine, making your pie look professional and appealing.

variation

For a twist on the traditional recipe, consider adding a pinch of cinnamon or nutmeg to the filling for added flavor. You can also experiment by incorporating other fruits, like blueberries or raspberries, along with the strawberries and rhubarb. For a nutty flavor, sprinkle some chopped nuts (like pecans or almonds) on top of the filling before covering it with the top crust.

FAQs

1. Can I use frozen rhubarb and strawberries?

Yes, you can use frozen fruits if fresh ones are not available. However, remember to thaw and drain them well to prevent excess moisture in your pie.

2. Why did my pie crust become tough?

A tough pie crust usually results from overworking the dough. Mix just until ingredients are combined and avoid stretching the dough when rolling it out.

3. How can I tell when my pie is done baking?

Your pie is done when the top crust is golden brown, and the filling is bubbling through the slits. Additionally, a clean knife inserted into the filling should come out with a few juices but not soupy.

4. Can I use this recipe for a different type of fruit pie?

Absolutely! This pie crust recipe works well for various fruit fillings. You can substitute with peaches, cherries, or even mixed berries for a delicious variation.

5. What’s the best way to reheat leftover pie?

To reheat leftover pie, preheat your oven to 350°F (175°C). Cover the pie loosely with aluminum foil to keep it from drying out and warm it in the oven for about 10-15 minutes. This helps restore the crust’s crispness.

Strawberry Rhubarb Pie

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• Author: everly
• Total Time: 125 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A classic dessert combining sweet strawberries and tart rhubarb in a flaky homemade pie crust, perfect for spring gatherings.

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Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour and 1 tsp of salt. Mix them well to ensure that the salt is evenly distributed.
2. Cut in the Butter and Shortening: Add 6 tbsp of cold unsalted butter and 1/2 cup of cold vegetable shortening to the flour mixture. Using a pastry cutter or your fingers, cut the butter and shortening into the flour until the mixture resembles coarse crumbs.
3. Add Ice Cold Water: Gradually sprinkle 4-6 tbsp of ice cold water into the mixture, stirring gently with a fork until the dough begins to come together.
4. Form the Dough: Divide the dough into two equal parts, shape each part into a disc, and wrap them in plastic wrap. Refrigerate for at least one hour.
5. Prepare the Fruits: While the dough is chilling, prepare the filling by combining 3 cups of sliced rhubarb and 3 cups of sliced strawberries in a large bowl.
6. Add Sweeteners and Thickeners: Pour in 1/2 cup of light brown sugar, 1/2 cup of granulated sugar, and 1/4 cup of cornstarch. Mix everything well to coat the fruits.
7. Add Flavor: Stir in 2 tsp of vanilla extract and 1 tbsp of lemon juice.
8. Preheat the Oven: Preheat your oven to 425°F (220°C).
9. Roll Out the Dough: Take one disc of chilled pie dough and roll it out into a circle about 12 inches in diameter. Transfer it to a 9-inch pie pan.
10. Fill the Pie: Pour the prepared filling into the crust and dot with 3 tbsp of cold unsalted butter.
11. Cover the Pie: Roll out the second disc of pie dough and place it over the filling. Cut slits for steam to escape if desired.
12. Brush with Egg White: Lightly brush the top crust with a beaten egg white.
13. Bake the Pie: Bake for 15 minutes at 425°F, then reduce temperature to 350°F (175°C) and continue baking for another 30-35 minutes.
14. Cool the Pie: Remove from the oven and let cool on a wire rack for at least 2 hours.

Notes

Best served at room temperature or chilled. Excellent with vanilla ice cream or whipped cream.

• Prep Time: 75 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 22g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 20mg

Keywords: strawberry rhubarb pie, dessert, spring pie, homemade pie