Strawberry Rhubarb Pie is a classic dessert that perfectly marries the sweet, juicy flavor of strawberries with the tartness of rhubarb, resulting in an irresistible filling encased in a flaky, buttery crust. This pie is not just a treat for the taste buds but also a feast for the eyes with its vibrant colors. The balance of sweet and tangy makes it an ideal choice for any gathering, whether it’s a summer picnic or a cozy family dinner.
Why You Will Love This Recipe
This strawberry rhubarb pie recipe is a winner for several reasons. First, the flavor combination of strawberries and rhubarb creates a delightful contrast that is both refreshing and satisfying. The ease of preparation means you can whip it up without spending all day in the kitchen, making it perfect for both novice and experienced bakers. Additionally, the pie is a fantastic way to incorporate seasonal produce, making it suitable for those who cherish farm-to-table cooking. Whether you’re looking to impress guests or satisfy a sweet craving, this pie fits the bill beautifully.
Tips and Tricks
- Use Fresh Ingredients: Fresh strawberries and rhubarb bring out the best flavors. If possible, buy them from a local farmers’ market.
- Pre-Bake the Crust: To prevent a soggy bottom, consider pre-baking your pie crust for 10 minutes before adding the filling.
- Sweetness Control: Adjust the sugar in the filling based on the tartness of your rhubarb. If it’s particularly tart, don’t hesitate to add a bit more sugar.
- Chill the Dough: Make sure to chill your pie dough before rolling it out. This helps in achieving a flaky crust.
- Egg Wash: For a beautiful golden-brown crust, brush the top with a beaten egg before baking.
Make Ahead Tips
You can prepare the pie crust in advance and refrigerate it for up to three days or freeze it for up to three months. The filling can also be made ahead; simply combine the strawberries and rhubarb with sugar and store it in the fridge for up to two days. Assemble and bake the pie when you’re ready to serve.
Recipe Variations
- Berry Mix: Add blueberries or raspberries to the filling for a mixed berry pie.
- Spices: Incorporate a pinch of cinnamon or nutmeg for added warmth and depth of flavor.
- Alternative Sweeteners: Swap out granulated sugar for honey or maple syrup for a different sweetness profile.
- Gluten-Free: Use a gluten-free pie crust for those with gluten sensitivities.
How to Serve
Serve your strawberry rhubarb pie warm or at room temperature for the best flavor. A scoop of vanilla ice cream or a dollop of freshly whipped cream on top enhances the experience beautifully. For presentation, consider serving it on a rustic wooden board, garnished with fresh mint leaves.
Pairing Suggestions
Pair this delightful pie with a chilled glass of rosé or a crisp white wine, such as Sauvignon Blanc. If you prefer non-alcoholic options, a refreshing iced tea or lemonade complements the pie wonderfully. For dessert pairings, consider serving it alongside a light fruit salad or a small cheese platter for a balanced end to your meal.
How to Store
Leftover strawberry rhubarb pie can be covered with plastic wrap and stored in the refrigerator for up to five days. If you want to freeze it, wrap it tightly in aluminum foil or freezer-safe plastic wrap and it will stay fresh for up to three months. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Equipment Needed
- Pie Dish: A standard 9-inch pie dish is ideal.
- Rolling Pin: Essential for rolling out your dough.
- Mixing Bowls: For combining the filling ingredients.
- Pastry Brush: For applying the egg wash to the crust.
- Baking Sheet: To catch any drips while baking.
Dietary Adaptations
- Vegan: Substitute butter with coconut oil or a vegan butter alternative and use a flax egg instead of an egg wash.
- Dairy-Free: Use non-dairy butter in the crust and serve with coconut whipped cream.
- Nut-Free: This recipe is naturally nut-free, but ensure any substitutes you make are also nut-free.
Seasonal Adaptations
In spring, use fresh strawberries and rhubarb for peak flavors. In fall, consider swapping strawberries for apples or pears for a cozy twist on the traditional pie.
Recipe FAQs
- Can I use frozen rhubarb and strawberries? Yes, just be sure to thaw and drain excess liquid before using.
- How long does this pie take to bake? It typically takes about 45-50 minutes at 425°F (220°C).
- What can I substitute for rhubarb? If rhubarb is unavailable, you can try tart apples or sour cherries for a similar tartness.
- Why is my filling runny? This can happen if the filling is too juicy or if you didn’t let the pie cool completely before slicing.
Strawberry Rhubarb Pie
Strawberry Rhubarb Pie is a classic dessert that perfectly marries the sweet, juicy flavor of strawberries with the tartness of rhubarb, resulting in an irresistible filling encased in a flaky, buttery crust.
Ingredients
- 1 basic pie crust recipe (or store-bought)
- 2 cups fresh strawberries, hulled and sliced
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar (adjust to taste)
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
- 1 tablespoon butter, cut into small pieces (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Roll out the pie crust and fit it into the pie dish. Trim any excess dough hanging over the edges.
- In a large mixing bowl, combine the sliced strawberries, chopped rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Stir until well mixed and set aside to let the juices meld.
- Pour the fruit filling into the prepared pie crust. Dot with small pieces of butter, if using.
- Roll out the second pie crust and either place it over the filling for a top crust or cut into strips for a lattice topping. Seal the edges securely.
- Brush the top crust with a beaten egg for a golden finish.
- Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the filling is bubbling and the crust is golden brown.
- Allow the pie to cool for at least 2 hours before slicing to let the filling set.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 254Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 27mgSodium 113mgCarbohydrates 44gFiber 2gSugar 28gProtein 3g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Making a strawberry rhubarb pie is not only a delightful baking experience but also a way to celebrate seasonal ingredients. This recipe is approachable and yields a delicious result that everyone will love. Whether enjoyed warm with ice cream or at room temperature, each slice tells a story of summer sweetness and tartness. Don’t hesitate to make this classic pie and share it with those you love. Happy baking!