Cozy Strawberry Rhubarb Pie
A Taste of Summer: Strawberry Rhubarb Pie
As the days grow warmer and the sun shines brighter, there’s something magical about serving a slice of strawberry rhubarb pie. This delightful dessert is a beloved seasonal classic, combining the tangy richness of rhubarb with the sweet juiciness of strawberries. It’s perfect for gatherings, picnics, or simply indulging in a little nostalgia. Personally, I remember my grandmother baking this pie every summer, filling our kitchen with its mouthwatering aroma. What makes this pie truly special is its vibrant flavor profile and charming appearance—it’s bound to please any palate. You may also find Strawberry Cookie Dough Cookies useful.
Why You’ll Love This Dish
This strawberry rhubarb pie is not only easy to make, but it also feeds a crowd, making it ideal for those summer barbecues or family gatherings. The combination of sweet strawberries and tart rhubarb creates a balance that’s refreshing and satisfying. Plus, this recipe uses ingredients you may already have on hand, keeping it budget-friendly. If you’re looking for a dessert that feels both homemade and indulgent, then this is the pie for you. For those who enjoy pie, be sure to check out this delicious red velvet strawberry cheesecake as well!
How to Make Strawberry Rhubarb Pie
Creating a delightful strawberry rhubarb pie is a straightforward process that will bring joy to your kitchen. Here’s a quick overview of what to expect: you’ll be making a flaky pie crust, preparing a luscious filling with strawberries and rhubarb, and then baking everything to golden perfection. This pie combines several layers of flavor and texture that make it incredibly rewarding to share with family and friends.
What You’ll Need
Gather the following ingredients to create this classic pie:
- 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
To create this delectable strawberry rhubarb pie, follow these straightforward steps:
- Prepare the Pie Crust: In a mixing bowl, blend the flour and salt. Add the cold butter and vegetable shortening, mixing until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together. Divide it in half, shape into disks, wrap in plastic, and chill for at least 30 minutes.
- Make the Filling: While the dough chills, combine the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, vanilla extract, and lemon juice in a bowl. Stir gently to combine, ensuring the fruits are coated evenly.
- Assemble the Pie: Preheat your oven to 425°F (220°C). Roll out one disk of dough on a lightly floured surface to fit your pie dish. Place it in the dish and add the fruit filling, dotting with cold butter cubes.
- Top the Pie: Roll out the second dough disk and lay it over the filling. Seal the edges by crimping them together and cut slits in the top for ventilation. Brush the surface with egg white for a golden finish.
- Bake: Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes or until the crust is golden brown and the filling is bubbly.
Best Ways to Enjoy It
This strawberry rhubarb pie is delightful on its own, but you can enhance the experience by serving it with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For an extra touch of creativity, consider pairing it with a fresh green salad to balance the sweetness of the pie.
How to Store
If you find yourself with leftovers, storing your strawberry rhubarb pie is simple. Cover it loosely with foil or plastic wrap and keep it in the fridge for up to 3 days. If you want to extend its life, you can freeze the pie for up to 2 months. Just ensure it’s well-wrapped to prevent freezer burn. Always let cooked pies cool completely before storing, as this helps maintain their texture.
Helpful Cooking Tips
To achieve the best results with your pie, consider these practical tips:
- Ensure your butter and shortening are very cold before mixing into the dough for a flakier crust.
- If your rhubarb is particularly tart, you might want to adjust the sugar levels in the filling to suit your preference.
- Allow the pie to cool slightly before slicing, as this helps the filling set and makes for cleaner cuts.
Creative Twists
If you’re feeling adventurous, try adding other fruits to the filling, such as peaches or blueberries, for a fun variation. Another twist is to sprinkle a crumb topping made of oats and brown sugar over the top of the pie before baking, adding a delightful crunch to each slice.
FAQs
How long does this pie take to prepare?
The total time to prepare and bake the strawberry rhubarb pie is about 2 hours, including chilling time for the crust.
Can I use frozen strawberries or rhubarb?
Yes, frozen fruits can be substituted; just ensure they are thawed and drained before using to avoid a soggy pie.
How can I tell when the pie is done?
The pie is ready when the crust is golden and the filling is bubbling through the slits on top.
Is it necessary to use a double crust?
While this recipe traditionally uses a double crust, you can make a single crust or crumb topping if preferred.
Conclusion
Nothing beats the flavor and tradition of a homemade strawberry rhubarb pie, especially on a warm summer day. As you make this delightful dish, you can also explore other variations like tart recipes from Sally’s Baking Addiction. Enjoy your baking adventure and share the deliciousness with loved ones!
Strawberry Rhubarb Pie
Ingredients
Method
- In a mixing bowl, blend the flour and salt. Add cold butter and vegetable shortening, mixing until the mixture resembles coarse crumbs.
- Gradually add ice cold water, stirring until the dough comes together.
- Divide the dough in half, shape into disks, wrap in plastic, and chill for at least 30 minutes.
- While the dough chills, combine the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, vanilla extract, and lemon juice in a bowl.
- Stir gently to combine, ensuring the fruits are coated evenly.
- Preheat your oven to 425°F (220°C).
- Roll out one disk of dough on a lightly floured surface to fit your pie dish.
- Place it in the dish and add the fruit filling, dotting with cold butter cubes.
- Roll out the second dough disk and lay it over the filling. Seal the edges by crimping them together and cut slits in the top for ventilation.
- Brush the surface with egg white for a golden finish.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes until the crust is golden brown and the filling is bubbly.
