Strawberry Rhubarb Pie

Strawberry Rhubarb Pie is a classic dessert that beautifully balances the tartness of rhubarb with the sweetness of strawberries. This comforting pie features a buttery, flaky crust that complements the juicy fruit filling, creating a delightful treat perfect for any occasion. Whether you’re celebrating a special event or enjoying a quiet evening, this pie is sure to impress.

Ingredients

For the Pie Crust:

• 1/2 cup chilled butter, cut into small cubes
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt

For the Filling:

• 3 cups fresh strawberries, hulled and sliced
• 2 cups rhubarb, chopped
• 1 1/2 cups granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the chilled butter, flour, and salt. Use a pastry cutter or your fingers to mix until the dough begins to come together and resembles coarse crumbs.
3. Slowly add a tablespoon of cold water at a time, mixing until the dough forms into a ball.
4. Roll out the dough on a floured surface into a circle large enough to fit a 9-inch pie dish.
5. Place the dough into the pie dish and trim any excess dough from the edges. Set aside.
6. In a separate bowl, mix the sliced strawberries, chopped rhubarb, sugar, cornstarch, lemon juice, and vanilla extract to create the filling.
7. Pour the fruit filling into the prepared pie crust, spreading it evenly.
8. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
9. Allow the pie to cool for at least 1 hour before serving to allow the filling to set.

Servings and Timing

• Servings: 8 slices
• Prep Time: 15 minutes
• Cooking Time: 45-50 minutes
• Total Time: 1 hour (including cooling)

Variations

1. Add a Crumble Topping: Top the pie with a mixture of oats, flour, butter, and brown sugar for a delicious streusel topping.
2. Use a Lattice Crust: Instead of a full pie crust, create a lattice pattern with strips of dough on top for a more traditional look.
3. Spices: Add a pinch of cinnamon or nutmeg to the filling for extra warmth and flavor.
4. Double Crust: Make a double crust by adding a second layer of dough on top of the filling before baking, sealing the edges well.

Storage/Reheating

• Storage: Store any leftover pie in an airtight container at room temperature for up to 2 days. Alternatively, you can refrigerate it for up to 4 days.
• Reheating: Reheat individual slices in the microwave for 20-30 seconds or warm the entire pie in the oven at 350°F (175°C) for about 10-15 minutes.

10 FAQs

1. Can I use frozen rhubarb and strawberries? Yes, you can use frozen fruit. Just be sure to thaw and drain the fruit to avoid excess moisture in the filling.
2. Can I make the pie crust ahead of time? Yes, you can prepare the pie crust a day or two ahead of time. Just store it in the refrigerator wrapped in plastic wrap until you’re ready to use it.
3. Can I make the filling ahead of time? You can prepare the filling a day ahead of time and store it in the refrigerator until you’re ready to assemble the pie.
4. Can I use a store-bought pie crust? Yes, a store-bought pie crust can be used to save time.
5. What if my pie crust starts to brown too quickly? If your pie crust is browning too quickly, cover the edges with aluminum foil and continue baking until the pie is done.
6. Can I make this pie gluten-free? Yes, you can use a gluten-free pie crust for this recipe to make it suitable for gluten-free diets.
7. How can I make the pie filling thicker? If the filling seems too runny, add an extra tablespoon of cornstarch to help thicken it.
8. Can I use other fruits in place of strawberries? You can replace the strawberries with other berries like blueberries, raspberries, or blackberries for a different flavor.
9. Can I add more sugar if I prefer a sweeter pie? Yes, you can adjust the sugar level to your taste by adding more sugar to the filling.
10. How do I know when the pie is done? The pie is done when the crust is golden brown, and the filling is bubbling. If you see bubbling through the crust or lattice, it’s a good sign that the pie is ready.

Conclusion

Strawberry Rhubarb Pie is a delightful dessert that perfectly blends the sweetness of strawberries with the tangy punch of rhubarb. With its buttery, flaky crust and rich, flavorful filling, this pie is an irresistible treat. Whether you’re a seasoned baker or a beginner, this pie is a simple yet rewarding way to enjoy the classic combination of strawberries and rhubarb.