Irresistible Sweet-Tart Strawberry Rhubarb Pie Recipe

There’s nothing quite like the aroma of a Sweet-Tart Strawberry Rhubarb Pie wafting through the house, beckoning everyone to gather around. This delightful dessert is a symphony of flavors, where the sweetness of strawberries dances with the tartness of rhubarb in a buttery crust that crumbles just perfectly.

Imagine slicing into that golden crust, revealing a warm, bubbling filling that glistens with promise—each bite a delightful interplay between sweet and tangy. Whether it’s a sunny picnic or cozy family gathering, this pie steals the show and leaves everyone clamoring for seconds.

I remember one summer evening when I made this pie for my family reunion; the smiles on everyone’s faces were priceless as they took their first bites.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Strawberries: Opt for ripe, juicy strawberries that are fragrant and bright red for the best flavor.

• Rhubarb Stalks: Choose firm rhubarb with vibrant color; it should feel crisp to the touch.

• Sugar: Regular granulated sugar works wonders here to balance the tartness of rhubarb.

• Flour: All-purpose flour is best for creating a flaky pie crust that holds everything together beautifully.

• Butter: Use unsalted butter for better control over seasoning; it makes the crust rich and flavorful.

• Lemon Juice: Fresh lemon juice enhances the flavors and adds brightness to the filling.

• Pie Crust: You can use store-bought or homemade; just ensure it’s chilled before use for easier handling.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat and Prepare: Preheat your oven to 425°F (220°C). Roll out your pie crust into a 9-inch pie dish, ensuring it’s even along the edges.

Mix Filling Ingredients: In a large bowl, combine sliced strawberries and chopped rhubarb with sugar, flour, and lemon juice. Stir until everything is coated evenly, letting those juices mingle.

Fill Your Pie Crust: Pour your beautiful fruit mixture into the prepared pie shell. Make sure you pile it high—you want that filling to be bursting with flavor.

Add Topping or Lattice if Desired: If you’re feeling fancy, create a lattice top with additional dough strips. Otherwise, cover it simply with another layer of dough and cut slits for steam.

Bake Away!: Place your pie in the preheated oven and bake for about 45-50 minutes or until bubbly and golden brown on top. Keep an eye on it—nobody likes burnt edges!

Cool Before Serving!: Let your masterpiece cool down for at least an hour on a wire rack before serving. This allows the filling to set properly so you don’t end up with a soupy slice.

Enjoy every moment as you slice into this Sweet-Tart Strawberry Rhubarb Pie—the joy of sharing delicious food will be worth all your efforts!

Perfecting the Cooking Process

Start by preparing your filling while the pie crust chills in the fridge. This ensures a flaky crust and perfectly cooked fruit, resulting in a deliciously balanced dessert.

Add Your Touch

Feel free to swap strawberries with raspberries or blackberries for a different flavor profile. Adding a hint of vanilla or almond extract can elevate your pie even further.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, place slices in a preheated oven at 350°F for about 10 minutes.

Sharing this recipe reminds me of my grandmother’s kitchen, where we spent summer afternoons baking together. Her laughter filled the air as she taught me how to roll out dough—memories I cherish deeply.

FAQ

Can I use frozen fruit for this Sweet-Tart Strawberry Rhubarb Pie?

Yes, but thaw and drain excess liquid to avoid a soggy pie.

How do I know when my pie is done baking?

The filling should bubble, and the crust should turn golden brown when baked perfectly.

What can I serve with Sweet-Tart Strawberry Rhubarb Pie?

A scoop of vanilla ice cream or whipped cream pairs wonderfully with this pie.

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Sweet-Tart Strawberry Rhubarb Pie

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• Author: Jennifer
• Total Time: 1 hour 10 minutes
• Yield: Serves 8

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Description

Experience the perfect blend of sweet and tart in this delightful Strawberry Rhubarb Pie. Bursting with juicy strawberries and tangy rhubarb, all enveloped in a buttery, flaky crust, this dessert is a must-try for any occasion. Whether enjoyed warm or chilled, each slice promises a delightful balance of flavors that will keep everyone coming back for more.

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Ingredients

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• 2 cups fresh strawberries, sliced
• 2 cups rhubarb stalks, chopped
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 2 tbsp lemon juice (fresh)
• 1/4 cup unsalted butter, melted
• 1 pie crust (store-bought or homemade)

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Instructions

1. Preheat your oven to 425°F (220°C).
2. Roll out the pie crust into a 9-inch pie dish.
3. In a large bowl, mix strawberries, rhubarb, sugar, flour, and lemon juice until well combined.
4. Pour the filling into the prepared pie shell.
5. Optionally add a lattice top or cover with another layer of dough and cut slits.
6. Bake for 45-50 minutes until bubbly and golden brown.
7. Allow to cool on a wire rack for at least one hour before serving.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approximately 125g)
• Calories: 255
• Sugar: 28g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 25mg