Strawberry Rhubarb Pie

There’s something magical about the first bite of a homemade Strawberry Rhubarb Pie. The sweet strawberries dance with the tartness of rhubarb, creating a flavor explosion that will make your taste buds sing. You can almost hear them harmonizing like a duet of joy right out of a Broadway musical.

Every summer, my grandmother would bake this pie to celebrate warm days and family gatherings. The aroma would waft through our home, mingling with laughter and sunshine. There’s nothing quite like gathering around the table with loved ones, sharing slices of this colorful masterpiece and reminiscing about old times.

I still remember the delighted expressions on my family’s faces when they took their first bites of this pie at last year’s picnic.

Essential Ingredients

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

• Fresh Strawberries: Use ripe strawberries for the best sweetness; freeze some for later if you buy in bulk.
• Rhubarb Stalks: Look for firm stalks without blemishes; they should be vibrant red or greenish-red.
• Sugar: Granulated sugar helps balance the tartness; adjust depending on your sweetness preference.
• All-Purpose Flour: Essential for thickening the filling; use quality flour for a better texture.
• Baking Powder: A secret ingredient that adds a little lift to the crust.
• Salt: Just a pinch enhances flavors; don’t skip this important ingredient!
• Unsalted Butter: Cold butter creates flaky layers; always use unsalted to control salt levels.
• Lemon Juice: Fresh lemon juice brightens up flavors; bottled juice just doesn’t cut it
• Ice Water: Helps bind the dough; start with cold water to keep everything chilled.

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

Let’s Make it Together

Prepare Your Dough: Start by mixing flour, baking powder, and salt in a bowl. Cut in cold butter until it resembles coarse crumbs. Then add ice water gradually until combined but not sticky.

Chill the Dough: Wrap your dough in plastic wrap and refrigerate for at least 30 minutes. This step ensures a flaky crust when baked.

Prepare the Filling: In another bowl, combine sliced strawberries and rhubarb with sugar, flour, and lemon juice. Let it sit so the juices mingle together beautifully.

Roll Out Your Crusts: Take half of your chilled dough out of the fridge and roll it into a circle on a floured surface until it’s about 1/8-inch thick.

Assemble Your Pie: Place one rolled crust into your pie pan and fill it with the fruity mixture. Roll out the second half of your dough and place it over the filling.

Bake It Up: Preheat your oven to 425°F (220°C). Cut slits in the top crust for steam to escape. Bake for 15 minutes before reducing temperature to 350°F (175°C) for an additional 35-40 minutes until bubbly.

Once you pull that golden beauty from your oven, let it cool slightly before slicing—if you can resist that long The aroma will have everyone flocking to your kitchen like moths to a flame.

Now that you’ve crafted this delectable Strawberry Rhubarb Pie from scratch, prepare yourself for all those compliments coming your way

Perfecting the Cooking Process

Start by preheating your oven to 425°F (220°C). Roll out the pie crust first, then prepare the strawberry-rhubarb filling while the crust chills. This strategy ensures everything is ready for baking without unnecessary delays.

Add Your Touch

Enhance your pie by adding a splash of vanilla extract or a sprinkle of nutmeg to the filling. For an extra twist, try using almond extract instead of vanilla for a unique flavor profile that surprises every bite.

Storing & Reheating

Store leftover pie in an airtight container in the fridge for up to three days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through and crispy.

My first attempt at making strawberry rhubarb pie was an epic disaster—think soggy crust and overly runny filling But after some trial and error, I discovered the joy of perfecting this classic recipe.

FAQ

Can I use frozen strawberries for strawberry rhubarb pie?

Yes, but fresh strawberries yield better flavor and texture in your pie.

How do I know when my pie is done?

The crust should be golden brown, and juices should bubble from the filling.

Can I make this pie ahead of time?

Absolutely! Prepare it a day before and store it in the refrigerator until serving.

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Strawberry Rhubarb Pie

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• Author: Jennifer
• Total Time: 1 hour 15 minutes
• Yield: Serves approximately 8 slices 1x

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Description

Strawberry Rhubarb Pie is a delightful dessert that perfectly balances sweet and tart flavors, making it an irresistible treat for any gathering.

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Ingredients

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• 2 cups fresh strawberries, hulled and sliced
• 2 cups rhubarb stalks, chopped
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tsp lemon juice
• 1/4 tsp salt
• 1 pie crust (store-bought or homemade)
• 2 tbsp unsalted butter, cut into small pieces

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Instructions

1. Preheat oven to 425°F (220°C).
2. In a bowl, mix strawberries, rhubarb, sugar, flour, lemon juice, and salt. Let sit for 15 minutes.
3. Roll out the pie crust and fit it into a pie pan.
4. Pour the filling into the crust and dot with butter.
5. Cover with another crust or create a lattice design; cut slits for steam to escape.
6. Bake for 15 minutes at 425°F, then reduce temperature to 350°F (175°C) and bake for an additional 35-40 minutes until bubbly and golden brown.
7. Cool slightly before slicing.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (120g)
• Calories: 240
• Sugar: 22g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 15mg