There’s something magical about Sweet-Tart Strawberry Rhubarb Pie that transports you back to those sunny afternoons, where the aroma of baking fills the air and invites everyone to gather around the kitchen table. Imagine biting into that flaky crust, the sweet strawberries mingling with the tart rhubarb, creating a symphony of flavors that dances on your taste buds. It’s like a flavor party in your mouth, and everyone’s invited.
Growing up, my grandmother would whip up this pie whenever rhubarb was in season. The whole house would smell divine, and we’d sit on the porch, eagerly waiting for it to cool down just enough to sneak a slice. There’s something special about sharing food that evokes fond memories, making occasions more memorable. This pie is perfect for picnics, potlucks, or even just a cozy night at home when you need a little sweetness in your life.
Why You'll Love This Recipe
- This pie combines sweet strawberries and tart rhubarb for an irresistible flavor explosion
- It’s easy to prepare and perfect for any occasion
- The vibrant colors make it visually stunning on any dessert table
- Enjoy it warm with a scoop of vanilla ice cream for an unforgettable treat!
There was that one summer family reunion where I dramatically claimed the title of “Pie Champion” after this beauty took center stage at dessert time. Everyone raved about it for weeks!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Fresh Strawberries: Use ripe, juicy strawberries for maximum sweetness; they should be fragrant and bright red.
Rhubarb Stalks: Look for firm, vibrant green stalks; avoid any browning or wilting.
Sugar: Granulated sugar balances the tartness of rhubarb; adjust based on your sweetness preference.
All-Purpose Flour: Essential for thickening the filling and making a flaky crust; always choose unbleached flour.
Baking Powder: Gives your crust a delightful rise; don’t skip this crucial ingredient!
Salt: Enhances flavors; just a pinch goes a long way.
Butter: Cold butter creates flakiness in your crust; use unsalted for better control over flavor.
Ice Water: Helps bind the dough without warming it up; keep it icy cold!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Create Your Pie Crust: Start by mixing flour, sugar, baking powder, and salt in a large bowl. Cut in cold butter until crumbly. Add ice water gradually until dough forms.
Chill Your Dough: Wrap your dough ball tightly in plastic wrap and refrigerate for at least 30 minutes. This helps relax the gluten for easier rolling later.
Prepare Fruit Filling: Mix sliced strawberries and chopped rhubarb with sugar in a bowl. Let it sit for about 15 minutes while the juices mingle together.
Roll Out Dough : On a floured surface, roll out half of your chilled dough into a circle about 1/8-inch thick. Transfer it gently to your pie dish without stretching.
Add Filling and Top Crust : Pour fruit mixture into the crust evenly. Roll out the second half of dough and place it over the filling; crimp edges to seal tightly.
Bake Your Pie : Preheat oven to 425°F (220°C). Bake pie for 15 minutes before reducing temperature to 350°F (175°C) and baking an additional 45-50 minutes until golden brown.
Enjoy every sweet-tart bite of this nostalgic dessert! If you’re serving it warm with ice cream or whipped cream on top, prepare yourself for compliments!
You Must Know
- Perfecting your Sweet-Tart Strawberry Rhubarb Pie is all about balancing flavors and textures
- The vibrant colors and delightful aroma will make your kitchen a warm, inviting space
- Don’t forget the secret to that flaky crust; it’s all in the chilling process!
Perfecting the Cooking Process
Start by prepping your rhubarb and strawberries first, then chill your pie crust while you mix the filling. This ensures a flaky crust that holds its shape beautifully.
Add Your Touch
Feel free to swap out strawberries for raspberries or blackberries for a different flavor profile. A pinch of cinnamon can elevate sweetness, while lemon zest brightens the dish.
Storing & Reheating
Store leftovers in the refrigerator for up to three days. To reheat, pop it in a 350°F oven until warmed through, keeping that crust crisp and delightful.
Chef's Helpful Tips
- For the best results, always use fresh rhubarb
- It’s tartness balances beautifully with sweet strawberries
- If your pie starts to bubble over, place a baking sheet underneath to catch spills
- Allowing the pie to cool completely helps set the filling perfectly!
A friend once told me that my Sweet-Tart Strawberry Rhubarb Pie stole the show at her family gathering, leaving everyone begging for seconds—now that’s what I call a cooking win!
FAQ
How can I tell when my pie is done?
Look for golden-brown crust and bubbling juices around the edges as signs of doneness.
Can I use frozen rhubarb for this recipe?
Yes, but thaw and drain excess moisture before mixing it with strawberries.
What should I serve with my Sweet-Tart Strawberry Rhubarb Pie?
Serve with vanilla ice cream or whipped cream for an extra indulgent treat!
Sweet-Tart Strawberry Rhubarb Pie
- Total Time: 1 hour 20 minutes
- Yield: Approximately 8 servings 1x
Description
Sweet-Tart Strawberry Rhubarb Pie is a delightful dessert that combines juicy strawberries and tangy rhubarb in a flaky, homemade crust. This nostalgic pie evokes memories of sunny afternoons spent with family, making it the perfect choice for gatherings, picnics, or cozy nights at home. Serve it warm with a scoop of vanilla ice cream for an unforgettable treat that will have everyone coming back for seconds.
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb stalks, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 6–8 tbsp ice water
Instructions
- Make the crust: In a bowl, mix flour, sugar, baking powder, and salt. Cut in cold butter until crumbly. Gradually add ice water until dough forms.
- Chill the dough: Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Prepare the filling: Combine strawberries and rhubarb with sugar in a bowl; let sit for 15 minutes.
- Roll out half the dough on a floured surface and place in a pie dish. Pour in the fruit filling.
- Roll out the remaining dough and cover the filling; crimp edges to seal.
- Bake: Preheat oven to 425°F (220°C). Bake for 15 minutes; reduce temperature to 350°F (175°C) and bake an additional 45–50 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg