Strawberry Rhubarb Pie

Strawberry Rhubarb Pie is the perfect balance of sweet and tart. Picture this: a flaky crust cradling a vibrant filling that bursts with juicy strawberries and tangy rhubarb. The aroma wafts through your kitchen like a warm hug on a chilly day. One bite of this luscious pie transports you to sunlit picnics and family gatherings, where laughter mingles with the delightful crunch of crust.

I remember the first time I baked this pie; my kitchen looked like a fruit explosion had occurred. My friends arrived just in time to witness my chaotic yet enthusiastic baking style. We ended up devouring half the pie before it even cooled down! This recipe is not only delicious but also an ideal way to celebrate summer gatherings or simply enjoy a cozy evening at home.

I still chuckle when I think about my friend’s face when he took his first bite of this pie; I’ll never forget his delighted “Mmm…” that echoed throughout the room!

Essential Ingredients

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

• Fresh Strawberries: Use ripe strawberries for the best sweetness; they should be deep red and fragrant.
• Rhubarb Stalks: Choose firm stalks without blemishes; their tartness complements the sweetness of strawberries beautifully.
• Sugar: Granulated sugar enhances sweetness; adjust based on your taste preference.
• All-Purpose Flour: This will help thicken the filling; it keeps everything together without becoming gummy.
• Baking Powder: Just a pinch helps create a light crust if you make your own dough.
• Butter: Cold butter is essential for flaky pastry; use unsalted for better control over seasoning.
• Lemon Juice: A squeeze brightens the flavors; fresh lemon juice works best.
• Pie Crust: Store-bought or homemade, just ensure it’s chilled before filling!

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

Let’s Make it together

Prepare Your Filling: Start by washing your strawberries and rhubarb thoroughly. Slice them into bite-sized pieces while savoring their vibrant colors.

Mix It Up: In a large bowl, combine the sliced strawberries and rhubarb with sugar, flour, and lemon juice. Stir gently until well-coated; let sit for about 15 minutes.

Preheat Your Oven: Set your oven to 425°F (220°C). While it’s preheating, roll out your pie crust on a floured surface until it’s about 1/8 inch thick.

Assemble the Pie: Place one pie crust into your pie dish. Pour in the fruit mixture evenly, ensuring every slice gets some sweet-tart goodness.

Add Toppings (Optional): If you’re feeling fancy, use additional dough to create a lattice top or simply sprinkle some cinnamon on top for added depth.

Bake It Up: Bake in preheated oven for 15 minutes; then reduce temperature to 350°F (175°C) and continue baking for another 30-35 minutes until bubbly and golden brown.

Once out of the oven, let the pie cool slightly before slicing into it—if you can resist! The combination of warm fruit filling and buttery crust creates an unforgettable experience that will have you coming back for seconds—or thirds!

This Strawberry Rhubarb Pie is not just dessert; it’s an invitation to gather around the table with loved ones and share stories while enjoying every delicious bite!

Perfecting the Cooking Process

Start by prepping your crust and letting it chill. While it’s cooling, mix the filling ingredients, ensuring the strawberries and rhubarb are evenly coated in sugar and cornstarch.

Add Your Touch

Consider adding a dash of cinnamon or nutmeg to your filling for added warmth. You can also swap out half of the strawberries for blueberries to create a berry medley.

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 until warmed through.

Sometimes I think I should have named my kitchen “The House of Pie.” Every time I bake this strawberry rhubarb pie, my friends declare it “the best thing ever!”

FAQ

What should I serve with strawberry rhubarb pie?

Vanilla ice cream or whipped cream pairs perfectly with strawberry rhubarb pie.

Can I freeze strawberry rhubarb pie?

Yes, freeze unbaked pies for up to three months; just bake from frozen.

How do I know when my pie is done baking?

A golden crust and bubbling filling indicate that your strawberry rhubarb pie is ready!

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Strawberry Rhubarb Pie

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• Author: Lena
• Total Time: 1 hour 10 minutes
• Yield: Serves approximately 8 slices 1x

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Description

Experience the perfect harmony of sweet strawberries and tart rhubarb in this classic pie, ideal for summer gatherings or cozy evenings at home.

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Ingredients

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• 2 cups fresh strawberries, hulled and sliced
• 2 cups rhubarb stalks, sliced
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tbsp lemon juice
• 1/2 tsp baking powder
• 1/4 cup unsalted butter, cold and cubed
• 1 pre-made pie crust (store-bought or homemade)

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Instructions

1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine strawberries, rhubarb, sugar, flour, and lemon juice; let sit for 15 minutes.
3. Roll out the pie crust and place it in a pie dish.
4. Pour the fruit mixture into the crust and dot with cold butter cubes. Optionally, create a lattice top with additional crust.
5. Bake for 15 minutes at 425°F (220°C), then reduce temperature to 350°F (175°C) and bake for another 30-35 minutes until golden brown and bubbly.
6. Cool slightly before serving.

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

Nutrition

• Serving Size: 1 slice (125g)
• Calories: 240
• Sugar: 20g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 20mg