Delightfully Tart Strawberry Rhubarb Pie Recipe

The aroma of a freshly baked strawberry rhubarb pie wafts through the air, mingling sweet and tart notes that dance around your senses. Picture this iconic dessert bubbling away in the oven, its golden crust beckoning you with promises of flavor perfection.

As I recall my first attempt at making this delightful pie, I remember the chaotic kitchen filled with flour clouds and laughter. The mix of strawberries and rhubarb created a colorful masterpiece that was devoured by family and friends alike. It’s a dish that not only satisfies your taste buds but also warms your heart.

I once made this pie for a summer picnic, and the compliments from my friends were endless—definitely a moment I’ll cherish!

Essential Ingredients

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

• Fresh Strawberries: Choose ripe strawberries that are bright red and fragrant for the best flavor in your pie.
• Rhubarb Stalks: Look for firm stalks; avoid any that are limp or wilted to ensure a tasty filling.
• Sugar: Regular granulated sugar works wonders to balance out the tartness of the rhubarb.
• All-Purpose Flour: Use this for thickening the filling; it helps achieve that perfect gooey texture.
• Baking Powder: A small amount adds lightness to the crust when making it from scratch.
• Salt: A pinch enhances all other flavors in both the crust and filling.
• Butter: Opt for unsalted butter; it gives richness to the crust without additional saltiness.
• Lemon Juice: A dash of fresh lemon juice brightens up the fruit flavors beautifully.

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

Let’s Make it together

Create Your Crust: Start by mixing flour, sugar, baking powder, and salt in a large bowl. Cut in chilled butter until it resembles coarse crumbs. Add water gradually until dough forms.

Chill Your Dough: Wrap your dough ball in plastic wrap and refrigerate for about 30 minutes. This helps relax gluten and makes rolling easier later on.

Prepare Your Filling: In another bowl, combine sliced strawberries and rhubarb with sugar, flour, lemon juice, and a pinch of salt. Let it sit for about 15 minutes to enhance flavors.

Roll Out Your Dough: On a floured surface, roll out half of your chilled dough into a circle about 1/8 inch thick. Transfer it gently into your pie pan.

Add The Filling: Pour your delicious strawberry-rhubarb mixture into the prepared crust. Spread evenly so every slice has an equal share of goodness.

Cover With Top Crust & Bake: Roll out remaining dough for the top crust. Crimp edges together to seal everything inside. Bake at 425°F (220°C) for 30-35 minutes or until bubbly and golden brown.

Cool & Serve!: Allow cooling on a wire rack before slicing; patience is key here! Serve warm with whipped cream or vanilla ice cream if you’re feeling fancy.

Baking this strawberry rhubarb pie isn’t just about following steps; it’s an experience filled with delightful anticipation as you watch your creation transform in the oven!

Perfecting the Cooking Process

Start by preheating your oven to 425°F (220°C). Roll out your pie crust, fill it with a mix of strawberries and rhubarb, then cover with another crust and bake until golden. This order ensures a perfectly baked pie.

Add Your Touch

Consider adding a sprinkle of cinnamon or nutmeg for warmth. You can also swap out white sugar for brown sugar for a deeper flavor profile. These tweaks make your strawberry rhubarb pie uniquely yours.

Storing & Reheating

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

Sharing my first attempt at strawberry rhubarb pie was nerve-wracking but rewarding. Friends raved about its flavor, and I felt like a pastry chef that day.

FAQ

What’s the best way to prepare rhubarb?

Rhubarb should be washed, trimmed, and cut into small pieces before using.

Can I use frozen strawberries in this recipe?

Yes, but thaw them first and drain excess moisture before adding.

How do I know when the pie is done?

The crust should be golden brown and juices bubbling from the filling indicate it’s ready.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Strawberry Rhubarb Pie

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• Author: Sophie
• Total Time: 1 hour 5 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, featuring a flaky crust and vibrant filling that will impress at any gathering.

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Ingredients

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• 2 cups fresh strawberries, sliced
• 2 cups rhubarb stalks, diced
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter, cut into small pieces
• 2 1/2 cups all-purpose flour (for the crust)
• 1/2 cup granulated sugar (for the crust)
• 1 teaspoon baking powder (for the crust)
• 1/2 teaspoon salt (for the crust)
• 1 cup unsalted butter, chilled and cubed (for the crust)
• 6 to 8 tablespoons cold water (for the crust)

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Instructions

1. Preheat your oven to 425°F (220°C).
2. In a bowl, combine strawberries, rhubarb, sugar, flour, lemon juice, and salt. Let it sit for about 15 minutes.
3. For the crust, mix flour, sugar, baking powder, and salt in a large bowl. Cut in chilled butter until crumbly. Gradually add cold water until dough forms.
4. Divide dough; roll out half for the bottom crust and place in a pie pan. Fill with fruit mixture and dot with butter.
5. Roll out the remaining dough for the top crust, crimp edges to seal. Bake for 30-35 minutes until golden brown and bubbly.
6. Allow to cool on a wire rack before serving.

Notes

•  Use fresh seasonal fruit for the best flavor.
•  Experiment by adding cinnamon or nutmeg for extra warmth.
•  Letting the pie cool helps set the filling.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 275
• Sugar: 20g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 25mg