There’s something magical about a Strawberry Rhubarb Pie that instantly transports you to sunny afternoons, your grandma’s cozy kitchen, and the sweet scent of nostalgia wafting through the air. Picture this: warm, buttery crust cradling tart rhubarb and sweet strawberries mingling together like long-lost friends at a reunion. It’s that perfect balance of sweet and sour—a pie that dances on your taste buds with every bite. For more inspiration, check out this more dessert recipes.
Every summer, my family would gather for pie-baking day, and guess who became the designated pie master? Yours truly! It was a chaotic affair filled with laughter, flour fights, and the occasional “oops” when someone accidentally dropped a bowl. But through it all, nothing brought us together quite like the anticipation of devouring that glorious Strawberry Rhubarb Pie at the end of our hard work—topped with a generous scoop of vanilla ice cream, of course. For more inspiration, check out this delicious dessert ideas recipe.
Why You'll Love This Recipe
- This Strawberry Rhubarb Pie is surprisingly easy to prepare while packing an incredible flavor punch
- Its vibrant colors make it a showstopper for any gathering
- Perfectly sweetened and tangy, this classic dessert captures the essence of summer in every slice
- Whether it’s a potluck or a family dinner, this pie will be the talk of the table
I still remember my friend’s wide-eyed reaction when she took her first bite—it was pure joy!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Strawberries: Look for ripe strawberries that are plump and fragrant for the best flavor.
- Rhubarb Stalks: Choose bright red stalks; they should feel firm but not too woody.
- Granulated Sugar: The amount can be adjusted based on your sweetness preference; I usually go for around three-fourths cup.
- All-Purpose Flour: This helps thicken the filling while also giving structure to your crust.
- Butter: Use unsalted butter for control over saltiness and ensure it’s cold for flakiness in crust.
- Pie Crust: Store-bought is fine if you’re short on time; homemade adds an extra touch of love!
- Lemon Juice: Just a splash brightens up the flavors beautifully; fresh lemon is ideal.
- Cinnamon: A pinch brings warmth and depth to your filling—don’t skip it!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat your oven to 425°F (220°C) while you gather your ingredients. A warm kitchen sets the stage for greatness! Grab your favorite mixing bowl and let’s get started.
Prepare Your Filling: In a large bowl, combine chopped strawberries and diced rhubarb. Sprinkle sugar over them along with lemon juice and cinnamon. Toss gently until everything glistens like it just got off the dance floor.
Make Your Pie Crust: If using homemade dough, roll it out on a floured surface until it’s about one-eighth inch thick. Transfer it into your pie dish carefully so you don’t break any hearts—or crusts!
Add The Filling: Pour your fruity mixture into the prepared pie crust. Let those beautiful colors shine! Don’t be shy; pile it high as fruit will shrink during baking.
Create A Lattice Top (Optional): If you’re feeling adventurous, roll out another layer of dough and cut it into strips. Weave them over your filling like you’re working on a culinary masterpiece—because you are!
Bake To Perfection: Place your pie in the preheated oven and bake for about 15 minutes at 425°F (220°C). Then reduce temperature to 350°F (175°C) and continue baking for 30-35 minutes until bubbly and golden brown.
Let your pie cool on a wire rack before slicing into its deliciousness. Serve each piece warm with an optional scoop of vanilla ice cream or whipped cream to elevate this treat from delightful to divine!
And there you have it—the irresistible Strawberry Rhubarb Pie that promises smiles all around! Enjoy every slice as each bite takes you back to those joyous gatherings filled with laughter and love.
You Must Know
- Baking a Strawberry Rhubarb Pie is more than just mixing ingredients; it’s about balancing flavors
- The tartness of rhubarb pairs beautifully with the sweetness of strawberries, creating a delightful symphony in your mouth
- Remember, a perfectly baked pie crust adds a flaky texture that everyone will crave!
Perfecting the Cooking Process
Start by preparing your pie crust while your filling simmers. This way, you save time and ensure everything comes together seamlessly.
Add Your Touch
Feel free to swap out strawberries for blueberries or add a hint of lemon zest. Personalizing your pie can lead to delicious surprises!
Storing & Reheating
Store leftover pie in the fridge for up to three days. Reheat individual slices in the oven for that freshly baked taste.
Chef's Helpful Tips
- Keep your butter cold when making the pie crust for an extra flaky texture
- Don’t skip chilling the dough; it helps maintain structure during baking
- Always taste your filling; adjusting sugar levels can elevate the flavor profile dramatically!
Baking this Strawberry Rhubarb Pie reminds me of summer afternoons spent at grandma’s house, where every slice came with laughter and stories. Those memories make each bite even sweeter.
FAQ
Can I use frozen fruit for my Strawberry Rhubarb Pie?
Yes, frozen fruit works well, but adjust cooking time accordingly for moisture.
What can I do if my pie crust is too crumbly?
Try adding a teaspoon of cold water to help bind the dough better.
How do I know when my pie is done baking?
Look for a golden crust and bubbling filling as signs that it’s ready!
Strawberry Rhubarb Pie
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 8 slices 1x
Description
Indulge in the delightful combination of sweet strawberries and tangy rhubarb with this Strawberry Rhubarb Pie! This classic dessert features a flaky, buttery crust, making it the perfect centerpiece for any gathering. With vibrant colors and an irresistible flavor profile, each slice promises to evoke cherished memories of summer afternoons spent with loved ones. Serve warm with a scoop of vanilla ice cream for an extra touch of sweetness!
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb stalks, diced
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cubed
- 1 prepared pie crust (store-bought or homemade)
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 425°F (220°C).
- In a mixing bowl, combine strawberries, rhubarb, sugar, lemon juice, and cinnamon; toss until well mixed.
- Roll out the pie crust and fit it into a pie dish. Add the fruit filling.
- Optionally create a lattice top with additional dough strips over the filling.
- Bake for 15 minutes at 425°F, then reduce to 350°F (175°C) and bake for an additional 30-35 minutes until golden brown.
- Cool on a wire rack before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
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