There’s something magical about a warm slice of Strawberry Rhubarb Pie. The way the sweetness of strawberries dances with the tartness of rhubarb creates a symphony of flavors that is simply irresistible. During my testing, I noticed how the delicate balance shifted as I tweaked the sugar content and adjusted the baking time. Each version brought its own charm, but this recipe truly struck a chord. Dive into these flavors and give my Carrot Cake Oatmeal Cookies a try for another delightful dessert!
About Strawberry Rhubarb Pie
This Strawberry Rhubarb Pie is not just a favorite for its taste; it’s steeped in nostalgia, bringing back memories of family reunions and summer picnics. I’ve tested this recipe several times throughout the seasons, swapping fresh rhubarb when in bloom and frozen strawberries when the craving hits in winter. Budget-wise, it’s an affordable treat that doesn’t skimp on flavor. The tartness of rhubarb, often loved or loathed, becomes a true star in this pie.
- Quick prep makes it a great choice for weeknight baking.
- Budget-friendly with seasonal fruit options, allowing versatility.
- This pie is a family favorite, shared through generations, with cozy flavors that remind us of home.
- Rhubarb, often referred to as “pie plant,” adds a delightful tang that balances with the sweetness of strawberries.
Key Ingredients & Their Roles
- Fresh Rhubarb: The star of the pie, lending tartness; ensure it’s trimmed and washed properly.
- Frozen Strawberries: Provides sweetness and a jammy texture; protect their integrity by using them directly from the freezer.
- Granulated Sugar: Balances the tartness; adjust based on personal sweetness preference.
- Cornstarch: Thickens the filling; make sure to mix it in well to avoid clumps.
How to Make Strawberry Rhubarb Pie
- Preheat your oven to 400°F (200°C). Gather all ingredients, ensuring everything is ready for easy mixing.
- In a large bowl, combine rhubarb, strawberries, sugar, cinnamon, cornstarch, lemon juice, zest, vanilla, and salt. Gently fold to mix, letting it sit for a few minutes to enhance flavors.
- Roll out one pie crust, larger than your 9-inch pie pan, and fit it into the base, leaving some excess for crimping later.
- Fill the crust with your luscious fruit mixture and evenly distribute pieces of butter on top for richness.
- Roll out the second pie crust and cover the filling, pinching the edges tightly to seal. Crimp decoratively for that homemade touch.
- Vent your pie with slits in the top crust for steam to escape and brush the surface with a little milk for a golden finish.
- Using strips of tin foil, protect the edges of your pie from burning. Bake in the oven for 30-45 minutes, then remove foil and continue baking for an additional 25-30 minutes until beautifully golden.
- Allow the pie to cool completely before slicing to let the filling set perfectly.
Pro Tips & Troubleshooting
- Through trial, I discovered that using lemon juice not only enhances flavor but also helps balance the sweetness while keeping the filling bright.
- A common mistake is overcooking, leading to a soggy crust — keep an eye on the crust color and adjust bake times as necessary.
- If rhubarb isn’t available, try using tart apples; they provide a similar tang while maintaining the pie’s integrity.
- This recipe scales easily; double the ingredients for a potluck or halve for a smaller dessert.
Storage & Make-Ahead Guide
This pie is best enjoyed fresh, but it can last up to 3 days in the refrigerator. For longer storage, wrap it well and freeze for up to two months. When reheating, a brief stint in the oven helps revive that flaky crust. I found that the flavors deepen when stored overnight, making it even more delicious!
Serving Suggestions
Pair this delightful dessert with a scoop of vanilla ice cream for a sumptuous experience. Alternatively, serve it alongside Stuffed Salmon for an unconventional meal that balances savory and sweet beautifully!
Frequently Asked Questions
- How do you know when the pie is done baking? Look for a golden crust and bubbling filling; the filling should be thick.
- Can I make this pie a day ahead? Yes, it’s great to make ahead; just store it properly in the fridge.
- What if I can’t find rhubarb? Substitute with tart apples or even cranberries for a different flavor profile.
- Can I use fresh strawberries? Absolutely! Just cut back on the sugar slightly, as fresh berries tend to be sweeter.
- How do I prevent the bottom crust from getting soggy? Pre-bake the bottom crust for 10 minutes before adding the filling for a crispier base.
Final Thoughts
There’s nothing quite like enjoying a slice of Strawberry Rhubarb Pie as the warmth of the sun sets. It’s a recipe that not only fills your belly but also nourishes memories. I love serving this pie with a scoop of ice cream, and I encourage you to share your own experiences making it!
More Recipes You’ll Love
- Homemade Blueberry Protein Muffins – complements with sweet and tart flavors
- Peach Pie Cruffins – connection via fruity filling
- Apple Crisp Recipe – seasonal pairing with fruits
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Strawberry Rhubarb Pie
Ingredients
- 1 lb fresh rhubarb leaves removed, trimmed, washed, cut into 1/2-inch pieces
- 1 lb frozen strawberries
- 1 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 cup corn starch
- 1/2 lemon juice and zest
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 pie crusts 9-inch pre-made crusts, room temperature
- 2 Tbsp butter small dice
- 1 Tbsp milk
Instructions
- Preheat the oven to 400°F. Gather and prepare all ingredients.
- In a large bowl, combine the rhubarb, strawberries, sugar, cinnamon, cornstarch, lemon juice, zest, vanilla, and salt. Gently fold together and set aside.
- Roll out one pie crust, larger than the 9-inch pie pan, and place it on the bottom of the pie pan, pressing the bottom and sides. You want the excess pie crust to be hanging over.
- Pour the filling onto the pie crust and evenly top with butter pieces.
- Roll out the second pie crust and place on top, pinching the edges with the bottom crust to seal. Crimp the pie crust into decorative edges.
- Cut slits in the top pie crust to vent during the baking process. Brush with milk.
- With 3-inch strips of tin foil, line the edges of the pie to prevent burning.
- Place the pie on an oven-safe tray and place it in the oven. Bake for 30-45 minutes. Remove the tin foil and cook an additional 25-30 minutes until the crust is golden. Remove the pie from the oven and let it cool before cutting.