Strawberry-Rhubarb Pie is a quintessential summer dessert, cherished for its delightful combination of sweet strawberries and tart rhubarb. This pie has captured the hearts and taste buds of many, becoming a staple in American kitchens. Historically, rhubarb has been used in cooking for centuries, with its tangy flavor complementing the sweetness of strawberries perfectly. The pairing of these two fruits creates a refreshing dessert that’s perfect for warm-weather gatherings, family picnics, or simply enjoying a slice at home with a scoop of ice cream. This beloved pie not only satisfies your sweet tooth but also evokes nostalgia and comfort, making it a favorite across generations.
Ingredients Breakdown for Strawberry-Rhubarb Pie
To make a scrumptious Strawberry-Rhubarb Pie, gather the following ingredients:
- 2 cups chopped rhubarb (½-inch pieces) – The star of the pie, rhubarb, adds a unique tartness that balances the sweetness of strawberries.
- 2 cups sliced fresh strawberries – These juicy berries provide natural sweetness and a vibrant color to the pie.
- 1 ¼ cups granulated sugar – Essential for sweetening the filling and enhancing the flavors of the fruits.
- ¼ cup cornstarch – This thickening agent helps to create a beautiful, cohesive filling that holds together well.
- ¼ tsp salt – A pinch of salt heightens the flavors and balances the sweetness.
- 1 tbsp lemon juice – The acidity brightens the flavors and complements the fruits.
- 1 tbsp unsalted butter, diced – Adds richness and a touch of creaminess to the filling.
- 1 double pie crust (store-bought or homemade) – The crust is essential for encasing the delicious filling.
- 1 egg, beaten (for egg wash) – This gives the crust a beautiful golden color when baked.
- 1 tbsp coarse sugar (optional, for sprinkling) – Adds a delightful crunch and sparkle to the crust.
For those with dietary restrictions, consider using a gluten-free pie crust alternative or substituting the granulated sugar with coconut sugar or a sugar substitute for a healthier option. Vegan bakers can use a plant-based butter substitute and an egg replacement like aquafaba or a flax egg for the egg wash.
Tools and Equipment Needed
Before diving into the preparation, ensure you have the following essential kitchen tools:
- Mixing bowls – For combining your filling ingredients.
- Measuring cups and spoons – Precision is key in baking!
- Rolling pin – To roll out your pie crust evenly.
- Pie dish – A 9-inch pie plate works best for this recipe.
- Pastry brush – Ideal for applying the egg wash to give the crust a beautiful finish.
Optional tools that can streamline your baking experience include a pastry cutter for making pie crust from scratch and a fruit corer for quick strawberry preparation.
Preparation Steps for Strawberry-Rhubarb Pie
Preheat the Oven
Begin by preheating your oven to 400°F (200°C). This initial high temperature helps to set the crust and filling quickly, ensuring a flaky pie.
Preparing the Filling
In a large mixing bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, salt, and lemon juice. Toss gently to coat the fruits evenly with the sugar and cornstarch mixture. Tip: When selecting your strawberries, look for bright red, firm berries with a sweet aroma. For rhubarb, choose stalks that are firm and crisp, avoiding any that are wilted or overly soft.
Assembling the Pie
Roll out one of your pie crusts on a floured surface until it’s large enough to fit into your 9-inch pie dish. Carefully place the crust into the dish, allowing any excess to hang over the edges. Fill the crust with the prepared fruit mixture, spreading it out evenly. Dot the filling with diced butter for added richness. Roll out the second pie crust and place it over the filling. Crimp the edges together to seal the pie, ensuring there are no gaps. Cut several slits in the top crust to allow steam to escape during baking.
Egg Wash and Sugar Sprinkle
Using a pastry brush, coat the top crust with the beaten egg. This step is crucial for achieving a beautifully golden-brown crust. If desired, sprinkle coarse sugar over the top for added texture and sweetness.
Baking the Pie
Place the assembled pie in the preheated oven and bake for 20 minutes. After this time, reduce the temperature to 350°F (175°C) and continue baking for another 30–35 minutes, or until the crust is golden brown and the filling is bubbling. Keep an eye on the pie; if the edges brown too quickly, cover them with strips of aluminum foil.
Cooling and Setting
Once baked, remove the pie from the oven and let it cool completely on a wire rack. This cooling period is essential as it allows the filling to set, making slicing easier. Enjoy your pie warm or chilled—both options are delicious!
Serving Suggestions
Strawberry-Rhubarb Pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a refreshing twist, serve it alongside a glass of lemonade or iced tea. Leftover pie can be stored in the refrigerator for up to five days, ensuring you can savor each slice long after baking. To keep the crust from getting soggy, cover it loosely with plastic wrap or aluminum foil.
Variations and Related Recipes
Feeling adventurous? Try different fruit combinations like a mixed berry pie or a peach-rhubarb pie for a twist on this classic. You can also explore alternative methods, such as a cobbler or a crumble, using similar ingredients. If you’re looking for substitutions, consider using honey or maple syrup instead of sugar, or experiment with a nut-based crust for a gluten-free version.
More Related Recipes You Might Enjoy
- Strawberry Cheesecake Stuffed Egg Rolls
- Strawberry Cheesecake Dump Cake
- Blackberry Cheesecake Brownies
FAQs
1. Can I use frozen strawberries and rhubarb for this pie?
– Yes, you can use frozen strawberries and rhubarb for this pie. Just make sure to thaw and drain them before using in the recipe to prevent excess liquid in the filling.
2. How do I prevent my pie crust from getting soggy with the fruit filling?
– To prevent the pie crust from getting soggy, you can blind bake the crust before adding the fruit filling. Simply line the crust with parchment paper and fill it with pie weights or dried beans before baking.
3. Can I make this pie ahead of time?
– Yes, you can make this pie ahead of time. Simply assemble the pie, cover it tightly with plastic wrap, and store it in the refrigerator for up to 2 days before baking.
4. Can I freeze this pie for later?
– Yes, you can freeze this pie for later. After assembling the pie, wrap it tightly in plastic wrap and aluminum foil before freezing. When ready to bake, simply place the frozen pie in the oven and bake according to the recipe instructions, adding a few extra minutes to the baking time.
Conclusion
Making a Strawberry-Rhubarb Pie is not just about baking; it’s about creating memories with every slice. Whether you’re sharing it with friends at a summer barbecue or enjoying a quiet evening at home, this pie brings joy and comfort. So roll up your sleeves, gather your ingredients, and don’t hesitate to experiment with variations! You’ll surely delight in the process and the results.
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Delicious Strawberry-Rhubarb Pie Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Strawberry-Rhubarb Pie is a quintessential summer dessert, cherished for its delightful combination of sweet strawberries and tart rhubarb. This pie has captured the hearts and taste buds of many, becoming a staple in American kitchens. Historically, rhubarb has been used in cooking for centuries, with its tangy flavor complementing the sweetness of strawberries perfectly. The pairing of these two fruits creates a refreshing dessert that’s perfect for warm weather gatherings, family picnics, or simply enjoying a slice at home with a scoop of ice cream. This beloved pie not only satisfies your sweet tooth but also evokes nostalgia and comfort, making it a favorite across generations.
Ingredients
- 2 cups chopped rhubarb (½-inch pieces)
- 2 cups sliced fresh strawberries
- 1 ¼ cups granulated sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 1 tbsp lemon juice
- 1 tbsp unsalted butter, diced
- 1 double pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (optional, for sprinkling)
Instructions
Preheat the Oven
Begin by preheating your oven to 400°F (200°C).
Preparing the Filling
In a large mixing bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, salt, and lemon juice. Toss gently to coat the fruits evenly.
Assembling the Pie
Roll out one of your pie crusts on a floured surface and place it into your 9-inch pie dish. Fill the crust with the prepared fruit mixture and dot with diced butter. Roll out the second crust, place it over the filling, and crimp the edges to seal. Cut several slits in the top crust.
Egg Wash and Sugar Sprinkle
Using a pastry brush, coat the top crust with the beaten egg and sprinkle with coarse sugar if desired.
Baking the Pie
Place the pie in the oven and bake for 20 minutes. Then reduce the temperature to 350°F (175°C) and continue baking for another 30–35 minutes.
Cooling and Setting
Remove the pie from the oven and let it cool completely on a wire rack before serving.
Notes
Leftover pie can be stored in the refrigerator for up to five days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 60mg
Keywords: Strawberry-Rhubarb Pie, Summer Dessert, Fruit Pie