why make this recipe
Strawberry Rhubarb Pie is a classic dessert that combines the sweet taste of strawberries with the tart flavor of rhubarb. This perfect balance makes it a favorite during the summer months. The crunchy crust and juicy filling will delight anyone who tries it. Making this pie from scratch is not just rewarding, but it also allows you to enjoy fresh ingredients at their peak flavors. Whether for a family gathering or a simple weeknight treat, this pie is sure to impress.
how to make Strawberry Rhubarb Pie
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
- 2 cups rhubarb, chopped
- 2 cups strawberries, sliced
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 425°F (220°C). In a bowl, mix flour and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in ice water until a dough forms a ball.
- Roll out the dough on a floured surface to fit a pie pan. Place it in the pie pan and trim the excess.
- In another bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice, and vanilla. Pour this mixture into the crust.
- Bake for 15 minutes in the preheated oven. Reduce the temperature to 350°F (175°C) and continue baking for another 35-40 minutes, until the filling is bubbly and the crust is golden brown.
- Let the pie cool before serving.
how to serve Strawberry Rhubarb Pie
Serve your Strawberry Rhubarb Pie warm or at room temperature. It’s delicious on its own, but you can also add a scoop of vanilla ice cream or a dollop of whipped cream on top for extra indulgence. This dessert is perfect for any occasion and will surely be a hit among guests.
how to store Strawberry Rhubarb Pie
To store leftover pie, cover it with plastic wrap or aluminum foil. Keep it in the refrigerator for up to 3-4 days. If you want to freeze it, wrap the pie tightly in plastic wrap and aluminum foil. It can be frozen for up to 2-3 months. Whenever you are ready to enjoy it again, simply thaw it in the refrigerator overnight before serving.
tips to make Strawberry Rhubarb Pie
- Make sure your butter is very cold for a flakier crust.
- You can chill the crust before baking for even better texture.
- Taste your filling before pouring it into the crust. Adjust sugar if needed based on the tartness of the rhubarb.
- If you want a thicker filling, add a little more cornstarch.
variation
You can try adding some spices like cinnamon or nutmeg for extra flavor. Some people also like to use a mix of fruits, such as blueberries or blackberries, along with strawberries and rhubarb for a twist on the classic recipe.
FAQs
1. Can I use frozen strawberries or rhubarb?
Yes, you can use frozen fruit. Just make sure to thaw and drain any excess liquid before using it in the pie.
2. What is rhubarb, and can I eat it raw?
Rhubarb is a plant with tart, red stalks. It’s not safe to eat raw in large amounts because it can be toxic. Cooking it, as in a pie, is the best way to enjoy it.
3. Can I make the pie ahead of time?
Yes, you can prepare the pie a day in advance. Just store it in the refrigerator. If you prefer, you can also freeze it for longer storage, but it’s best right after baking.
Strawberry Rhubarb Pie
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- In a bowl, mix flour and salt. Cut in butter until the mixture resembles coarse crumbs.
- Stir in ice water until a dough forms a ball.
- Roll out the dough on a floured surface to fit a pie pan. Place it in the pie pan and trim the excess.
- In another bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice, and vanilla.
- Pour this mixture into the crust.
- Bake for 15 minutes in the preheated oven.
- Reduce the temperature to 350°F (175°C) and continue baking for another 35-40 minutes, until the filling is bubbly and the crust is golden brown.
- Let the pie cool before serving.
