Strawberry rhubarb pie is a delightful dessert that has captured the hearts of many with its perfect balance of sweet and tart flavors. As a food enthusiast, I often find myself experimenting with different pie recipes, but this classic combination always stands out. My family, who are avid pie lovers, have a particular fondness for this pie, often requesting it for special occasions and casual gatherings alike. The first time I made it, the kitchen was filled with the heavenly aroma of baked fruit and pastry, and the smiles on their faces as they took their first bites were priceless. The vibrant red of the strawberries intertwined with the rhubarb’s subtle green, creating not just a treat for the taste buds but a feast for the eyes as well. It’s a pie that brings back memories of warm summers and joyful family moments, making it a staple in my baking repertoire.
Ingredients
To create a strawberry rhubarb pie that not only tastes fantastic but also looks inviting, you’ll need the following ingredients:
- 2 ½ cups of diced rhubarb
- 2 ½ cups of sliced fresh strawberries
- 1 ¼ cups of granulated sugar
- ¼ cup of cornstarch
- 1 tablespoon of lemon juice
- 1 teaspoon of vanilla extract
- 1/8 teaspoon of salt
- 2 tablespoons of unsalted butter, cut into small pieces
- 1 package of refrigerated pie crusts (or homemade if you prefer)
- 1 egg yolk
- 1 tablespoon of milk
- Optional: 1 tablespoon of coarse sugar for sprinkling on top
Instructions
The process of making a strawberry rhubarb pie is an adventure that I relish each time. Here’s how you can make it:
Step 1: Begin by preheating your oven to 425°F (220°C). This temperature will ensure a perfectly baked crust and filling.
Step 2: Roll out one pie crust and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
Step 3: In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Stir until well mixed, ensuring the cornstarch is evenly distributed.
Step 4: Pour the fruit mixture into the prepared pie crust. Dot the filling with small pieces of butter to enhance the flavor and texture.
Step 5: Roll out the second pie crust and place it over the filling. You can choose to create a lattice pattern or simply cover the pie entirely. Seal the edges by crimping with a fork or pinching with your fingers.
Step 6: In a small bowl, whisk together the egg yolk and milk. Brush this mixture over the top crust to give it a golden, glossy finish. If desired, sprinkle coarse sugar on top for added sweetness and crunch.
Step 7: Cut a few slits in the top crust to allow steam to escape during baking.
Step 8: Place the pie on a baking sheet to catch any potential drips and bake in the preheated oven for 15 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 45 to 50 minutes. The pie is ready when the crust is golden brown and the filling is bubbling.
Step 9: Allow the pie to cool on a wire rack for at least 2 hours before serving. This cooling time helps the filling set, making it easier to slice.
Nutrition Facts
This strawberry rhubarb pie recipe yields approximately 8 servings. Each serving contains about 340 calories, making it a delightful indulgence for any dessert lover. While it may not be the lightest dessert option, the joy it brings is worth every bite.
Preparation Time
The total preparation time for this strawberry rhubarb pie is around 30 minutes, with an additional 1 hour for baking and 2 hours for cooling. This timeline makes it a manageable project for an afternoon of baking, with plenty of time to enjoy the fruits of your labor afterward.
How to Serve
Serving strawberry rhubarb pie can be as creative or simple as you prefer. Here are a few serving suggestions:
- Classic: Serve a slice warm with a scoop of vanilla ice cream. The creaminess of the ice cream complements the pie’s tartness beautifully.
- Whipped Cream: A dollop of homemade whipped cream adds a touch of elegance and lightness.
- Cheese Pairing: For a unique twist, pair the pie with a slice of sharp cheddar cheese. The savory cheese highlights the pie’s sweet and tart notes.
- Brunch Delight: Serve the pie with a side of fresh fruits for a delightful brunch option.
- Picnic Ready: Pack slices in parchment paper for an easy and delicious picnic treat.
Additional Tips
Here are some additional tips to ensure your strawberry rhubarb pie turns out perfectly every time:
- Choose Fresh Ingredients: Select ripe, juicy strawberries and vibrant rhubarb stalks for the best flavor. Fresh ingredients make a significant difference in the pie’s taste.
- Chill the Dough: If making your own pie crust, ensure it is well-chilled before rolling out. This prevents the dough from shrinking during baking.
- Prevent Soggy Bottom: To avoid a soggy crust, consider blind baking the bottom crust for a few minutes before adding the filling.
- Taste the Filling: Before placing the filling in the crust, taste it to adjust the sweetness or tartness to your preference.
- Decorative Crust: Use cookie cutters to create fun shapes for the top crust, adding a decorative touch to your pie.
FAQ Section
Here are some frequently asked questions about strawberry rhubarb pie:
- Q: Can I use frozen strawberries and rhubarb?
A: Yes, you can use frozen fruit, but make sure to thaw and drain them well to prevent excess moisture in the pie. - Q: How can I store leftover pie?
A: Leftover pie can be stored in the refrigerator for up to 3 days. Cover it loosely with foil or plastic wrap to maintain freshness. - Q: Can I make the pie ahead of time?
A: Absolutely! The pie can be made a day in advance. Simply bake it, allow it to cool, and store it at room temperature. - Q: What if I don’t have cornstarch?
A: You can substitute with an equal amount of all-purpose flour or arrowroot powder to thicken the filling. - Q: Can I add other fruits to the pie?
A: Certainly! Blueberries or raspberries can be a delightful addition, enhancing the pie’s flavor profile.