Strawberry Rhubarb Pie
Indulge in the perfect balance of sweet and tart with our strawberry rhubarb pie. This classic dessert brings together fresh strawberries and tangy rhubarb, enveloped in a flaky, buttery crust. Whether you’re celebrating a special occasion or simply enjoying a slice at home, this pie will surely be a crowd-pleaser. Follow our step-by-step guide to create this delightful treat that will impress your family and friends!
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon butter, cut into small pieces
- 1 package refrigerated pie crusts (or homemade)
- 1 egg, beaten (for egg wash)
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 20 minutes, and cooking time is about 45 minutes.
Nutritional Value
Per serving (1 slice): Calories: 230, Total Fat: 9g, Saturated Fat: 3g, Carbohydrates: 36g, Fiber: 2g, Sugar: 15g, Protein: 2g. This nutritional information is based on one serving.
Step-by-Step Cooking Process
- Preheat your oven to 425°F (220°C).
- Roll out one pie crust and place it in a 9-inch pie pan.
- In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, salt, vanilla, and lemon juice.
- Pour the fruit mixture into the prepared pie crust.
- Dot the filling with small pieces of butter.
- Roll out the second pie crust and cut it into strips for a lattice top.
- Arrange the strips over the filling in a lattice pattern.
- Trim and crimp the edges of the crust to seal.
- Brush the lattice with beaten egg for a golden finish.
- Bake for 45 minutes or until the crust is golden and the filling is bubbly.
Alternative Ingredients
You can substitute granulated sugar with brown sugar for a deeper flavor. Additionally, if you don’t have cornstarch, flour can be used as a thickener, though it may slightly alter the texture.
Serving and Pairings
Serve this pie warm with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs excellently with a cup of coffee or a refreshing glass of iced tea.
Storage and Reheating
Store leftover pie in the refrigerator for up to 3 days. You can reheat slices in a microwave or oven until warmed through. This pie can be frozen for up to 3 months; just wrap it tightly in plastic wrap and foil.
Cooking Mistakes
- Don’t skip the lemon juice; it enhances the flavors.
- Ensure you use fresh rhubarb for the best texture.
- Allow the pie to cool before slicing to avoid a runny filling.
- Don’t overmix the filling; it can make it watery.
- Check oven temperature; an incorrect setting can burn the crust.
Helpful Tips
- Use a pie shield or aluminum foil to prevent over-browning.
- Let your pie rest for at least an hour for easier slicing.
- Experiment with adding spices like cinnamon for extra flavor.
- Use fresh, seasonal strawberries for the best taste.
FAQs
Can I use frozen strawberries and rhubarb?
Yes, frozen fruit can be used, but you may need to adjust the sugar and cornstarch due to the extra moisture.
How do I know when the pie is done?
The pie is done when the crust is golden brown and the filling is bubbling through the lattice.
Can I make this pie ahead of time?
Absolutely! You can prepare it a day in advance and refrigerate it until baking.
What can I do if my filling is too runny?
If the filling is too runny, consider adding more cornstarch or flour to help thicken it.
Is there a gluten-free option for the crust?
Yes, you can use a gluten-free pie crust available at most grocery stores or make your own.
Conclusion
Strawberry rhubarb pie is a timeless dessert that beautifully balances sweet and tart flavors. With a flaky crust and vibrant filling, it’s perfect for any occasion. Whether you’re serving it at a family gathering or enjoying a quiet night in, this pie is sure to delight everyone’s taste buds. Enjoy your baking and the delicious results!
Strawberry Rhubarb Pie
Ingredients
- 2 cups fresh strawberries hulled and sliced
- 2 cups rhubarb chopped
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon butter cut into small pieces
- 1 package refrigerated pie crusts or homemade
- 1 egg beaten (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C).
- Roll out one pie crust and place it in a 9-inch pie pan.
- In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, salt, vanilla, and lemon juice.
- Pour the fruit mixture into the prepared pie crust.
- Dot the filling with small pieces of butter.
- Roll out the second pie crust and cut it into strips for a lattice top.
- Arrange the strips over the filling in a lattice pattern.
- Trim and crimp the edges of the crust to seal.
- Brush the lattice with beaten egg for a golden finish.
- Bake for 45 minutes or until the crust is golden and the filling is bubbly.