The moment you bite into a slice of Spring Strawberry Rhubarb Pie, you’re met with a delightful explosion of flavors. The tartness of rhubarb meets the sweetness of fresh strawberries in a buttery crust that sings of sunshine and sweet memories. It’s like a warm hug in dessert form, perfect for your spring gatherings or just because it’s Tuesday.
You might recall the days of sitting on a porch while your grandma whipped up this iconic treat, the scent wafting through the air as she hummed her favorite tune. It’s an ode to nostalgia that brings everyone together around the table—yes, even Uncle Bob who always claims he’s “not really into dessert.” Trust me; he’ll be begging for seconds.
Why You'll Love This Recipe
- This Spring Strawberry Rhubarb Pie combines sweet and tart flavors in a flaky crust that melts in your mouth.
- It’s simple enough for beginner bakers and perfect for family gatherings.
- The vibrant colors are sure to be the star of any dessert table, making it visually stunning!
- Plus, it’s versatile – serve it warm with ice cream or chilled as a refreshing treat.
I remember the first time I made this pie for my family; their eyes lit up like it was Christmas morning!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Strawberries: Opt for ripe and juicy strawberries; they add natural sweetness and vibrant color to your pie.
- Rhubarb Stalks: Choose firm stalks; their tart flavor balances beautifully with sweet strawberries.
- Sugar: Regular granulated sugar will help enhance the flavors and sweetness of the fruit filling.
- All-Purpose Flour: This is essential for thickening your filling while keeping it perfectly tender.
- Baking Powder: A bit helps create a lighter crust when mixed into your dough.
- Butter: Use cold unsalted butter for flakiness; it’s key to achieving that tender crust we all adore.
- Salt: Just a pinch enhances all the flavors and balances sweetness in your filling.
- Lemon Juice: Fresh lemon juice brightens up the flavors and adds acidity to balance out sweetness.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Crust: Start by combining flour, sugar, baking powder, and salt in a large bowl. Add cold butter cut into small cubes until crumbly—aim for pea-sized pieces.
Chill Your Dough: Gather the mixture into a ball, wrap it in plastic wrap, and chill it in the fridge for at least 30 minutes. This allows gluten to relax for an easier roll-out!
Preheat Oven: While waiting, preheat your oven to 425°F (220°C). Your kitchen will soon smell heavenly!
Mix Filling Ingredients: In another bowl, combine sliced strawberries and rhubarb with sugar and lemon juice. Let this mixture sit so the juices can mingle together—just like old friends at a reunion!
Roll Out Dough: Flour your surface lightly before rolling out half of your chilled dough into a circle about 12 inches wide. Transfer it carefully to your pie dish—don’t worry if it’s not perfect; rustic is charming!
Assemble Your Pie: Pour the filling into the prepared crust evenly. Roll out the second half of dough as well; either cut strips for a lattice top or simply cover it whole with slits for venting.
Bake Away!: Bake at 425°F (220°C) for 15 minutes before reducing heat to 350°F (175°C) and baking another 30-35 minutes until bubbling joyfully!
Let cool slightly before serving—if you can resist diving right in!
Chef's Helpful Tips
- For the perfect crust, chill your butter before mixing it into the flour.
- This keeps the pie flaky and delicious.
- Always taste your filling; adjust sweetness based on your preferences.
- Finally, let it cool completely to avoid a soupy mess when slicing.
Perfecting the Cooking Process
Start by preparing your pie crust first, allowing it to chill while you make the filling. After that, mix strawberries and rhubarb with sugar and cornstarch for thickening. Assemble and bake until golden brown for a delightful dessert.
Add Your Touch
Feel free to swap out strawberries for blueberries or add a sprinkle of cinnamon for warmth. You can also substitute regular sugar with honey for a unique flavor twist. Personalizing this pie can elevate its taste and charm.
Storing & Reheating
Store any leftover pie in an airtight container in the fridge for up to four days. For reheating, pop individual slices in the oven at 350°F for about 10 minutes to restore that fresh-baked flavor.
As I made this pie last spring, my neighbors couldn’t resist stopping by for a slice. They raved about the combination of sweet strawberries and tart rhubarb, begging me to share my secrets.
FAQ
What is Spring Strawberry Rhubarb Pie?
Spring Strawberry Rhubarb Pie is a classic dessert combining sweet strawberries with tangy rhubarb in a flaky crust.
Can I use frozen rhubarb in this recipe?
Yes, you can use frozen rhubarb! Just thaw it completely and drain excess moisture before using.
How can I make my pie filling thicker?
To thicken your filling, increase the cornstarch amount slightly or use tapioca starch as an alternative thickener.
Spring Strawberry Rhubarb Pie
Spring Strawberry Rhubarb Pie is a delightful dessert bursting with sweet strawberries and tart rhubarb, all encased in a flaky crust. Perfect for celebrating the flavors of spring!
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups fresh strawberries, sliced
- 2 cups rhubarb stalks, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 cup cold unsalted butter, cubed
- 1/4 tsp salt
- 1 tbsp lemon juice
Instructions
- For the crust, combine flour, sugar, baking powder, and salt in a bowl. Cut in cold butter until the mixture resembles coarse crumbs.
- Chill the dough in plastic wrap for at least 30 minutes.
- Preheat oven to 425°F (220°C).
- In another bowl, mix strawberries and rhubarb with sugar and lemon juice; let sit for juices to combine.
- Roll out half of the chilled dough into a circle and line your pie dish.
- Pour the fruit filling into the crust and cover with remaining rolled-out dough or create a lattice top.
- Bake at 425°F (220°C) for 15 minutes; reduce heat to 350°F (175°C) and bake for an additional 30-35 minutes until bubbly.
Notes
- Substitute strawberries with blueberries for a different flavor profile.
- For added warmth, sprinkle cinnamon over the fruit mixture before adding it to the crust.
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 210
- Sugar: 20g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
