This amazing strawberry rhubarb pie is like a sweet hug from your grandma; it wraps you in warmth and nostalgia with every bite. Imagine that first whiff of warm strawberries mingling with tangy rhubarb wafting through your kitchen—pure bliss! It’s the kind of dessert that makes you want to skip down memory lane while savoring each slice.
Baking this pie is not just about satisfying your sweet tooth; it’s a delightful journey filled with laughter and joy. Whether you’re hosting a summer barbecue or simply trying to impress your family on a cozy Sunday afternoon, this strawberry rhubarb pie is sure to steal the show and perhaps even your heart.
Why You'll Love This Recipe
- This delightful strawberry rhubarb pie offers an easy preparation process that even rookie bakers can master.
- Its sweet-tart flavor profile creates a perfect balance that leaves everyone asking for seconds.
- The vibrant colors make it visually stunning, a centerpiece that brightens any table.
- Versatile enough for any occasion, it’s equally perfect for casual family dinners or festive gatherings.
Baking this pie is always a hit at our family gatherings; my aunt’s delighted grin when I bring it out never gets old!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Strawberries: Look for bright red, plump strawberries; they should be sweet and fragrant for the best flavor.
- Rhubarb Stalks: Choose firm stalks that are bright pink or green. Avoid wilted ones for maximum freshness.
- Granulated Sugar: This sweetener balances the tartness of the rhubarb beautifully; feel free to adjust based on taste.
- All-Purpose Flour: Essential for thickening the filling as well as making the crust; use unbleached if possible.
- Baking Powder: Just a touch helps give the crust a light texture; don’t skip it!
- Unsalted Butter: For that rich flavor in both crust and filling; ensure it’s cold when cutting into the flour.
- Salt: A little pinch enhances all flavors—trust me on this!
- Lemon Juice: Freshly squeezed adds brightness to counterbalance the sweetness of strawberries.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Create the Crust: In a large bowl, mix flour, baking powder, and salt together. Cut in cold butter until crumbly—think sandy beach vibes here!
Add Water & Chill Dough: Gradually add ice-cold water until dough forms. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare Filling: While dough chills, slice strawberries and rhubarb into bite-sized pieces. Toss them with sugar, lemon juice, and flour until evenly coated.
Roll Out Dough & Assemble Pie: Preheat oven to 425°F (220°C). Roll out half of the chilled dough on a floured surface until about 1/8-inch thick. Place it in your pie pan.
Add Filling & Top Crust: Pour the strawberry-rhubarb mixture into the crust-lined pan. Roll out remaining dough to create a top crust or lattice design; place over filling.
Bake: Bake in preheated oven for 35-40 minutes until golden brown and bubbly—trust me; you’ll want to keep peeking inside!
Now you’ve got yourself a scrumptious strawberry rhubarb pie ready to be devoured! Enjoy every morsel while basking in the sweet satisfaction of having created something special from scratch.
You Must Know
- This delightful Strawberry Rhubarb Pie balances sweet and tart flavors perfectly, making it a crowd-pleaser.
- The vibrant colors and enticing aroma will have everyone rushing to the dessert table.
- Plus, it’s a great way to use fresh seasonal ingredients.[ /golden_box]
Perfecting the Cooking Process
Start by preparing the pie crust first, then let it chill while you mix the filling.
- This timing ensures a flaky crust and flavorful filling.
Add Your Touch
Feel free to swap out strawberries for blueberries or raspberries for a different flavor profile.
- Adding a splash of lemon juice can enhance the tartness beautifully.
Storing & Reheating
Store any leftover pie in an airtight container in the fridge for up to three days.
- Reheat in the oven at 350°F for about 10-15 minutes to restore freshness.
- Ensure your rhubarb is fresh and vibrant for the best flavor.
Chef's Helpful Tips
- Mix filling ingredients well, ensuring even distribution.
- Let the pie cool completely before slicing for cleaner pieces.
I still remember the first time I baked Strawberry Rhubarb Pie; my family devoured it in minutes, leaving me with nothing but crumbs and big smiles!
FAQ
What is the best type of rhubarb for pie?
Choose young, tender rhubarb stalks that are bright pink or green for optimal sweetness and tenderness.
Can I use frozen strawberries or rhubarb?
Yes, you can use frozen fruit; just thaw it first and adjust sugar as necessary due to extra moisture.
How do I prevent a soggy bottom crust?
Blind bake your pie crust for about 10 minutes before adding the filling to keep it crisp and flaky.
Strawberry Rhubarb Pie
Delight in the vibrant flavors of this Strawberry Rhubarb Pie, a perfect blend of sweet and tart that evokes warm memories with every bite.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 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
- 1/4 cup unsalted butter, cold and cubed
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp lemon juice
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat oven to 425°F (220°C).
- In a mixing bowl, combine strawberries, rhubarb, sugar, flour, and lemon juice. Mix well and set aside.
- For the crust, mix flour, baking powder, and salt in a large bowl. Cut in cold butter until crumbly.
- Gradually add ice-cold water until dough forms. Shape into a disk and refrigerate for at least 30 minutes.
- Roll out half of the dough on a floured surface to fit your pie pan. Place it in the pan.
- Pour the filling into the crust-lined pan.
- Roll out the remaining dough for the top crust or create a lattice design over the filling.
- Bake for 35-40 minutes until golden brown and bubbly.
Notes
- For added flavor, swap strawberries with blueberries or raspberries.
- Ensure your rhubarb is fresh for maximum sweetness.
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
