PUBLISHED May 29, 2024· MODIFIED May 29, 2024 · by the author listed in the recipe card 1429 words. · About 8 minutes to read this article.· This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases· Leave a Comment
Indulge in the delightful flavors of summer with this sensational Strawberry Rhubarb Pie recipe. Bursting with the perfect balance of sweet strawberries and tangy rhubarb, encased in a flaky crust, each bite is a symphony of flavors that will leave you craving more.
Why You’ll Love This Perfect Pie
Perfect Harmony. The combination of sweet strawberries and tart rhubarb creates a flavor profile that tantalizes the taste buds.Classic Comfort. Reminiscent of grandma’s kitchen, this pie brings the comforting warmth of homemade goodness to any occasion.Impressive Yet Easy. Impress your guests with this stunning pie that’s surprisingly simple to make, thanks to our step-by-step instructions.
What Does Strawberry Rhubarb Pie Taste Like?
Strawberry rhubarb pie offers a delightful combination of sweet and tart flavors, creating a harmonious balance that tantalizes the taste buds.
The sweetness of the ripe strawberries melds with the tangy tartness of the rhubarb, resulting in a vibrant and refreshing filling. The addition of sugar helps to enhance the natural sweetness of the strawberries while tempering the sharpness of the rhubarb, creating a well-rounded flavor profile.
Ingredients You’ll Need
The Filling
Fresh Strawberries- Provide natural sweetness and a burst of fruity flavor to the pie filling. Fresh Rhubarb- Adds a tartness and tangy flavor to balance the sweetness of the strawberries. Granulated Sugar- Sweetens the filling and helps to balance the tartness of the rhubarb. Cornstarch- Acts as a thickening agent for the filling, helping to bind the fruit juices and create a cohesive texture.Fresh Lemon Juice- Adds a bright, citrusy flavor to the filling and helps to enhance the natural flavors of the strawberries and rhubarb. Vanilla Extract- Complements the flavors of the strawberries and rhubarb, adding warmth and depth to the filling. Unsalted Butter- Diced butter is scattered over the top of the filling before sealing the pie with the top crust. As the pie bakes, the butter melts and adds richness and flavor to the filling, as well as contributing to a golden, flaky crust.
For the Pie Crust
Store-Bought or Homemade Pie Crust- The pie crust forms the base and top of the pie, providing a buttery, flaky enclosure for the fruit filling.
Egg Wash
Egg- It helps to achieve a glossy, golden-brown finish and adds shine to the crust.Water- added to the egg to thin it out and make it easier to brush onto the crust.
How To Make Strawberry Rhubarb Pie
Preheat. Preheat your oven to 400°F.Prepare the Filling. In a large mixing bowl, combine the sliced strawberries, diced rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss until the fruits are evenly coated.Roll Out the Pie Crust. Roll out one of the pie crust rounds and carefully place it into a 9-inch pie dish. Trim any excess dough hanging over the edges.Fill the Pie. Pour the prepared strawberry rhubarb filling into the pie crust, spreading it out evenly. Dot the top of the filling with diced butter.Top with Second Crust. Roll out the second pie crust round and place it over the filling. Trim any excess dough and crimp the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape during baking.Brush with Egg Wash. In a small bowl, whisk together the egg and water to make the egg wash. Brush the top crust of the pie with the egg wash for a golden finish.Bake. Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.Cool and Serve. Allow the pie to cool on a wire rack for at least 2 hours before slicing and serving. Serve slices of the pie with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Tips And Tricks
Here are some tips and tricks to ensure your strawberry rhubarb pie turns out perfectly:
Balance Sweetness and Tartness. Since rhubarb is quite tart, adjust the amount of sugar according to your preference and the sweetness of the strawberries. Taste the filling mixture before adding it to the pie crust to ensure the balance of flavors.Thicken the Filling. To prevent a runny pie, use cornstarch or tapioca starch to thicken the fruit juices. Mix the starch with the sugar before adding it to the fruit mixture to ensure even distribution.Prevent a Soggy Bottom. To avoid a soggy crust, blind bake the bottom crust before adding the filling. This step helps create a barrier between the fruit filling and the crust, ensuring it stays crisp.
Variations
Here are some delightful variations to elevate your traditional strawberry rhubarb pie:
Lattice-Top- Create a lattice crust by weaving strips of pie dough over the fruit filling. This decorative touch adds visual appeal to the pie while allowing steam to escape during baking.Galette- Skip the pie dish and make a rustic galette instead. Roll out pie dough into a circle, spoon the strawberry rhubarb filling into the center, then fold the edges of the dough over the filling. Bake until the crust is golden and the filling is bubbling.Mini Pies- Make individual-sized pies using small tart pans or a muffin tin. Cut pie dough into circles to fit the pans, fill with the strawberry rhubarb filling, and bake until golden brown. These mini pies are perfect for serving at parties or gatherings.
What To Serve With Strawberry Rhubarb Pie
When serving a delectable strawberry rhubarb pie, you’ll want to complement its flavors with equally enticing accompaniments. Here are some delicious options:
Vanilla Ice Cream- A classic pairing, the cool creaminess of vanilla ice cream contrasts beautifully with the warm pie filling, creating a delightful blend of flavors and temperatures.Whipped Cream- Light and airy whipped cream adds a touch of decadence to each bite of pie, enhancing its creamy texture and providing a subtle sweetness.Fresh Berries- Serve alongside a medley of fresh berries such as raspberries, blueberries, or blackberries for an extra burst of fruity goodness that complements the pie’s flavors.
How Long Does It Last?
Store any leftover pie in the refrigerator, covered, for up to 3 days. Reheat slices in the microwave or oven before serving.
Can You Freeze It?
Yes, you can freeze the pie before or after baking. Wrap the unbaked or baked pie tightly in plastic wrap and aluminum foil before freezing. Thaw and reheat it before serving for the best flavor and texture.
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Strawberry Rhubarb Pie Recipe | Deliciously Easy Dessert
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Prep Time: 15 minutes minutesCook Time: 45 minutes minutesAllow to Rest: 2 hours hoursTotal Time: 1 hour hour
Course: DessertsCuisine: AmericanKeyword: Rhubarb Pie, Strawberry Rhubarb Pie, Strawberry Rhubarb Pie Recipe
Servings: 6 servings
Calories: 516kcal
Author: AshleyThompson
Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe
InstructionsPreheat. Preheat your oven to 400°F.Prepare the Filling. In a large mixing bowl, combine the sliced strawberries, diced rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss until the fruits are evenly coated.Roll Out the Pie Crust. Roll out one of the pie crust rounds and carefully place it into a 9-inch pie dish. Trim any excess dough hanging over the edges.Fill the Pie. Pour the prepared strawberry rhubarb filling into the pie crust, spreading it out evenly. Dot the top of the filling with diced butter.Top with Second Crust. Roll out the second pie crust round and place it over the filling. Trim any excess dough and crimp the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape during baking.Brush with Egg Wash. In a small bowl, whisk together the egg and water to make the egg wash. Brush the top crust of the pie with the egg wash for a golden finish.Bake. Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.Cool and Serve. Allow the pie to cool on a wire rack for at least 2 hours before slicing and serving. Serve slices of the pie with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
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NutritionCalories: 516kcal | Carbohydrates: 75g | Protein: 5g | Fat: 22g | Fiber: 3g | Sugar: 36g
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