Alright, let’s bake a delightful Strawberry Rhubarb Pie together! This recipe is one of my absolute favorites, and I’m excited to share it with you.
Why You Will Love This Recipe
This Strawberry Rhubarb Pie is a perfect blend of sweet and tart, making it incredibly satisfying. The combination of juicy strawberries and slightly tangy rhubarb creates a flavor explosion that’s hard to resist. What makes this recipe extra special is the flaky, buttery crust that perfectly complements the filling. Plus, it’s surprisingly easy to make, even if you’re not an experienced baker.
Ingredients
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 1/2 cup ice water
For the Filling:
- 4 cups fresh rhubarb, cut into 1/2-inch pieces
- 4 cups fresh strawberries, hulled and halved (or quartered if large)
- 1 1/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- Coarse sugar, for sprinkling
Step-by-Step Instructions
1. Make the Pie Crust:
In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and cut it into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
2. Chill the Dough:
Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight. This allows the gluten to relax, resulting in a more tender crust.
3. Prepare the Filling:
In a large bowl, combine the rhubarb, strawberries, sugar, flour, and salt. Gently toss to coat the fruit evenly. Stir in the lemon juice.
4. Roll Out the Bottom Crust:
On a lightly floured surface, roll out one of the dough discs into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a 1-inch overhang.
5. Add the Filling:
Pour the strawberry rhubarb mixture into the pie crust. Dot the top with the small pieces of butter.
6. Roll Out the Top Crust:
Roll out the second dough disc into a 12-inch circle. Cut several slits in the dough to allow steam to escape during baking.
7. Cover the Pie:
Carefully place the top crust over the filling. Trim the edges, leaving about a 1-inch overhang.
8. Crimp the Edges:
Crimp the edges of the crust together to seal. You can use a fork to press around the edges or create a decorative crimp with your fingers.
9. Egg Wash and Sprinkle:
Brush the top crust with the beaten egg (egg wash) and sprinkle with coarse sugar. This will give the crust a beautiful golden-brown color and a slightly sweet crunch.
10. Bake the Pie:
Bake in a preheated oven at 400°F (200°C) for 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can cover the edges with foil or use a pie shield.
11. Cool Completely:
Let the Strawberry Rhubarb Pie cool completely on a wire rack before slicing and serving. This is important because the filling will thicken as it cools.
Serving Suggestions
This pie is fantastic on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. The cool creaminess complements the warm, tangy filling perfectly.
For a special occasion, consider serving the Strawberry Rhubarb Pie with a drizzle of homemade caramel sauce. The caramel adds a rich, buttery sweetness that enhances the flavors of the pie.
A slice of warm strawberry rhubarb pie is perfect for brunch, dessert after a summer barbecue, or even a cozy weeknight treat. It’s a versatile dessert that’s sure to be a hit no matter when you serve it. To elevate the presentation, dust the pie with powdered sugar or garnish with fresh mint leaves before serving.
Storage and Reheating
To store your Strawberry Rhubarb Pie, allow it to cool completely before covering it loosely with plastic wrap or storing it in an airtight container. You can keep it at room temperature for up to 2 days or in the refrigerator for up to 4 days.
To reheat, you can warm individual slices in the microwave for about 30 seconds, or you can reheat the entire pie in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This will help to crisp up the crust again.
Key Details
- Prep Time: 30 minutes (plus 2 hours chilling time)
- Cook Time: 60-65 minutes
- Servings: 8 slices
- Equipment:
- Large mixing bowl
- Pastry blender or fingertips
- Rolling pin
- 9-inch pie plate
- Wire rack
Strawberry Rhubarb Pie
Ingredients
- For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup 2 sticks unsalted butter, cold and cut into cubes
- 1/2 cup ice water
- For the Filling:
- 4 cups fresh rhubarb cut into 1/2-inch pieces
- 4 cups fresh strawberries hulled and halved (or quartered if large)
- 1 1/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons butter cut into small pieces
- 1 egg beaten (for egg wash)
- Coarse sugar for sprinkling
Instructions
- Make the Pie Crust: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and cut it into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- Chill the Dough: Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
- Prepare the Filling: In a large bowl, combine the rhubarb, strawberries, sugar, flour, and salt. Gently toss to coat the fruit evenly. Stir in the lemon juice.
- Roll Out the Bottom Crust: On a lightly floured surface, roll out one of the dough discs into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a 1-inch overhang.
- Add the Filling: Pour the strawberry rhubarb mixture into the pie crust. Dot the top with the small pieces of butter.
- Roll Out the Top Crust: Roll out the second dough disc into a 12-inch circle. Cut several slits in the dough to allow steam to escape during baking.
- Cover the Pie: Carefully place the top crust over the filling. Trim the edges, leaving about a 1-inch overhang.
- Crimp the Edges: Crimp the edges of the crust together to seal. You can use a fork to press around the edges or create a decorative crimp with your fingers.
- Egg Wash and Sprinkle: Brush the top crust with the beaten egg (egg wash) and sprinkle with coarse sugar.
- Bake the Pie: Bake in a preheated oven at 400°F (200°C) for 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool Completely: Let the Strawberry Rhubarb Pie cool completely on a wire rack before slicing and serving.
