Irresistible Strawberry Rhubarb Pie Recipe to Delight You

There’s something magical about the first bite of Strawberry Rhubarb Pie. Imagine a perfectly flaky crust cradling a vibrant filling, where tart rhubarb meets sweet strawberries in a dance of flavors. The aroma wafts through the kitchen, teasing your senses and promising a delightful experience that feels like a warm hug.

This pie is not just a dessert; it’s a memory-maker, often gracing tables during spring picnics or family gatherings. Picture laughter echoing around as you serve slices topped with a generous scoop of vanilla ice cream. Your taste buds will sing with joy, and you’ll find yourself wishing for just one more slice. For more inspiration, check out this more dessert recipes.

I remember the first time I made this pie; my friends devoured it in minutes and begged for the recipe right away.

Essential Ingredients

Here’s what you’ll need to make this delicious dish: For more inspiration, check out this delicious cake recipes.

• Fresh Strawberries: Choose ripe strawberries for maximum sweetness; they should be fragrant and bright red.
• Rhubarb Stalks: Opt for firm stalks that are bright pink or green; avoid any that look wilted or brown.
• Sugar: Regular granulated sugar works perfectly here; adjust according to your taste preference.
• All-Purpose Flour: Use this to thicken the filling and create a sturdy yet tender crust.
• Butter: Unsalted butter gives the crust richness without overpowering the filling’s flavor.
• Lemon Juice: A splash adds brightness and balances the sweetness of the fruit.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat your oven to 425°F (220°C). Prepare your baking dish by lightly greasing it to prevent sticking later.

Prepare the Filling: In a large bowl, combine chopped strawberries and rhubarb with sugar and flour. Gently toss until everything is evenly coated, allowing juices to mingle beautifully.

Make the Crust: Mix flour and salt in another bowl before cutting in chilled butter until crumbly. Gradually add cold water until dough forms; then refrigerate for 30 minutes.

Roll Out Dough: On a floured surface, roll out half of your dough into a circle about 12 inches wide. This will be your bottom crust.

Assemble the Pie: Gently place the rolled-out dough into your prepared pie dish. Pour in the fruit filling evenly over the crust, ensuring all fruits are well distributed.

Add Top Crust: Roll out the remaining dough for your top crust, then cut slits for steam vents or create a lattice design for extra flair. Place it over the filling and seal edges by crimping.

Bake: Bake your pie in the preheated oven for about 40-45 minutes until golden brown and bubbling. Allow cooling slightly before serving so those juicy flavors can settle.

Making Strawberry Rhubarb Pie is not just about following steps; it’s an adventure filled with flavor and nostalgia that warms both heart and home!

Perfecting the Cooking Process

Start by preparing your crust, then chop the strawberries and rhubarb while it chills. Bake the pie to golden perfection, ensuring that the filling bubbles enticingly.

Add Your Touch

Feel free to swap in other berries like blueberries or raspberries for a unique twist. Adding a hint of vanilla or almond extract can deepen the flavor profile beautifully.

Storing & Reheating

Store leftover pie in an airtight container in the fridge for up to three days. Reheat slices gently in the oven at 350°F for about 10 minutes to restore crispiness.

Creating my first Strawberry Rhubarb Pie was an adventure; my family devoured it, asking for seconds and thirds!

FAQ

What type of rhubarb should I use for Strawberry Rhubarb Pie?

Use fresh, bright red rhubarb stalks for optimal sweetness and color.

Can I freeze Strawberry Rhubarb Pie?

Yes, you can freeze it before or after baking; just wrap it tightly.

Why does my pie filling runny?

Make sure to cook off excess moisture from the fruit before pouring into the crust.

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Strawberry Rhubarb Pie

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• Author: mydishtoday
• Total Time: 1 hour 15 minutes
• Yield: Serves 8

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Description

Indulge in the delightful flavors of Strawberry Rhubarb Pie, where sweet strawberries and tart rhubarb come together in a perfectly flaky crust. This classic dessert is sure to be a crowd-pleaser at any gathering, evoking memories of warm spring picnics and family celebrations. Serve it warm with a scoop of vanilla ice cream for an unforgettable treat.

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Ingredients

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• 2 cups fresh strawberries, hulled and sliced
• 2 cups rhubarb stalks, chopped
• 1 cup granulated sugar (adjust to taste)
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter, chilled and cubed
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1 pie crust (store-bought or homemade)

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Instructions

1. Preheat your oven to 425°F (220°C). Grease your pie dish lightly.
2. In a bowl, combine strawberries, rhubarb, sugar, flour, and lemon juice. Toss gently until well mixed.
3. Prepare the crust by mixing flour and salt in another bowl. Cut in chilled butter until crumbly. Gradually add cold water until dough forms; refrigerate for 30 minutes.
4. Roll out half the dough into a circle for the bottom crust and fit it into the pie dish. Pour the fruit filling over it evenly.
5. Roll out the remaining dough for the top crust, cutting slits for steam vents or creating a lattice design. Seal edges by crimping.
6. Bake for 40-45 minutes until golden brown and bubbly. Allow cooling slightly before serving.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (115g)
• Calories: 210
• Sugar: 18g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 15mg