This Strawberry Rhubarb Pie is a sweet and tangy treat that is perfect for any occasion. The mix of juicy strawberries and tart rhubarb, all wrapped in a flaky crust, is simply delightful!
Who can resist that inviting smell as it bakes? I love serving it warm with a scoop of vanilla ice cream on top. It’s like a hug in dessert form! 🍰
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb adds a tangy flavor that balances the sweetness of strawberries. If you can’t find rhubarb, you can try a mix of green apples or tart cherries for a similar effect.
Strawberries: Fresh strawberries are the star here, but you can also swap them with blueberries or raspberries if you prefer. Just keep the total fruit amount the same.
Sugars: Granulated and light brown sugar blend well for sweetness. If you want to cut down on sugar, try using a sugar substitute or reducing the amount slightly, especially if your fruits are very sweet.
Cornstarch: This helps thicken the filling. If you’re out of cornstarch, you could use all-purpose flour as a substitute, but you might want to use a bit more of it to achieve the same thickness.
Pie Crust: You can use store-bought crust for convenience, but homemade crust often tastes way better. If you need a gluten-free option, look for a gluten-free pie crust from the store or use almond flour mixed with coconut oil.
How Do You Perfectly Roll Out a Pie Crust?
Rolling out pie crust can be tricky, but with a few simple steps, you’ll have a beautiful base! Here’s how to do it:
- Make sure your dough is well-chilled. Cold dough is easier to work with!
- Lightly flour your surface and the rolling pin to prevent sticking. Roll from the center outwards, giving it a quarter turn every few rolls for an even shape.
- Keep the thickness to about 1/8 inch. Too thick, and it won’t bake properly; too thin, and it might tear.
- To transfer it to your pie pan, gently roll the dough around the rolling pin and unroll it onto your pan. Press it into the edges gently.
Remember, practice makes perfect! Don’t worry if it’s not perfect the first time; just enjoy the process.
How to Make Strawberry Rhubarb Pie
Ingredients You’ll Need:
For the Filling:
- 2 1/2 cups rhubarb, chopped into 1/2-inch pieces
- 2 1/2 cups fresh strawberries, hulled and halved or quartered if large
- 1 1/4 cups granulated sugar
- 1/3 cup packed light brown sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional, for bright flavor)
- 2 tablespoons unsalted butter, cut into small pieces
For the Crust:
- 1 egg, beaten with 1 tablespoon milk or water (for egg wash)
- 1 tablespoon coarse sugar, for sprinkling on top crust
- Pie crust for double crust pie (store-bought or homemade), enough for top and bottom
Time Needed:
This recipe will take about 30 minutes to prepare and 1 hour to bake, plus at least 2 hours to cool down after baking. So, set aside a good 3 hours from start to finish—most of that is just waiting for the pie to cool!
Step-by-Step Instructions:
1. Preheat Oven:
First things first, preheat your oven to 425°F (220°C). This will ensure your pie gets a lovely, golden crust!
2. Prepare the Filling:
In a large bowl, mix together the chopped rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, salt, vanilla extract, and lemon zest if you’re using it. Stir gently to combine everything well. Let this mixture sit for a bit (around 10 minutes), so the fruits release their juices. It’s like magic!
3. Roll Out the Pie Crust:
On a lightly floured surface, roll out one disk of your pie crust until it’s big enough to fit a 9-inch pie plate. Transfer this crust to the pie plate, pressing it gently into the sides and bottom.
4. Fill the Pie:
Pour the strawberry rhubarb filling into the crust, spreading it out evenly. Then, take those little pieces of unsalted butter and dot them over the top of the filling. This will add a little richness!
5. Prepare the Top Crust:
Now, roll out the second pie crust. You can either cut it into strips to create a pretty lattice on top or roll it out whole if you prefer. If you’re making a lattice, weave the strips over the filling in a crisscross pattern. Don’t worry about making it perfect—it’ll all taste delicious!
6. Seal and Decorate:
Trim any excess crust hanging over the edges and crimp them together to seal the pie. Brush the top crust with the egg wash and sprinkle coarse sugar generously over it for a sweet and sparkling finish.
7. Bake:
Place your pie on a baking sheet to catch any drips and pop it into the oven. Bake at 425°F for the first 15 minutes to set the crust, then reduce the temperature to 350°F (175°C) and bake for another 40-45 minutes. You’ll know it’s ready when the crust is golden brown and the filling is bubbling through!
8. Cool:
Once baked, carefully remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This waiting time is important because it allows the filling to set properly.
9. Serve:
After it has cooled, slice up your beautiful strawberry rhubarb pie! It’s fantastic on its own but even better with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy every delicious bite!
Enjoy your fresh, homemade strawberry rhubarb pie with its perfect balance of sweet and tart flavors and golden flaky crust!
Can I Use Frozen Fruit Instead of Fresh?
Yes, you can use frozen strawberries and rhubarb in this recipe! Just make sure to thaw them and drain excess liquid before mixing them with the sugars and cornstarch to prevent a watery filling.
How Do I Prevent My Pie Crust from Getting Soggy?
To prevent a soggy bottom crust, you can blind bake it for a few minutes before adding the filling. Simply line the crust with parchment paper, fill it with pie weights or beans, and bake at 425°F (220°C) for about 10 minutes. Remove the weights and proceed with filling!
What Can I Use Instead of Cornstarch for Thicker Filling?
If you don’t have cornstarch, all-purpose flour is a suitable substitute. Use about 1/3 cup of flour instead of 1/4 cup of cornstarch for a thick filling, as flour is less effective in thickening.
How Should I Store Leftovers?
Store leftover pie in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. When reheating, place slices in the oven at 350°F (175°C) for about 10 minutes to warm through while maintaining the crust’s flakiness.
