Strawberry Rhubarb Pie is a delicious dessert that combines the sweet flavor of strawberries with the tangy taste of rhubarb. This pie is a classic favorite, especially during the summer months when strawberries are in season. With its flaky crust and bubbly filling, it’s perfect for family gatherings or just a sweet treat at home.
Why Make This Recipe
Making Strawberry Rhubarb Pie is a great way to use fresh ingredients. It’s easy to prepare, and the combination of flavors is unbeatable. Every time I make this pie, my family devours it in no time! Plus, it’s a fun dessert to share with friends or bring to a potluck. You won’t regret making this delightful pie!
How to Make Strawberry Rhubarb Pie
Ingredients:
- 3 cups sliced rhubarb
- 3 cups sliced strawberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 store-bought or homemade pie crusts
Directions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the sliced rhubarb and strawberries.
- In a separate small bowl, whisk together the granulated sugar and cornstarch until well combined.
- Pour the sugar-cornstarch mixture over the rhubarb and strawberries, then add lemon juice and vanilla extract. Gently toss until the fruit is evenly coated.
- Roll out one pie crust and line a 9-inch pie dish with it. Trim any excess crust hanging over the edges.
- Pour the strawberry rhubarb filling into the pie crust, spreading it out evenly.
- Roll out the second pie crust and place it over the filling. Seal the edges by crimping with a fork or your fingers, and cut several slits in the top crust to allow steam to escape.
- Optional: Brush the top crust with a little milk or beaten egg for a golden finish.
- Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Once baked, remove the pie from the oven and let it cool on a wire rack for at least 1 hour before slicing and serving.
How to Serve Strawberry Rhubarb Pie
Serve this pie warm or at room temperature. It’s great on its own or with a scoop of vanilla ice cream on top. The creamy ice cream balances the tartness of the pie perfectly. You can also serve it with whipped cream for an extra special treat.
How to Store Strawberry Rhubarb Pie
Store any leftover pie in the refrigerator. Cover it with plastic wrap or aluminum foil to keep it fresh. It will last for about 3-4 days in the fridge. You can also freeze slices for later. Just wrap them tightly and store them in an airtight container.
Tips to Make Strawberry Rhubarb Pie
- Ensure the rhubarb is fresh and not too old, as older rhubarb can be tough.
- Feel free to adjust the sugar to your taste, especially if your strawberries are extra sweet or tart.
- Use a mix of both fresh and frozen strawberries for a more complex flavor.
Variation
You can add spices like cinnamon or nutmeg to the filling for an extra layer of flavor. Some people like to mix in a little orange zest too!
FAQs
Q: Can I use frozen rhubarb?
A: Yes, frozen rhubarb works! Just make sure to thaw and drain any excess water before using it.
Q: How do I know when the pie is done?
A: The pie is done when the crust is golden brown and the filling is bubbling.
Q: Can I make this pie ahead of time?
A: Absolutely! You can make the pie a day ahead and store it in the fridge. Just reheat it before serving for the best taste.
