Oh my goodness, let me tell you about the magic of a homemade strawberry rhubarb pie! This classic dessert is a delightful combination of sweet strawberries and tart rhubarb, all wrapped up in a flaky, buttery crust that just melts in your mouth. I remember the first time I made it—I was in my grandmother’s kitchen, surrounded by the scent of fresh fruits and flour. It felt like a warm hug from the past! Trust me, once you taste a slice of this pie, you’ll understand why it’s a timeless favorite at family gatherings and summer picnics. It’s simply irresistible!
Ingredients for Strawberry Rhubarb Pie Recipe
Gathering the right ingredients is key to creating that perfect strawberry rhubarb pie! Here’s what you’ll need:
- 2 cups strawberries, sliced: Fresh, ripe strawberries are a must for that sweet flavor.
- 2 cups rhubarb, chopped: Make sure to use tender, young rhubarb for less tartness.
- 1 cup sugar: This balances the tartness of the rhubarb beautifully.
- 1/4 cup cornstarch: This helps thicken the filling to a perfect consistency.
- 1 tablespoon lemon juice: Adds a zesty brightness to the pie.
- 1 teaspoon vanilla extract: For a lovely depth of flavor.
- 1/2 teaspoon salt: Enhances all the sweet and tart notes.
- 1 pie crust, unbaked: You can use store-bought or homemade—your choice!
- 1 tablespoon butter, cut into small pieces: Dotting on top adds richness.
How to Prepare Strawberry Rhubarb Pie Recipe
Now, let’s dive into the delightful process of making this strawberry rhubarb pie! It’s easier than you think, and I promise it’ll be so worth your time. Just follow these steps, and soon enough, you’ll have a gorgeous pie to impress your friends and family!
Preheat and Prepare the Filling
First things first, preheat your oven to 425°F (220°C). This step is crucial for achieving that perfect golden crust. While the oven warms up, grab a big mixing bowl and combine those lovely sliced strawberries and chopped rhubarb. Add in the sugar, cornstarch, lemon juice, vanilla extract, and salt. Give it a gentle toss until everything is well-coated and mixed. Trust me, the aroma of those fresh fruits mingling together is simply heavenly!
Assemble the Pie
Now it’s time to bring it all together! Pour that beautiful filling into your unbaked pie crust, spreading it out evenly. Dot the top with little pieces of butter—this adds an extra touch of richness. If you’re feeling fancy, cover it with a second pie crust or create a lovely lattice. Just make sure to seal the edges well and cut a few slits in the top for steam to escape. Oops! Don’t forget this part; it helps prevent any bubbling over!
Bake the Pie
Alright, pop your assembled pie into the oven! Bake it for 15 minutes at 425°F, then lower the temperature to 350°F (175°C) and continue baking for another 40-45 minutes. You’ll know it’s done when the filling is bubbly and the crust is golden brown. Once it’s finished, let it cool for a bit before serving. This waiting time is the hardest part, but trust me, it’ll be worth it when you take that first slice!
Why You’ll Love This Recipe
- Perfect balance of sweet strawberries and tart rhubarb creates a flavor explosion.
- Easy to prepare, making it a great choice for both novice and experienced bakers.
- Ideal for summer gatherings, potlucks, or simply enjoying a slice at home.
- Can be served warm or cold, with ice cream or whipped cream for a delightful treat.
Tips for Success
Alright, let’s make sure your strawberry rhubarb pie is a showstopper! First off, when handling your pie crust, keep it cold; this helps achieve that flaky texture we all love. If you’re using homemade crust, chill it in the fridge for about 30 minutes before rolling it out. Trust me, it makes a difference!
For the filling, make sure to let your strawberries and rhubarb sit with the sugar for about 10 minutes before mixing in the cornstarch. This allows the juices to mingle beautifully, creating a luscious filling. And don’t skimp on the butter on top—it adds so much richness! Enjoy the process, and happy baking!
Nutritional Information
Here’s a quick look at the estimated nutritional values for each slice of this delightful strawberry rhubarb pie:
- Calories: 250
- Fat: 8g
- Protein: 2g
- Carbohydrates: 40g
Keep in mind that these values are estimates and can vary based on your specific ingredients and portion sizes. Enjoy every bite!
FAQ Section
Can I use frozen strawberries and rhubarb? Absolutely! Just make sure to thaw and drain them well to avoid excess moisture in your pie.
What if my pie crust is too soft to work with? No worries! Chill it in the fridge for a bit. A cold crust is much easier to handle and will bake up flaky.
How do I know when the pie is done? Look for a bubbly filling and a golden-brown crust. If the edges brown too quickly, cover them with foil.
Can I make this pie ahead of time? Yes! You can prepare it a day in advance and store it in the fridge. Just warm it up before serving for that fresh-baked taste!
Storage & Reheating Instructions
To store any leftover strawberry rhubarb pie, simply cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It’ll stay fresh for about 3-4 days. When you’re ready to enjoy a slice, just pop it in the oven at 350°F (175°C) for about 10 minutes to warm it up. This brings back that delightful flaky crust and delicious filling! Enjoy!
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Strawberry Rhubarb Pie Recipe: 5 Steps to Pure Bliss
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic dessert featuring sweet strawberries and tart rhubarb in a flaky crust.
Ingredients
- 2 cups strawberries, sliced
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 pie crust, unbaked
- 1 tablespoon butter, cut into small pieces
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, and salt.
- Pour the filling into the unbaked pie crust.
- Dot the filling with butter.
- Cover with a second pie crust or lattice, sealing edges.
- Cut slits in the top crust for steam to escape.
- Bake for 15 minutes at 425°F, then lower temperature to 350°F (175°C) and bake for 40-45 minutes.
- Cool before serving.
Notes
- Serve with whipped cream or ice cream.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
Keywords: strawberry rhubarb pie recipe
