Delicious Spring Strawberry Rhubarb Pie Recipe

The aroma of fresh strawberries mingling with the tangy scent of rhubarb is an olfactory hug that beckons you into the kitchen. This Spring Strawberry Rhubarb Pie is not just a dessert; it’s a celebration of warmer days and sunshine on your face—an invitation to reminisce about picnics and family gatherings.

you’re sitting outside on a breezy afternoon with a slice of pie in hand, as laughter dances through the air. This dish brings back memories of warm spring days spent with loved ones, sharing stories over delicious food. Get ready for an explosion of flavor that will make your taste buds do a happy dance!

I remember the first time I made this pie; my friends couldn’t stop asking for seconds—and thirds! Their smiles were worth every minute spent in the kitchen.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Strawberries: Look for bright red berries that are firm and fragrant; they should be bursting with sweetness.
• Rhubarb Stalks: Choose vibrant pinkish-red stalks that are crisp; avoid wilted ones as they lack flavor.
• Sugar: Granulated sugar balances the tartness of rhubarb; adjust according to your preference for sweetness.
• All-Purpose Flour: Use this as a thickening agent; it helps create a luscious filling while keeping things simple.
• Lemon Juice: Freshly squeezed lemon juice brightens flavors and enhances the overall taste of the pie.
• Butter: Unsalted butter adds richness to your crust; be sure to keep it cold for flaky layers.
• Pie Crust: You can use store-bought or homemade; just ensure it’s rolled out nicely for even baking.

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

Let’s Make it together

Prepare Your Filling: Start by washing and slicing the strawberries and rhubarb into bite-sized pieces. Toss them in a bowl with sugar, flour, and lemon juice until well coated.

Preheat Your Oven: Set your oven to 425°F (220°C) so it’s hot and ready to bake your pie to perfection.

Roll Out Your Crust: If you’re making your own crust, roll out half of it on a floured surface until about 1/8-inch thick. Place it gently in your pie pan without stretching.

Add the Filling: Scoop your prepared strawberry-rhubarb mixture into the crust-lined pie pan. Spread it evenly so every slice contains that delightful filling.

Create Your Top Crust: Roll out your second piece of dough and lay it over the filling. Cut slits in various shapes to allow steam to escape during baking.

Bake Your Pie: Place in the preheated oven for about 45 minutes or until the crust is golden brown and filling bubbles from those charming slits you made earlier.

Now sit back while that glorious pie bakes and fills your home with its sweet aroma!

Once it’s cool enough to handle (and trust me, you’ll want to let it cool), serve slices warm or at room temperature with ice cream or whipped cream—because why not indulge?

And there you have it! A delectable Spring Strawberry Rhubarb Pie that’s sure to impress family and friends alike!

Perfecting the Cooking Process

Start by preparing the crust while the filling simmers; it saves time and keeps everything fresh. Roll out your dough before adding the filling to minimize sogginess.

Add Your Touch

Consider adding a sprinkle of cinnamon or nutmeg for warmth, or swap sugar for honey for a unique twist. A dollop of whipped cream on top never hurts either!

Storing & Reheating

Store leftover pie in the fridge, wrapped tightly to maintain freshness. Reheat in a 350°F oven until warm, about 10-15 minutes.

My family still talks about that one spring picnic when I brought this pie; it was gone in minutes! Their happy faces made all my baking efforts worthwhile.

FAQ

Can I use frozen strawberries for this Spring Strawberry Rhubarb Pie?

Yes, but be sure to thaw them first and drain excess liquid.

How do I know when the pie is done?

The filling should bubble and the crust should be golden brown.

Can I substitute different fruits in this recipe?

Absolutely! Try blueberries or peaches for a fun twist on flavors.

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Spring Strawberry Rhubarb Pie

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Delight in the perfect balance of sweet strawberries and tart rhubarb with this easy-to-make Spring Strawberry Rhubarb Pie. A seasonal treat that’s sure to impress!

• Total Time: 1 hour 5 minutes
• Yield: Serves 8

Ingredients

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• 2 cups fresh strawberries, hulled and sliced
• 2 cups rhubarb stalks, chopped
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tbsp lemon juice
• 4 tbsp unsalted butter, cut into small pieces
• 1 pie crust (store-bought or homemade)

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Instructions

1. Preheat your oven to 425°F (220°C).
2. In a bowl, combine sliced strawberries and rhubarb. Add sugar, flour, and lemon juice; toss until well coated.
3. Roll out half of your pie crust on a floured surface and place it in a pie pan.
4. Fill the crust with the strawberry-rhubarb mixture and dot with butter.
5. Roll out the second piece of dough for the top crust. Cut slits for steam vents and place over the filling.
6. Bake for about 45 minutes or until the crust is golden brown and filling is bubbling.

Notes

• For added flavor, sprinkle cinnamon over the filling before baking.
•  Allow cooling completely before slicing for better presentation.
•  Leftover pie can be stored in the fridge; reheat at 350°F for optimal taste.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 210
• Sugar: 25g
• Sodium: 100mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 20mg