Delightful Strawberry Rhubarb Pie Recipe

The sweet aroma of freshly baked Strawberry Rhubarb Pie wafts through the air, making your mouth water in anticipation. With its vibrant colors and unique blend of tart and sweet flavors, this pie is nothing short of a slice of heaven on your plate.

Growing up, summer meant one thing in my household—my grandmother’s famous strawberry rhubarb pie. She would whip it up every Fourth of July while I “helped” by sampling the ingredients when she wasn’t looking. Let me tell you, nothing says party like a warm slice of this delightful dessert!

The first time I baked this pie myself, my friends couldn’t believe how quickly it disappeared at our picnic—one moment it was there, the next it was gone!

Essential Ingredients

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

• Fresh Strawberries: Look for bright red berries that are firm to the touch; they should smell amazing!
• Rhubarb Stalks: Choose vibrant pink stalks without blemishes; they’re tangy and add depth to the flavor.
• Sugar: Granulated sugar sweetens the filling beautifully; adjust according to your taste preference.
• All-Purpose Flour: Essential for thickening the filling; use unbleached flour for better flavor.
• Salt: Just a pinch enhances all the flavors; don’t skip it!
• Baking Powder: Helps create a flaky crust that’s perfectly golden brown.
• Butter: Use unsalted butter for control over seasoning; it adds richness to both crust and filling.
• Lemon Juice: Freshly squeezed juice brightens up the flavors; bottled lemon juice just doesn’t cut it!

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

Let’s Make It Together

Prepare the Crust: Start by preheating your oven to 425°F (220°C). In a large bowl, mix flour, sugar, salt, and baking powder until combined. Cut in cold butter until crumbly.

Form the Dough: Gradually add ice-cold water until dough comes together. Don’t overwork it! Divide into two discs and wrap them tightly in plastic wrap before refrigerating.

Make the Filling: While the dough chills, combine sliced strawberries and rhubarb in a large bowl. Sprinkle with sugar and flour then add lemon juice. Stir gently until well mixed.

Roll Out the Dough: On a floured surface, roll out one disc of chilled dough into a circle about 12 inches wide. Transfer it carefully to a pie pan.

Add the Filling: Pour your fruity mixture into the prepared crust and spread evenly. Roll out the second disc of dough and place over the filling. Trim excess edges and crimp them together.

Bake Your Pie!: Cut slits in the top crust for steam venting. Bake in preheated oven for 40-50 minutes until crust turns golden and juices bubble enticingly from slits.

Let your delicious Strawberry Rhubarb Pie cool on a wire rack for at least an hour before slicing—it’ll be hard to resist diving right in! Enjoy each bite bursting with flavor as you reminisce about those carefree summer days filled with laughter and love around your grandmother’s table!

Perfecting the Cooking Process

To achieve perfect results, start by prepping the pie crust first, then mix the filling while the oven preheats. This sequence ensures everything is ready when it’s time to bake.

Add Your Touch

Feel free to swap out strawberries for blueberries or add a sprinkle of cinnamon to enhance flavors. Customize it based on what’s in season or what you have available.

Storing & Reheating

Store leftover pie in an airtight container in the refrigerator for up to five days. To reheat, place in a 350°F oven until warmed through for that fresh-baked taste.

It reminds me of that time my neighbor brought over a slice of her Strawberry Rhubarb Pie – I was instantly hooked and begged for her recipe!

FAQ

Can I use frozen rhubarb in my Strawberry Rhubarb Pie?

Yes, frozen rhubarb works well; just thaw and drain excess moisture.

How do I know when my pie is done baking?

The pie is done when the filling bubbles and the crust turns golden brown.

What can I serve with Strawberry Rhubarb Pie?

Serve with whipped cream or vanilla ice cream for a delicious contrast.

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Delightful Strawberry Rhubarb Pie

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Indulge in the sweet and tangy delight of this homemade strawberry rhubarb pie, perfect for summer gatherings. Its flaky crust and vibrant filling are sure to impress everyone!

• Total Time: 1 hour 5 minutes
• Yield: Approximately 8 slices 1x

Ingredients

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• 2 cups fresh strawberries, sliced
• 2 cups rhubarb stalks, chopped
• 1 cup granulated sugar
• ¼ cup all-purpose flour
• 1/8 tsp salt
• 1 tbsp lemon juice (freshly squeezed)
• 1 pie crust (store-bought or homemade)

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Instructions

1. Preheat oven to 425°F (220°C).
2. In a bowl, mix strawberries, rhubarb, sugar, flour, salt, and lemon juice until combined.
3. Roll out the pie crust and place it into a pie pan.
4. Pour the filling into the crust and cover with a second layer of crust. Seal edges and cut slits for steam.
5. Bake for 40-50 minutes until golden brown and bubbly.
6. Allow cooling on a wire rack before slicing.

Notes

•  For added flavor variations, consider mixing in blueberries or a sprinkle of cinnamon.
•  Store leftovers in an airtight container in the refrigerator for up to five days.

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

Nutrition

• Serving Size: 1 slice (120g)
• Calories: 250
• Sugar: 30g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 20mg