Irresistible Strawberry Rhubarb Pie Recipe to Savor

There’s something magical about the first slice of Strawberry Rhubarb Pie. Imagine the sweet and tart symphony of strawberries dancing with the tangy rhubarb, all enveloped in a flaky, buttery crust that practically begs to be devoured. The aroma wafting through your kitchen will draw everyone in, promising a slice of summer sunshine no matter what season it is.

this …

This pie isn’t just dessert; it’s nostalgia on a plate. Picture yourself sitting on Grandma’s porch, savoring this delightful treat while enjoying the warm breeze. It’s perfect for picnics, family gatherings, or simply because it’s Tuesday and you deserve a slice of happiness!

I once made this pie for a family reunion, and let me tell you, the way my aunt’s eyes lit up was priceless! Who knew one pie could hold so much love?

Essential Ingredients

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

• Fresh Strawberries: Choose ripe, juicy strawberries for that sweet burst of flavor that complements the rhubarb beautifully.
• Rhubarb Stalks: Look for firm stalks with vibrant color; they should not be wilted or limp.
• Sugar: Adjust the sweetness by adding more or less sugar based on your taste preference.
• All-Purpose Flour: Essential for thickening the filling; make sure to measure correctly for best results.
• Butter: Use unsalted butter for the best flavor in your crust.
• Lemon Juice: A splash enhances the fruity flavors and balances out the sweetness.
• Pie Crust: You can use store-bought or homemade; both work wonders here!

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

Let’s Make it together

Prepare Your Ingredients: Start by washing and slicing your strawberries and rhubarb into bite-sized pieces. Set them aside in separate bowls; this makes mixing easier later.

Create the Filling: In a large bowl, combine your fresh strawberries and chopped rhubarb. Add sugar, flour, lemon juice, and stir gently until everything is well-coated and juices start flowing.

Assemble Your Pie: Roll out half of your pie crust into a circle that fits your pie dish. Spoon in the fruit filling evenly across the bottom crust without overfilling.

Add the Top Crust: Roll out your second crust and place it over the filling. Crimp edges together using your fingers or fork to seal in all those luscious juices.

Bake Your Masterpiece: Preheat your oven to 425°F (220°C). Bake for about 40-45 minutes until the crust turns golden brown and juices bubble through.

Cool Before Serving: Let your pie cool on a wire rack for at least an hour before slicing. This helps set up the filling so you get lovely slices instead of a gooey mess!

Now take a moment to admire your creation before diving in because nothing says “I’ve got life under control” quite like presenting a homemade Strawberry Rhubarb Pie!

Perfecting the Cooking Process

Start by preparing your pie crust first, allowing it to chill while you mix the filling. This ensures a flaky texture and prevents sogginess.

Add Your Touch

Feel free to swap strawberries for raspberries or add a dash of vanilla extract for extra depth. Personalizing this recipe can create unique flavor combinations that suit your taste.

Storing & Reheating

Store leftover pie in the fridge for up to three days. To reheat, place in a 350°F oven for about 15 minutes to restore its fresh-baked flavor.

Making my first Strawberry Rhubarb Pie was quite an adventure; my friends devoured it, insisting it was “the best thing ever.” Their enthusiasm made me realize how special sharing food can be.

FAQ

What is the best way to prepare rhubarb?

Trim off the ends and rinse thoroughly before chopping into small pieces for your pie.

Can I freeze Strawberry Rhubarb Pie?

Yes, you can freeze it before baking; just wrap tightly in plastic wrap.

How do I know when the pie is done baking?

Look for a golden crust and bubbling filling as signs that your pie is ready.

Print

Strawberry Rhubarb Pie

---

• Author: recipesnew
• Total Time: 1 hour 5 minutes
• Yield: About 8 servings 1x

Print Recipe

Pin Recipe

Description

Strawberry Rhubarb Pie is a delightful dessert that perfectly balances sweet strawberries and tangy rhubarb enveloped in a flaky, buttery crust. This nostalgic treat is not only a visual feast but also an explosion of flavors that evokes memories of summer gatherings and family picnics. Whether served warm with ice cream or chilled as a refreshing snack, this pie is sure to bring joy to any occasion.

---

Ingredients

Scale 1x2x3x

• 2 cups fresh strawberries, hulled and sliced
• 2 cups rhubarb stalks, chopped
• 1 cup granulated sugar (adjust to taste)
• 1/4 cup all-purpose flour
• 2 tbsp lemon juice
• 1/4 cup unsalted butter, melted
• 2 pre-made pie crusts (store-bought or homemade)

---

Instructions

1. Preheat your oven to 425°F (220°C).
2. In separate bowls, wash and slice the strawberries and chop the rhubarb.
3. In a large mixing bowl, combine strawberries, rhubarb, sugar, flour, lemon juice, and melted butter. Stir gently until well mixed.
4. Roll out one pie crust into your pie dish and fill it with the fruit mixture.
5. Cover with the second pie crust; crimp edges to seal.
6. Bake for 40-45 minutes until the crust is golden and juices bubble.
7. Allow cooling for at least an hour before slicing.

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

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 280
• Sugar: 22g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 20mg

Keywords: You can replace strawberries with raspberries for a different flavor profile. For extra depth, add a teaspoon of vanilla extract to the filling. Store leftovers in the fridge for up to three days; reheat in a 350°F oven for about 15 minutes.