The moment you catch a whiff of freshly baked strawberry rhubarb pie, it’s like a cozy hug from your grandma. The sweet and tart aroma wafts through the air, teasing your taste buds with promises of warmth and delight. You can almost hear the pie calling your name, inviting you to dig in and savor that flaky crust cradling luscious filling.
Now, let me take you back to the summer of my childhood, where my mom would whip up this delightful dessert every Sunday. It was a family affair; we’d gather around the kitchen table debating who would get the first slice while trying to sneak bites of the warm filling. That’s the magic of strawberry rhubarb pie—it brings people together for joyous occasions, backyard barbecues, or simply a cozy evening at home.
Why You'll Love This Recipe
- This strawberry rhubarb pie is incredibly easy to make and requires minimal prep time
- The flavor balances sweetness with a tangy twist that will surprise your palate
- Its vibrant colors make it an eye-catching centerpiece for any gathering
- Perfect for summer picnics or holiday feasts, this pie is versatile enough to be served warm or cold
I remember one time when my cousin took a huge bite only to discover he had bitten into a juicy piece of rhubarb. His face was priceless—sweet horror mixed with surprise!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Strawberries: Choose ripe strawberries for maximum sweetness; they’re the star of this delightful show.
- Rhubarb Stalks: Look for bright red stalks; they add that necessary tang and beautiful color contrast.
- Sugar: Granulated sugar brings out the natural sweetness of the fruit; adjust based on taste preferences.
- Pie Crust: You could use store-bought or homemade; either way, it should be buttery and flaky!
- Cornstarch: This thickener helps achieve that perfect pie consistency without being too runny.
- Lemon Juice: A splash brightens up the flavors; just enough to enhance without overpowering.
- Salt: A pinch helps balance out all those sweet flavors beautifully.
- Butter: Use unsalted butter for its rich flavor when dotting over the filling before baking.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat your oven to 425°F (220°C) and grab your favorite baking dish. Roll out your pie crust on a floured surface until it’s about 12 inches in diameter. Fit it into your baking dish gently without stretching it.
Create the Filling: In a large mixing bowl, combine chopped strawberries and diced rhubarb with sugar, cornstarch, lemon juice, and salt. Stir until everything glistens like it’s ready for a photo shoot.
Fill the Crust: Pour that beautiful filling into your prepared pie crust. Dot small pieces of butter on top before covering with another layer of crust if you’re going for a double-crust look.
Seal and Vent: Press down on the edges of the crust to seal them well; cut slits into the top crust for steam to escape—those little vents are vital for avoiding a pie explosion!
Bake Away: Place your pie in the preheated oven and bake for 15 minutes at 425°F (220°C). Then lower the temperature to 350°F (175°C) and bake for an additional 30-35 minutes until bubbly and golden brown.
Cool Before Serving: Once baked, allow your masterpiece to cool on a wire rack for at least an hour before slicing—this helps set that delicious filling!
Enjoy sharing this delightful strawberry rhubarb pie with friends or keeping it all to yourself—no judgment here!
You Must Know
- Strawberry rhubarb pie is a delightful combination of sweet and tart flavors
- This vibrant dessert not only tantalizes your taste buds but also fills your kitchen with a heavenly aroma
- The flaky crust and juicy filling create a perfect harmony that makes it unforgettable
Perfecting the Cooking Process
To achieve the best results, prepare your filling while the crust chills. Bake the pie until bubbling, ensuring even cooking for that perfect texture.
Add Your Touch
Feel free to swap strawberries for raspberries or add a sprinkle of cinnamon for extra warmth. Personalizing this pie elevates its flavor profile and makes it uniquely yours.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat slices in a 350°F oven until warmed through for that fresh-baked taste.
Chef's Helpful Tips
- For perfect strawberry rhubarb pie, ensure your rhubarb is tender but not mushy
- Let the filling cool slightly before pouring into the crust to avoid sogginess
- Always use cold butter for flakier crusts; trust me, it’s worth it!
Cooking this pie reminds me of summer evenings spent with my grandmother, who always had a slice ready after dinner. Her laughter and delicious pies taught me that baking is about love and connection.
FAQ
What can I substitute for rhubarb in strawberry rhubarb pie?
You can use apples or other tart fruits if rhubarb isn’t available.
How do I prevent my crust from becoming soggy?
Pre-bake the crust slightly before adding the filling to avoid sogginess.
Can I freeze leftover strawberry rhubarb pie?
Yes, you can freeze it; just ensure it’s well-wrapped to maintain freshness.
Strawberry Rhubarb Pie
- Total Time: 1 hour 10 minutes
- Yield: Approximately 8 servings 1x
Description
Experience the nostalgic delight of homemade strawberry rhubarb pie, where sweet strawberries meet tangy rhubarb in a buttery, flaky crust. This vibrant dessert is perfect for summer picnics or cozy family gatherings, filling your kitchen with an irresistible aroma. Whether served warm or cold, each slice promises to evoke fond memories while tantalizing your taste buds.
Ingredients
- 2 cups fresh strawberries, chopped
- 2 cups rhubarb stalks, diced
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 pie crust (store-bought or homemade)
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 425°F (220°C).
- Roll out the pie crust and fit it into a baking dish.
- In a bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, and salt. Mix until well-coated.
- Pour the filling into the crust and dot with butter.
- If using a double crust, cover with another layer and seal edges; cut slits for steam escape.
- Bake at 425°F for 15 minutes; then reduce temperature to 350°F (175°C) and bake for an additional 30-35 minutes until golden brown.
- Cool on a wire rack for at least one hour before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (135g)
- Calories: 220
- Sugar: 15g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 15mg
Keywords: To personalize your pie, substitute strawberries with raspberries or add a sprinkle of cinnamon. Pre-baking the crust slightly can help prevent sogginess.