Strawberry Rhubarb Pie

In the world of desserts, few things tantalize the taste buds quite like a perfectly baked strawberry rhubarb pie. Imagine sinking your fork into a golden crust that crumbles beautifully at the touch. Then there’s that glorious filling—sweet strawberries dancing with tart rhubarb in a symphony of flavors that sings of summer. Each bite is a moment of bliss that makes you forget all your worries.

Now, let’s be real for a second. The first time I attempted this recipe, I thought I was preparing for a baking competition. Armed with fresh strawberries and rhubarb from my neighbor’s garden (who has a rhubarb jungle), I donned an apron and set out to conquer the kitchen. Little did I know that my kitchen would soon resemble a crime scene—flour everywhere and enough berry juice to host a mini swimming pool. But the result? Worth every splat!

I remember my family’s eyes lighting up as they took their first bites of this delightful pie after dinner last summer. It was pure joy!

Essential Ingredients

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

• Fresh Strawberries: Choose ripe strawberries for sweetness; they’re the stars of this show.
• Rhubarb Stalks: Opt for firm stalks; they add excellent tartness that balances the sweetness.
• Sugar: Regular granulated sugar works best; it helps enhance the natural flavors.
• All-Purpose Flour: Essential for thickening the filling; keep it handy for your crust too.
• Butter: Use unsalted butter for the crust; it adds richness without overpowering flavors.
• Pie Crust (Store-bought or homemade): A flaky crust elevates this pie; choose based on your comfort level.
• Lemon Juice: Just a splash enhances flavor by balancing sweetness and adding freshness.

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

Let’s Make it together

Prepare the Pie Filling: Start by washing and slicing 4 cups of fresh strawberries and 2 cups of chopped rhubarb into bite-sized pieces. Toss them together in a large mixing bowl.

Add Sweetness and Flavor: Sprinkle 1 cup of sugar over the fruit mixture along with 1/4 cup of all-purpose flour and 1 tablespoon of lemon juice. Mix gently until everything is combined.

Preheat Your Oven: Preheat your oven to 425°F (220°C) while you prepare the crust. This ensures even baking once you pop your pie in!

Roll Out Your Crust: If you’re making your own crust, roll out your dough on a floured surface until it’s about 1/8 inch thick. Transfer one piece into your pie dish.

Add Filling and Top Crust: Pour in the fruit filling evenly over the bottom crust, then cover with another layer of rolled-out dough or lattice pattern. Seal edges by crimping with your fingers.

Bake and Enjoy: Bake in preheated oven for 15 minutes at 425°F (220°C). Then lower heat to 350°F (175°C) and continue baking for about 35-40 minutes until bubbly and golden brown.

With each step taken carefully, you’ll create an enchanting dessert that’s bound to impress anyone lucky enough to share it with you! Enjoy every moment as tempting aromas fill your kitchen during baking—you’ll want to dance around like no one’s watching!

Perfecting the Cooking Process

Start by preparing the crust while the filling cools. Mix strawberries and rhubarb with sugar, then pour into the crust for even baking.

Add Your Touch

Feel free to experiment with different sweeteners like honey or maple syrup. You can also add spices such as cinnamon or nutmeg for a unique twist.

Storing & Reheating

Store leftover pie in the refrigerator covered for up to three days. Reheat slices in the oven at 350°F for about 10 minutes to restore crispiness.

Sharing this delightful Strawberry Rhubarb Pie recipe takes me back to summer picnics where friends enjoyed every slice. Their smiles made all the flour-covered chaos worth it!

FAQ

Can I use frozen strawberries for my pie?

Yes, but thaw and drain them well to avoid excess moisture.

How do I prevent a soggy pie crust?

Pre-bake your crust briefly before adding the filling for better results.

What other fruits pair well with rhubarb?

Try adding apples or cherries for an exciting flavor combination

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Strawberry Rhubarb Pie

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• Author: Emma
• Total Time: 1 hour 15 minutes
• Yield: Serves approximately 8 slices 1x

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Description

Indulge in a slice of summer with this delightful strawberry rhubarb pie, where sweet strawberries meet tart rhubarb enveloped in a flaky, golden crust.

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Ingredients

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• 4 cups fresh strawberries, sliced
• 2 cups rhubarb, chopped
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter, cut into 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 large bowl, combine sliced strawberries and chopped rhubarb.
3. Sprinkle sugar, flour, and lemon juice over the fruit mixture; gently mix until combined.
4. Roll out your pie crust and place it in a pie dish.
5. Pour the fruit filling into the crust and dot with butter pieces.
6. Cover with a second layer of crust or create a lattice top; seal edges by crimping.
7. Bake for 15 minutes at 425°F, then reduce temperature to 350°F (175°C) and bake for an additional 35-40 minutes until bubbly and golden brown.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (125g)
• Calories: 290
• Sugar: 28g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 20mg