Incredible Strawberry Rhubarb Pie – A Delicious Delight

There’s something magical about the combination of sweet strawberries and tart rhubarb, especially when they come together in a warm, flaky pie. Imagine cutting into that golden crust, releasing a fragrant bouquet of fruity goodness that dances through the air. If you haven’t experienced this delightful treat yet, you’re in for a flavor explosion that’s as satisfying as finding an extra fry at the bottom of the bag.

this Recipe for Later

Growing up, summer meant visiting Grandma’s house where she would whip up her famous strawberry rhubarb pie. The aroma wafting through the kitchen made my mouth water in anticipation. It was more than dessert; it was love wrapped in flaky pastry. Whether it’s a picnic or family gathering, this pie is a guaranteed crowd-pleaser that will leave everyone asking for seconds. For more inspiration, check out this helpful cooking tips recipe.

I’ll never forget the time I brought this pie to a potluck and everyone declared me the “Dessert Queen.”

Essential Ingredients

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

• Fresh Strawberries: Use ripe, juicy strawberries for sweetness; they should look vibrant and smell heavenly.
• Rhubarb Stalks: Choose bright red stalks for a tart punch; avoid any yellow or wilted ones.
• Sugar: Granulated sugar balances the tartness of rhubarb, but feel free to adjust based on your taste.
• All-Purpose Flour: Essential for creating a tender crust that holds all those delicious fillings together.
• Butter: Use unsalted butter for better control over the saltiness in your pie crust; it adds richness.
• Lemon Juice: A splash enhances flavors and brightens the overall taste profile of your filling.
• Pie Crusts: You can use store-bought or homemade crusts; just ensure they’re chilled 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). This ensures that your crust will bake evenly and achieve that perfect golden hue.

Prepare your filling by chopping fresh strawberries and rhubarb into bite-sized pieces. Combine them with sugar, flour, and lemon juice in a large mixing bowl until well coated.

Roll out one pie crust on a lightly floured surface until it’s about 12 inches in diameter. Fit it into your pie pan gently without stretching it too much.

Pour the berry-rhubarb mixture into the prepared crust, spreading it evenly. This ensures every slice has an equal amount of fruit goodness.

Top with additional butter bits scattered over the filling to enrich flavors as it bakes. Cover with the second pie crust, crimping edges for that charming rustic look.

Cut slits in the top crust to allow steam to escape during baking. Brush with an egg wash for a shiny finish if you’re feeling fancy!

Bake in your preheated oven for about 45-50 minutes or until the crust is golden brown and juices bubble through those slits like nature’s confetti celebrating your culinary success.

Let cool slightly before slicing into glorious wedges—this allows those delicious juices to settle just right. Serve warm with vanilla ice cream or whipped cream for extra indulgence!

Perfecting the Cooking Process

Start by preparing the crust first, then mix the filling while it chills in the fridge. Pre-bake the crust slightly to avoid sogginess before adding the juicy filling.

Add Your Touch

Feel free to swap strawberries for raspberries or add spices like cinnamon or nutmeg to enhance flavors. You can also use a crumb topping instead of a full crust for a crunchy twist.

Storing & Reheating

Store leftover pie in the refrigerator covered with plastic wrap. To reheat, pop it in the oven at 350°F until warm, about 15 minutes, ensuring it stays delicious.

The first time I made strawberry rhubarb pie, my family devoured it within minutes! Their smiles and compliments filled my heart with joy, making me want to bake more.

FAQ

Can I use frozen fruit for strawberry rhubarb pie?

Yes, but fresh fruit yields better flavor and texture for this delicious dessert. For more inspiration, check out this delicious dessert recipes.

How do I know when my pie is done baking?

The filling should bubble, and the crust should be golden brown to signify doneness.

Can I make this pie ahead of time?

Absolutely! You can prepare it a day in advance and refrigerate until serving.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Strawberry Rhubarb Pie

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• Author: Aliza
• Total Time: 1 hour 10 minutes
• Yield: Serves 8

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Description

Strawberry rhubarb pie combines the sweet essence of strawberries and the tartness of rhubarb in a flaky crust, creating a delightful dessert that’s perfect for any occasion. This classic recipe not only evokes nostalgia but also guarantees to impress family and friends with its vibrant flavors.

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Ingredients

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• 4 cups fresh strawberries, hulled and sliced
• 2 cups rhubarb stalks, chopped
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 2 tablespoons lemon juice
• 1/4 cup unsalted butter, diced
• 2 pre-made pie crusts (9-inch)

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Instructions

1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine strawberries, rhubarb, sugar, flour, and lemon juice. Mix until well coated.
3. Roll out one pie crust and fit it into a pie pan. Pour in the berry-rhubarb filling evenly.
4. Dot the filling with butter and cover with the second pie crust. Crimp edges to seal.
5. Cut slits in the top crust for steam release. Brush with egg wash if desired.
6. Bake for 45-50 minutes or until the crust is golden brown and juices bubble through slits.
7. Allow cooling before slicing; serve warm with ice cream or whipped cream.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (109g)
• Calories: 290
• Sugar: 22g
• Sodium: 140mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 20mg