Strawberry Rhubarb Pie

Strawberry Rhubarb Pie is the kind of dessert that smells like a warm hug on a sunny afternoon. Picture this: golden crusts cradling sweetly tart filling bubbling away in the oven while your kitchen fills with that unmistakable aroma. It’s like Mother Nature herself decided to whip up a masterpiece just for you! And trust me; once you take your first bite, the explosion of flavors will have you questioning why you ever bought store-bought pies.

Now let’s get personal for a moment. This recipe isn’t just a tasty treat; it’s tied to my childhood summers spent at my grandma’s house. I can still hear her voice calling us in from the garden to taste her latest creation. The laughter around the table was as sweet as the pie itself. Whether it’s a family gathering or just a lazy Sunday afternoon, this pie is perfect for any occasion—and it promises to elevate your dessert game to legendary status

I remember serving this pie at my last family reunion and watching everyone’s eyes light up with joy as they took their first bites.

Essential Ingredients

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

• Fresh Strawberries: Look for plump and vibrant strawberries; they should be fragrant and free of blemishes for the best flavor.
• Rhubarb Stalks: Choose bright red stalks—they’re sweeter and more flavorful than their green counterparts.
• Sugar: Granulated sugar balances the tartness of the rhubarb; adjust according to your taste preference.
• All-Purpose Flour: Essential for thickening the filling while also giving structure to your crust.
• Butter: Use cold unsalted butter for an ultra-flaky crust; it’s worth those extra calories
• Pie Crust: You can make your own or use store-bought; either way, it should be ready to hold all that juicy goodness.
• Lemon Juice: A splash adds brightness and enhances all those lovely fruity flavors.
• Cinnamon (optional): Just a pinch brings warmth and depth to the filling without overpowering the fruit.

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 those beautiful strawberries and rhubarb stalks into bite-sized pieces. Combine them in a large bowl with sugar and lemon juice. Let them mingle for about 10-15 minutes until they release their juices.

Create Your Pie Crust: If you’re making your own crust, combine flour and salt in a bowl before cutting in cold butter until crumbly. Add ice water gradually until dough forms, then chill while preparing filling.

Mix Filling Ingredients: In another bowl, toss your macerated fruit with flour and cinnamon if using. Ensure everything is well-coated; this step will help prevent a soggy bottom

Assemble Your Pie: Roll out half your dough on a floured surface into a circle larger than your pie pan. Place it gently into the pan without stretching it; then pour in your luscious filling.

Add Top Crust: Roll out your second dough portion similarly and place atop your filled pie. Cut slits for steam vents—this prevents overflow during baking—and crimp edges to seal.

Bake It Up: Preheat your oven to 425°F (220°C). Bake for 15-20 minutes at high heat before lowering temperature to 350°F (175°C) for another 30-35 minutes until bubbling and golden brown.

This delightful Strawberry Rhubarb Pie blends nostalgia with simplicity, bringing everyone together with each delicious slice

Perfecting the Cooking Process

Start by preparing the crust, then mix the filling while it chills. Assemble everything before baking at 425°F for 15 minutes, followed by 350°F until golden brown.

Add Your Touch

Feel free to swap strawberries for blueberries or add a sprinkle of cinnamon for extra warmth. A scoop of vanilla ice cream on top never hurts either!

Storing & Reheating

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

Baking this strawberry rhubarb pie became a family tradition during summer cookouts, bringing smiles and satisfied bellies every time I served it.

FAQ

What makes strawberry rhubarb pie special?

The unique blend of sweet strawberries and tart rhubarb creates a delicious contrast in every bite.

Can I use frozen fruit for this recipe?

Yes, but be sure to adjust the sugar as frozen fruit can release more moisture.

How do I know when my pie is done baking?

Look for a golden crust and bubbling filling; it usually takes about an hour at 350°F.

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Strawberry Rhubarb Pie

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Strawberry Rhubarb Pie is a classic dessert featuring a delightful blend of sweet strawberries and tangy rhubarb, all encased in a flaky crust. Perfect for summer gatherings!

• Author: Jennifer
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes
• Yield: Serves 8
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups fresh strawberries, sliced
• 2 cups rhubarb stalks, diced
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter, cold and cubed
• 1 pie crust (homemade or store-bought)
• 1 tbsp lemon juice
• 1 tsp cinnamon (optional)

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a bowl, combine strawberries, rhubarb, sugar, and lemon juice. Let sit for 10-15 minutes.
3. If making your own crust, mix flour and salt in a bowl; cut in butter until crumbly. Add cold water gradually until dough forms and chill.
4. Toss the fruit mixture with flour and cinnamon until well coated.
5. Roll out half of the dough and fit it into a pie pan. Pour in the fruit filling.
6. Roll out the second half of the dough to create a top crust; place it over the filling. Cut slits for steam vents and crimp edges.
7. Bake for 15-20 minutes at high heat, then reduce to 350°F (175°C) for an additional 30-35 minutes until bubbly and golden brown.

Nutrition

• Serving Size: 1 slice (125g)
• Calories: 210
• Sugar: 22g
• Sodium: 90mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 20mg

Keywords: For extra flavor, swap strawberries with blueberries or add cinnamon over the filling. Serve warm with vanilla ice cream for an indulgent treat!