Strawberry Rhubarb Pie Recipe
The Strawberry Rhubarb Pie combines the tartness of rhubarb with the sweetness of strawberries, wrapped in a buttery crust, to create a dessert that sings of spring. This delightful pie is not only a feast for the taste buds but also a visual treat, making it a staple during the spring months. Its vibrant colors and comforting flavors provide a perfect symbol of the season’s renewal.
Ingredients Breakdown
This pie uses a simple yet elegant mix of fresh rhubarb and strawberries, sugars for sweetness, cornstarch for thickening, and a hint of orange juice and vanilla to enhance the fruit flavors. The base and topping of the pie utilize a homemade crust that is flaky and tender. For those with dietary restrictions, gluten-free flour can be used in the crust, and alternatives like coconut sugar may substitute traditional sugars to cater to all palates.
Step-by-Step Baking Guide
Preparation of the homemade pie crust begins with combining flour, butter, and a touch of salt. The dough should be handled as little as possible to keep it from becoming tough. Once mixed, it needs to chill which makes it easier to roll and less likely to shrink during baking.
Assembling the filling involves mixing the cut rhubarb and strawberries with sugars, cornstarch, and flavorings. This mixture is then laid into the chilled bottom crust. Preparing the lattice top requires rolling out the remaining dough and cutting it into strips that are woven over the filling, creating a charming and rustic look.
The pie is baked initially at a high temperature to set the crust, then at a lower temperature to cook the filling thoroughly without burning the edges. This process helps achieve a pie that’s golden and crisp on the outside, with a thick, bubbly filling inside.
Recipe Tips & Frequently Asked Questions
- Selecting and Preparing Rhubarb and Strawberries: Choose firm, bright-colored rhubarb stalks and ripe, aromatic strawberries for the best flavor and texture. Wash and cut the fruit just before using to prevent it from becoming mushy.
- Ensuring a Flaky Crust and Thick Filling: Keep all ingredients for the crust cold and work quickly to avoid the fat from melting before baking. For the filling, ensure the cornstarch is well mixed with the sugars to avoid clumping.
- Dealing with a Soggy Pie Bottom: Pre-bake the crust for a few minutes to set it before adding the filling.
- Freezing the Pie: The fully assembled pie can be frozen before baking, making it a convenient make-ahead option.
- Adjusting for Different Pie Sizes or Types of Pie Dishes: Alter baking times slightly depending on the depth and material of the pie dish.
What to Serve With This Recipe
A slice of this pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream, enhancing its flavors. As for beverages, a glass of sparkling wine or a cold lemonade complements the fruity, tangy notes of the pie. Serving this pie at a gathering? Consider lighter meal options to precede the dessert, such as salads or grilled poultry, to keep the focus on the pie’s vibrant flavors.
Troubleshooting Common Pie Problems
Undercooked, overcooked, or collapsed pies can often be salvaged. If the pie is undercooked, return it to the oven with a foil cover to prevent further browning. If overcooked, allow it to cool completely to assess if the filling and crust have set properly. Collapsed pies usually result from steam building up inside; make sure to cut vents in the top crust to allow steam to escape.
Storing and Reheating Tips
Leftover pie should be covered and can be kept in the refrigerator for up to five days. To reheat, place slices in a warm oven until heated through. This method helps retain the crust’s crispiness and the filling’s juiciness, ensuring that the pie tastes freshly baked even days after.
This comprehensive guide offers all you need to master the delightful Strawberry Rhubarb Pie, ensuring it becomes a springtime favorite in your culinary repertoire.
Ingredients:
3 cups (300g) rhubarb, sliced into 1/2 inch pieces
2 and 1/2 cups (380g) strawberries, chopped
1/3 cup (67g) granulated sugar
1/3 cup (67g) packed light brown sugar
1/4 cup (32g) cornstarch
1/4 teaspoon salt
1 Tablespoon (15ml) orange juice
1/2 teaspoon pure vanilla extract
2 Tablespoons (28g) unsalted butter, cut into small cubes
1 large egg, beaten with 1 Tablespoon (15ml) milk
Homemade pie crust (recipe yields 2 crusts; one for the bottom and one for the top)
Optional: coarse sugar for sprinkling
Instructions:
- Begin with the crust by following my pie crust recipe up until step 5.
- To make the filling, combine the sliced rhubarb, chopped strawberries, both sugars, cornstarch, and salt in a large mixing bowl. Add the orange juice and vanilla extract and stir until well mixed. Let this mixture stand while you preheat the oven.
- Preheat your oven to 400°F (204°C).
- On a lightly floured surface, roll out one disk of chilled dough into a 12-inch circle. Place the rolled dough into a 9-inch pie dish, making sure it sits smoothly against the dish. Spoon the prepared filling into the crust, being careful to leave any excess liquid in the bowl.
- Dot the filling with small pieces of butter.
- Take out the second disk of dough from the refrigerator and roll it into a 12-inch circle. Cut the dough into 1/2 – 1 inch wide strips using a pastry wheel, sharp knife, or pizza cutter. Weave the strips over and under each other across the pie to form a lattice top. Seal the edges by pressing the strips into the base crust and trim any excess dough. For an alternative topping, cover the filling with a 12-inch dough circle and make slits for steam to escape, or add a crumble topping.
- Brush the lattice with the egg and milk mixture, and if using, sprinkle with coarse sugar.
- Place the pie on a large baking sheet and bake in the preheated oven for 20 minutes. Without opening the oven, reduce the temperature to 350°F (177°C) and continue to bake for another 30-35 minutes. To prevent over-browning, place a pie crust shield over the pie after the first 20 minutes.
- Allow the pie to cool at room temperature for three hours to ensure the filling thickens.
- Store any leftovers in the refrigerator, covered tightly, for up to five days.
Strawberry Rhubarb Pie Recipe
Ingredients
- 3 cups 300g rhubarb, sliced into 1/2 inch pieces
- 2 1/2 cups (380g)strawberries, chopped
- 1/3 cup (67g) granulated sugar
- 1/3 cup (67g) packed light brown sugar
- 1/4 cup (32g) cornstarch
- 1/4 teaspoon salt
- 1 tablespoon (15ml) orange juice
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons (28g) unsalted butter, cut into small cubes
- 1 pc large egg beaten with 1 Tablespoon (15ml) milk
- Homemade pie crust recipe yields 2 crusts; one for the bottom and one for the top
- Optional: coarse sugar for sprinkling
Instructions
- Begin with the crust by following my pie crust recipe up until step 5.
- To make the filling, combine the sliced rhubarb, chopped strawberries, both sugars, cornstarch, and salt in a large mixing bowl. Add the orange juice and vanilla extract and stir until well mixed. Let this mixture stand while you preheat the oven.
- Preheat your oven to 400°F (204°C).
- On a lightly floured surface, roll out one disk of chilled dough into a 12-inch circle. Place the rolled dough into a 9-inch pie dish, making sure it sits smoothly against the dish. Spoon the prepared filling into the crust, being careful to leave any excess liquid in the bowl.
- Dot the filling with small pieces of butter.
- Take out the second disk of dough from the refrigerator and roll it into a 12-inch circle. Cut the dough into 1/2 – 1 inch wide strips using a pastry wheel, sharp knife, or pizza cutter. Weave the strips over and under each other across the pie to form a lattice top. Seal the edges by pressing the strips into the base crust and trim any excess dough. For an alternative topping, cover the filling with a 12-inch dough circle and make slits for steam to escape, or add a crumble topping.
- Brush the lattice with the egg and milk mixture, and if using, sprinkle with coarse sugar.
- Place the pie on a large baking sheet and bake in the preheated oven for 20 minutes. Without opening the oven, reduce the temperature to 350°F (177°C) and continue to bake for another 30-35 minutes. To prevent over-browning, place a pie crust shield over the pie after the first 20 minutes.
- Allow the pie to cool at room temperature for three hours to ensure the filling thickens.
- Store any leftovers in the refrigerator, covered tightly, for up to five days.
