Strawberry Rhubarb Pie Recipe

Strawberry Rhubarb Pie is a classic dessert that perfectly balances the sweet and tart flavors of strawberries and rhubarb. The flaky, buttery crust combined with the juicy, tangy filling makes this pie an irresistible treat. Whether served warm with a scoop of vanilla ice cream or chilled on a hot day, this pie is sure to please anyone with a love for fruity desserts.

Ingredients

For the Pie Crust:

• 1/2 cup chilled butter, cut into small cubes
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt

For the Filling:

• Strawberry rhubarb filling (this will be prepared separately, typically with sugar, cornstarch, and a bit of lemon juice to bring out the flavors)

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the chilled butter, flour, and salt. Mix until the dough starts to come together. You can use a pastry cutter or your fingers to work the butter into the flour until you have pea-sized pieces of butter in the mixture.
3. Roll out the dough on a floured surface to fit a 9-inch pie dish. Once rolled out, place it into the pie dish, and trim any excess dough from the edges.
4. In a separate bowl, prepare the strawberry rhubarb filling by mixing sliced strawberries, chopped rhubarb, sugar, cornstarch, and a bit of lemon juice.
5. Pour the filling into the prepared pie crust, making sure it’s evenly distributed.
6. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
7. Allow the pie to cool before serving to let the filling set properly.

Servings and Timing

• Servings: 8 slices
• Prep Time: 15 minutes
• Cooking Time: 45-50 minutes
• Total Time: 1 hour (including cooling time)

Variations

• Double Crust: For an extra-flaky pie, you can add a top crust to the pie. Simply roll out more dough and place it over the filling before baking. You can create slits in the top to allow steam to escape.
• Oat Topping: Instead of a full top crust, you can add an oat crumble topping for a slightly different texture. Combine oats, brown sugar, butter, and flour, and sprinkle it over the filling before baking.
• Mixed Fruit: Add blueberries or raspberries to the filling for a more complex flavor profile.

Storage/Reheating

• Storage: Store the pie in the refrigerator for up to 3 days. Cover it loosely with foil or plastic wrap.
• Freezing: You can freeze the unbaked pie for up to 3 months. When ready to bake, simply add 10-15 minutes to the baking time if baking from frozen.
• Reheating: To reheat leftovers, place individual slices in a preheated oven at 350°F for about 10-15 minutes, or until heated through.

10 FAQs

1. Can I use store-bought pie crust? Yes, store-bought pie crust can be used in place of homemade dough for convenience.
2. Can I make the pie crust ahead of time? Yes, you can make the pie crust ahead of time and refrigerate it for up to 2 days before using it.
3. How do I know when the pie is done? The pie is done when the crust is golden brown and the filling is bubbling through the slits in the crust (if you are using a top crust).
4. Can I use frozen rhubarb and strawberries? Yes, you can use frozen fruit, but be sure to thaw and drain excess moisture before making the filling.
5. Can I make the filling ahead of time? Yes, you can prepare the filling up to 1 day ahead and refrigerate it until you are ready to assemble and bake the pie.
6. Can I make a gluten-free version of the crust? Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but keep in mind the texture may vary slightly.
7. How do I prevent the bottom crust from getting soggy? To prevent a soggy bottom crust, you can bake the crust for 10 minutes before adding the filling (called blind baking).
8. Can I add more sugar to the filling? Yes, you can adjust the amount of sugar to your taste, especially if your rhubarb is very tart.
9. Should I let the pie cool before serving? Yes, it’s best to allow the pie to cool for at least 30 minutes before slicing so the filling can set properly.
10. Can I make a smaller version of this pie? Yes, you can make a smaller pie using a 6-inch pie dish, just adjust the amount of filling and baking time accordingly.

Conclusion

Strawberry Rhubarb Pie is a timeless dessert that blends sweet strawberries with tart rhubarb in a buttery, flaky crust. Whether you’re making it for a family dinner or a special occasion, this pie will always be a crowd-pleaser. With simple ingredients and straightforward instructions, you’ll enjoy a delicious homemade pie that’s perfect for any season!

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