Discover the magic of strawberry rhubarb pie, a timeless dessert that brings together the sweetness of strawberries and the tart zing of rhubarb. This pie is perfect for summer gatherings, holiday celebrations, or just a cozy night in. With a flaky crust and a vibrant filling, it’s sure to impress family and friends alike. Let’s dive into the recipe that will make your taste buds dance!
Ingredients
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon butter, cut into small pieces
- 1 pie crust (store-bought or homemade)
- 1 egg (for egg wash)
Servings and Cooking Time
This recipe yields 8 servings. Preparation time is 20 minutes, and cooking time is approximately 45 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 250 calories, 10g fat, 37g carbohydrates, and 2g protein. This is based on a standard pie sliced into 8 pieces.
Step-by-Step Cooking Process
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the sliced strawberries and chopped rhubarb.
- Add sugar, cornstarch, lemon juice, vanilla extract, and salt to the fruit mixture and stir well.
- Let the mixture sit for about 15 minutes to release juices.
- Roll out the pie crust and fit it into a 9-inch pie pan.
- Pour the fruit mixture into the prepared pie crust, spreading it evenly.
- Dot the top with small pieces of butter.
- Cover with a second pie crust or create a lattice top as desired.
- Brush the crust with an egg wash for a golden finish.
- Bake in the preheated oven for 15 minutes, then reduce heat to 350°F (175°C) and bake for an additional 30 minutes.
Alternative Ingredients
You can replace sugar with honey or maple syrup for a natural sweetener. If rhubarb is unavailable, try using tart apples or cherries for a different flavor profile.
Serving and Pairings
Serve this pie warm with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a cup of tea or coffee, making it a delightful dessert for any occasion.
Storage and Reheating
Store leftover pie in the refrigerator for up to 3 days. To reheat, simply place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes. This pie can also be frozen for up to 3 months; just ensure it is well wrapped.
Cooking Mistakes
- Using too much cornstarch can make the filling gummy.
- Not allowing the fruit to sit can prevent proper thickening.
- Overbaking can lead to a dry filling.
- Not using a pie shield can cause the crust edges to burn.
- Skipping the egg wash will result in a dull crust.
Helpful Tips
- Choose firm rhubarb stalks for the best texture.
- Let the pie cool before slicing for clean pieces.
- Experiment with spices like cinnamon or nutmeg for added flavor.
- Use a combination of different berries for a mixed berry pie.
FAQs
Can I use frozen strawberries and rhubarb?
Yes, you can use frozen fruit, but ensure to thaw and drain excess liquid before mixing, as it may affect the pie’s consistency.
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 vents.
Can I make this pie in advance?
Absolutely! You can prepare the pie a day in advance and store it in the refrigerator before baking or bake it and store it for later.
What’s the best way to serve this pie?
Serve it warm with vanilla ice cream or fresh whipped cream for a classic touch.
Can I use a different crust?
Yes, you can use a graham cracker crust or a gluten-free pie crust for a different twist.
Conclusion
Strawberry rhubarb pie is a delightful blend of flavors that captures the essence of summer. Its balance of sweetness and tartness makes it an irresistible dessert for any occasion. Whether you serve it warm or chilled, this pie is sure to become a favorite in your home!
Strawberry Rhubarb Pie
Ingredients
- 2 cups strawberries hulled and sliced
- 2 cups rhubarb chopped
- 1 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon butter cut into small pieces
- 1 pie crust store-bought or homemade
- 1 egg for egg wash
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the sliced strawberries and chopped rhubarb.
- Add sugar, cornstarch, lemon juice, vanilla extract, and salt to the fruit mixture and stir well.
- Let the mixture sit for about 15 minutes to release juices.
- Roll out the pie crust and fit it into a 9-inch pie pan.
- Pour the fruit mixture into the prepared pie crust, spreading it evenly.
- Dot the top with small pieces of butter.
- Cover with a second pie crust or create a lattice top as desired.
- Brush the crust with an egg wash for a golden finish.
- Bake in the preheated oven for 15 minutes, then reduce heat to 350°F (175°C) and bake for an additional 30 minutes.
Nutrition
