why make this recipe
Strawberry Rhubarb Pie is a classic dessert that brings together the sweet and tart flavors of strawberries and rhubarb. The combination of these fruits creates a delightful balance that excites the taste buds. This pie is perfect for any occasion, from summer picnics to holiday gatherings. Not only is it delicious, but it also showcases fresh, seasonal ingredients, making it a wonderful addition to your baking repertoire. Plus, the simplicity of the recipe means that even novice bakers can create a stunning pie that everyone will love.
how to make Strawberry Rhubarb Pie
Making a Strawberry Rhubarb Pie might sound intimidating, but it’s actually quite straightforward! With a little patience and the right ingredients, you’ll create a mouthwatering pie that looks as good as it tastes. Let’s dive into the process step by step.
Ingredients:
- 2 cups All-Purpose Flour
- 1 tsp Salt
- 6 tbsp Unsalted Butter (cold and cut into small cubes)
- 1/2 cup Vegetable Shortening (cold and cut into cubes)
- 4-6 tbsp Ice Cold Water
- 3 cups Rhubarb (sliced in half and cut into small pieces)
- 3 cups Strawberries (hulled and sliced into small pieces)
- 1/2 cup Light Brown Sugar (lightly packed)
- 1/2 cup Granulated Sugar
- 1/4 cup Cornstarch
- 2 tsp Vanilla Extract
- 1 tbsp Lemon Juice
- 3 tbsp Unsalted Butter (cut into small cubes)
- 1 Large Egg White (to be brushed onto the pie crust for shine)
Directions:
Make the Pie Crust: In a large mixing bowl, combine the flour and salt. Stir them well to evenly mix.
Incorporate the Butter and Shortening: Add the cold butter and shortening to the flour mixture. Use a pastry cutter or your fingers to work them into the flour until it resembles coarse crumbs. This helps create a flaky crust.
Add the Water: Gradually add ice cold water, one tablespoon at a time, mixing gently until the dough starts to come together. Be careful not to over-mix. Once it forms a cohesive ball, wrap it in plastic wrap and chill it in the refrigerator for at least 30 minutes. This rest time helps the gluten relax and makes rolling easier.
Prepare the Filling: While the dough chills, prepare the fruit filling. In a large bowl, combine the rhubarb and strawberries. Sprinkle with both sugars and toss them together lightly to coat the fruit.
Mix in Thickeners and Flavoring: Add cornstarch, vanilla extract, and lemon juice to the fruit mixture. Mix well to combine everything evenly. The cornstarch will help thicken the mixture as it bakes.
Preheat Oven: Preheat your oven to 425°F (220°C). A hot oven will help get the crust nice and golden.
Roll Out the Dough: After the dough has chilled, take it out of the refrigerator. Roll out one of the dough disks on a floured surface to fit your pie pan. Carefully transfer the rolled-out dough to the pie pan, pressing it gently into place.
Add the Filling: Pour the fruit filling into the pie crust, spreading it out evenly. Dot the filling with small cubes of butter for extra richness.
Cover with Second Crust: Roll out the second dough disk in the same way. You can either place this rolled-out dough over the filling as a solid top crust or cut it into strips to create a lattice crust. If using a solid crust, cut a few slits in the top to allow steam to escape.
Brush for Shine: Brush the top crust with egg white to give it a beautiful shine.
Bake the Pie: Place the pie in the preheated oven and bake it for 20 minutes. Then, reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes, or until the filling is bubbly and the crust is golden brown.
Cool Down: Let the pie cool on a wire rack for at least 2 hours before serving. This cooling time allows the filling to set properly.
how to serve Strawberry Rhubarb Pie
Serving your Strawberry Rhubarb Pie is just as important as making it! You can serve it warm or at room temperature. For a delightful treat, consider adding a scoop of vanilla ice cream or a dollop of whipped cream on top. The creamy texture of the ice cream complements the tartness of the pie beautifully. You could also serve it with a sprinkle of powdered sugar for added sweetness and a touch of elegance.
how to store Strawberry Rhubarb Pie
If you have leftovers (though that might be unlikely!), store the pie at room temperature for up to two days. To keep it fresh longer, cover it loosely with plastic wrap or foil and refrigerate. The pie can last for about a week in the fridge. If you want to save it for longer, consider freezing it. Wrap it well in plastic wrap and aluminum foil, and it can be frozen for up to three months. Just make sure to let it cool completely before freezing.
tips to make Strawberry Rhubarb Pie
Use Fresh Ingredients: Fresh rhubarb and strawberries will yield the best flavor and texture. If fresh strawberries are out of season, you can use frozen ones but be aware that they may release more moisture.
Adjust Sweetness: Depending on your taste and the tartness of your rhubarb, you might want to adjust the sugar amounts in the filling. Feel free to taste the filling before adding it to the pie crust.
Keep Ingredients Cold: For a flaky crust, ensure that your butter, shortening, and even water are cold. This helps to prevent the fats from melting before they are baked, which is vital for a crispy crust.
Check for Doneness: You can check the pie towards the end of baking. The filling should bubble, and the crust should be a nice golden brown.
Serve with Accompaniments: Consider pairing your pie with vanilla ice cream, whipped cream, or even a scoop of gelato for extra indulgence.
variation
If you want to shake things up, there are plenty of ways to personalize your Strawberry Rhubarb Pie! Here are a few variations you can try:
Spiced Filling: Add a teaspoon of ground cinnamon or a pinch of nutmeg to the fruit mixture for a warm flavor profile that complements the fruit beautifully.
Crumb Topping: Instead of a top crust, you can make a crumb topping using flour, butter, and sugar. This will create a delicious crunch on top.
Berries Mix: Mix things up by adding different berries such as blueberries or raspberries into the filling. Combining different fruits can enhance the flavor even more.
FAQs
1. Can I use frozen rhubarb and strawberries for this pie?
Yes, you can use frozen fruit, but make sure to thaw and drain them to avoid excess moisture in the filling.
2. Why is my pie crust tough?
If you overwork the dough while mixing, the crust can become tough. Handle it gently and avoid over-mixing when adding water.
3. How do I know when my pie is done?
Your pie is done when the filling is bubbling, and the crust is golden brown. You can also insert a knife into the filling; if it comes out hot, the pie is ready.
4. Can I use something other than vegetable shortening?
Yes, you can substitute with more butter or use a combination of butter and lard for a richer flavor.
5. Is rhubarb safe to eat raw?
While rhubarb stalks are edible, the leaves are toxic. Always use only the stalks in your recipes. Eating raw rhubarb is not common due to its tartness; cooking it brings out its sweetness.
Strawberry Rhubarb Pie
- Total Time: 85 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic dessert with a delightful balance of sweet strawberries and tart rhubarb, perfect for any occasion.
Ingredients
- 2 cups All-Purpose Flour
- 1 tsp Salt
- 6 tbsp Unsalted Butter (cold and cut into small cubes)
- 1/2 cup Vegetable Shortening (cold and cut into cubes)
- 4–6 tbsp Ice Cold Water
- 3 cups Rhubarb (sliced and cut into small pieces)
- 3 cups Strawberries (hulled and sliced)
- 1/2 cup Light Brown Sugar (lightly packed)
- 1/2 cup Granulated Sugar
- 1/4 cup Cornstarch
- 2 tsp Vanilla Extract
- 1 tbsp Lemon Juice
- 3 tbsp Unsalted Butter (cut into small cubes)
- 1 Large Egg White (for brushing)
Instructions
- Make the Pie Crust: In a large mixing bowl, combine the flour and salt. Stir them well to evenly mix.
- Incorporate the Butter and Shortening: Add the cold butter and shortening to the flour mixture. Use a pastry cutter or your fingers to work them into the flour until it resembles coarse crumbs.
- Add the Water: Gradually add ice cold water, one tablespoon at a time, mixing gently until the dough starts to come together. Wrap it in plastic wrap and chill it in the refrigerator for at least 30 minutes.
- Prepare the Filling: While the dough chills, prepare the fruit filling. In a large bowl, combine the rhubarb and strawberries. Sprinkle with both sugars and toss them together lightly.
- Mix in Thickeners and Flavoring: Add cornstarch, vanilla extract, and lemon juice to the fruit mixture and mix well.
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Roll Out the Dough: After chilling, roll out one of the dough disks on a floured surface to fit your pie pan. Transfer it to the pan.
- Add the Filling: Pour the fruit filling into the pie crust and dot with small cubes of butter.
- Cover with Second Crust: Roll out the second dough disk and cover the filling or create a lattice crust. Cut slits if using a solid crust.
- Brush for Shine: Brush the top crust with egg white.
- Bake the Pie: Bake in preheated oven for 20 minutes, then reduce to 350°F (175°C) and bake for an additional 30-35 minutes.
- Cool Down: Let the pie cool on a wire rack for at least 2 hours before serving.
Notes
Add a scoop of vanilla ice cream or whipped cream when serving for a delightful treat.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: strawberry rhubarb pie, dessert, classic pie, summer pie