Strawberry Rhubarb Pie: The Ultimate Guide & Recipe

Strawberry Rhubarb Pie: just the name conjures up images of sunny afternoons, gingham tablecloths, and the sweet-tart aroma wafting from Grandma’s kitchen, doesn’t it? This isn’t just a dessert; it’s a slice of nostalgia, a taste of simpler times, and a celebration of spring’s vibrant bounty.

The combination of strawberries and rhubarb is a culinary marriage made in heaven. While rhubarb itself boasts a fascinating history, originating in Asia and later embraced by Europeans, it truly found its soulmate when paired with the sweet, juicy strawberry. This dynamic duo gained immense popularity in North America, particularly during the 19th century, as home cooks experimented with new and exciting ways to use these seasonal ingredients.

What is it about Strawberry Rhubarb Pie that makes it so irresistible? Perhaps it’s the delightful contrast between the tartness of the rhubarb and the sweetness of the strawberries, a flavor explosion that dances on your tongue. Or maybe it’s the comforting warmth of the flaky, golden crust, encasing a filling that’s both juicy and slightly jammy. Whatever the reason, this pie is a guaranteed crowd-pleaser, perfect for family gatherings, potlucks, or simply a well-deserved treat on a cozy evening. I’m excited to share my take on this classic recipe with you!

Ingredients:

• For the Crust:
• 2 ½ cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, very cold and cut into ½-inch cubes
• ½ cup vegetable shortening, very cold
• 6-8 tablespoons ice water
• For the Filling:
• 4 cups fresh rhubarb, trimmed and cut into ½-inch pieces
• 4 cups fresh strawberries, hulled and quartered (or halved if small)
• 1 ½ cups granulated sugar, plus more for sprinkling
• ¼ cup all-purpose flour
• ¼ teaspoon ground cinnamon
• Pinch of ground nutmeg
• 2 tablespoons lemon juice
• 2 tablespoons unsalted butter, cut into small pieces
• 1 large egg, beaten (for egg wash)

Making the Pie Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the crust, which is crucial for flavor.
2. Cut in the Fat: Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These little pockets of butter are what create flaky layers in the crust. Don’t overmix!
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing lightly after each addition. Continue adding water until the dough just comes together. Be careful not to add too much water, as this will make the crust tough. The dough should be slightly shaggy but hold together when pinched.
4. Divide and Chill: Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This chilling time is essential! It allows the gluten to relax, which will prevent the crust from shrinking during baking, and it also allows the butter to firm up, which will contribute to flakiness.

Preparing the Strawberry Rhubarb Filling:

1. Combine Filling Ingredients: In a large bowl, gently combine the rhubarb, strawberries, sugar, flour, cinnamon, and nutmeg. The flour helps to thicken the filling as it bakes, preventing it from becoming too runny. The cinnamon and nutmeg add a warm, comforting flavor that complements the tartness of the rhubarb and the sweetness of the strawberries.
2. Add Lemon Juice: Stir in the lemon juice. The lemon juice brightens the flavors of the filling and helps to balance the sweetness.
3. Let it Sit (Optional): You can let the filling sit for about 30 minutes to an hour. This allows the sugar to draw out some of the juices from the fruit, creating a slightly macerated effect. If you do this, you might want to drain off some of the excess liquid before adding the filling to the pie crust, depending on how juicy your fruit is. This will help prevent a soggy bottom crust.

Assembling and Baking the Pie:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Place a baking sheet on the lower rack of the oven. This will help catch any drips from the pie and prevent them from burning on the bottom of the oven.
2. Roll Out the Bottom Crust: On a lightly floured surface, roll out one of the discs of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges of the dough, leaving about a 1-inch overhang. Crimp the edges of the crust using your fingers or a fork to create a decorative border.
3. Add the Filling: Pour the strawberry rhubarb filling into the prepared pie crust. Dot the top of the filling with the small pieces of butter. This adds richness and flavor to the filling.
4. Roll Out the Top Crust: On a lightly floured surface, roll out the second disc of dough into a 12-inch circle. Carefully place the dough over the filling. Trim the edges of the dough, leaving about a 1-inch overhang. Crimp the edges of the top and bottom crusts together to seal. You can also use a fork to press the edges together.
5. Cut Vents: Cut several slits in the top crust to allow steam to escape during baking. This will prevent the crust from puffing up too much and potentially bursting. You can use a sharp knife or a decorative pie vent cutter.
6. Egg Wash and Sugar: Brush the top crust with the beaten egg wash. This will give the crust a beautiful golden-brown color. Sprinkle the top crust with granulated sugar. This adds a touch of sweetness and sparkle.
7. Bake: Bake the pie for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can tent it with aluminum foil.
8. Cool Completely: Let the pie cool completely on a wire rack before slicing and serving. This is important! The filling needs time to set up properly. If you cut into the pie while it’s still warm, the filling will be runny. I know it’s tempting, but patience is key!

Tips for Success:

• Keep Ingredients Cold: The key to a flaky pie crust is to keep the butter and shortening as cold as possible. Use ice water and work quickly to prevent the fat from melting.
• Don’t Overmix the Dough: Overmixing the dough will develop the gluten, resulting in a tough crust. Mix just until the dough comes together.
• Chill the Dough: Chilling the dough is essential for relaxing the gluten and firming up the butter. This will result in a tender and flaky crust.
• Use Fresh Ingredients: Fresh rhubarb and strawberries will give you the best flavor.
• Adjust Sugar to Taste: The amount of sugar can be adjusted to taste, depending on the tartness of the rhubarb and the sweetness of the strawberries.
• Prevent a Soggy Bottom Crust: To prevent a soggy bottom crust, you can blind bake the bottom crust for about 15 minutes before adding the filling. You can also brush the bottom crust with a thin layer of melted chocolate or egg white before adding the filling.
• Get Creative with the Crust: Feel free to get creative with the crust! You can use cookie cutters to create decorative shapes, or you can lattice the top crust.
• Serve with Ice Cream or Whipped Cream: Strawberry rhubarb pie is delicious on its own, but it’s even better served with a scoop of vanilla ice cream or a dollop of whipped cream.

Troubleshooting:

• Soggy Bottom Crust: As mentioned above, blind baking the crust or brushing it with melted chocolate or egg white can help. Also, make sure your oven is properly preheated and that you’re baking the pie on the lower rack.
• Burnt Crust: If the crust is browning too quickly, tent it with aluminum foil.
• Runny Filling: Make sure you’re using enough flour to thicken the filling. You can also add a tablespoon or two of cornstarch if needed. Letting the filling sit for a while before adding it to the crust can also help.
• Tough Crust: Avoid overmixing the dough and make sure you’re using enough fat. Chilling the dough is also crucial.

Variations:

• Add Other Fruits: You can add other fruits to the filling, such as raspberries, blueberries, or apples.
• Use Different Spices: You can experiment with different spices, such as ginger, cardamom, or allspice.
• Make a Crumble Topping: Instead of a top crust, you can make a crumble topping using flour, butter, sugar, and oats.
• Make Mini Pies: You can make mini strawberry rhubarb pies using muffin tins.

Conclusion:

This Strawberry Rhubarb Pie isn’t just a dessert; it’s a taste of sunshine, a comforting hug on a plate, and a guaranteed crowd-pleaser. The sweet strawberries perfectly balance the tart rhubarb, creating a symphony of flavors that will dance on your taste buds. The flaky, buttery crust is the perfect vessel for this delightful filling, making every bite an experience to savor. Trust me, once you try this recipe, you’ll understand why it’s a must-bake for every occasion, from summer barbecues to cozy winter evenings.

But what truly sets this pie apart is its versatility. While it’s absolutely divine served warm with a scoop of vanilla ice cream (my personal favorite!), there are so many ways to customize it to your liking. For a richer, more decadent experience, try adding a dollop of freshly whipped cream or a drizzle of warm caramel sauce. If you’re feeling adventurous, a sprinkle of chopped nuts, like pecans or walnuts, can add a delightful crunch.

Looking for variations? Consider adding other fruits to the mix! A handful of blueberries or raspberries would complement the strawberry and rhubarb beautifully. You could even experiment with different spices, such as a pinch of ginger or cardamom, to add a unique twist to the flavor profile. For those who prefer a crumble topping, simply replace the top crust with a buttery oat crumble for a rustic and satisfying alternative. And for a vegan option, use a vegan butter substitute for the crust and a cornstarch slurry to thicken the filling. The possibilities are endless!

I know that baking a pie from scratch can seem daunting, but I promise you, this recipe is surprisingly easy to follow. With a little patience and attention to detail, you’ll be rewarded with a homemade pie that’s far superior to anything you can buy in a store. The aroma alone, as it bakes in the oven, is enough to make your mouth water and fill your home with warmth and happiness.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a masterpiece. I’m confident that this Strawberry Rhubarb Pie will become a new family favorite. Don’t be afraid to experiment with different variations and make it your own.

And most importantly, I’d love to hear about your experience! Did you try any of the suggested variations? Did you add your own special touch? Share your photos and stories in the comments below. I can’t wait to see your creations and hear how much you enjoyed this recipe. Happy baking! Let me know if you have any questions, and I’ll do my best to help. I truly believe that everyone can bake a delicious pie, and this recipe is the perfect place to start. Enjoy!

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