Strawberry Rhubarb Pie is a quintessential dessert that combines the sweet-tart flavors of strawberries and rhubarb in a buttery, flaky crust. This classic pie is perfect for showcasing seasonal fruits and enjoying during warmer months. Follow this easy recipe to create a delightful pie that’s sure to impress your family and friends.
Ingredients:
- For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cut into cubes
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 6-8 tablespoons ice water
- For the Filling:
- 3 cups rhubarb, chopped into 1/2-inch pieces
- 3 cups strawberries, hulled and sliced
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsalted butter, cut into small pieces
- For Egg Wash:
- 1 egg
- 1 tablespoon water
How to Make Strawberry Rhubarb Pie:
- Prepare the Pie Crust:
- In a large mixing bowl, combine flour, salt, and sugar. Add cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing gently with a fork until the dough starts to come together.
- Divide the dough into two equal parts, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the Filling:
- In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Toss gently to coat the fruit evenly. Let the mixture sit for about 15 minutes.
- Assemble the Pie:
- Preheat oven to 400°F (200°C). Place a baking sheet in the oven to preheat.
- On a lightly floured surface, roll out one disk of dough into a circle about 12 inches in diameter. Carefully transfer it to a 9-inch pie dish, gently pressing it into the bottom and sides.
- Spoon the strawberry rhubarb filling into the pie crust, spreading it out evenly. Dot the filling with small pieces of butter.
- Top the Pie:
- Roll out the second disk of dough into a similar-sized circle. You can either place it on top of the pie as a whole crust or cut it into strips for a lattice crust. Seal and crimp the edges of the pie crust as desired.
- Bake the Pie:
- In a small bowl, whisk together the egg and water to make an egg wash. Brush the top crust with the egg wash.
- Place the pie on the preheated baking sheet in the oven. Bake for 20 minutes, then reduce the oven temperature to 350°F (175°C). Continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and Serve:
- Allow the pie to cool completely on a wire rack before serving. This helps the filling set. Serve slices of pie with whipped cream or vanilla ice cream, if desired.
About the Main Ingredients:
- Strawberries: Provide sweetness and a vibrant red color.
- Rhubarb: Adds tartness and a distinctive flavor that complements the strawberries.
- Pie Crust: Made with butter for a flaky texture that enhances the pie’s overall richness.
- Cornstarch: Thickens the filling, ensuring it’s not too runny once baked.
Enjoy this Strawberry Rhubarb Pie as a delicious way to celebrate seasonal fruits in a classic dessert!
