Strawberry Rhubarb Ginger Pie

🕒 Prep: 20 min
🔥 Cook: 55 min
🍽 Serves: 8
★★★★★
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Strawberry Rhubarb Ginger Pie is a delightful twist on a classic favorite. This pie balances sweet and tart flavors with a zing of fresh ginger, making it a perfect treat for spring and summer gatherings. Its vibrant filling and flaky crust make it both beautiful and delicious.

Ingredients for Strawberry Rhubarb Ginger Pie

Strawberries are the sweet backbone of our filling, providing both flavor and color. Rhubarb brings a tartness that complements the strawberries perfectly. We use granulated sugar to sweeten the pie, balancing the natural tartness of the rhubarb. Cornstarch acts as a thickener to give the filling a perfect consistency without being runny. The magic touch of fresh ginger adds warmth and a lively zing. Vanilla extract enhances the sweetness, while a pinch of salt rounds out the flavors. Lemon juice brightens the filling and complements the fruit. The double-crust pie dough provides the structure and delicious, flaky texture. Unsalted butter, dotted over the filling, enriches the flavor. Finally, a brush of milk and a sprinkle of coarse sugar give the crust a golden, sparkling finish.

Tips & Tricks

  • Make sure your rhubarb is fresh and firm for the best texture and flavor.
  • If your strawberries are particularly juicy, you can add an extra tablespoon of cornstarch to help thicken the filling.
  • Use a pie shield or foil to cover the edges if they are browning too quickly.

Serving Suggestions

This pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra special touch, serve it slightly warm with a ginger-infused whipped cream or a drizzle of honey.

Frequently Asked Questions

Can I use frozen strawberries and rhubarb?
Yes, you can use frozen fruit. Make sure to thaw and drain them well to avoid excess moisture in the pie.
Can I prepare this pie in advance?
Absolutely, this pie can be made a day in advance. Store it at room temperature and cover it loosely with foil.

Strawberry Rhubarb Ginger Pie Recipe Walkthrough

First, preheat your oven to 400°F (200°C). This ensures it’s ready to bake your pie to golden perfection. In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, ginger, vanilla extract, salt, and lemon juice. Mix everything thoroughly so that the cornstarch is well distributed and won't clump during baking.

Next, roll out half of your pie dough and fit it into a 9-inch pie plate. Pour the prepared filling into the crust, making sure to scrape every delicious bit out of the bowl. Dot the filling with small pieces of butter. This will melt and incorporate into the filling, adding richness.

Now, roll out the remaining dough. Carefully place it over the filling, and trim any excess dough. Crimp the edges to seal - this is important to keep all those lovely juices inside the pie. Brush the top crust with milk, and sprinkle it with coarse sugar for a sweet, crunchy finish.

Place the pie on a baking sheet; this catches any drips and saves your oven from a sticky mess. Bake in the preheated oven for 20 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for another 30-35 minutes. You'll know it's done when the crust is golden and the filling is bubbling.

Let the pie cool completely before slicing. This allows the filling to set properly, so you'll get clean slices and not a runny mess.

Why You'll Love This Recipe

  • The combination of strawberries and rhubarb offers a perfect balance of sweet and tart.
  • Fresh ginger adds a unique and refreshing kick.
  • The homemade or store-bought crust options allow for flexibility based on your time and preference.
  • It's a crowd-pleaser with its vibrant color and irresistible aroma.

Ingredients

3 cups sliced strawberries
2 cups diced rhubarb
1 cup granulated sugar
1/4 cup cornstarch
1 tablespoon grated fresh ginger
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons lemon juice
1 double-crust pie dough (homemade or store-bought)
1 tablespoon unsalted butter, cut into small pieces
1 tablespoon milk
1 tablespoon coarse sugar for sprinkling

Step-by-step Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, ginger, vanilla extract, salt, and lemon juice. Mix well to combine.
3. Roll out half of the pie dough and fit it into a 9-inch pie plate.
4. Pour the strawberry rhubarb filling into the pie crust, and dot with butter pieces.
5. Roll out the remaining dough and place over the filling. Trim excess and crimp edges to seal.
6. Brush the top crust with milk and sprinkle with coarse sugar.
7. Place pie on a baking sheet to catch any drips and bake for 20 minutes.
8. Reduce oven temperature to 350°F (175°C) and continue baking for another 30-35 minutes, until crust is golden and filling is bubbly.
9. Allow the pie to cool completely before slicing and serving.

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