Timeless Strawberry Rhubarb Pie

🕒 Prep: 30 min
🔥 Cook: 1 hour
🍽 Serves: 8
★★★★★
2 Reviews

Strawberry Rhubarb Pie is a classic dessert that brings together the perfect balance of sweet and tart flavors. With a flaky crust and a juicy filling, this pie is a delightful treat for any occasion, whether it's a summer picnic or a cozy winter evening.

Ingredients for Timeless Strawberry Rhubarb Pie

The key to this pie is the balance between the strawberries and rhubarb. The natural sweetness of the strawberries complements the tartness of rhubarb, creating a harmonious filling. The granulated sugar adds necessary sweetness to counter the tartness, while all-purpose flour thickens the filling as it bakes. A hint of ground cinnamon adds warmth and depth, and a dash of salt enhances all the flavors. A splash of lemon juice brightens everything up, and unsalted butter enriches the filling, making it luscious and satisfying.

Tips & Tricks

  • Make sure your fruit is dry before mixing it with other ingredients to avoid extra liquid in the filling.
  • If the edges of your crust brown too quickly, cover them with foil or a pie shield.
  • For a decorative touch, use a pastry cutter to create a lattice top crust.

Serving Suggestions

This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a more indulgent experience, serve it slightly warm with a drizzle of caramel sauce. If you’re feeling adventurous, try it with a slice of sharp cheddar cheese for a unique twist.

Frequently Asked Questions

Can I use frozen fruit?
Yes, but make sure to thaw and drain the fruit to prevent excess moisture in the pie.
How do I store leftovers?
Cover the pie with plastic wrap or foil and store it in the refrigerator for up to 3 days.
Can I make this pie gluten-free?
Absolutely! Use a gluten-free pie crust and substitute the all-purpose flour with a gluten-free flour blend.

Timeless Strawberry Rhubarb Pie Recipe Walkthrough

Start by preheating your oven to 425°F (220°C). This ensures your pie will bake evenly. Next, grab a large bowl and combine your sliced strawberries, chopped rhubarb, sugar, flour, cinnamon, salt, and lemon juice. Stir them together until the fruit is well-coated. Set that aside for a moment.

Roll out one of your pie crusts and gently place it into a 9-inch pie dish. Pour in your fruit mixture, spreading it out evenly. Dot the top of the fruit with small cubes of butter. This will melt as the pie bakes, adding richness to the filling.

Now, roll out the second pie crust and lay it over the filling. You’ll want to crimp the edges to seal everything inside. Don’t forget to cut a few slits in the top crust to allow steam to escape, which helps prevent a soggy pie.

Brush the top crust with a beaten egg to give it a golden finish. Sprinkle some coarse sugar over that for a bit of sparkle and extra sweetness. Place your pie in the oven and bake for 15 minutes. Then, reduce the temperature to 350°F (175°C) and bake for another 45 minutes, or until you see a golden crust and bubbling filling.

Once baked, let the pie cool before serving. This allows the filling to set, making it easier to slice and serve.

Why You'll Love This Recipe

  • Combines the sweetness of strawberries with the tanginess of rhubarb.
  • Easy-to-follow steps make it accessible for all skill levels.
  • Uses simple, fresh ingredients for an authentic homemade taste.
  • Perfect for showcasing seasonal produce at its best.

Ingredients

2 1/2 cups strawberries, hulled and sliced
2 cups rhubarb, chopped
1 cup granulated sugar
1/4 cup all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp salt
1 tbsp lemon juice
2 tbsp unsalted butter, cubed
1 egg, beaten (for egg wash)
1 tbsp coarse sugar (for topping)
1 double-crust pie pastry, homemade or store-bought

Step-by-step Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine strawberries, rhubarb, sugar, flour, cinnamon, salt, and lemon juice. Stir until the mixture is evenly coated.
3. Roll out one pastry crust and fit it into a 9-inch pie dish.
4. Pour the fruit mixture into the crust, spreading it evenly. Dot the top with butter pieces.
5. Roll out the second pastry crust and place it over the filling. Crimp the edges to seal and cut a few slits in the top for steam to escape.
6. Brush the crust with beaten egg and sprinkle with coarse sugar.
7. Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for an additional 45 minutes, or until the crust is golden and the filling is bubbling.
8. Remove from the oven and let cool before serving.

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