If you love the sweet-tart combo of strawberries and rhubarb, you’re in for a treat! In this post, I’ll guide you through a simple yet delightful recipe for Strawberry-Rhubarb Pie. Whether you’re new to baking or a seasoned pro, this pie will impress your family and friends. Let’s dive into the magical world of this classic dessert and make your taste buds sing!
Ingredients
Key Ingredients for Strawberry-Rhubarb Pie
– Fresh strawberries and rhubarb
– Pie crust components: flour, butter, sugar, salt
– Flavor enhancers: vanilla extract, lemon juice, ground cinnamon
Measurements for Each Ingredient
– 1 ½ cups all-purpose flour
– ½ cup unsalted butter, cold and cubed
– 1/4 cup granulated sugar (plus 1 tbsp for dusting)
– 1/2 tsp salt
– 6-8 tbsp ice water
– 2 cups strawberries, hulled and sliced
– 2 cups rhubarb, chopped into 1-inch pieces
– 1 cup granulated sugar
– 1/4 cup cornstarch
– 1 tsp vanilla extract
– 1 tsp lemon juice
– 1/2 tsp ground cinnamon (optional)
– 1 egg (for egg wash)
– 1 tbsp milk (for egg wash)
Tips for Selecting Ingredients
– How to choose ripe strawberries: Look for bright red color and firm texture. Avoid berries with green or white spots. They should smell sweet.
– Selecting fresh rhubarb: Choose rhubarb with firm, crisp stalks. Avoid any that are soft or wilted. The color can vary from green to red. The deeper the red, the sweeter it is.
Feel free to explore more about the Full Recipe for detailed steps!
Step-by-Step Instructions
Making the Pie Crust
– In a big bowl, combine 1 ½ cups of flour, ¼ cup of sugar, and ½ teaspoon of salt.
– Cut in ½ cup of cold, cubed butter using a pastry cutter or your fingers. Mix until you see coarse crumbs.
– Gradually add 6-8 tablespoons of ice water, one tablespoon at a time. Mix until the dough comes together.
– Divide the dough into two balls. Flatten each ball into a disc, wrap in plastic, and chill for 30 minutes.
Preparing the Filling
– In a large bowl, mix 2 cups of sliced strawberries and 2 cups of chopped rhubarb.
– Add 1 cup of sugar, ¼ cup of cornstarch, 1 teaspoon of vanilla extract, and 1 teaspoon of lemon juice.
– Gently mix until the fruit is well coated. Let it sit for 10 minutes. This helps the fruit release its juices.
Assembling the Pie
– Preheat your oven to 425°F (220°C).
– Roll out one disc of chilled dough on a floured surface. Fit it into your pie dish and trim the edges.
– Pour the strawberry-rhubarb filling into the crust.
– Roll out the second dough disc and place it over the filling. Cut slits for steam or make a lattice pattern if you like.
– Trim and crimp the edges to seal.
– Mix 1 egg and 1 tablespoon of milk for the egg wash. Brush this on the top crust and sprinkle with 1 tablespoon of sugar.
– Place the pie on a baking sheet for easy cleanup. Bake for 15 minutes, then lower the heat to 350°F (175°C) and bake for another 30-35 minutes.
– Let the pie cool for 2 hours before slicing. This helps the filling set nicely.
For the full recipe, you can refer to the earlier sections. Enjoy your baking!
Tips & Tricks
Perfecting Your Pie Crust
To make a flaky crust, use cold butter. Cut the butter into the flour quickly. This keeps the butter from melting. Use ice water to help the dough stick.
Common mistakes include overmixing the dough. This makes the crust tough. Also, do not skip chilling the dough. It helps the crust stay flaky.
Making the Filling Shine
Prepare your fruit well. Wash strawberries and rhubarb before slicing. Cut them into even pieces for even cooking.
Adjust sweetness based on your taste. If you like tartness, use less sugar. Taste the filling before it goes in the pie.
Presentation Ideas
Serve your pie warm or at room temperature. A scoop of vanilla ice cream pairs well. It adds creaminess to the tart filling.
For a pretty touch, garnish with fresh strawberries and mint leaves. This makes each slice look special.
Variations
Gluten-Free Strawberry-Rhubarb Pie
To make a gluten-free crust, swap all-purpose flour for a gluten-free blend. Many blends work well, but look for one that includes xanthan gum. This helps bind the crust. You can also use almond flour for a nutty taste. Just remember to adjust the liquid to get the right dough consistency.
Vegan Options
To create a vegan pie, replace butter with coconut oil or vegan butter. This will keep the crust flaky. For the egg wash, use almond milk mixed with a little maple syrup. It gives the crust a lovely color and a hint of sweetness.
Flavor Enhancements
Boost the flavor by adding spices like ginger or nutmeg. These spices add warmth and depth. You can also mix in other fruits like blueberries or peaches for a twist. These additions create a new flavor profile, making your pie even more delightful.
Feel free to explore these variations to make the pie your own! For a complete recipe, check the Full Recipe.
Storage Info
How to Store Leftover Pie
To keep your strawberry-rhubarb pie fresh, wrap it in plastic wrap. You can also place it in an airtight container. This method protects the pie from air and moisture. You can store it in the fridge for up to 3 days. If you have a lot left, consider freezing it.
Reheating Instructions
When you want to enjoy your pie again, preheat your oven to 350°F (175°C). Place the pie on a baking sheet to catch any drips. Warm it for about 15-20 minutes. This helps the crust stay crisp. Avoid using the microwave, as it can make the crust soggy.
Freezing Tips
To freeze your pie, wrap it well in plastic wrap and then in foil. This keeps out air and prevents freezer burn. You can freeze it for up to 3 months. When you’re ready to eat it, thaw it in the fridge overnight. Then reheat it in the oven for the best results.
FAQs
What is the best way to serve Strawberry-Rhubarb Pie?
You can serve Strawberry-Rhubarb Pie warm or at room temperature. I love it fresh from the oven. The pie tastes great with a scoop of vanilla ice cream. The cold ice cream pairs well with the warm pie. You can also garnish it with fresh strawberries or mint leaves for a lovely touch.
Can I make this pie ahead of time?
Yes, you can make this pie ahead of time. You can prepare the crust and filling a day before. Store the crust in the fridge and the filling in a bowl. When ready to bake, just assemble the pie and pop it in the oven. This saves time on busy days and lets the flavors blend.
How do I know when the pie is done baking?
Look for a golden brown crust and bubbling filling. The filling should be thick and not runny. If the crust edges brown too quickly, cover them with foil. This way, you get a perfect pie every time. Let it cool for two hours before slicing. This helps the filling set beautifully.
You learned how to create a delicious strawberry-rhubarb pie. We covered key ingredients like fresh fruit and a flaky crust. I shared tips on selecting the best strawberries and rhubarb. You also got step-by-step instructions and variations for diet needs.
Remember, practice makes perfect. With these tips, your pie will shine. Enjoy sharing this sweet treat with family and friends!
