Strawberry Rhubarb Pie

Strawberry Rhubarb Pie is a classic summer dessert that combines the tartness of rhubarb with the sweetness of fresh strawberries, all encased in a flaky pie crust. Here’s a step-by-step recipe to make this delightful pie from scratch:

Ingredients:

For the Pie Crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • 6-8 tablespoons ice water

For the Filling:

  • 3 cups fresh rhubarb, chopped into 1/2-inch pieces
  • 3 cups fresh strawberries, hulled and sliced
  • 1 cup granulated sugar (adjust to taste, depending on sweetness of strawberries)
  • 1/4 cup cornstarch
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons cold unsalted butter, cubed

Instructions:

Prepare the Pie Crust:

  1. In a large mixing bowl, combine the flour, salt, and sugar.
  2. Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs with some larger pea-sized pieces.
  3. Gradually add ice water, 1 tablespoon at a time, and gently mix with a fork until the dough starts coming together. Be careful not to overmix. You want the dough to hold together but not be too wet.
  4. Divide the dough into two equal portions, form them into discs, and wrap each in plastic wrap. Refrigerate the dough for at least 30 minutes, or until it’s firm.

Prepare the Filling:

  1. In a large mixing bowl, combine the chopped rhubarb, sliced strawberries, sugar, cornstarch, lemon zest, lemon juice, and vanilla extract. Toss everything together until the fruit is evenly coated. Taste the mixture and adjust the sugar if needed, depending on the sweetness of the strawberries.

Assemble the Pie:

  1. Preheat your oven to 425°F (220°C).
  2. Roll out one of the chilled pie dough discs on a lightly floured surface into a circle large enough to line a 9-inch pie dish. Gently transfer the rolled-out dough to the pie dish, pressing it into the bottom and up the sides.
  3. Pour the strawberry rhubarb filling into the pie crust.
  4. Dot the top of the filling with cubed cold butter.
  5. Roll out the second pie dough disc into a circle for the top crust. You can create a lattice pattern, or simply place the whole circle over the filling, crimping the edges to seal the pie. If using a whole top crust, don’t forget to cut a few slits in the center to allow steam to escape.

Bake the Pie:

  1. Place the pie on a baking sheet to catch any drips and bake it in the preheated oven for 15 minutes.
  2. Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 45-50 minutes, or until the filling is bubbling and the crust is golden brown.
  3. If the edges of the pie crust start to brown too quickly, you can cover them with aluminum foil to prevent over-browning.

Cool and Serve:

  1. Allow the Strawberry Rhubarb Pie to cool on a wire rack for at least 2-3 hours before serving. This cooling time allows the filling to set.
  2. Serve slices of pie on their own or with a scoop of vanilla ice cream for a delightful treat.

Enjoy your homemade Strawberry Rhubarb Pie, a perfect blend of sweet and tart flavors in a flaky, buttery crust!

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