Why Make This Recipe
Strawberry rhubarb pie is a classic dessert that combines the sweet taste of strawberries with the tartness of rhubarb. This pie not only brings a delightful mix of flavors to your table but is also a great way to use fresh, seasonal ingredients. Sharing this pie with family and friends creates sweet memories and moments worth enjoying.
How to Make Strawberry Rhubarb Pie
Ingredients:
- Single crust pie dough
- 2 3/4 to 3 cups diced rhubarb (about 5-6 medium stalks)
- 2 cups sliced strawberries
- 2/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup cold butter (cut into tablespoon-size pieces)
Directions:
- Preheat the oven to 375 degrees F. Line a large rimmed baking sheet with foil and set it aside.
- In a large bowl, combine the rhubarb, strawberries, sugar, and cornstarch. Mix well and set aside.
- Roll out the pie crust to 12 inches and place it in a 9-inch pie plate, easing it into the edges without stretching. Trim the overhanging crust and flute the edges.
- Scrape the strawberry rhubarb mixture into the pie shell.
- In a medium bowl, combine the flour and brown sugar for the streusel. Add the cold butter and cut it into the mixture until it becomes crumbly.
- Sprinkle the streusel over the pie filling.
- Place the pie on the baking sheet and bake for 65 to 75 minutes until the streusel is golden and the filling has thick bubbles at the edges. Cover the edges with a pie crust shield or foil if necessary.
- Let the pie cool completely before serving with ice cream or whipped cream.
How to Serve Strawberry Rhubarb Pie
Serve strawberry rhubarb pie at room temperature or slightly warm. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. This dessert is perfect for gatherings, holidays, or just a sweet treat at home.
How to Store Strawberry Rhubarb Pie
Allow the pie to cool completely after baking. You can store leftover pie in the refrigerator for up to 3-4 days. Just cover it with plastic wrap or aluminum foil to keep it fresh. If you want to keep it longer, you can freeze slices in an airtight container for up to 3 months.
Tips to Make Strawberry Rhubarb Pie
- Make sure to use fresh rhubarb and strawberries for the best flavor.
- If you find the filling too runny, add a little more cornstarch.
- Be careful not to overbake the pie; you’ll want it to be golden brown but not burnt.
Variation
You can add a pinch of cinnamon or nutmeg to the streusel topping for extra flavor. Some people also like to mix in a bit of orange zest with the fruit to brighten up the taste.
FAQs
1. Can I use frozen rhubarb or strawberries for this pie?
Yes, you can! Just be sure to drain any excess liquid after thawing to prevent a soggy pie.
2. Can I make the pie crust from scratch?
Absolutely! A homemade pie crust will add even more flavor to your pie.
3. What if I don’t have cornstarch?
You can replace cornstarch with flour, although the filling may not set as firmly. Use about 4-5 tablespoons of flour as a substitute.
Strawberry Rhubarb Pie
Ingredients
Filling Ingredients
- 2 3/4 to 3 cups diced rhubarb about 5-6 medium stalks
- 2 cups sliced strawberries
- 2/3 cup granulated sugar
- 3 tablespoons cornstarch
Crust and Topping Ingredients
- 1 cup all-purpose flour for the streusel topping
- 1/2 cup brown sugar for the streusel topping
- 1/2 cup cold butter cut into tablespoon-size pieces
Instructions
Preparation
- Preheat the oven to 375 degrees F. Line a large rimmed baking sheet with foil and set it aside.
- In a large bowl, combine the rhubarb, strawberries, sugar, and cornstarch. Mix well and set aside.
- Roll out the pie crust to 12 inches and place it in a 9-inch pie plate, easing it into the edges without stretching. Trim the overhanging crust and flute the edges.
- Scrape the strawberry rhubarb mixture into the pie shell.
- In a medium bowl, combine the flour and brown sugar for the streusel. Add the cold butter and cut it into the mixture until it becomes crumbly.
- Sprinkle the streusel over the pie filling.
Baking
- Place the pie on the baking sheet and bake for 65 to 75 minutes until the streusel is golden and the filling has thick bubbles at the edges.
- Cover the edges with a pie crust shield or foil if necessary.
- Let the pie cool completely before serving with ice cream or whipped cream.