Why Make This Recipe
Strawberry Rhubarb Pie is a delightful dessert that brings together the sweetness of strawberries and the tartness of rhubarb. This classic pie is perfect for spring and summer, using fresh seasonal fruits. It’s a crowd-pleaser that can be enjoyed at family gatherings, picnics, or just a cozy evening at home. Making this pie allows you to savor a balance of flavors while creating a warm, welcoming dessert for everyone.
How to Make Strawberry Rhubarb Pie
Ingredients:
- 1 1/2 cups strawberries, sliced
- 1 1/2 cups rhubarb, chopped
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon butter, cut into small pieces
- 1 pie crust (store-bought or homemade)
Directions:
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, salt, and vanilla extract. Mix well.
- Pour the filling into the pie crust and dot with butter. Optionally, cover with a second crust.
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes until the crust is golden and the filling bubbles.
- Let cool before serving.
How to Serve Strawberry Rhubarb Pie
Serve the Strawberry Rhubarb Pie warm or at room temperature. It is delicious on its own, but you can also top it with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
How to Store Strawberry Rhubarb Pie
Store leftover pie in the refrigerator. Cover it with plastic wrap or aluminum foil to keep it fresh. It can last for about 3-4 days in the fridge. You can also freeze the pie for up to 2-3 months. Make sure it’s well-wrapped to prevent freezer burn.
Tips to Make Strawberry Rhubarb Pie
- Use fresh, ripe strawberries and rhubarb for the best flavor.
- Adjust sugar based on the tartness of your rhubarb. If it’s very tart, you may need more sugar.
- If using a homemade pie crust, chill the dough before rolling it out for easier handling.
- To prevent a soggy crust, consider pre-baking the crust for a few minutes before adding the filling.
Variation
Feel free to incorporate other fruits, such as blueberries or cherries, to create a mixed fruit pie. You can also use almond extract instead of vanilla for a different flavor.
FAQs
Can I use frozen strawberries and rhubarb?
Yes, you can use frozen fruits. Just ensure they are thawed and drained of any excess liquid before using them in your pie.
What can I do if my pie crust is getting too brown?
If you notice the crust is browning too quickly, cover the edges with aluminum foil. This will shield the crust while allowing the filling to bake fully.
How do I know when the pie is done?
The pie is done when the crust is golden brown, and the filling is bubbling. You can also check the thickness of the filling—it should be set, not runny.
Strawberry Rhubarb Pie
Ingredients
Filling Ingredients
- 1.5 cups strawberries, sliced Use fresh, ripe strawberries for best flavor.
- 1.5 cups rhubarb, chopped Adjust sugar based on the tartness of your rhubarb.
- 1 cup sugar Adjust according to the tartness of rhubarb.
- 0.25 cup cornstarch
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract Can substitute with almond extract for variation.
- 1 tablespoon butter, cut into small pieces Dot on top of the filling.
Pie Crust
- 1 pie crust store-bought or homemade Chill homemade dough before rolling out.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, salt, and vanilla extract. Mix well.
- Pour the filling into the pie crust and dot with butter. Optionally, cover with a second crust.
Baking
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes until the crust is golden and the filling bubbles.
- Let cool before serving.