There is something truly magical about a fruit pie that captures the vibrant flavors of summer, and this Strawberry Rhubarb Pie Recipe does just that in the most delightful way. The perfect balance between the bright, juicy sweetness of strawberries and the tangy kick of rhubarb makes every bite a celebration of freshness and comfort. This pie is not only a feast for the taste buds but also a charming splash of ruby red and soft pink hues that brighten any table. Whether you’re baking for family, friends, or just treating yourself, this Strawberry Rhubarb Pie Recipe brings a warm, nostalgic smile with every slice.
Ingredients You’ll Need
Gathering the right ingredients is the secret to making this pie shine. Each component is straightforward but essential, bringing the perfect blend of texture, flavor, and color that makes the Strawberry Rhubarb Pie Recipe so irresistible.
- 2 cups fresh strawberries, hulled and quartered: Choose ripe, juicy strawberries to add natural sweetness and vivid color to your pie filling.
- 2 cups rhubarb stalks, sliced into 1-inch pieces: The tartness of rhubarb gives a refreshing contrast to the strawberries, balancing the pie wonderfully.
- 1 cup granulated sugar (adjust to taste): Sweetens the filling just right, so it complements rather than overpowers the fruit flavors.
- 1/4 cup all-purpose flour: Acts as a thickening agent to keep the filling luscious and prevent it from becoming watery as it bakes.
- 2 tbsp unsalted butter, cut into small pieces: Adds richness to the pie and helps create that buttery aroma as it melts into the filling.
- 1 tsp vanilla extract: Enhances the fruit’s natural flavors and adds a subtle warmth to the filling.
- 1 pie crust (store-bought or homemade): Your choice here—homemade crust will impress, but a good quality store-bought one keeps things simple and still delicious.
How to Make Strawberry Rhubarb Pie Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 425°F (220°C). A hot oven ensures that your pie crust begins to brown quickly, giving you that perfect flaky texture and golden color.
Step 2: Mix the Fruit Filling
In a large bowl, gently combine the quartered strawberries, sliced rhubarb, sugar, flour, and vanilla extract. Toss everything carefully so the fruit is evenly coated without breaking it down. This mixture is the heart of your pie, bursting with both sweetness and tartness.
Step 3: Prepare the Pie Crust
Roll out your pie crust on a lightly floured surface until it’s large enough to fit snugly in your pie dish. This step sets the stage for the filling and requires just enough care to keep the crust tender and flaky after baking.
Step 4: Assemble the Pie
Pour the luscious fruit filling into your prepared crust. Dot the filling with the small pieces of unsalted butter; this little addition melts into the fruit, enriching the flavors during baking. Then, cover the pie with another pie crust or get creative and craft a lattice top that lets the filling peek through beautifully.
Step 5: Bake the Pie
Place the pie in your preheated oven and bake at 425°F (220°C) for 15 minutes to jumpstart the crust’s crisping. After this, reduce the heat to 350°F (175°C) and continue baking for 35 to 40 minutes, or until the crust is a beautifully golden brown and the filling has thickened and bubbled delightfully.
Step 6: Cool Before Serving
Once out of the oven, allow your Strawberry Rhubarb Pie Recipe to cool on a wire rack for at least an hour. This cooling time is key—it helps the filling set perfectly for clean slices and ensures every bite bursts with optimal flavor.
How to Serve Strawberry Rhubarb Pie Recipe
Garnishes
Elevate your serving game by adding a scoop of vanilla ice cream, a dollop of freshly whipped cream, or even a sprinkle of powdered sugar. These simple garnishes add creaminess and a little extra indulgence that pairs beautifully with the pie’s bright fruit flavors.
Side Dishes
For a charming spread, serve your pie alongside a light green salad with a citrus vinaigrette or a cup of aromatic herbal tea. These pairings enhance the fruity freshness and add balance to a cozy meal.
Creative Ways to Present
Transform your Strawberry Rhubarb Pie Recipe into mini hand pies for a party, or serve warm slices in individual ramekins topped with crumbled biscuit crumbs. Presentation can make this classic dessert even more memorable and fun to enjoy.
Make Ahead and Storage
Storing Leftovers
Store any leftover pie in an airtight container or tightly wrapped with plastic wrap in the refrigerator. Your Strawberry Rhubarb Pie Recipe will stay fresh for 3 to 4 days, keeping its vibrant flavor and texture.
Freezing
You can freeze the pie either before or after baking. Wrap the pie tightly with plastic wrap and aluminum foil to prevent freezer burn. To enjoy later, thaw it overnight in the fridge and reheat for that freshly baked goodness.
Reheating
Warm leftover pie slices in a 350°F (175°C) oven for about 15 minutes to revive the flaky crust and soften the filling, bringing back the homemade warmth that makes Strawberry Rhubarb Pie Recipe so special.
FAQs
Can I use frozen strawberries and rhubarb for this recipe?
Yes, but be sure to thaw and drain them well to avoid excess liquid making the pie soggy. Adjust sugar accordingly since frozen fruit can sometimes be less sweet.
How do I ensure my pie crust doesn’t get soggy?
Using flour in the filling acts as a thickener, and preheating the oven helps set the crust quickly. Also, allowing the pie to cool completely helps the filling thicken properly before slicing.
Can I make this pie vegan?
Absolutely! Substitute the butter with a plant-based alternative and use a vegan pie crust. The filling ingredients are all naturally vegan, so this swap works perfectly.
How sweet is this pie?
The sugar content balances the natural tartness of the rhubarb and the sweetness of the strawberries, but feel free to tweak it to your taste by adding a bit more or less sugar in the filling.
What’s the best way to make a lattice top?
Roll out the top crust and cut it into strips. Lay half the strips over the pie, then weave the remaining strips over and under to create a beautiful lattice pattern that shows off the filling beneath.
Final Thoughts
If you’re looking for a dessert that’s bursting with bright flavors and carries the heartwarming feel of homemade goodness, this Strawberry Rhubarb Pie Recipe is a must-try. It’s the kind of dessert that brings people together, evokes joyful memories, and invites you back for just one more slice. I can’t wait for you to experience the magic of this pie yourself—happy baking!
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Strawberry Rhubarb Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Strawberry Rhubarb Pie combines the tartness of rhubarb with the sweetness of strawberries in a flaky, golden pie crust. Perfect for spring and summer, this pie features a luscious fruit filling enhanced with vanilla and a touch of butter for richness. Baked to perfection with a crisp lattice top or full crust, it’s a nostalgic dessert that’s both refreshing and comforting.
Ingredients
Fruit Filling
- 2 cups fresh strawberries, hulled and quartered
- 2 cups rhubarb stalks, sliced into 1-inch pieces
- 1 cup granulated sugar (adjust to taste)
- 1/4 cup all-purpose flour
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, cut into small pieces
Pie Crust
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to get it ready for baking the pie.
- Prepare Filling: In a large bowl, gently combine the quartered strawberries, sliced rhubarb, granulated sugar, all-purpose flour, and vanilla extract. Toss just enough to evenly coat the fruit ingredients, which will help thicken the filling as it bakes.
- Prepare Pie Crust: Roll out the pie crust on a floured surface to prevent sticking and carefully place it into your pie dish, ensuring it fits snugly without air pockets.
- Assemble Pie: Pour the prepared fruit filling into the pie crust, spreading it evenly. Dot the surface with small pieces of unsalted butter to add richness. Cover the filling with either a full top crust or a lattice crust for an attractive finish.
- Bake First Stage: Place the pie in the preheated oven and bake at 425°F (220°C) for 15 minutes. This initial high heat helps set the crust and begin cooking the filling.
- Bake Second Stage: Reduce oven temperature to 350°F (175°C) and continue baking the pie for an additional 35-40 minutes until the crust turns golden brown and the filling bubbles lightly.
- Cool: Remove the pie from the oven and allow it to cool on a wire rack for at least one hour. Cooling helps the filling set properly, making the pie easier to slice and enhancing the flavor.
Notes
- Adjust sugar based on the sweetness of your strawberries and personal taste.
- Use fresh rhubarb for the best texture; frozen rhubarb may release too much water.
- A lattice crust allows steam to escape and creates a decorative top.
- Letting the pie cool completely is important for clean slices.
- You can add a tablespoon of lemon juice to the filling for extra tartness if desired.
