The sweet and juicy strawberries meet their perfect tart counterpart, tangy rhubarb, creating an explosion of flavor in every bite. Encased in a flaky crust, this pie is guaranteed to be the star of the show at your next potluck or summer gathering. So, get ready to embrace the taste of sunshine with this delightful strawberry rhubarb pie!
A little bit about this recipe…
This strawberry rhubarb pie isn’t just a dessert, it’s a celebration of summer flavors! Imagine this: sweet, juicy strawberries bursting in your mouth, perfectly balanced by the delightful tartness of rhubarb. All this nestled within a flaky, golden crust and topped with a beautiful lattice or a crumbly streusel (the choice is yours!). It’s a symphony of textures and tastes that’s guaranteed to be a crowd-pleaser.
This recipe is for anyone who craves a taste of summer. No fancy equipment or complicated techniques here. We’ll walk you through the basics, but feel free to make it your own. Want a thicker crust? Go for it! Prefer a simpler topping? No problem! This pie is about capturing the feeling of warm afternoons spent with loved ones, and the joy of creating something delicious from scratch. So grab some fresh berries, crank up the tunes, and get ready to bake!
Ingredients Used
Fresh Strawberries: The riper, the better! We want those juicy gems to burst with summer flavor in every bite.
Fresh-Picked Rhubarb: Tart and tangy, this is the other star of the show. Look for stalks that are firm and bright red.
Sugars: A delightful mix of white and brown sugar. The white sugar sweetens the filling, while the brown sugar adds a touch of depth and caramel notes.
Cornstarch: Our thickening hero. This will help create a lovely, spoonable filling that won’t be too runny.
Pinch of Salt: A sprinkle of magic! Salt enhances all the other flavors and keeps things balanced.
Egg and milk wash: To protect the crust from browning to quickly.
Real Butter: Because baking with real butter is simply the best!
Pure Vanilla Extract: A splash of pure vanilla adds a touch of warmth and complexity, taking this pie from good to great.
Substitutions/Alterations
- Crust: Feeling intimidated by making your own crust? No worries! Use a store-bought pie crust for a quick and easy option.
- Sweetener: Don’t have both white and brown sugar on hand? You can substitute all white sugar for the filling, but keep in mind it might lack the depth of flavor from the brown sugar.
- Thickener: If you don’t have cornstarch, you can use a similar amount of all-purpose flour as a thickener. However, the filling might have a slightly different texture.
- Egg Wash: If you don’t have an egg for the lattice topping, you can brush the crust with a mixture of milk and a touch of sugar for a golden brown sheen.
- Rhubarb Options: Frozen rhubarb can be substituted for fresh in a pinch. Thaw the rhubarb completely and drain off any excess liquid before using. The filling might have a slightly softer texture.
- Spices: Add a pinch of ground cinnamon or cardamom to the filling for a warm and aromatic twist.
- Fruits: Feel free to experiment with other summer fruits! Mix in some blueberries or raspberries for a vibrant flavor combination.
- Toppings: Love a crumble topping? Combine flour, brown sugar, oats, and a pinch of salt for a delightful alternative to the lattice crust.
How to Store
This vibrant pie is best enjoyed fresh, but leftovers can be stored for a few days with proper care. Here’s how to keep your strawberry rhubarb pie tasting its best:
- Refrigerate: Once the pie has cooled completely, store it in an airtight container in the refrigerator for up to 3 days. The crust will soften slightly, but the flavors will still be delicious.
- Freeze for Later: While freezing isn’t ideal for this pie, it can be done if necessary. However, the texture of the crust will be affected the most. To freeze, cool the pie completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Other Recipes to Try
Strawberry Rhubarb Pie
Equipment
- Large Mixing Bowl
- knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Wooden Spoon or Spatula
- Rolling Pin
- Pastry Brush
- Oven Mitts
- Baking sheet
- Cooling rack
Ingredients
- 3 cups rhubarb
- 2 cups fresh strawberries chopped into chunks
- 1/3 cup granulated white sugar
- 1/3 cup brown sugar
- 1/4 cup corn starch
- 1/4 tsp. salt
- 1 tbsp. orange juice
- 1 tbsp. lemon juice
- 1/2 tsp. vanilla extract
- 2 tbsp. unsalted butter
- 1 tbsp. milk
- 1 egg
Instructions
- Preheat your oven to 400°F (200°C).
- Take out your pie crusts and let your pre made pie crusts thaw while you are making the filling.
- Give those beautiful strawberries a good rinse and pat them dry with a clean towel. Hull the strawberries (remove the green leafy tops) and chop them into bite-sized pieces.
- Wash and trim the rhubarb stalks. Cut them into 1/2 inch pieces.
- In your large mixing bowl, combine the chopped strawberries, rhubarb, white sugar, brown sugar, lemon juice, orange juice, and cornstarch. Toss everything together gently to coat the fruit.
- Add a pinch of salt and a splash of pure vanilla extract. Give it another stir to make sure everything is evenly distributed.
- Pour the strawberry rhubarb filling into the prepared pie crust.
- Dollop the butter on top of the rhubarb mixture.
- If you're feeling fancy and want that classic lattice top, roll out the other pie crust on a lightly floured surface. Use a knife or kitchen shears to cut the dough into strips about 1 inch wide. Arrange half the strips horizontally across the pie filling, leaving space in between. Carefully fold back every other horizontal strip. Weave the remaining vertical strips one at a time under the exposed horizontal strips, then unfold the previously folded strips over the newly woven ones. Repeat until all the strips are used, gently pressing the ends to seal them onto the rim of the pie crust. Trim any excess dough and crimp the edges decoratively using your fingers or a fork.
- Whisk together one egg with a splash of milk or water. This will create a beautiful golden brown sheen when baked. Apply to the crust with a pastry brush,
- Place your pie on a baking sheet (optional, to catch any drips) and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. If you see the edges browning too quickly, you can cover them with a pie shield or foil for the last few minutes of baking.
- Once baked, remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before serving. This allows the filling to set properly.
Notes
- Leftover strawberry rhubarb filling can be repurposed into a delicious summer dessert! Simply blend the filling with some milk, ice, and a touch of vanilla extract for a refreshing and fruity smoothie.
- Simple Topping (Optional): If you’re short on time or don’t want to fuss with a lattice crust, simply brush the top crust (or the rim of the pie crust if not using a top crust) with a mixture of one egg whisked with a splash of milk or water. This will create a beautiful golden brown sheen when baked.
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