Strawberry Rhubarb Pie
Are you ready to savor the delightful combination of sweet strawberries and tart rhubarb? This strawberry rhubarb pie is a timeless dessert that brings a burst of flavor in every bite. With a flaky crust and a luscious filling, it’s sure to impress your family and friends. Let’s dive into this delicious recipe that’s perfect for any spring gathering!
Ingredients
– 2 cups strawberries, hulled and sliced
– 2 cups rhubarb, chopped
– 1 cup granulated sugar
– 1/4 cup cornstarch
– 1 tablespoon lemon juice
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 1 tablespoon butter, cut into small pieces
– 1 pie crust (store-bought or homemade)
– 1 egg (for egg wash)
Servings and Cooking Time
This recipe serves 8. Preparation time is about 20 minutes, and cooking time is approximately 45-50 minutes.
Nutritional Value
Per serving (1 slice): Calories: 220, Total Fat: 9g, Saturated Fat: 4g, Cholesterol: 45mg, Sodium: 150mg, Total Carbohydrates: 34g, Dietary Fiber: 2g, Sugars: 15g, Protein: 2g.
Step-by-Step Cooking Process
1. Preheat the oven to 425°F (220°C).
2. In a mixing bowl, combine sliced strawberries and chopped rhubarb.
3. Add granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Mix well.
4. Let the fruit mixture sit for 10 minutes to release juices.
5. Roll out the pie crust and place it in a 9-inch pie pan.
6. Pour the fruit filling into the crust, spreading it evenly.
7. Dot the filling with small pieces of butter.
8. Roll out the second pie crust and cut into strips for a lattice top.
9. Arrange the strips over the filling in a lattice pattern.
10. Brush the crust with beaten egg for a golden finish.
11. Bake for 45-50 minutes or until the crust is golden brown and filling is bubbling.
12. Let the pie cool before serving.
Alternative Ingredients
You can substitute fresh rhubarb with canned rhubarb (drained) or use frozen strawberries. For a lower sugar option, consider using a sugar substitute or honey. Gluten-free pie crusts are also available for those with dietary restrictions.
Serving and Pairings
Serve this strawberry rhubarb pie with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs wonderfully with a cup of tea or coffee for a delightful afternoon treat.
Storage and Reheating
Store leftover pie covered in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes. The pie can also be frozen for up to 3 months; wrap it tightly in plastic wrap and foil.
Cooking Mistakes
- Using too much cornstarch can make the filling too thick.
- Not allowing the pie to cool completely before slicing can result in a runny filling.
- Overbaking can lead to a dry crust.
- Skipping the egg wash can result in a pale crust.
- Not adjusting sugar levels based on the tartness of the rhubarb can affect flavor.
Helpful Tips
- Use fresh, seasonal berries for the best flavor.
- Chill your pie crust before rolling it out for easier handling.
- Consider adding a pinch of cinnamon for an extra flavor boost.
- Always taste the filling before baking to adjust sweetness.
FAQs
Can I use frozen rhubarb for this pie?
Yes, frozen rhubarb works well in this recipe. Just ensure it’s thawed and drained to avoid excess moisture.
How do I know when the pie is done baking?
The pie is done when the crust is golden brown and the filling is bubbling through the lattice.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and refrigerate it until ready to serve.
What can I serve with strawberry rhubarb pie?
This pie is delicious on its own but pairs beautifully with whipped cream or vanilla ice cream.
How do I prevent a soggy crust?
Pre-baking the crust for 10 minutes before adding the filling can help prevent sogginess.
Conclusion
Strawberry rhubarb pie is a delightful dessert that captures the essence of spring with its vibrant flavors. Whether enjoyed at a family gathering or a quiet evening at home, this pie is sure to be a hit. With its easy-to-follow recipe, you can create a delicious treat that everyone will love!
Strawberry Rhubarb Pie
Ingredients
- 2 cups strawberries hulled and sliced
- 2 cups rhubarb chopped
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon butter cut into small pieces
- 1 pie crust store-bought or homemade
- 1 egg for egg wash
Instructions
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, combine sliced strawberries and chopped rhubarb.
- Add granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Mix well.
- Let the fruit mixture sit for 10 minutes to release juices.
- Roll out the pie crust and place it in a 9-inch pie pan.
- Pour the fruit filling into the crust, spreading it evenly.
- Dot the filling with small pieces of butter.
- Roll out the second pie crust and cut into strips for a lattice top.
- Arrange the strips over the filling in a lattice pattern.
- Brush the crust with beaten egg for a golden finish.
- Bake for 45-50 minutes or until the crust is golden brown and filling is bubbling.
- Let the pie cool before serving.
