Best Strawberry Rhubarb Pie Recipe for a Summer Treat

If you’re looking for the perfect dessert to celebrate the summer season, look no further than a delicious strawberry rhubarb pie. This classic combination of sweet strawberries and tart rhubarb encased in a flaky pie crust is sure to be a hit at any gathering. Whether you’re a seasoned baker or a beginner, this detailed guide will walk you through everything you need to know to create the best strawberry rhubarb pie.

Best Strawberry Rhubarb Pie Recipe for a Summer Treat

The Perfect Strawberry Rhubarb Pie Filling 🍓

The heart of any great pie is its filling. For a strawberry rhubarb pie, the goal is to balance the sweetness of the strawberries with the tartness of the rhubarb. This can be achieved by selecting fresh, ripe strawberries and firm, crisp rhubarb.

Selecting the Best Ingredients

Strawberries: Choose strawberries that are bright red, firm, and fragrant. They should be free from any signs of mold or bruising. The sweetness of the strawberries is crucial for balancing the tartness of the rhubarb.

Rhubarb: Opt for rhubarb stalks that are firm and have a vibrant red color. Avoid stalks that are limp or blemished. It’s essential to remember that only the stalks are edible as the leaves are toxic.

Preparing the Filling

To prepare the filling, start by washing and hulling the strawberries. Cut them into halves or quarters depending on their size. For the rhubarb, trim the ends and cut the stalks into 1/2 inch pieces. Combine the strawberries and rhubarb in a large mixing bowl.

Ingredients:

  • 3 cups of strawberries, hulled and halved
  • 3 cups of rhubarb, chopped
  • 1 cup of granulated sugar
  • 1/2 cup of brown sugar
  • 1/4 cup of cornstarch
  • 1 tablespoon of lemon juice
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of salt

Mix the strawberries and rhubarb with the granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and salt. The sugars will draw out the juices from the fruits while the cornstarch will help thicken the filling as it bakes.

Important Note: “Allow the mixture to sit for at least 30 minutes to macerate. This step is crucial as it helps to bring out the natural juices and flavors of the fruits.”

Crafting the Flaky Pie Crust 🥧

A perfect pie crust is both flaky and buttery, providing the ideal base for the juicy filling. While store-bought crusts are convenient, making your own from scratch can make a noticeable difference in the taste and texture of the pie.

Ingredients for the Crust

  • 2 1/2 cups of all-purpose flour
  • 1 teaspoon of salt
  • 1 tablespoon of sugar
  • 1 cup of unsalted butter, cold and cut into cubes
  • 1/4 to 1/2 cup of ice water

Making the Dough

  1. In a large bowl, combine the flour, salt, and sugar.
  2. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
  3. Gradually add ice water, a tablespoon at a time, until the dough starts to come together. Avoid adding too much water as it can make the crust tough.
  4. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least an hour.

Rolling Out the Crust

Once the dough has chilled, roll out one disc on a lightly floured surface to fit a 9-inch pie dish. Gently transfer the dough to the pie dish, pressing it into the bottom and sides. Trim any excess dough hanging over the edges.

Assembling the Strawberry Rhubarb Pie 🥄

With the filling and crust ready, it’s time to assemble your pie. This is where the magic happens as you combine the components to create a delicious dessert.

Adding the Filling

Pour the macerated strawberry rhubarb mixture into the prepared pie crust. Ensure the filling is evenly distributed. Dot the filling with small pieces of butter to add richness and flavor.

Creating the Top Crust

Roll out the second disc of dough to cover the pie. You can choose to make a traditional top crust, a lattice crust, or use cookie cutters to create decorative shapes. Whichever style you choose, ensure there are vents for the steam to escape during baking.

Tips for a Perfect Lattice Crust:

  1. Cut the rolled-out dough into 1-inch wide strips.
  2. Lay half of the strips horizontally across the pie.
  3. Fold back every other strip and place a new strip vertically.
  4. Continue this process, alternating strips, to create a woven lattice pattern.

Sealing and Crimping the Edges

Trim the excess dough from the edges and press the top and bottom crusts together to seal. Crimp the edges using your fingers or a fork for a decorative finish. Brush the top crust with an egg wash made from one beaten egg and a tablespoon of water. Sprinkle with sugar for a golden, sparkly finish.

Baking the Strawberry Rhubarb Pie 🔥

Preheat your oven to 425°F (220°C). Place the assembled pie on a baking sheet to catch any drips. Bake the pie at 425°F for 15 minutes, then reduce the temperature to 375°F (190°C) and continue baking for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

Important Note: “If the edges of the crust begin to brown too quickly, cover them with aluminum foil or a pie shield to prevent burning.”

Cooling and Serving

Allow the pie to cool on a wire rack for at least 2 hours before serving. This cooling period is crucial as it allows the filling to set, making it easier to slice and serve. Serve your strawberry rhubarb pie with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful treat.

Troubleshooting Common Pie Problems 🤔

Even with the best intentions, sometimes pies don’t turn out as expected. Here are some common issues and how to address them:

Soggy Bottom Crust

A soggy bottom crust can be avoided by baking the pie on a lower oven rack and ensuring the filling isn’t too watery. Pre-baking the crust (also known as blind baking) can also help.

Runny Filling

If your filling is too runny, it may need more thickening agent. Ensure you’re using enough cornstarch and that the filling has time to thicken as it cools.

Overly Browned Crust

If your crust browns too quickly, cover the edges with foil or a pie shield partway through baking. This will protect the crust while allowing the filling to cook fully.

Table for Baking Time and Temperature

Baking StageTemperatureTime
Initial High Heat425°F (220°C)15 minutes
Reduced Heat375°F (190°C)45-50 minutes

Creative Twists on Strawberry Rhubarb Pie 🎨

While the classic strawberry rhubarb pie is delightful, there are many ways to put your spin on this dessert.

Adding Spices and Flavors

Consider adding spices like cinnamon or nutmeg to the filling for a warm, spiced flavor. A splash of orange or lemon zest can also add a refreshing citrus note.

Crumb Topping

Instead of a traditional top crust, try a crumb topping made from flour, butter, and sugar. This adds a crunchy texture and a different flavor profile to the pie.

Mini Pies and Hand Pies

For a fun twist, make mini pies or hand pies. These individual servings are perfect for picnics and parties and are easier to transport and serve.

Enjoying Your Strawberry Rhubarb Pie 🥂

Once your pie is baked and cooled, it’s time to enjoy the fruits of your labor. Strawberry rhubarb pie is perfect for summer gatherings, family dinners, or any occasion that calls for a delicious dessert. Pair it with a refreshing beverage like lemonade or iced tea for the ultimate summer treat.

In conclusion, making a strawberry rhubarb pie from scratch is a rewarding experience that results in a delicious dessert everyone will love. By following these steps and tips, you’ll be able to create a pie that’s both beautiful and delicious. So roll up your sleeves, gather your ingredients, and get ready to bake the best strawberry rhubarb pie you’ve ever tasted!

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