Oh, Strawberry Rhubarb Pie! Just the mention of it brings back delightful childhood memories. My grandmother used to make it every summer. The combination of sweet strawberries and tart rhubarb was like a burst of sunshine on a warm day! I can still picture her rolling out the dough in her cozy kitchen while the tantalizing aroma of pie baked in the oven filled the air. It’s a recipe that carries love and nostalgia in every bite.
What makes Strawberry Rhubarb Pie special is the balance of flavors. The sweet, juicy strawberries beautifully complement the slightly tangy rhubarb, making it a perfect treat for any gathering. I also love how easy it is to whip up while still impressing friends and family. Trust me; once you’ve tasted a slice, you’ll be coming back for seconds (and possibly thirds!). Let’s dive into the details, shall we?
What’s in Strawberry Rhubarb Pie?
Strawberries: The star of the show! Sweet, juicy strawberries bring a delightful sweetness to the pie. Fresh strawberries are ideal, but frozen can work in a pinch. Just thaw and drain excess moisture beforehand.
Rhubarb: This tart vegetable (yes, it’s a vegetable!) adds a delightful zing to the pie. Choose fresh rhubarb if you can find it, but frozen is also a reliable option. Just chop it into small pieces to distribute the flavor evenly.
Sugar: Essential for balancing the tartness of the rhubarb. I usually go for granulated sugar, but you could experiment with brown sugar for a deeper flavor.
Flour: Helps to thicken the filling and keeps the pie from being too runny. All-purpose flour is my go-to, but you can also use cornstarch if you prefer a gluten-free option.
Butter: Adds richness and flavor to the pie crust. I always use unsalted butter for better control over the seasoning.
Lemon Juice: A splash of fresh lemon juice enhances the flavors and brightens the filling. Use freshly squeezed juice for the best taste!
Pie Crust: You can either make your own or use store-bought for convenience. A flaky, buttery crust is what you want for this pie!
Is Strawberry Rhubarb Pie Good for You?
This pie has some health benefits, particularly thanks to its star ingredients!
Strawberries: Packed with vitamin C and antioxidants, they’re great for your skin and immune system.
Rhubarb: A low-calorie option, it contains fiber and vitamin K, supporting digestion and bone health.
However, keep in mind the sugar and butter content, which can add up quickly. Savor it as an occasional dessert, rather than a daily indulgence, for the best balance!
Ingredients List
– 2 cups strawberries, hulled and halved (fresh or frozen)
– 2 cups rhubarb, chopped
– 1 to 1.5 cups granulated sugar (adjust to taste)
– 1/4 cup all-purpose flour
– 2 tablespoons lemon juice
– 1 tablespoon unsalted butter, cut into small pieces
– 1 (9-inch) pie crust (store-bought or homemade)
– 1 egg (for egg wash, optional)
This recipe serves 8 slices of delicious pie!
How to Make Strawberry Rhubarb Pie?
1. **Preheat the Oven:** Preheat your oven to 425°F (220°C). This is the perfect temperature for a golden crust!
2. **Prepare the Filling:** In a large bowl, combine the strawberries, rhubarb, sugar, flour, and lemon juice. Toss gently until everything is coated. Let it sit for about 15 minutes to allow the juices to mingle.
3. **Roll Out the Dough:** If you’re making homemade pie crust, roll it out to fit your pie dish. If using store-bought, just unroll and place it in the dish.
4. **Fill the Pie:** Pour the strawberry-rhubarb mixture into the prepared pie crust, spreading it evenly. Dot the filling with small pieces of butter.
5. **Top the Pie:** Roll out the second pie crust and cover the filling. You can either create a full top crust or lattice it for a fun design. Make sure to cut slits in the top crust if you’re not going for a lattice!
6. **Egg Wash:** Beat the egg and brush it over the top crust for a beautiful golden color.
7. **Bake:** Place your pie on a baking sheet to catch any drips and bake in the preheated oven for about 45-50 minutes, until the filling is bubbling and the crust is golden brown.
8. **Cool and Serve:** Let the pie cool for at least 2 hours before slicing. This helps the filling set up nicely. Serve it warm or chilled, with some vanilla ice cream on the side if you’re feeling indulgent.
Serving Suggestions and Add-Ons
If you really want to wow your guests (or yourself!), serve with homemade whipped cream or that scoop of vanilla ice cream I mentioned earlier! You can also sprinkle the top with a bit of cinnamon or nutmeg for added depth. And if any pie happens to be left over (which is rare), it makes for a delightful breakfast treat!
Whether you’re baking this pie for a special celebration or just because it’s a sunny Tuesday, I hope you find as much joy in making and sharing it as I do. It’s a heartwarming recipe that’s perfect for any occasion! I’d love to hear how yours turns out, so don’t forget to share your photos and thoughts. Happy baking, my friend!