Strawberry Rhubarb Pie Recipe

Introduction:

Indulge in the delightful flavors of summer with our irresistible strawberry rhubarb pie recipe. Bursting with the natural sweetness of ripe strawberries and the tangy bite of fresh rhubarb, this classic dessert is a celebration of seasonal produce at its finest. Join us as we share the secrets to making the perfect strawberry rhubarb pie that will have your taste buds dancing with joy.

The Allure of Strawberry Rhubarb Pie: Strawberry rhubarb pie is a beloved dessert cherished for its perfect balance of sweet and tart flavors. The combination of juicy strawberries and tart rhubarb creates a harmonious filling that is both vibrant and satisfying. Encased in a flaky, buttery crust, each bite of this pie is a symphony of flavors that captures the essence of summertime.

Recipe: Ingredients:

• 2 cups sliced rhubarb (1/2-inch pieces)
• 2 cups sliced strawberries
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 package (2 crusts) store-bought or homemade pie crusts
• 1 tablespoon unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• Granulated sugar, for sprinkling

Instructions:

1. Preheat your oven to 400°F (200°C) and place a baking sheet lined with parchment paper on the middle rack to catch any drips.
2. In a large mixing bowl, combine the sliced rhubarb and strawberries. Add the granulated sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon, and salt. Gently toss until the fruit is evenly coated.
3. Roll out one pie crust and place it in a 9-inch pie dish, trimming any excess dough from the edges.
4. Pour the fruit filling into the prepared pie crust, spreading it out evenly. Dot the top of the filling with small pieces of unsalted butter.
5. Roll out the second pie crust and place it over the fruit filling. Trim any excess dough and crimp the edges to seal the pie.
6. Cut several slits in the top crust to allow steam to escape during baking. Brush the top crust with the beaten egg and sprinkle with granulated sugar for a golden, glossy finish.
7. Place the pie on the preheated baking sheet and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
8. If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.
9. Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving to allow the filling to set.

Serving and Storage Tips for Strawberry Rhubarb Pie:

Serving:

1. Allow the strawberry rhubarb pie to cool for at least 2 hours before serving. This will allow the filling to set and prevent it from being too runny.
2. For an extra special touch, serve each slice of pie with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
3. To enhance the presentation, sprinkle a dusting of powdered sugar over the top of the pie or garnish with fresh strawberry slices and rhubarb ribbons.
4. Consider serving the pie alongside a selection of other summer desserts, such as fruit tarts, berry crumbles, or lemon bars, for a deliciously varied dessert spread.
5. Enjoy leftovers for breakfast the next day! A slice of strawberry rhubarb pie pairs wonderfully with a cup of coffee or tea as a morning treat.

Storage:

1. Store any leftover pie in the refrigerator to keep it fresh. Cover the pie dish tightly with plastic wrap or aluminum foil to prevent it from drying out or absorbing odors from other foods in the fridge.
2. Strawberry rhubarb pie can be stored in the refrigerator for up to 3-4 days. Beyond that, the crust may start to become soggy, and the filling may lose its freshness.
3. If you prefer to freeze the pie for longer storage, wrap it securely in several layers of plastic wrap or aluminum foil to protect it from freezer burn. Alternatively, slice the pie into individual portions and wrap each slice individually.
4. Frozen pie slices can be reheated in the oven at 350°F (175°C) for 20-25 minutes or until heated through. Allow the pie to cool slightly before serving.
5. To reheat a whole frozen pie, thaw it overnight in the refrigerator and then bake it in the oven at 350°F (175°C) for 30-35 minutes or until heated through. Cover the edges with aluminum foil if they start to brown too quickly.

Variations of Strawberry Rhubarb Pie:

1. Ginger Infused:
   • Add a hint of warmth and spice to your pie by incorporating freshly grated ginger into the filling mixture. The subtle heat of the ginger complements the sweet-tart flavors of the strawberries and rhubarb.
2. Coconut Crumble Topping:
   • Give your pie a tropical twist by topping it with a crunchy coconut crumble. Mix shredded coconut, oats, brown sugar, and melted butter, then sprinkle it over the filling before baking for a delightful contrast of textures.
3. Balsamic Glaze Drizzle:
   • Elevate the flavor profile of your pie with a drizzle of balsamic glaze. The rich, tangy sweetness of the glaze adds depth and complexity to the filling, creating a sophisticated dessert experience.
4. Almond Streusel Crust:
   • Replace the traditional pie crust with a buttery almond streusel topping for a nutty twist on the classic recipe. Combine almond flour, sliced almonds, sugar, and butter, then crumble it over the fruit filling before baking until golden brown and crisp.
5. Lattice Top Design:
   • Impress your guests with a decorative lattice top crust. Instead of covering the pie with a solid crust, weave strips of pie dough into a lattice pattern over the filling before baking. Not only does it look stunning, but it also allows the vibrant colors of the strawberries and rhubarb to peek through.

Frequently Asked Questions about Strawberry Rhubarb Pie:

1. Can I use frozen strawberries and rhubarb instead of fresh?
   • Yes, you can use frozen strawberries and rhubarb if fresh ones are not available. However, be sure to thaw and drain them before using to remove excess moisture.
2. Can I adjust the sweetness of the pie filling?
   • Absolutely! Feel free to adjust the amount of sugar in the filling to suit your taste preferences. Taste the filling mixture before assembling the pie and add more sugar if desired.
3. How can I prevent the pie crust from becoming soggy?
   • To prevent a soggy crust, you can sprinkle a thin layer of breadcrumbs or crushed graham crackers over the bottom of the pie crust before adding the filling. This helps absorb excess moisture from the fruit.
4. Can I make the pie ahead of time?
   • Yes, you can assemble the pie ahead of time and refrigerate it until ready to bake. Alternatively, you can freeze the unbaked pie and bake it directly from frozen when ready.
5. Can I substitute rhubarb with another fruit?
   • While rhubarb adds a unique tartness to the pie, you can substitute it with other tart fruits such as sour cherries or cranberries for a different flavor profile.
6. How do I know when the pie is done baking?
   • The pie is done baking when the crust is golden brown, and the filling is bubbling and thickened. You can also insert a knife into the center of the pie to check if the fruit is tender.
7. Can I make the pie crust from scratch?
   • Yes, you can make the pie crust from scratch using your favorite pie crust recipe. Alternatively, you can use store-bought pie crust for convenience.
8. What can I serve with strawberry rhubarb pie?
   • Strawberry rhubarb pie pairs well with vanilla ice cream, whipped cream, or a dollop of Greek yogurt for a creamy contrast to the tart filling.
9. Can I use a lattice crust instead of a solid crust?
   • Yes, you can create a lattice crust by weaving strips of pie dough over the filling. It adds a decorative touch to the pie and allows steam to escape during baking.
10. How should I store leftovers?
    • Leftover pie should be stored in the refrigerator to keep it fresh. Cover the pie dish with plastic wrap or aluminum foil and consume within 3-4 days for the best quality.