There’s just something magical about a homemade pie, especially when the weather starts to warm up and those sweet, tart flavors come into season. For me, nothing screams summer quite like a slice of my Irresistible Strawberry Rhubarb Pie. I remember making this for the first time with my grandma – the kitchen filled with this amazing sweet and tangy smell! It’s just pure comfort in every bite, a true classic that always brings smiles around the table. Trust me, this is the recipe you’ll want to keep handy all season long!
Why This Irresistible Strawberry Rhubarb Pie Recipe is a Must-Try
This pie is an absolute summertime showstopper, and honestly, it’s just so darn easy to whip up! Here’s why you’re going to love it:
- Perfectly Balanced Flavor: That sweet strawberry and tangy rhubarb combo? It’s a match made in heaven! It’s not too sweet, not too tart – just right.
- Super Simple to Make: Even if you’re a pie-making newbie, you can totally nail this. The crust comes together easily, and the filling is a breeze.
- Crowd-Pleaser Guaranteed: Seriously, who can resist a slice of warm, bubbly pie? It’s perfect for picnics, BBQs, or just a cozy night in.
Ingredients for Your Irresistible Strawberry Rhubarb Pie
Okay, let’s talk ingredients! You don’t need anything fancy for this pie, just good, fresh stuff. For the crust, you’ll want:
- 2 1/2 cups of all-purpose flour – just your standard kind works great!
- 1 teaspoon of salt to bring out all those flavors.
- 1 cup of cold, unsalted butter, cut into little cubes. Trust me, keeping the butter cold is key for a flaky crust!
- About 1/2 cup of ice water. You might not use it all, but have it ready!
And for that glorious filling:
- 6 cups of fresh strawberries, hulled and sliced up. Make sure they’re nice and ripe!
- 4 cups of chopped fresh rhubarb. Give it a good rinse!
- 1 1/2 cups of granulated sugar. This balances out that rhubarb tang beautifully.
- 1/4 cup of all-purpose flour and 1/4 cup of cornstarch – these are our thickening superheroes!
- 1 tablespoon of fresh lemon juice for a little zing.
- 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg. Oh, the smell!
And for a little shine before it goes into the oven:
- 1 large egg, beaten up for an egg wash.
- 1 tablespoon of granulated sugar to sprinkle on top for that perfect crunchy finish.
Crafting the Perfect Crust for Your Irresistible Strawberry Rhubarb Pie
Alright, let’s get to the heart of any good pie – that flaky, buttery crust! Making your own is totally doable, and once you get the hang of it, you’ll never go back. We start by whisking together our flour and salt in a big bowl. Then comes the butter – make sure it’s super cold! I like to cut it into small cubes. You can use a pastry blender, but honestly, your fingertips work just fine. You want to work it in until the mixture looks like coarse crumbs, and you can still see little pea-sized bits of butter. Those are our friends for flakiness! For a real deep dive into flaky pastry magic, you might want to check out this homemade puff pastry recipe; the principles are similar!
Now, slowly drizzle in the ice water, just a tablespoon at a time, and gently mix until the dough *just* starts to come together. Don’t overdo it! We just want it to hold its shape. Once it’s ready, divide it into two equal disks, flatten them out a bit, wrap them up tight, and pop them in the fridge for at least an hour. This chilling step is a game-changer for a truly flaky crust.
Achieving the Ideal Dough Consistency
When I say “coarse crumbs,” picture something that’s not quite sandy but not a solid lump either. The little bits of butter should still be visible, like tiny pearls. When you squeeze a bit of dough in your hand, it should hold together, but not be sticky or wet. If it crumbles apart too much, add another tiny splash of water. The key here is gentle mixing – we don’t want to develop too much gluten or we’ll end up with a tough crust!
The Importance of Chilling Your Pie Dough
That hour in the fridge is super important, folks! It lets the gluten in the flour relax, which means your dough won’t shrink up on you when it bakes. Plus, it firms up that butter again. Cold butter hitting a hot oven creates steam, and that steam is what lifts the dough layers, giving you that coveted flaky texture. So, resist the urge to skip this step; it’s worth the wait, I promise!
Preparing the Irresistible Strawberry Rhubarb Filling
Now for the fun part – the filling! This is where the magic really happens. Grab a big bowl and gently toss your sliced strawberries and chopped rhubarb together. You want them to get to know each other, you know? In a separate, smaller bowl, I like to whisk together the sugar, a bit of flour, our trusty cornstarch, cinnamon, and nutmeg. Mixing these dry ingredients first makes sure everything gets distributed evenly. Then, pour that wonderful spice mixture over your fruit and toss it all gently until everything is beautifully coated. A splash of lemon juice at the end just brightens everything up and adds that perfect little zing. For more rhubarb goodness, you should totally check out this old-fashioned rhubarb pie recipe!
Assembling Your Irresistible Strawberry Rhubarb Pie
Okay, pie assembly time! This is where it all comes together and starts looking like a real pie. First, grab one of those chilled dough disks. On a lightly floured surface, roll it out into a circle that’s about 12 inches across – big enough to fit your pie plate with a little overhang. Gently drape this dough into your pie plate and then trim the edges, leaving a little extra to crimp. You can make pretty little scallops or a nice fork edge; whatever makes you happy! Now, pour that gorgeous strawberry rhubarb filling right into the crust. It smells amazing already, doesn’t it? For more sweet and tart inspiration, check out this fresh strawberry pie recipe.
For the top crust, roll out your second disk. You have a couple of fun options here! You can lay it right over the top, cut some vents so the steam can escape (this is super important!), and then crimp it all together with the bottom crust. Or, you can get fancy and cut it into strips for a beautiful lattice top. Whichever you choose, make sure to seal the edges well. Then, give the top a nice brush with your beaten egg wash – this makes it nice and golden – and sprinkle it with that extra tablespoon of sugar for a sweet, crunchy finish. It’s really coming along!
Top Crust Options: Solid vs. Lattice
So, for the top crust, you’ve got choices! A solid top crust is classic and super easy. Just lay it over the filling and remember to cut those vents so your pie doesn’t explode in the oven! A lattice top looks a bit more intricate and allows you to see those bubbly fruit juices peeking through, which is pretty darn lovely. It takes a little more time to weave the strips, but it makes for a really beautiful presentation. Honestly, both are delicious and give you that perfect pie experience!
Baking Your Irresistible Strawberry Rhubarb Pie to Perfection
Okay, the moment of truth! Get your oven preheated to a nice, hot 400°F (200°C). It’s important to start with a higher temperature; this helps the crust get nice and golden and sets up that filling quickly. Pop your gorgeous, assembled pie onto a baking sheet – this is a lifesaver for catching any bubbly drips, trust me! Bake it like this for about 20 minutes.
After those first 20 minutes, we’re going to turn the oven down a bit to 375°F (190°C). This lower temperature helps the inside cook through without burning the crust. Let it bake for another 35 to 45 minutes. You’ll know it’s getting close when the crust is a beautiful golden brown and you can see the filling bubbling away merrily in the center. If you notice the edges or the top crust are getting too dark before the filling is all bubbly, just loosely tent the pie with a piece of aluminum foil. It’s a simple trick that works wonders!
Signs Your Pie is Perfectly Baked
You’re looking for that classic golden-brown crust all over – no pale spots! The filling should be visibly bubbling, especially in the center, indicating it’s hot all the way through and has thickened up nicely. A few stray fruit juices peeking through the vents or lattice are also a good sign that your pie is ready to come out and rest.
Cooling and Serving Your Irresistible Strawberry Rhubarb Pie
Now, I know it’s tempting to dive right in, but this next step is SO important for a perfect pie. You *have* to let it cool completely on a wire rack for at least 3 to 4 hours. Seriously, resist the urge! This lets the filling set up properly so you don’t end up with a slumpy, runny mess when you slice into it. Once it’s cooled, it’s ready to serve. It’s amazing all on its own, or you could really go all out with a scoop of vanilla ice cream or maybe some of my strawberry cookies on the side for an extra special treat!
Tips and Tricks for the Best Strawberry Rhubarb Pie
Alright, let’s talk about making this Irresistible Strawberry Rhubarb Pie absolutely perfect every single time. A little extra care goes a long way! If you’re like me and love a really, really crisp crust, try adding an extra tablespoon of butter to your dough. It just makes it that much more golden and delightful. And, you know, rhubarb can be a bit tart sometimes. If yours is super zingy, don’t be afraid to nudge the sugar up a little bit – just a tablespoon or two can make a big difference in balancing those flavors. Tasting your fruit before you mix is always a good idea! Oh, and if you’re a fan of fruity cream cheese goodness, you’ll adore my strawberry cream cheese frosting; it’s divine with this pie!
Frequently Asked Questions about Strawberry Rhubarb Pie
Got questions about this summer favorite? I’ve got answers!
Can I use frozen strawberries or rhubarb?
You sure can! If you use frozen fruit, don’t thaw it first. Just toss it into the filling mixture directly from the freezer. You might need to add an extra tablespoon or two of flour or cornstarch, and potentially bake the pie a little longer, as frozen fruit releases more liquid.
How do I prevent a soggy bottom crust?
A few things help here! Make sure your oven is fully preheated and starts at that higher temp (400°F). Using a baking sheet catches drips and also helps the bottom crust cook. Don’t skimp on chilling the dough, and make sure your filling isn’t too watery. Some folks even like to brush the bottom crust with a thin layer of egg white before adding the filling to create a barrier!
Can I make this pie ahead of time?
This pie is best served the day it’s baked, but you can certainly make it a day ahead. Let it cool completely, then store it loosely covered at room temperature. If you need to reheat it, a quick 10-15 minutes in a 300°F oven should do the trick to warm it up and crisp the crust a bit!
Estimated Nutritional Information
Just a heads-up, the nutritional info for this pie is an estimate and can totally change depending on the exact ingredients you use and how big you slice it! But generally, one serving of this Irresistible Strawberry Rhubarb Pie packs about 450 calories, around 25g of fat (with about 15g being saturated), and roughly 55g of carbs. It’s a delicious treat, so enjoy it!
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Irresistible Strawberry Rhubarb Pie
- Total Time: 1 hour 45 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic strawberry rhubarb pie recipe that is sure to please.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1/2 cup ice water
- 6 cups fresh strawberries, hulled and sliced
- 4 cups chopped fresh rhubarb
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 large egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions
- In a large bowl, whisk together 2 1/2 cups flour and salt. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- In a separate large bowl, combine sliced strawberries and chopped rhubarb. In a small bowl, whisk together 1 1/2 cups sugar, 1/4 cup flour, cornstarch, cinnamon, and nutmeg. Pour the sugar mixture over the fruit and toss gently to coat. Stir in lemon juice.
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired.
- Pour the strawberry rhubarb filling into the prepared pie crust.
- Roll out the second disk of dough. You can either place it as a solid top crust, cutting vents, or cut it into strips for a lattice top. Place the top crust over the filling. Trim and crimp the edges to seal.
- Brush the top crust with the beaten egg wash and sprinkle with 1 tablespoon of sugar.
- Place the pie on a baking sheet to catch any drips. Bake for 20 minutes at 400°F (200°C).
- Reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent the pie with aluminum foil.
- Let the pie cool completely on a wire rack for at least 3-4 hours before slicing and serving. This allows the filling to set properly.
Notes
- For a crispier crust, you can add an extra tablespoon of butter to the dough.
- If your rhubarb is very tart, you may want to increase the sugar slightly.
- Ensure the pie cools completely to prevent a runny filling.
- Prep Time: 45 min
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg
Keywords: strawberry rhubarb pie, homemade pie, fruit pie, summer dessert, easy pie recipe, classic pie