Strawberry Rhubarb Pie Recipe

The Ultimate Guide to a Perfect Strawberry Rhubarb Pie

If you’re on the hunt for a dessert that perfectly balances sweet and tart flavors, look no further than the classic Strawberry Rhubarb Pie. This timeless treat brings together the juicy sweetness of strawberries with the tart punch of rhubarb, all encased in a flaky, buttery crust. This recipe has turned many into strawberry rhubarb pie fanatics, and it might just do the same for you. The pie holds together beautifully, and the homemade crust is simply phenomenal.

Ingredients for Success

For the best strawberry rhubarb pie, you’ll need the following ingredients:

Homemade Pie Crust: You’ll need two crusts—one for the bottom and one for the top. You can use your favorite recipe or a reliable store-bought option if you’re short on time.
Rhubarb: 3 cups (about 300g) of sliced rhubarb, cut into 1/2-inch pieces.
Strawberries: 2 and 1/2 cups (about 380g) of chopped strawberries.
Sugars: Both light brown sugar and granulated sugar, 1/3 cup (67g) each, packed.
Cornstarch: 1/4 cup (32g) to help thicken the filling.
Salt: Just 1/4 teaspoon to enhance the flavors.
Orange Juice: 1 tablespoon (15ml) for a hint of citrus that brightens the filling.
Vanilla Extract: 1/2 teaspoon for added depth of flavor.
Butter: 2 tablespoons (28g) of unsalted butter, cut into small pieces.
Egg Wash: 1 large egg lightly beaten with 1 tablespoon (15ml) of milk.
Optional Garnish: Coarse sugar for a sparkling finish.

Step-by-Step Instructions

1. Prepare the Pie Crust

Start by preparing your pie crust. If you’re using a homemade recipe, follow it through to the point where the dough is chilled. This usually involves making the dough, forming it into discs, and letting it chill for at least an hour. A well-chilled dough is essential for a flaky crust.

2. Make the Filling

In a large bowl, combine the sliced rhubarb, chopped strawberries, both sugars, cornstarch, salt, orange juice, and vanilla extract. Stir until everything is evenly mixed. Set the filling aside while you preheat your oven to 400°F (204°C).

3. Roll Out the Dough

On a floured work surface, roll out one of the discs of chilled dough. Turn the dough about a quarter turn after every few rolls to ensure an even thickness. Aim for a circle about 12 inches in diameter. Carefully transfer the rolled dough to a 9-inch pie dish, gently pressing it into the bottom and up the sides.

4. Fill the Pie

Spoon the prepared filling into the pie crust, leaving any excess liquid behind in the bowl. Discard this excess liquid to avoid a soggy pie. Dot the filling with small pieces of butter.

5. Prepare the Top Crust

Roll out the second disc of dough into another 12-inch circle. For a classic lattice top, cut the dough into strips about 1/2 to 1 inch wide using a pastry wheel, sharp knife, or pizza cutter. Weave the strips over the filling to create a lattice pattern. If you prefer a simpler top crust, you can lay the rolled dough over the filling, cutting a few slits to allow steam to escape. Trim any excess dough and crimp the edges to seal.

6. Egg Wash and Baking

Lightly brush the top crust with the egg wash (egg beaten with milk) to give it a beautiful golden color as it bakes. If desired, sprinkle some coarse sugar over the top for added sparkle and crunch.

Place the pie on a large baking sheet to catch any drips and bake at 400°F (204°C) for 20 minutes. After 20 minutes, reduce the oven temperature to 350°F (177°C) and continue baking for an additional 30-35 minutes. If the edges start to brown too quickly, cover them with a pie crust shield or some aluminum foil.

7. Cool and Set

Once the pie is done baking, let it cool at room temperature for at least 3 hours. This cooling period allows the filling to set properly, making it easier to slice and serve. Trust me, the wait is worth it!

Tips for the Perfect Pie

Make Ahead: This pie is even better if made a day in advance. The filling sets nicely overnight, making for cleaner slices.
Freezing Tips: The pie crust dough can be prepared and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. The baked pie also freezes well for up to 3 months. Thaw it overnight in the refrigerator and bring it to room temperature before serving. The prepared filling can be frozen for up to 3 months; thaw it overnight in the refrigerator before using.

The Magic of Homemade Pie Crust

The foundation of any great pie is its crust. While store-bought crusts can be convenient, nothing beats the flavor and texture of a homemade pie crust. Here’s why you should consider making your own:

Ingredients for Homemade Pie Crust

Flour: All-purpose flour works perfectly for pie crusts.
Fat: A combination of butter and shortening gives the crust both flavor and flakiness. Butter provides a rich taste, while shortening ensures a tender texture.
Liquid: Ice-cold water helps bring the dough together without melting the fat.
Salt: Enhances the flavor of the crust.

Steps to a Flawless Crust

Mix the Dry Ingredients: Start by mixing flour and salt in a large bowl.
Cut in the Fat: Using a pastry cutter or your hands, cut the cold butter and shortening into the flour until the mixture resembles coarse crumbs. The small chunks of fat will melt during baking, creating layers of flakiness.
Add the Water: Gradually add ice water, a tablespoon at a time, until the dough comes together. Be careful not to add too much water; the dough should just hold together when pressed.
Chill the Dough: Divide the dough into two discs, wrap them in plastic wrap, and chill for at least an hour. This resting period allows the gluten to relax, making the dough easier to roll out.

Mastering the Lattice Top

A lattice top not only adds a rustic charm to your pie but also allows steam to escape, ensuring a perfect filling consistency. Here’s a step-by-step guide to achieving a beautiful lattice top:

Cutting the Strips: After rolling out the second disc of dough, use a pastry wheel or knife to cut strips about 1/2 to 1 inch wide.
Laying the Base Strips: Lay half of the strips horizontally over the filled pie.
Weaving the Strips: Starting in the center, fold back every other strip halfway. Lay a new strip perpendicular to these strips, then unfold the folded strips over the new strip. Continue this pattern, alternating the strips until the pie is covered.
Sealing the Edges: Press the edges of the strips into the bottom crust, trimming any excess. Crimp or flute the edges for a decorative finish.

Baking Essentials

Achieving the perfect bake for your strawberry rhubarb pie involves more than just following the time and temperature. Here are some tips to ensure your pie turns out perfectly every time:

Preheat the Oven: Always preheat your oven to the correct temperature before baking. This ensures even baking from the start.
Baking Sheet: Place the pie on a baking sheet to catch any potential drips and to make handling easier.
Pie Crust Shield: Use a pie crust shield or aluminum foil to protect the edges from over-browning. This can be applied midway through baking once the edges have reached the desired color.
Check for Doneness: The pie is done when the crust is golden brown and the filling is bubbly. If you’re unsure, a digital thermometer inserted into the filling should read around 200°F (93°C).

Serving and Storing Your Pie

Once your pie has cooled and the filling has set, it’s time to serve and enjoy the fruits of your labor. Here are some tips for serving and storing:

Slicing: Use a sharp knife to cut clean slices. If the filling is still slightly runny, a small spoon can help transfer the slices to plates without losing too much filling.
Accompaniments: Strawberry rhubarb pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage: Store any leftover pie tightly covered in the refrigerator. The pie will keep for up to 5 days, though the crust may start to soften.

A Pie for Every Occasion

Strawberry rhubarb pie is a versatile dessert that fits many occasions, from casual family dinners to holiday feasts. Its vibrant flavors and appealing appearance make it a crowd-pleaser.

Spring and Summer: This pie is particularly delightful in the spring and summer when strawberries and rhubarb are in season. The freshness of the ingredients shines through in every bite.
Holiday Gatherings: Serve this pie at Thanksgiving or other holiday celebrations for a refreshing change from the usual desserts. Its beautiful lattice top and bright filling will stand out on any dessert table.
Special Occasions: Whether it’s a birthday, anniversary, or any special day, strawberry rhubarb pie adds a homemade touch that shows care and love.

Conclusion

Crafting the perfect strawberry rhubarb pie involves a blend of high-quality ingredients, careful preparation, and a touch of patience. The result is a deliciously balanced dessert with a flaky, golden crust and a filling that bursts with sweet and tart flavors.

Whether you’re a seasoned baker or just starting, this recipe offers a straightforward approach to making a pie that will impress family and friends. The homemade pie crust adds a layer of authenticity, while the vibrant filling showcases the harmonious pairing of strawberries and rhubarb.

Take the time to enjoy the process, from rolling out the dough to weaving the lattice top, and savor the rewarding experience of baking a pie from scratch. With this guide, you’re well on your way to becoming a strawberry rhubarb pie enthusiast, ready to share this delightful dessert with loved ones and create lasting memories around the table.

Happy baking!