Orange-Kissed Strawberry Rhubarb Pie: A Burst of Sunshine in Every Slice
Spring has sprung, and with it comes a delightful bounty of seasonal produce! Among the most eagerly awaited ingredients are bright red strawberries and tart, vibrant rhubarb. Combine them, and you have the makings of an iconic springtime dessert: strawberry rhubarb pie. But what if we could elevate this classic even further? Enter the “Orange-Kissed Strawberry Rhubarb Pie,” a recipe that adds a zesty citrus twist to the familiar flavors, creating a truly unforgettable experience.
This recipe not only delivers incredible taste but also provides a step-by-step guide to ensure pie-baking success. From creating a flaky, golden crust to balancing the sweet and tart filling, every detail is meticulously explained. So, preheat your oven, gather your ingredients, and get ready to bake a pie that will impress everyone who takes a bite!
## The Magic of Strawberry Rhubarb (with a Citrus Secret)
Strawberry rhubarb pie is a marriage of contrasting flavors that somehow work together in perfect harmony. The sweetness of the strawberries tempers the tartness of the rhubarb, creating a dynamic and exciting taste profile. Rhubarb on its own can be a bit overwhelming, but the strawberries provide a necessary counterbalance. The resulting filling is both refreshing and comforting, a true celebration of spring.
Adding orange zest and juice takes this pie to another level. The citrus notes brighten the entire filling, enhancing the flavors of both the strawberries and rhubarb. The orange doesn’t overpower the other ingredients; instead, it acts as a subtle background note, adding complexity and depth. Think of it as a secret ingredient that will leave everyone wondering, “What makes this pie so good?”
## Mastering the Pie Crust: The Foundation of Excellence
No pie is complete without a perfect crust. A flaky, buttery crust is the ideal complement to the sweet and tart filling. While store-bought crusts can be convenient, homemade crust is truly worth the effort. The taste and texture are far superior, and you have complete control over the ingredients.
Here’s a breakdown of the key components and techniques for creating a stellar pie crust:
### Ingredients:
* **2 1/2 cups all-purpose flour:** Use good quality all-purpose flour. You can also substitute some of the all-purpose flour with pastry flour for an even more tender crust.
* **1 teaspoon salt:** Salt enhances the flavor of the crust and helps to control gluten development.
* **1 cup (2 sticks) unsalted butter, very cold and cut into 1/2-inch cubes:** Cold butter is crucial for creating flaky layers. The butter should be cold enough to hold its shape when cut into cubes.
* **1/2 cup vegetable shortening, very cold:** Shortening also contributes to flakiness and helps to create a more tender crust.
* **6-8 tablespoons ice water:** Use only as much water as needed to bring the dough together. Adding too much water will result in a tough crust.
### Equipment:
* **Food processor (optional):** A food processor makes quick work of cutting the butter and shortening into the flour. You can also use a pastry blender or your fingers.
* **Mixing bowls:** For mixing the dry ingredients and the wet ingredients.
* **Plastic wrap:** For wrapping and chilling the dough.
* **Rolling pin:** For rolling out the dough.
* **9-inch pie plate:** A standard size for most pie recipes.
* **Pastry brush:** For brushing the crust with an egg wash (optional).
### Instructions:
1. **Combine dry ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Cut in the fat:** Add the cold butter and shortening to the flour mixture. Use a food processor or pastry blender to cut the fat into the flour until the mixture resembles coarse crumbs. The largest pieces of butter should be no bigger than pea-sized.
* **Food Processor Method:** Pulse the mixture in the food processor until it resembles coarse crumbs. Be careful not to over-process.
* **Pastry Blender Method:** Use a pastry blender to cut the butter and shortening into the flour, pressing down and lifting up until the mixture resembles coarse crumbs.
* **By Hand Method:** Use your fingertips to rub the butter and shortening into the flour. This method takes longer but allows you to control the texture of the dough.
3. **Add ice water:** Gradually add the ice water, 1 tablespoon at a time, mixing gently after each addition. Mix until the dough just comes together. Be careful not to overmix, as this will develop the gluten and result in a tough crust.
4. **Divide and chill:** Divide the dough in half. Flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This allows the gluten to relax and the butter to firm up, resulting in a more tender and flaky crust.
5. **Roll out the dough:** On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Gently transfer the dough to the pie plate, pressing it into the bottom and up the sides. Trim the edges of the dough, leaving about a 1-inch overhang. Crimp the edges of the crust using your fingers or a fork.
6. **Prepare the top crust:** Roll out the second disk of dough into a 12-inch circle. You can either place the entire circle of dough over the filling, cut vents in the top, and crimp the edges to seal, or create decorative strips for a lattice top.
7. **Refrigerate the crust:** Place the prepared pie crust in the refrigerator while you prepare the filling. This helps to prevent the crust from shrinking during baking.
## Crafting the Orange-Kissed Strawberry Rhubarb Filling
The filling is where the magic truly happens. The combination of strawberries, rhubarb, sugar, and orange zest creates a symphony of flavors that will tantalize your taste buds. Here’s how to make it:
### Ingredients:
* **4 cups chopped rhubarb:** Choose rhubarb stalks that are firm and bright pink. If the stalks are very thick, you may want to peel them slightly.
* **4 cups sliced strawberries:** Fresh strawberries are best for this recipe. Hull the strawberries and slice them into uniform pieces.
* **1 cup granulated sugar:** Adjust the amount of sugar to taste, depending on the tartness of the rhubarb and the sweetness of the strawberries. Some people prefer closer to 3/4 cup, especially if using really sweet strawberries.
* **1/4 cup all-purpose flour:** The flour helps to thicken the filling and prevent it from becoming too runny.
* **2 tablespoons orange zest:** Use a microplane or fine grater to zest the orange, being careful to avoid the white pith, which is bitter.
* **2 tablespoons fresh orange juice:** The orange juice adds moisture and enhances the citrus flavor.
* **1/4 teaspoon ground cinnamon:** The cinnamon adds a warm, subtle spice to the filling.
* **2 tablespoons butter, cut into small pieces:** Dotting the filling with butter adds richness and flavor.
* **1 egg, beaten (for egg wash, optional):** Brushing the crust with an egg wash will give it a golden brown color.
* **Coarse sugar (for sprinkling, optional):** Sprinkling the crust with coarse sugar adds a touch of sweetness and sparkle.
### Instructions:
1. **Combine filling ingredients:** In a large bowl, gently combine the rhubarb, strawberries, sugar, flour, orange zest, orange juice, and cinnamon. Toss gently to coat.
2. **Pour filling into crust:** Pour the strawberry rhubarb mixture into the prepared pie crust.
3. **Dot with butter:** Dot the top of the filling with the small pieces of butter.
4. **Top with crust:** If using a full top crust, place it over the filling, cut vents to allow steam to escape, and crimp the edges to seal. If using a lattice top, weave the strips of dough over the filling, and trim and crimp the edges.
5. **Egg wash and sugar (optional):** Brush the top crust with the beaten egg and sprinkle with coarse sugar.
## Baking to Golden Perfection
Baking is the final step in creating your masterpiece. Here’s how to ensure your pie comes out perfectly golden brown and bubbling:
### Instructions:
1. **Preheat oven:** Preheat oven to 400°F (200°C).
2. **Bake:** Place the pie on a baking sheet lined with parchment paper. This will catch any drips and prevent the bottom crust from burning. Bake for 15 minutes.
3. **Reduce heat and continue baking:** Reduce the oven temperature to 375°F (190°C) and continue baking for 40-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with aluminum foil.
4. **Cool:** Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This allows the filling to set and prevents it from being too runny.
## Tips for Pie-Baking Success
* **Keep everything cold:** Cold ingredients are essential for creating a flaky crust. Make sure your butter, shortening, and water are all very cold.
* **Don’t overmix the dough:** Overmixing the dough will develop the gluten and result in a tough crust. Mix just until the dough comes together.
* **Chill the dough:** Chilling the dough allows the gluten to relax and the butter to firm up, resulting in a more tender and flaky crust.
* **Use the right amount of flour:** Too much flour will result in a dry crust, while too little flour will result in a sticky crust. Measure the flour accurately.
* **Adjust the sugar to taste:** The amount of sugar in the filling can be adjusted to taste, depending on the tartness of the rhubarb and the sweetness of the strawberries.
* **Prevent a soggy bottom crust:** Baking the pie on a preheated baking sheet will help to prevent the bottom crust from becoming soggy.
* **Cool completely before slicing:** Allowing the pie to cool completely before slicing will allow the filling to set and prevent it from being too runny.
## Variations and Adaptations
* **Add other fruits:** Feel free to experiment with other fruits in the filling, such as raspberries, blueberries, or blackberries.
* **Use different spices:** Try adding a pinch of nutmeg, ginger, or cardamom to the filling for a different flavor profile.
* **Make a crumble topping:** Instead of a top crust, top the pie with a crumble topping made from flour, butter, sugar, and oats.
* **Add nuts:** Add chopped nuts, such as pecans or walnuts, to the crumble topping or to the filling for added flavor and texture.
* **Make mini pies:** Use muffin tins to make individual mini pies.
* **Vegan Pie:** You can make a delicious vegan version of this pie by substituting vegan butter and shortening for the dairy versions. Ensure your sugar is vegan as some are processed using bone char. Some vegan bakers use coconut oil with great results. You can also make a vegan egg wash substitute using plant-based milk and a touch of maple syrup or agave.
## Serving Suggestions
This Orange-Kissed Strawberry Rhubarb Pie is delicious on its own, but it’s even better when served with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of fresh mint can also add a refreshing touch.
Enjoy this delightful pie as a dessert after a springtime meal, or serve it as a treat for a special occasion. No matter how you choose to enjoy it, this pie is sure to be a hit!
## Recipe Summary
Here’s a concise recap of the recipe for easy reference:
**Yields:** 8 servings
**Prep time:** 45 minutes
**Chill time:** 2 hours (or overnight)
**Cook time:** 55-65 minutes
**Ingredients:**
* **Pie Crust:**
* 2 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) unsalted butter, very cold and cut into 1/2-inch cubes
* 1/2 cup vegetable shortening, very cold
* 6-8 tablespoons ice water
* **Filling:**
* 4 cups chopped rhubarb
* 4 cups sliced strawberries
* 1 cup granulated sugar
* 1/4 cup all-purpose flour
* 2 tablespoons orange zest
* 2 tablespoons fresh orange juice
* 1/4 teaspoon ground cinnamon
* 2 tablespoons butter, cut into small pieces
* **Optional:**
* 1 egg, beaten (for egg wash)
* Coarse sugar (for sprinkling)
**Instructions:**
1. **Make the crust:** Combine flour and salt. Cut in butter and shortening. Add ice water until dough comes together. Divide, chill, and roll out.
2. **Make the filling:** Combine rhubarb, strawberries, sugar, flour, orange zest, orange juice, and cinnamon. Pour into crust and dot with butter.
3. **Top with crust:** Cover with top crust, cut vents, and crimp edges. Brush with egg wash and sprinkle with sugar, if desired.
4. **Bake:** Bake at 400°F (200°C) for 15 minutes, then reduce to 375°F (190°C) and bake for 40-50 minutes more.
5. **Cool:** Let cool completely before slicing and serving.
## Conclusion
The Orange-Kissed Strawberry Rhubarb Pie is more than just a dessert; it’s an experience. The combination of sweet and tart flavors, the flaky crust, and the subtle hint of orange create a truly memorable treat. So, why not try this recipe today and bring a burst of sunshine to your table?