Strawberry Rhubarb Pie: A Classic Recipe with a Twist

Strawberry rhubarb pie is a quintessential spring and early summer dessert, beloved for its tart and sweet flavors, and comforting warmth. The combination of the tangy rhubarb and sweet strawberries creates a perfectly balanced filling, encased in a buttery, flaky crust. This recipe provides a detailed guide on how to make the perfect strawberry rhubarb pie from scratch, including tips and tricks for a successful bake every time.

## Why Strawberry Rhubarb Pie is a Must-Try

* **Classic Flavor Combination:** The tartness of rhubarb pairs beautifully with the sweetness of strawberries, creating a flavor profile that’s both refreshing and satisfying.
* **Seasonal Delight:** Rhubarb is typically in season during the spring and early summer, making this pie a perfect way to celebrate the season’s bounty.
* **Comfort Food:** A warm slice of strawberry rhubarb pie is the ultimate comfort food, perfect for enjoying with family and friends.
* **Versatile:** Serve it warm with a scoop of vanilla ice cream, a dollop of whipped cream, or simply on its own. It’s a crowd-pleaser for any occasion.

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather all the necessary ingredients. The quality of your ingredients will significantly impact the final result, so choose fresh, high-quality components whenever possible.

### For the Pie Crust:

* 2 1/2 cups all-purpose flour, plus more for dusting
* 1 teaspoon salt
* 1 cup (2 sticks) unsalted butter, very cold and cut into cubes
* 1/2 cup vegetable shortening, very cold
* 6-8 tablespoons ice water

### For the Strawberry Rhubarb Filling:

* 4 cups fresh rhubarb, cut into 1/2-inch pieces
* 4 cups fresh strawberries, hulled and quartered or halved (depending on size)
* 1 1/4 cups granulated sugar (adjust to taste, depending on the tartness of the rhubarb and strawberries)
* 1/4 cup cornstarch
* 1/4 teaspoon ground cinnamon (optional)
* 1 tablespoon lemon juice
* 2 tablespoons butter, cut into small pieces
* 1 large egg, beaten (for egg wash)
* 1 tablespoon granulated sugar (for sprinkling on top)

## Equipment You’ll Need

* 9-inch pie plate
* Food processor or pastry blender
* Large bowl
* Rolling pin
* Plastic wrap
* Measuring cups and spoons
* Pastry brush

## Step-by-Step Instructions

Now, let’s get started with the pie-making process. Follow these detailed instructions for a perfect strawberry rhubarb pie.

### Part 1: Making the Pie Crust

A flaky, buttery crust is essential for a delicious pie. You can make the crust by hand or using a food processor. Here’s how:

**1. Combine Dry Ingredients:**

* In a large bowl, whisk together the flour and salt.

**2. Cut in the Fat:**

* **Using a Food Processor:** Pulse the cold butter and shortening into the flour mixture until it resembles coarse crumbs. Be careful not to over-process; you want small pieces of butter and shortening visible.
* **By Hand:** Use a pastry blender or your fingertips to cut the cold butter and shortening into the flour mixture. Work quickly to prevent the butter from melting. Continue until the mixture resembles coarse crumbs.

**3. Add Ice Water:**

* Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue until the dough just comes together. Be careful not to add too much water, as this will make the crust tough.

**4. Form the Dough:**

* Divide the dough in half. Gently flatten each half into a disc, wrap it in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This chilling period is crucial for the gluten to relax and the butter to firm up, resulting in a flaky crust.

### Part 2: Preparing the Strawberry Rhubarb Filling

While the dough is chilling, prepare the filling. This step is straightforward, but it’s important to balance the sweetness and tartness to your liking.

**1. Combine Filling Ingredients:**

* In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, and cinnamon (if using). Gently toss the ingredients together to ensure the fruit is evenly coated with the sugar and cornstarch.

**2. Add Lemon Juice:**

* Stir in the lemon juice. The lemon juice not only enhances the flavor but also helps to brighten the colors of the fruit.

**3. Let the Filling Sit:**

* Let the filling sit for about 15-20 minutes. This allows the sugar to draw out some of the juices from the fruit, creating a natural thickening agent when baked.

### Part 3: Assembling and Baking the Pie

Now that the crust and filling are ready, it’s time to assemble and bake the pie.

**1. Preheat Oven:**

* Preheat your oven to 400°F (200°C). Place a baking sheet on the lower rack of the oven to catch any drips from the pie.

**2. Roll Out the Bottom Crust:**

* On a lightly floured surface, roll out one of the dough discs into a 12-inch circle. Carefully transfer the dough to the 9-inch pie plate, gently pressing it into the bottom and up the sides. Trim any excess dough, leaving about a 1-inch overhang.

**3. Add the Filling:**

* Pour the strawberry rhubarb filling into the pie crust, spreading it evenly. Dot the top of the filling with the small pieces of butter.

**4. Roll Out the Top Crust:**

* Roll out the second dough disc into a 12-inch circle. You can either place the entire crust over the filling or cut it into strips for a lattice top.

* **For a Full Crust:** Make several slits in the top crust to allow steam to escape. Carefully place the crust over the filling, trim the edges, and crimp the edges to seal.
* **For a Lattice Crust:** Cut the dough into strips. Arrange the strips over the filling in a lattice pattern. Trim the edges and crimp to seal.

**5. Egg Wash and Sugar:**

* In a small bowl, beat the egg with a tablespoon of water to make an egg wash. Brush the top crust with the egg wash, and sprinkle with granulated sugar. This will give the crust a beautiful golden color and a slightly sweet crunch.

**6. Bake the Pie:**

* Place the pie on the preheated baking sheet in the oven. Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can cover the edges with foil.

**7. Cool the Pie:**

* Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This is crucial because the filling will thicken as it cools. If you cut into it while it’s still hot, the filling will be runny.

## Tips for the Perfect Strawberry Rhubarb Pie

* **Keep Ingredients Cold:** Cold butter and shortening are essential for a flaky crust. Make sure your ingredients are well-chilled before starting.
* **Don’t Overwork the Dough:** Overworking the dough develops the gluten, resulting in a tough crust. Mix the dough until it just comes together, and avoid kneading it.
* **Chill the Dough:** Chilling the dough allows the gluten to relax and the butter to firm up, resulting in a flaky crust.
* **Use the Right Amount of Thickener:** Cornstarch helps to thicken the filling, but too much can make it gummy. Use the amount specified in the recipe, and adjust slightly based on the juiciness of your fruit.
* **Vent the Top Crust:** Making slits or creating a lattice top allows steam to escape, preventing the crust from becoming soggy.
* **Protect the Crust:** If the crust starts to brown too quickly, cover the edges with foil or use a pie shield.
* **Cool Completely:** Cooling the pie completely allows the filling to thicken, making it easier to slice and serve.
* **Adjust Sweetness to Taste:** Taste the filling before assembling the pie and adjust the amount of sugar to your liking, depending on the tartness of the rhubarb and strawberries.
* **Use a Combination of Fats:** The combination of butter and shortening gives the crust the best flavor and texture. Butter provides flavor, while shortening helps to create a flaky texture.
* **Blind Bake the Bottom Crust (Optional):** For a particularly crisp bottom crust, you can blind bake it before adding the filling. To do this, line the crust with parchment paper, fill it with pie weights or dried beans, and bake at 375°F (190°C) for 15-20 minutes. Remove the pie weights and parchment paper, and bake for another 5-10 minutes until lightly golden. Let cool before adding the filling.

## Variations and Additions

While the classic strawberry rhubarb pie is delicious on its own, there are many ways to customize it to your liking.

* **Add Other Fruits:** Consider adding other fruits such as raspberries, blueberries, or apples to the filling for a more complex flavor.
* **Spice it Up:** Experiment with different spices such as ginger, nutmeg, or cardamom to add warmth and depth to the flavor.
* **Add Nuts:** Sprinkle chopped nuts such as pecans or walnuts on top of the crust for added texture and flavor.
* **Use a Different Crust:** Try using a graham cracker crust or a shortbread crust for a different twist on the classic pie.
* **Make Mini Pies:** Instead of making a full-sized pie, make individual mini pies using muffin tins or small pie dishes.
* **Add Orange Zest:** A little orange zest in the filling can add a bright, citrusy note that complements the strawberry and rhubarb.
* **Top with Crumble Topping:** For a different texture, skip the top crust and use a crumble topping made from flour, butter, sugar, and oats.

## Serving Suggestions

Strawberry rhubarb pie is delicious served warm or at room temperature. Here are some serving suggestions:

* **With Vanilla Ice Cream:** A classic pairing that never fails to impress.
* **With Whipped Cream:** A light and airy complement to the rich pie.
* **With Crème Fraîche:** Adds a tangy and creamy contrast to the sweet and tart filling.
* **On Its Own:** Sometimes, the simple pleasure of a slice of pie is all you need.
* **With a Cup of Coffee or Tea:** A perfect afternoon treat.

## Storing Strawberry Rhubarb Pie

* **Room Temperature:** You can store the pie at room temperature for up to 2 days. Cover it loosely with plastic wrap or foil.
* **Refrigerator:** For longer storage, store the pie in the refrigerator for up to 4 days. Make sure to cover it well to prevent it from drying out.
* **Freezer:** You can also freeze the pie for up to 2-3 months. Wrap it tightly in plastic wrap and then in foil. Thaw it in the refrigerator overnight before serving. You can reheat it in a preheated oven at 350°F (175°C) for about 15-20 minutes to refresh the crust.

## Troubleshooting Common Pie-Making Problems

* **Soggy Bottom Crust:** To prevent a soggy bottom crust, blind bake the crust before adding the filling, or use a metal pie plate, which conducts heat better than glass or ceramic.
* **Runny Filling:** Ensure you use enough cornstarch to thicken the filling, and let the pie cool completely before slicing. You can also add a tablespoon of tapioca flour to the filling for extra thickening power.
* **Tough Crust:** Avoid overworking the dough, and make sure to chill it thoroughly before rolling it out. Overmixing develops the gluten, resulting in a tough crust.
* **Burnt Crust:** Protect the edges of the crust with foil or a pie shield if they start to brown too quickly. You can also lower the oven temperature slightly and bake the pie for a longer period.
* **Cracked Crust:** Making slits in the top crust allows steam to escape, preventing the crust from cracking. Make sure to vent the crust adequately.

## Conclusion

Strawberry rhubarb pie is a delightful dessert that’s perfect for any occasion. With its balance of sweet and tart flavors, and its comforting warmth, it’s sure to be a crowd-pleaser. By following these detailed instructions and tips, you can create a perfect strawberry rhubarb pie that will impress your family and friends. So, gather your ingredients, preheat your oven, and get ready to enjoy a slice of homemade goodness!