Strawberry Rhubarb Pie: A Sweet and Tart Slice of Spring

Strawberry rhubarb pie is a quintessential spring dessert, perfectly balancing the sweetness of ripe strawberries with the tartness of rhubarb. This classic pie is a delightful treat that’s sure to impress your family and friends. This recipe provides a detailed guide to creating a perfect strawberry rhubarb pie from scratch, covering everything from preparing the crust to achieving a golden-brown bake.

Why Strawberry Rhubarb Pie is a Must-Try

* **Flavor Symphony:** The combination of sweet strawberries and tart rhubarb creates a complex and delightful flavor profile that’s both refreshing and comforting.
* **Seasonal Delight:** Strawberry rhubarb pie is a fantastic way to celebrate the spring season, showcasing fresh, seasonal produce.
* **Homemade Goodness:** Making a pie from scratch is a rewarding experience, offering a taste of homemade goodness that store-bought pies simply can’t match.
* **Versatile Dessert:** Enjoy it warm with a scoop of vanilla ice cream, or chilled as a refreshing afternoon treat.
* **Crowd-Pleaser:** Strawberry rhubarb pie is a classic dessert that’s loved by people of all ages, making it a perfect choice for gatherings and celebrations.

Ingredients You’ll Need

### For the Pie Crust (Double Crust)

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

### For the Strawberry Rhubarb Filling

* 4 cups fresh rhubarb, trimmed and cut into 1/2-inch pieces
* 4 cups fresh strawberries, hulled and quartered (or halved if small)
* 1 1/4 cups granulated sugar (adjust to taste based on rhubarb tartness)
* 1/4 cup all-purpose flour
* 2 tablespoons cornstarch
* 1 teaspoon lemon zest
* 1 tablespoon lemon juice
* 1/4 teaspoon ground cinnamon (optional)
* 2 tablespoons unsalted butter, cut into small pieces
* 1 egg, beaten (for egg wash)
* 1 tablespoon granulated sugar (for sprinkling on top)

## Equipment

* 9-inch pie plate
* Food processor (optional, for making the crust)
* Large mixing bowl
* Measuring cups and spoons
* Rolling pin
* Plastic wrap
* Pastry brush

## Step-by-Step Instructions

### Part 1: Making the Pie Crust

1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt. If using a food processor, combine these ingredients directly in the processor bowl.
2. **Add Fat:** Add the cold butter and shortening to the flour mixture. If using a mixing bowl, cut the butter and shortening into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter and shortening remaining. If using a food processor, pulse the mixture until it reaches the same coarse crumb consistency. It’s crucial that the butter and shortening remain cold to ensure a flaky crust.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough crust. The dough should be moist but not sticky. If using a food processor, pulse in the water a tablespoon at a time until the dough begins to clump together.
4. **Divide and Chill:** Divide the dough in half, flatten each half into a disc, wrap them 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.

### Part 2: Preparing the Strawberry Rhubarb Filling

1. **Combine Filling Ingredients:** In a large mixing bowl, combine the rhubarb, strawberries, sugar, flour, cornstarch, lemon zest, lemon juice, and cinnamon (if using). Gently toss all ingredients together until well combined. The flour and cornstarch will help to thicken the filling as it bakes.
2. **Let Macerate (Optional):** For a juicier filling, let the strawberry rhubarb mixture sit for about 30 minutes, allowing the sugar to draw out some of the juices. If you do this, you may want to slightly reduce the amount of flour and cornstarch to prevent the filling from becoming too thick.

### Part 3: Assembling and Baking 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 Bottom Crust:** On a lightly floured surface, roll out one of the discs of chilled dough into a circle about 12 inches in diameter. Gently transfer the dough to your 9-inch pie plate, pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge. Crimp the edges of the crust to create a decorative border.
3. **Add Filling:** Pour the strawberry rhubarb filling into the prepared pie crust. Distribute the filling evenly. Dot the top of the filling with the small pieces of butter. This will add richness and flavor to the filling as it bakes.
4. **Roll Out Top Crust:** Roll out the second disc of chilled dough into a circle about 12 inches in diameter. There are a few options for the top crust:
* **Full Crust:** Gently place the rolled-out dough over the filling. Trim any excess dough and crimp the edges to seal the top and bottom crusts together. Cut several slits in the top crust to allow steam to escape during baking. This prevents the crust from puffing up and cracking.
* **Lattice Crust:** Cut the rolled-out dough into strips using a pastry wheel or knife. Weave the strips over the filling to create a lattice pattern. Trim any excess dough and press the ends of the strips into the bottom crust to secure them.
* **Streusel Topping:** If you prefer, you can skip the top crust altogether and use a streusel topping instead. A streusel topping typically consists of flour, butter, sugar, and sometimes nuts.
5. **Egg Wash and Sugar:** In a small bowl, whisk together the egg and a tablespoon of water to create an egg wash. Brush the top crust (or lattice strips) with the egg wash. This will give the crust a beautiful golden-brown color and shine. Sprinkle the top crust with granulated sugar for added sweetness and sparkle.
6. **Bake:** Bake the pie for 50-60 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 aluminum foil to prevent burning.
7. **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 thicken, preventing it from being too runny.

## Tips for a Perfect Strawberry Rhubarb Pie

* **Use Cold Ingredients:** The key to a flaky pie crust is to use cold ingredients, especially the butter, shortening, and water. Cold fat will create pockets of steam during baking, which will result in a light and flaky crust.
* **Don’t Overmix the Dough:** Overmixing the pie dough will develop the gluten in the flour, leading to a tough crust. Mix the dough just until it 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. Chill the dough for at least 2 hours, or preferably overnight.
* **Adjust Sugar to Taste:** The amount of sugar in the filling can be adjusted to taste, depending on the tartness of the rhubarb. If your rhubarb is particularly tart, you may want to add a bit more sugar.
* **Use a Thickener:** Flour and cornstarch are commonly used to thicken the filling. You can adjust the ratio of flour to cornstarch depending on the desired thickness of the filling. Too much thickener can result in a gummy filling, so use it sparingly.
* **Vent the Top Crust:** Cut slits in the top crust or use a lattice crust to allow steam to escape during baking. This will prevent the crust from puffing up and cracking.
* **Protect the Edges:** If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.
* **Cool Completely:** Let the pie cool completely before slicing and serving. This will allow the filling to set and thicken.

## Variations and Additions

* **Add Spices:** Experiment with different spices, such as nutmeg, ginger, or cardamom, to add warmth and complexity to the filling.
* **Add Nuts:** Incorporate chopped nuts, such as pecans, walnuts, or almonds, into the streusel topping or the filling for added texture and flavor.
* **Use Different Fruits:** While strawberry and rhubarb are a classic combination, you can experiment with other fruits, such as raspberries, blueberries, or apples.
* **Add Citrus:** Add a splash of orange juice or lime juice to the filling for a bright and zesty flavor.
* **Boozy Boost:** A tablespoon of bourbon or rum can add depth to the flavor of the filling.

## Serving Suggestions

* **Warm with Ice Cream:** Serve the pie warm with a scoop of vanilla ice cream for a classic and comforting dessert.
* **With Whipped Cream:** Top the pie with a dollop of freshly whipped cream for a light and airy accompaniment.
* **Chilled:** Enjoy the pie chilled as a refreshing afternoon treat.
* **With Coffee or Tea:** Serve the pie with a cup of coffee or tea for a perfect pairing.

## Storage Instructions

* **Room Temperature:** You can store the pie at room temperature for up to 2 days. Cover it loosely with plastic wrap or foil to prevent it from drying out.
* **Refrigerator:** For longer storage, store the pie in the refrigerator for up to 4 days. Again, cover it loosely with plastic wrap or foil.
* **Freezer:** You can freeze the baked pie for up to 3 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw the pie in the refrigerator overnight before serving.

## Nutritional Information (approximate, per slice)

* Calories: 400-500
* Fat: 20-25g
* Saturated Fat: 12-15g
* Cholesterol: 50-60mg
* Sodium: 200-250mg
* Carbohydrates: 50-60g
* Fiber: 2-3g
* Sugar: 30-40g
* Protein: 3-4g

(Note: Nutritional information can vary depending on the specific ingredients and portion sizes used.)

## Conclusion

Strawberry rhubarb pie is a delightful and rewarding dessert to make from scratch. The combination of sweet strawberries and tart rhubarb is a flavor sensation that’s perfect for any occasion. With this detailed recipe and helpful tips, you’ll be able to create a perfect strawberry rhubarb pie that your family and friends will love. So, gather your ingredients, preheat your oven, and get ready to bake a slice of spring!