Summer Strawberry Rhubarb Pie: A Sweet & Tangy Delight

Summer is synonymous with fresh fruits, and nothing quite captures the essence of the season like a perfectly baked strawberry rhubarb pie. The vibrant colors, the sweet and tangy flavors, and the comforting aroma that fills your kitchen – it’s a slice of pure happiness. This recipe will guide you through creating a masterpiece that will impress your friends and family. Get ready to experience the delightful combination of sweet strawberries and tart rhubarb in a flaky, buttery crust.

Why Strawberry Rhubarb Pie is a Summer Must-Have

Strawberry rhubarb pie is more than just a dessert; it’s a seasonal celebration. Here’s why it deserves a place on your summer baking list:

* **Perfect Balance of Flavors:** The sweetness of strawberries perfectly complements the tartness of rhubarb, creating a harmonious flavor profile that is both refreshing and satisfying.
* **Seasonal Delight:** Strawberries and rhubarb are at their peak during the late spring and early summer months, making this pie a celebration of fresh, seasonal ingredients.
* **Versatile Dessert:** Enjoy it warm with a scoop of vanilla ice cream, chilled for a refreshing treat, or even for breakfast with a dollop of yogurt.
* **Crowd-Pleaser:** This pie is a guaranteed hit at potlucks, barbecues, and summer gatherings. Its vibrant colors and delicious flavors make it a standout dessert.
* **Relatively Easy to Make:** While pie baking can seem intimidating, this recipe breaks down the process into manageable steps, making it accessible to bakers of all levels.

Ingredients You’ll Need

Before you begin, gather all your ingredients. This ensures a smooth and efficient baking process.

**For the Crust:**

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

**For the Filling:**

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

Equipment You’ll Need

* Two large mixing bowls
* Measuring cups and spoons
* Pastry blender or food processor
* Plastic wrap
* Rolling pin
* 9-inch pie plate
* Baking sheet
* Pastry brush

Step-by-Step Instructions

Now, let’s dive into the baking process. Follow these detailed instructions for a perfect strawberry rhubarb pie.

Making the Pie Crust

**Step 1: Combine Dry Ingredients**

In a large mixing bowl, whisk together the flour and salt. This ensures that the salt is evenly distributed throughout the flour.

**Step 2: Cut in the Fat**

Add the chilled butter and shortening to the flour mixture. Use a pastry blender or your fingertips to cut the fat into the flour until the mixture resembles coarse crumbs. The butter and shortening should be in small, pea-sized pieces.

*Tip: Keeping the butter and shortening cold is crucial for a flaky crust. If they start to soften, place the bowl in the freezer for a few minutes.*

**Step 3: Add Ice Water**

Gradually add the ice water, one 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.

**Step 4: Divide and Chill the Dough**

Divide the dough in half, flatten each half into a disc, and wrap them tightly in plastic wrap. Refrigerate for at least 2 hours, or preferably overnight. This allows the gluten to relax, making the dough easier to roll out.

Preparing the Filling

**Step 1: Combine Filling Ingredients**

In a large mixing bowl, combine the rhubarb, strawberries, sugar, cornstarch, lemon zest, lemon juice, and cinnamon (if using). Gently toss to coat the fruit evenly with the sugar and cornstarch.

*Tip: Adjust the amount of sugar to your preference. If your rhubarb is particularly tart, you may need to add more sugar.*

**Step 2: Let the Filling Rest**

Let the filling sit for about 15-20 minutes, allowing the juices to release. This will help the cornstarch to thicken the filling properly during baking.

Assembling the Pie

**Step 1: 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.

**Step 2: Trim and Crimp the Edges**

Trim the excess dough around the edges of the pie plate, leaving about 1 inch of overhang. Crimp the edges of the crust using your fingers or a fork to create a decorative border.

*Tip: For a neat and even crimp, use a fork to press the tines around the edge of the crust.*

**Step 3: Add the Filling**

Pour the strawberry rhubarb filling into the prepared pie crust. Dot the top of the filling with the butter pieces. This will add richness and flavor to the filling.

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

Roll out the second dough disc into a 12-inch circle. Gently place it over the filling. Trim the excess dough and crimp the edges to seal the top and bottom crusts together. Alternatively, you can create a lattice top by cutting the dough into strips and weaving them over the filling.

*Tip: For a lattice top, use a pizza cutter or pastry wheel to cut the dough into even strips. Weave the strips over the filling, alternating directions.*

**Step 5: Cut Vents in the Top Crust**

Use a sharp knife to cut vents in the top crust. This will allow steam to escape during baking, preventing the pie from bubbling over.

**Step 6: Egg Wash and Sugar (Optional)**

Brush the top crust with the beaten egg wash and sprinkle with coarse sugar, if desired. This will give the crust a beautiful golden color and a touch of sweetness.

Baking the Pie

**Step 1: Chill the Pie**

Place the assembled pie in the refrigerator for at least 30 minutes before baking. This will help the crust to maintain its shape and prevent it from shrinking during baking.

**Step 2: Preheat the Oven**

Preheat your oven to 425°F (220°C).

**Step 3: Bake the Pie**

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 at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and bake for another 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

*Tip: If the crust starts to brown too quickly, cover the edges with foil or use a pie shield.*

**Step 4: Cool the Pie**

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 runny.

Tips for the Perfect Strawberry Rhubarb Pie

* **Use Cold Ingredients:** Keeping your butter, shortening, and water ice-cold is crucial for a flaky crust. Cold fat creates steam during baking, which separates the layers of dough and results in a tender, flaky texture.
* **Don’t Overmix the Dough:** Overmixing develops the gluten in the flour, which can lead 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 fat to solidify, making it easier to roll out and preventing it from shrinking during baking.
* **Use High-Quality Ingredients:** The quality of your ingredients will directly impact the flavor of your pie. Use fresh, ripe strawberries and rhubarb for the best results.
* **Adjust the Sweetness:** Rhubarb can be quite tart, so adjust the amount of sugar to your preference. Taste the filling before baking and add more sugar if needed.
* **Thicken the Filling Properly:** Cornstarch is essential for thickening the filling and preventing it from being runny. Make sure to coat the fruit evenly with the cornstarch.
* **Prevent a Soggy Bottom Crust:** Blind bake the bottom crust for 10-15 minutes before adding the filling. This will help to prevent a soggy bottom crust. Alternatively, place a baking stone or pizza stone in the oven and preheat it before baking the pie. The hot stone will help to cook the bottom crust evenly.
* **Protect the Edges of the Crust:** If the edges of the crust start to brown too quickly, cover them with foil or use a pie shield. This will prevent them from burning.
* **Cool Completely Before Slicing:** Allow the pie to cool completely before slicing and serving. This will allow the filling to set and prevent it from being runny.

Variations and Additions

* **Add Other Fruits:** Experiment with adding other fruits to the filling, such as blueberries, raspberries, or blackberries.
* **Use Different Spices:** Try adding a pinch of nutmeg, ginger, or cardamom to the filling for a warm and spicy flavor.
* **Add a Crumble Topping:** Instead of a top crust, top the pie with a buttery crumble topping made from flour, butter, sugar, and oats.
* **Make Mini Pies:** Use the same recipe to make individual mini pies. Simply divide the dough and filling into smaller portions and bake in muffin tins or small pie plates.
* **Add Nuts:** Add chopped nuts, such as walnuts or pecans, to the crumble topping or the filling for added flavor and texture.

Serving Suggestions

* **Warm with Ice Cream:** Serve the pie warm with a scoop of vanilla ice cream or whipped cream.
* **Chilled:** Enjoy the pie chilled for a refreshing summer treat.
* **With Yogurt or Greek Yogurt:** For a lighter option, serve the pie with a dollop of yogurt or Greek yogurt.
* **For Breakfast:** Indulge in a slice of pie for breakfast with a cup of coffee or tea.
* **As a Dessert at a BBQ:** This pie is the perfect ending to a summer barbecue.

Storage Instructions

* **Room Temperature:** Store the pie at room temperature for up to 2 days. Cover it loosely with plastic wrap or a clean kitchen towel.
* **Refrigerator:** Store the pie in the refrigerator for up to 4 days. Cover it tightly with plastic wrap or place it in an airtight container.
* **Freezer:** Freeze the baked pie for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw the pie in the refrigerator overnight before serving. You can also freeze unbaked pie. Prepare the pie as directed, but do not bake. Wrap tightly and freeze for up to 3 months. Bake from frozen, adding about 15-20 minutes to the baking time.

Troubleshooting

* **Soggy Bottom Crust:** Blind bake the bottom crust or use a baking stone to prevent a soggy bottom crust.
* **Runny Filling:** Make sure to use enough cornstarch and let the filling rest before baking. Cool the pie completely before slicing.
* **Crust Browns Too Quickly:** Cover the edges of the crust with foil or use a pie shield.
* **Crust Shrinks:** Chill the dough before rolling it out and baking it. Avoid overmixing the dough.

Nutritional Information (Approximate, per slice)**

* Calories: 350-450
* Fat: 15-25g
* Saturated Fat: 8-15g
* Cholesterol: 40-60mg
* Sodium: 150-250mg
* Carbohydrates: 45-60g
* Sugar: 30-40g
* Protein: 3-5g

Enjoy Your Homemade Strawberry Rhubarb Pie!

This strawberry rhubarb pie recipe is a delightful way to celebrate the flavors of summer. With its flaky crust, sweet and tangy filling, and beautiful presentation, it’s sure to be a crowd-pleaser. So gather your ingredients, preheat your oven, and get ready to bake a pie that will bring joy to your taste buds and warmth to your kitchen. Happy baking!