The Ultimate Rhubarb and Strawberry Pie Recipe: Sweet and Tart Perfection

Strawberry and rhubarb pie is a timeless classic, a delightful combination of sweet strawberries and tart rhubarb that sings of springtime and summer. This recipe elevates the traditional pie to new heights, offering a perfect balance of flavors, a flaky crust, and a beautiful presentation. Whether you’re a seasoned baker or just starting out, this guide will walk you through each step, ensuring a show-stopping pie that will impress your family and friends.

## Why This Recipe Works

This rhubarb and strawberry pie recipe stands out for several reasons:

* **Flavor Balance:** The key is finding the right ratio of strawberries to rhubarb. Too much rhubarb, and the pie will be overly tart; too many strawberries, and the rhubarb’s unique tang gets lost. This recipe strikes the perfect balance, creating a harmonious blend of sweet and tart.
* **Perfectly Cooked Filling:** No one wants a watery pie. This recipe uses a combination of cornstarch and tapioca starch to thicken the filling, ensuring it’s perfectly set without being gummy.
* **Flaky Crust:** A buttery, flaky crust is essential for a great pie. This recipe provides a detailed guide to making a foolproof pie crust from scratch, or you can use a high-quality store-bought crust for convenience.
* **Beautiful Presentation:** We’ll cover techniques for creating a visually stunning pie, from a classic lattice top to a decorative crumble topping.

## Ingredients

Before you begin, gather your ingredients. Here’s what you’ll need:

### For the Crust (makes enough for a double-crust pie)

* 2 ½ cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into cubes
* 6-8 tablespoons ice water

### For the Filling

* 4 cups chopped rhubarb (about 1 pound)
* 4 cups hulled and halved strawberries (about 1 pound)
* 1 cup granulated sugar
* ¼ cup packed light brown sugar
* ¼ cup cornstarch
* 2 tablespoons tapioca starch
* 1 tablespoon lemon juice
* 1 teaspoon vanilla extract
* ¼ teaspoon ground cinnamon
* Pinch of salt
* 2 tablespoons butter, cut into small pieces
* 1 egg, beaten (for egg wash)
* 1 tablespoon granulated sugar (for sprinkling)

## Equipment

* Two 9-inch pie plates (or one deep-dish pie plate)
* Food processor or pastry blender
* Large mixing bowl
* Measuring cups and spoons
* Rolling pin
* Plastic wrap
* Baking sheet
* Parchment paper (optional)

## Instructions

Now, let’s get baking! Follow these step-by-step instructions to create your masterpiece.

### Part 1: Making the Pie Crust

1. **Combine Dry Ingredients:** In a large bowl, whisk together the flour and salt. If using a food processor, combine the flour and salt in the bowl of the food processor.
2. **Add Butter:** Add the cold, cubed butter to the flour mixture. If using a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. If using a food processor, pulse the mixture until it resembles coarse crumbs. Be careful not to over-process.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing or pulsing until the dough just comes together. Be careful not to add too much water; you want the dough to be moist but not sticky.
4. **Divide and Chill:** Divide the dough in half, flatten each half into a disc, and wrap each disc in plastic wrap. Refrigerate for at least 2 hours, or preferably overnight. This chilling time is crucial for developing gluten and preventing the crust from shrinking during baking.

### Part 2: Preparing the Filling

1. **Combine Ingredients:** In a large mixing bowl, combine the chopped rhubarb, halved strawberries, granulated sugar, brown sugar, cornstarch, tapioca starch, lemon juice, vanilla extract, cinnamon, and salt. Gently toss to combine, ensuring the fruit is evenly coated with the sugar and starch mixture.
2. **Let Macerate:** Allow the mixture to sit for at least 30 minutes, or up to an hour, at room temperature. This process, called maceration, draws out the juices from the fruit, creating a more flavorful and concentrated filling. Stir occasionally.

### Part 3: Assembling the Pie

1. **Preheat Oven:** Preheat your oven to 400°F (200°C). Place a baking sheet on the lower rack of the oven. This will help to catch any drips and ensure the bottom crust is evenly baked.
2. **Roll Out Bottom Crust:** On a lightly floured surface, roll out one disc of pie dough into a 12-inch circle. Gently transfer the dough to a 9-inch pie plate, pressing it into the bottom and up the sides. Trim any excess dough and crimp the edges decoratively. You can use a fork to crimp the edges, or create a more elaborate design by pinching and shaping the dough.
3. **Add Filling:** Pour the strawberry-rhubarb filling into the prepared pie crust, spreading it evenly. Dot the top of the filling with the small pieces of butter. This will add richness and help to prevent the filling from becoming too dry.
4. **Prepare Top Crust (Choose one method):**

* **Lattice Top:** Roll out the second disc of pie dough into a 12-inch circle. Cut the dough into even strips using a pizza cutter or knife. Arrange the strips over the filling in a lattice pattern, weaving them over and under each other. Trim the ends of the strips and crimp them to the edge of the bottom crust.
* **Full Top Crust:** Roll out the second disc of pie dough into a 12-inch circle. Gently place it over the filling, covering the entire pie. 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 will prevent the crust from puffing up and cracking.
* **Crumble Topping:** In a separate bowl, combine ½ cup all-purpose flour, ¼ cup packed light brown sugar, ¼ cup cold unsalted butter (cut into small pieces), and ¼ cup rolled oats (optional). Use your fingers or a pastry blender to cut the butter into the flour and sugar until the mixture resembles coarse crumbs. Sprinkle the crumble topping evenly over the filling.
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 a glossy sheen. Sprinkle the top crust with the remaining tablespoon of granulated sugar for added sweetness and sparkle.

### Part 4: Baking the Pie

1. **Bake:** Place the pie on the preheated baking sheet in the oven. Bake for 15 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and continue baking for another 45-50 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 or use a pie shield.
2. **Cool:** Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This is crucial for allowing the filling to set properly. Cooling the pie for at least 3-4 hours, or even overnight, is recommended.

## Tips for Success

* **Use Cold Ingredients:** Cold butter and ice water are essential for creating a flaky pie crust. Keep your ingredients as cold as possible throughout the process.
* **Don’t Overwork the Dough:** Overworking the dough will develop too much gluten, resulting in a tough crust. Mix the dough just until it comes together, and avoid excessive handling.
* **Blind Bake if Necessary:** If you’re concerned about the bottom crust becoming soggy, you can blind bake it before adding the filling. To blind bake, line the crust with parchment paper and fill it with pie weights or dried beans. Bake at 375°F (190°C) for 15-20 minutes, then remove the weights and parchment paper and bake for another 5-10 minutes, or until the crust is lightly golden brown.
* **Adjust Sweetness to Taste:** Rhubarb can vary in tartness, so you may need to adjust the amount of sugar in the filling to suit your preference. Taste the filling mixture before adding it to the crust and add more sugar if needed.
* **Use a Pie Shield:** A pie shield is a handy tool for preventing the edges of the crust from burning. If you don’t have a pie shield, you can use strips of aluminum foil to cover the edges.
* **Let the Pie Cool Completely:** This is the most important tip! Allowing the pie to cool completely is crucial for allowing the filling to set properly. If you slice into the pie while it’s still warm, the filling will be runny.

## Variations

* **Add Other Fruits:** Feel free to add other fruits to the filling, such as raspberries, blueberries, or peaches. Adjust the amount of sugar accordingly.
* **Use Different Spices:** Experiment with different spices, such as ginger, nutmeg, or cardamom. A pinch of ground ginger can add a warm and comforting flavor to the pie.
* **Make Mini Pies:** For individual servings, make mini pies using muffin tins or small pie plates. Adjust the baking time accordingly.
* **Vegan Option:** Substitute the butter in the crust with a vegan butter substitute. Ensure that your sugar is vegan, as some refined sugars are processed using bone char. Skip the egg wash or use a plant-based milk for brushing the crust.

## Serving Suggestions

* **Serve Warm:** While it’s important to let the pie cool completely before slicing, you can warm it up slightly before serving. A brief stint in a warm oven will enhance the flavors and make it even more delicious.
* **Add a Scoop of Ice Cream:** A scoop of vanilla ice cream is the perfect complement to the sweet and tart flavors of the pie. You can also try other flavors, such as strawberry, rhubarb, or salted caramel.
* **Top with Whipped Cream:** A dollop of freshly whipped cream is another classic topping for rhubarb and strawberry pie. You can sweeten the whipped cream with a little sugar or vanilla extract.
* **Dust with Powdered Sugar:** For a simple yet elegant presentation, dust the pie with powdered sugar just before serving.

## Storage

* **Room Temperature:** Leftover pie can be stored at room temperature for up to 2 days. Cover the pie 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 5 days. Make sure to cover it tightly to prevent it from absorbing odors.
* **Freezer:** You can also freeze the pie for up to 3 months. Wrap the pie tightly in plastic wrap and then in aluminum foil. To thaw, place the pie in the refrigerator overnight.

## Nutritional Information (per slice, based on 8 servings)

* Calories: Approximately 400-450
* Fat: 20-25g
* Saturated Fat: 12-15g
* Cholesterol: 50-60mg
* Sodium: 200-250mg
* Carbohydrates: 50-60g
* Fiber: 2-3g
* Sugar: 30-35g
* Protein: 3-4g

*Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.*

## Conclusion

This rhubarb and strawberry pie recipe is a celebration of seasonal flavors and a testament to the joys of baking. With its flaky crust, perfectly balanced filling, and beautiful presentation, it’s sure to become a favorite in your household. So, gather your ingredients, preheat your oven, and get ready to create a pie that will bring smiles to everyone’s faces. Enjoy!