The Ultimate Strawberry Rhubarb Pie: A Classic Recipe Perfected
Strawberry rhubarb pie is a timeless dessert that perfectly balances the sweet and tart flavors of summer. The vibrant red strawberries complement the tangy rhubarb, creating a symphony of taste that dances on your palate. This recipe is a culmination of years of experimentation, tweaking, and countless pie-baking sessions. It’s designed to be approachable for bakers of all levels, from beginners to seasoned pros, and guarantees a beautiful, delicious pie every time.
## Why This Strawberry Rhubarb Pie Recipe is Special
There are countless strawberry rhubarb pie recipes out there, so what makes this one stand out? Here are a few key factors:
* **Perfect Sweet-Tart Balance:** The ratio of strawberries to rhubarb is carefully calibrated to achieve the ideal balance of sweetness and tartness. It’s not overly sweet, nor is it mouth-puckeringly sour.
* **No Soggy Bottom Crust:** This recipe includes several tips and tricks to prevent the dreaded soggy bottom crust, ensuring a crisp and flaky foundation for your pie.
* **Flaky, Buttery Crust:** The homemade pie crust recipe is simple yet yields incredibly flaky and flavorful results. Using cold ingredients and minimal handling are key.
* **Easy to Follow Instructions:** The instructions are detailed and clear, making it easy for even novice bakers to succeed.
* **Versatile:** This recipe can be easily adapted to suit your preferences. You can add other fruits, spices, or even a crumble topping.
## Ingredients You’ll Need
Before you start baking, gather all your ingredients. This will make the process smoother and prevent any last-minute scrambling.
**For the Pie Crust:**
* 2 ½ cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into cubes
* ½ cup cold vegetable shortening, cut into cubes
* 6-8 tablespoons ice water
**For the Strawberry Rhubarb Filling:**
* 4 cups chopped rhubarb (about 1 pound)
* 4 cups sliced strawberries (about 1 pound)
* 1 ¼ cups granulated sugar (adjust to taste depending on sweetness of fruit)
* ¼ cup all-purpose flour
* ¼ teaspoon ground cinnamon
* 1 tablespoon lemon juice
* 1 tablespoon butter, cut into small pieces
* 1 egg, beaten (for egg wash)
* Turbinado sugar, for sprinkling (optional)
## Equipment You’ll Need
* 9-inch pie plate
* Mixing bowls
* Measuring cups and spoons
* Pastry blender or food processor
* Rolling pin
* Plastic wrap
* Baking sheet
* Parchment paper (optional)
## Step-by-Step Instructions
Now, let’s get baking! Follow these detailed instructions to create your own masterpiece of a strawberry rhubarb pie.
### Part 1: Making the Pie Crust
The pie crust is the foundation of any great pie. This recipe uses a classic all-butter and shortening crust, which provides both flavor and flakiness.
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 pastry blender or your fingers to cut the fat into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter and shortening – these are what create the flaky layers.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing lightly after each addition. Continue adding water until the dough just comes together. Be careful not to overmix. The dough should be slightly shaggy.
4. **Divide and Chill:** Divide the dough in half, flatten each half into a disc, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or preferably 2 hours, to allow the gluten to relax and the fat to firm up. This is crucial for a tender and flaky crust.
### Part 2: Preparing the Strawberry Rhubarb Filling
While the dough is chilling, you can prepare the filling. This is a simple process, but it’s important to get the balance of ingredients right.
1. **Combine Filling Ingredients:** In a large bowl, gently toss together the chopped rhubarb, sliced strawberries, sugar, flour, cinnamon, and lemon juice. The flour helps to thicken the filling as it bakes, preventing it from becoming too runny. The lemon juice adds a touch of brightness and enhances the flavors of the fruit.
2. **Let the Filling Rest:** Allow the filling to sit for about 15-20 minutes. This allows the sugar to draw out some of the juices from the fruit, which will help to create a more cohesive filling. Gently toss the filling again before assembling the pie.
### Part 3: Assembling and Baking the Pie
Now comes the fun part: assembling the pie and baking it to golden perfection!
1. **Preheat Oven:** Preheat your oven to 425°F (220°C). Place a baking sheet on the lower rack of the oven. This will help to catch any drips and prevent the bottom crust from burning.
2. **Roll Out the Bottom Crust:** On a lightly floured surface, roll out one of the discs of dough into a circle about 12 inches in diameter. Gently transfer the dough to your pie plate, pressing it into the bottom and up the sides. Trim any excess dough, leaving about a ½-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. This adds richness and flavor to the filling.
4. **Roll Out the Top Crust:** Roll out the second disc of dough into a circle about 12 inches in diameter. There are several options for the top crust:
* **Full Crust:** Gently place the dough over the filling. Trim any excess dough, leaving about a ½-inch overhang. Crimp the edges of the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape. This prevents the crust from puffing up and cracking.
* **Lattice Crust:** Cut the dough into strips. Weave the strips over and under each other to create a lattice pattern on top of the filling. Trim the ends of the strips and crimp the edges of the lattice and bottom crust together to seal.
* **Crumble Topping:** If you prefer a crumble topping, you can skip the top crust altogether and sprinkle a mixture of flour, butter, sugar, and oats over the filling.
5. **Egg Wash and Sugar:** Brush the top crust with the beaten egg. This will give the crust a beautiful golden-brown color. Sprinkle with turbinado sugar, if desired, for added sweetness and crunch.
6. **Bake:** Place the pie on the preheated baking sheet in the oven. Bake for 15 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and bake for an additional 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 tent it with aluminum foil.
7. **Cool Completely:** Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This is important because the filling will continue to thicken as it cools. If you cut into the pie while it’s still warm, the filling will be runny.
## Tips for Success
Here are a few additional tips to ensure your strawberry rhubarb pie is a success:
* **Use Cold Ingredients:** Cold butter and shortening are essential for a flaky pie crust. Make sure all your ingredients are well-chilled before you start baking.
* **Don’t Overmix the Dough:** Overmixing the dough will develop the gluten, resulting in 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 firm up, resulting in a more tender and flaky crust.
* **Don’t Overfill the Pie:** Overfilling the pie can cause the filling to bubble over and make a mess in your oven. Be sure to leave some room for the filling to expand as it bakes.
* **Use a Pie Shield:** A pie shield can help to prevent the crust from browning too quickly. If you don’t have a pie shield, you can use strips of aluminum foil to cover the edges of the crust.
* **Let the Pie Cool Completely:** As mentioned before, letting the pie cool completely is crucial for allowing the filling to thicken. Be patient!
## Variations and Substitutions
This strawberry rhubarb pie recipe is a great starting point, but feel free to experiment with different variations and substitutions to suit your preferences.
* **Add Other Fruits:** You can add other fruits to the filling, such as blueberries, raspberries, or blackberries. Just be sure to adjust the amount of sugar accordingly.
* **Use Different Spices:** Instead of cinnamon, you can use other spices, such as nutmeg, ginger, or cardamom.
* **Add a Crumble Topping:** As mentioned before, you can skip the top crust altogether and sprinkle a crumble topping over the filling.
* **Use a Store-Bought Crust:** If you’re short on time, you can use a store-bought pie crust. Just be sure to choose a high-quality crust.
* **Vegan Option:** Substitute the butter with vegan butter or coconut oil for a vegan pie crust. Ensure your shortening is also vegan. Replace the egg wash with plant-based milk.
## Serving Suggestions
Strawberry rhubarb pie is delicious on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with a sprinkle of chopped nuts or a drizzle of caramel sauce.
## Storage Instructions
* **Room Temperature:** You can store leftover strawberry rhubarb pie at room temperature for up to 2 days. Cover the pie loosely with plastic wrap or foil.
* **Refrigerator:** For longer storage, you can store the pie in the refrigerator for up to 4 days. Again, cover the pie loosely with plastic wrap or foil.
* **Freezer:** You can also freeze strawberry rhubarb 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 (Approximate)
(Per slice, based on 8 servings)
* Calories: 400-450
* Fat: 20-25g
* Saturated Fat: 12-15g
* Cholesterol: 50-60mg
* Sodium: 200-250mg
* Carbohydrates: 50-60g
* Sugar: 30-40g
* Protein: 4-5g
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
## Conclusion
Strawberry rhubarb pie is a classic dessert that’s perfect for any occasion. With this recipe and these helpful tips, you’ll be able to bake a beautiful and delicious pie that everyone will love. So, gather your ingredients, put on your apron, and get ready to create a pie masterpiece! Happy baking!
## Recipe Card
**Strawberry Rhubarb Pie**
A classic pie featuring a sweet and tart filling of strawberries and rhubarb, baked in a flaky, buttery crust.
**Prep Time:** 45 minutes
**Chill Time:** 1-2 hours
**Bake Time:** 60-65 minutes
**Total Time:** 3-4 hours (including chill time)
**Yield:** 8 servings
**Ingredients:**
* **Pie Crust:**
* 2 ½ cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into cubes
* ½ cup cold vegetable shortening, cut into cubes
* 6-8 tablespoons ice water
* **Strawberry Rhubarb Filling:**
* 4 cups chopped rhubarb (about 1 pound)
* 4 cups sliced strawberries (about 1 pound)
* 1 ¼ cups granulated sugar (adjust to taste depending on sweetness of fruit)
* ¼ cup all-purpose flour
* ¼ teaspoon ground cinnamon
* 1 tablespoon lemon juice
* 1 tablespoon butter, cut into small pieces
* **Egg Wash:**
* 1 egg, beaten
* **Optional:**
* Turbinado sugar, for sprinkling
**Instructions:**
1. **Make the Pie Crust:**
* In a large bowl, whisk together flour and salt.
* Cut in cold butter and shortening until the mixture resembles coarse crumbs.
* Gradually add ice water, mixing until the dough just comes together.
* Divide dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. **Prepare the Filling:**
* In a large bowl, combine rhubarb, strawberries, sugar, flour, cinnamon, and lemon juice.
* Let the filling rest for 15-20 minutes, then gently toss.
3. **Assemble and Bake:**
* Preheat oven to 425°F (220°C) with a baking sheet on the lower rack.
* Roll out one disc of dough and line a 9-inch pie plate.
* Pour filling into the crust and dot with butter.
* Roll out the second disc of dough for the top crust (full, lattice, or crumble).
* Brush with egg wash and sprinkle with turbinado sugar (optional).
* Bake at 425°F (220°C) for 15 minutes, then reduce to 375°F (190°C) and bake for 45-50 minutes, or until golden brown and bubbling.
4. **Cool Completely:**
* Let the pie cool completely on a wire rack before slicing and serving.
**Notes:**
* Use cold ingredients for a flaky crust.
* Don’t overmix the dough.
* Adjust sugar based on the sweetness of the fruit.
* Tenta the crust with foil if it browns too quickly.
Enjoy your homemade Strawberry Rhubarb Pie!