Hey there, friend! Lila here, welcoming you into my cozy kitchen where the aroma of warm pies fills the air. Today, we’re baking a classic that sings of spring and summer: Easy Strawberry Rhubarb Pie. This isn’t just any pie; it’s a slice of sunshine, a hug in dessert form, and a testament to the simple joys of home cooking. Get ready to learn how to make strawberry rhubarb pie that will have everyone asking for seconds!
Why You’ll Love This Strawberry Rhubarb Pie
There’s something truly magical about the combination of sweet strawberries and tart rhubarb. It’s a flavor explosion that dances on your tongue! But beyond the taste, there’s so much more to adore about this pie:
- Easy to Make: Don’t let the word “pie” intimidate you. This recipe is straightforward and perfect for beginner bakers.
- Bursting with Flavor: The contrast of sweet and tart is simply irresistible. It’s a refreshing and delightful treat.
- Perfect for Any Occasion: Whether it’s a summer picnic, a family gathering, or just a cozy night in, this pie is always a crowd-pleaser.
- Homemade Goodness: There’s nothing quite like the taste of a homemade pie, made with love and fresh ingredients.
This rhubarb strawberry pie is one of my all time favorites. It’s a classic dessert that is sure to please. With just a few ingredients and a little bit of time, you can make this amazing dessert. Follow along as I show you how to make this amazing pie.
Ingredients for the Perfect Strawberry Rhubarb Pie
Let’s gather our ingredients! Here’s what you’ll need to create this masterpiece:
- Pie Crusts: 2 pie crusts (homemade or store-bought). I often use store-bought to save time, but homemade is always a special treat!
- Cornstarch: ⅓ cup cornstarch. This helps to thicken the filling to the perfect consistency.
- Granulated Sugar: 1 ½ cups granulated sugar. The sweetness balances the tartness of the rhubarb.
- Fresh Strawberries: 2 1/2 cups fresh strawberries (sliced). Choose ripe, juicy strawberries for the best flavor.
- Fresh Rhubarb: 3 ½ cups fresh rhubarb (sliced). If you can find it, fresh rhubarb makes a huge difference!
- Large Egg: 1 large egg. For that beautiful golden-brown crust.
- Water: 1 tablespoon water. To mix with the egg for the egg wash.
Step-by-Step Instructions: Baking Your Strawberry Rhubarb Pie
Alright, let’s get baking! Here’s how to bring this strawberry rhubarb pie recipe to life:
- Preheat the Oven: Preheat the oven to 400 degrees F.
- Prepare the Bottom Crust: Place the crust on a lightly floured surface. Roll the dough out into a 12 inch circle. Once your circle is rolled out, fold the dough in half and pick it up and place into a 9 inch pie plate. Unfold the dough and gently push the dough into the bottom and sides, working out all of the folds.
- Mix the Filling: In a bowl, add in the cornstarch and sugar. Stir until incorporated. Add in the sliced strawberries and rhubarb and stir until completely coated in sugar and cornstarch.
- Assemble the Pie: Pour the strawberry rhubarb filling into the bottom pie crust and spread out.
- Prepare the Top Crust: Roll out the top pie crust on a lightly floured surface to be about 10 to 11 inches.
- Egg Wash: In a small bowl, add in the egg and water. Beat with a fork or whisk until combined. Using a pastry brush, brush the egg wash onto the bottom edge of the pie crust.
- Place the Top Crust: Fold the top layer of pie crust in half and lay it on top, lining it up so the crust crease is in the center. Unfold and gently press the top and bottom dough together around the edges. Cut off the excess dough using a paring knife, leaving about ½ inch overhang.
- Crimp the Edges: Fold the ½ inch of overhang dough underneath the bottom crust so the edges are all round and tiny. Cut a few slits in the top of the crust for the steam to escape. With your forefinger and thumb, crimp the pie crust together. I form a “U” with my forefinger and thumb on the inside of the edge. With my other forefinger, I push the dough between my thumb and forefinger resting on the inside.
- Brush with Egg Wash: With the pastry brush, brush the top layer with the egg wash.
- Bake: Place the pie in the preheated 400 degree F oven for 20 minutes and then turn the heat down to 350 and bake another 40 to 50 minutes until the pie filling is bubbling and the crust is golden brown.
And there you have it! The pie is ready to come out of the oven when the filling is bubbling and the crust is golden brown. Let it cool completely before slicing and serving.
Pro Tips for the Best Strawberry Rhubarb Pie
Want to take your pie to the next level? Here are a few of my favorite tips:
- Use Cold Butter for Homemade Crust: If you’re making your own pie crust, make sure your butter is very cold. This will create flaky layers.
- Don’t Overmix the Filling: Gently toss the strawberries and rhubarb with the sugar and cornstarch. Overmixing can make the filling watery.
- Blind Bake the Bottom Crust: For an extra crispy bottom crust, blind bake it for about 15 minutes before adding the filling.
- Use a Pie Shield: To prevent the crust from burning, use a pie shield or aluminum foil to cover the edges during the last part of baking.
- Let it Cool Completely: This is crucial! The filling needs time to set, or it will be runny when you slice it.
Common Mistakes to Avoid
We all make mistakes, especially when baking. Here are a few common pitfalls to watch out for:
- Runny Filling: This usually happens when there’s not enough cornstarch or the pie isn’t cooled properly.
- Burnt Crust: Keep an eye on the crust and use a pie shield if needed.
- Soggy Bottom Crust: Blind baking can help prevent this.
- Overly Tart Pie: If you prefer a sweeter pie, add a bit more sugar.
- Dry Pie: Be sure to add enough filling. The filling is the star of the show.
Strawberry Rhubarb Pie Variations
Want to get creative? Here are a few fun variations to try:
- Add Other Fruits: Blueberries, raspberries, or blackberries would be delicious additions.
- Spice it Up: A pinch of cinnamon, nutmeg, or ginger can add warmth and depth of flavor.
- Streusel Topping: Instead of a top crust, try a buttery streusel topping.
- Lattice Crust: Create a beautiful lattice pattern on top of the pie.
- Lemon Zest: Add lemon zest to the filling for a bright, citrusy twist.
How to Store Your Strawberry Rhubarb Pie
If you have any leftovers (which is unlikely!), here’s how to store them:
- Room Temperature: You can leave the pie at room temperature for up to 2 days, covered loosely with foil or plastic wrap.
- Refrigerator: For longer storage, keep it in the refrigerator for up to 5 days.
- Freezer: To freeze the pie, wrap it tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw it in the refrigerator before serving.
Frequently Asked Questions (FAQ)
Got questions? I’ve got answers!
- Can I use frozen strawberries and rhubarb?: Yes, you can! Just make sure to thaw them completely and drain any excess liquid before using.
- Can I make this pie ahead of time?: Absolutely! You can bake the pie a day or two in advance and store it in the refrigerator.
- Why is my pie crust shrinking?: This can happen if the dough is overworked or not chilled enough. Make sure to handle the dough gently and chill it before rolling.
- How do I prevent the bottom crust from getting soggy?: Blind baking and using a preheated baking sheet can help.
- What if my pie filling is too tart?: Add a bit more sugar to balance the flavors.
Serving Suggestions
Now for the best part: serving your delicious pie! Here are a few ideas:
- Vanilla Ice Cream: A classic pairing that never fails.
- Whipped Cream: Light, fluffy, and perfect for adding a touch of sweetness.
- Custard Sauce: A rich and creamy sauce that complements the tartness of the pie.
- A Sprinkle of Cinnamon: Adds warmth and aroma.
- A Cup of Coffee or Tea: The perfect accompaniment for a cozy afternoon treat.
So there you have it, friend! My Easy Strawberry Rhubarb Pie Recipe. I hope you enjoy baking and sharing this delicious pie with your loved ones. Remember, cooking is about love, joy, and creating memories. Happy baking!