One of my fondest memories from childhood is spending summers at my grandmother’s house, where her strawberry rhubarb pie was the highlight of every family gathering. The tangy rhubarb perfectly balanced the sweetness of the strawberries, creating a symphony of flavors that still dances on my taste buds. Making this pie now brings back those cherished moments and fills my kitchen with the same delightful aromas that once filled hers.
Strawberry rhubarb pie is a timeless classic, perfect for any occasion. Whether it’s a family reunion, a picnic with friends, or just a simple dessert to enjoy at home, this pie never fails to impress. Over the years, I’ve experimented with a few variations of this recipe, like adding a dash of vanilla extract to the filling for an extra layer of flavor or incorporating a crumble topping instead of the traditional pie crust. Each tweak brings its own unique twist, but the heart of the recipe remains the same.
This version of strawberry rhubarb pie is straightforward and beginner-friendly, making it an excellent choice for those new to pie baking. Using fresh strawberries and rhubarb ensures a vibrant and juicy filling, while the combination of granulated sugar and cornstarch helps achieve the perfect consistency. Whether you choose to make your pie crust from scratch or opt for store-bought ones, the result will be a delicious, flaky pie that’s sure to become a favorite in your household.
I hope this recipe brings as much joy to your table as it does to mine. Happy baking!
How to Make Strawberry Rhubarb Pie
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Ingredients
- 2 pie crusts (store-bought or homemade)
- 1 ½ cups white sugar
- 3 ½ cups sliced fresh rhubarb
- 2 1/2 cups sliced fresh strawberries
- ⅓ cup cornstarch
- 1 tablespoon water
- 1 large egg
Directions
- Heat your oven to 400°F. Roll one pie crust on a floured surface into a 12-inch circle and fit it into a 9-inch pie dish, pressing it gently into the bottom and sides.
- In a bowl, mix together the sugar and cornstarch. Add the strawberries and rhubarb, stirring to coat them evenly.
- Transfer the fruit mixture into the prepared pie crust, spreading it out evenly. Roll out the second pie crust into a 10-11 inch circle and set aside.
- In a small bowl, beat the egg with the water. Brush the edge of the bottom crust with the egg wash.
- Place the second crust over the filling, making sure it’s aligned. Trim the excess dough, leaving a ½ inch overhang. Tuck the overhang under the bottom crust edge and crimp together.
- Cut slits in the top crust for steam to escape and brush with the remaining egg wash.
- Bake at 400°F for 20 minutes. Then, reduce the temperature to 350°F and bake for another 40-50 minutes, until the crust is golden and the filling is bubbling.
FAQs:
Can I use frozen strawberries and rhubarb instead of fresh ones?
Yes, you can use frozen strawberries and rhubarb. However, you should thaw and drain them well to avoid excess moisture in the pie, which can make the crust soggy.
What is the purpose of brushing the crust with an egg wash?
The egg wash helps the crust to develop a beautiful golden color and adds a slight sheen. Additionally, it helps to seal the edges of the crusts together, preventing the filling from leaking out.
How do I prevent the pie filling from being too runny?
Ensuring that you use the correct amount of cornstarch is crucial as it thickens the filling. Moreover, allowing the pie to cool completely after baking helps the filling to set properly.
Can I prepare the pie ahead of time and bake it later?
Yes, you can prepare the pie up to the point of baking and then refrigerate it. Cover it with plastic wrap and bake it within 24 hours. You might need to add a few extra minutes to the baking time.
How should I store leftover strawberry rhubarb pie?
Store any leftover pie covered at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to 5 days, or freeze it for up to 2 months. Thaw frozen pie in the refrigerator before serving.
What are some variations or additions I can make to this recipe?
You can add a teaspoon of vanilla extract or a pinch of cinnamon to the fruit mixture for extra flavor. Additionally, you can sprinkle some sugar on top of the crust before baking for a sweet, crunchy texture.
Strawberry Rhubarb Pie
Ingredients
- 2 pie crusts homemade or store-bought
- 1 ½ cups granulated sugar
- 2 1/2 cups fresh strawberries sliced
- ⅓ cup cornstarch
- 3 ½ cups fresh rhubarb sliced
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat your oven to 400°F. Roll one pie crust on a floured surface into a 12-inch circle. Place it into a 9-inch pie plate, gently pressing it into the bottom and sides.
- In a mixing bowl, combine sugar and cornstarch. Add sliced strawberries and rhubarb, stirring until they're well coated.
- Pour the fruit mixture into the pie crust, spreading it evenly. Roll the second pie crust into a 10-11 inch circle and set it aside.
- Beat the egg with water in a small bowl. Brush the edges of the bottom crust with the egg wash.
- Place the second crust over the filling, aligning it properly. Trim any excess dough, leaving about ½ inch overhang. Tuck the overhang under the edge of the bottom crust and crimp the edges together.
- Cut slits in the top crust for steam to escape. Brush the top crust with the remaining egg wash.
- Bake the pie in the preheated oven at 400°F for 20 minutes. Reduce the heat to 350°F and bake for another 40-50 minutes until the filling is bubbly and the crust is golden brown.
