Delicious Strawberry Rhubarb Pie Recipe: A Sweet and Tart Favorite

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Introduction

The pairing of strawberries and rhubarb has a certain enchanting quality to it. The sweetness of the strawberries blends perfectly with the tartness of the rhubarb, creating a mouthwatering dessert that’s sure to be a crowd-pleaser. If you’re looking for a treat that brings together the best of both worlds, Strawberry Rhubarb Pie is your answer. Whether it’s a family gathering, a summer picnic, or just a sweet indulgence, this pie is the perfect way to enjoy two classic seasonal fruits in one delectable dessert.

In this post, we’ll guide you through making this timeless recipe with simple ingredients, a flaky homemade pie crust, and easy-to-follow steps. You’ll be able to create the perfect Strawberry Rhubarb Pie that not only tastes amazing but also looks beautiful when served.

What is this Recipe?

Strawberry Rhubarb Pie is a classic dessert that combines fresh strawberries with rhubarb, a vibrant and tangy vegetable, to create a unique filling for a homemade pie. The beauty of this recipe lies in its balance of sweet and tart flavors. The strawberries add sweetness, while the rhubarb provides a bold, slightly sour bite, resulting in a refreshing yet indulgent pie.

This pie is traditionally baked in a buttery, flaky pie crust, allowing the filling to shine through. It’s a great choice for spring and summer, when both strawberries and rhubarb are in season, making it the perfect dessert to celebrate the flavors of the season.

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Essential Ingredients

To make the perfect Strawberry Rhubarb Pie, you’ll need the following ingredients:

• Strawberries – Fresh, ripe strawberries are the star of this dessert. They provide natural sweetness and beautiful color.
• Rhubarb – Fresh rhubarb, chopped into small pieces, brings the tartness and a nice contrast to the sweet strawberries.
• Sugar – You’ll need a good amount of sugar to balance out the tartness of the rhubarb. Adjust the sugar to taste depending on the sweetness of your strawberries.
• Cornstarch – This thickens the filling and helps prevent it from being too runny.
• Butter – Adds richness to the filling and helps with the flavor.
• Lemon juice – A touch of acidity enhances the flavor and brings out the brightness of the fruit.
• Pie crust – Feel free to choose between a homemade or store-bought pie crust for this recipe. Homemade is preferred for the best texture and flavor.
• Egg wash (optional) – An egg wash gives the crust a golden, glossy finish.

Alternative Ingredients

If you don’t have access to certain ingredients or prefer alternatives, here are some substitutions you can try:

• For cornstarch – You can use all-purpose flour or arrowroot powder as a thickener.
• For butter – You can use margarine or coconut oil if you’re looking for a dairy-free alternative.
• For pie crust – If you’re short on time, store-bought pie crust is perfectly fine. Alternatively, you can use a gluten-free pie crust if you’re sensitive to gluten.

Prep Time	20 minutes
Cook Time	45-50 minutes
Total Time	1 hour 10 minutes
Servings	8 slices
Yield	1 pie

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Key Features

• Flavor Profile: A perfect balance of sweet strawberries and tart rhubarb.
• Texture: A flaky, buttery pie crust and a perfectly thickened, juicy filling.
• Seasonal Ingredients: Made with fresh, in-season strawberries and rhubarb.
• Perfect for Any Occasion: Ideal for family gatherings, potlucks, or just as a treat to enjoy on a warm afternoon.

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Nutrition Facts

Nutrition	Per Serving (1 slice)
Calories	300 kcal
Carbohydrates	50 g
Protein	1 g
Fat	14 g
Saturated Fat	8 g
Fiber	2 g
Sugar	30 g
Sodium	120 mg

(Note: These values are approximate and may vary depending on ingredients and portion sizes.)

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Directions (Step-by-Step Guide to Making Strawberry Rhubarb Pie

Creating a Strawberry Rhubarb Pie from scratch is an incredibly rewarding process, and it’s simpler than you might think. The following step-by-step guide will walk you through each part of the pie-making journey, ensuring you end up with a delicious, perfectly baked dessert that will leave everyone asking for seconds.

Step 1: Prepare the Pie Crust

The foundation of any good pie is the crust, and while you can use store-bought crust for convenience, homemade is always best. To start, roll out your pie dough on a lightly floured surface. If you’re using a refrigerated dough, you can skip this step.

• Rolling the Dough: Take the dough you’ve prepared and, using a rolling pin, roll it out into a 12-inch circle. Ensure that it is even in thickness, so your crust bakes uniformly. If you have trouble with the dough sticking, you can dust your rolling pin with a bit of flour to keep it from sticking to the surface.
• Placing the Crust in the Pie Dish: Once the dough is rolled out, carefully lift it and place it into a 9-inch pie dish. Gently press the dough into the edges of the dish, ensuring it covers the bottom and sides. Don’t stretch the dough too much, as this can cause it to shrink during baking.
• Trimming the Excess Dough: After placing the dough in the pie dish, trim the excess dough, leaving about an inch of overhang. Fold this overhang underneath itself to form a thick, neat border around the edge of the pie. This will give you a sturdy crust when you bake the pie.
• Chill the Crust: This step helps prevent the crust from shrinking or becoming tough during baking. Place the pie dish in the refrigerator for about 30 minutes. This allows the crust to firm up and maintain its shape while baking.

Step 2: Prepare the Filling

Now for the best part—the filling! The key to a delicious Strawberry Rhubarb Pie is balancing the sweetness of the strawberries with the tartness of the rhubarb. Here’s how to prepare the filling:

• Prepare the Fruit: Wash your strawberries thoroughly, remove the stems, and slice them into thin, bite-sized pieces. For the rhubarb, cut off the ends and discard them, then slice the stalks into small, uniform pieces (about 1/2-inch thick).
• Mixing the Filling: In a spacious mixing bowl, toss together the sliced strawberries, rhubarb, and sugar. The sugar will help release the natural juices from the fruit, resulting in a deliciously sweet and juicy filling. Add the cornstarch, which acts as a thickening agent to prevent the pie from becoming runny. Stir in the lemon juice, which enhances the flavor of the fruit and adds a slight acidity that balances the sweetness.
• Taste Test and Adjust: Taste the filling mixture and adjust the sugar as needed. If your strawberries are very sweet, you may want to reduce the sugar slightly to prevent the pie from becoming too sweet. If your rhubarb is particularly tangy, consider adding a bit more sugar to balance the flavor.

Step 3: Assemble the Pie

Now that you have your crust ready and the filling mixed, it’s time to assemble your pie.

• Fill the Crust: Remove the chilled pie crust from the refrigerator and carefully fill it with the strawberry-rhubarb mixture. Use a spoon to spread it out evenly, making sure the filling is distributed in a mound toward the center.
• Add the Top Crust: Roll out the second portion of pie dough into a circle (as you did with the bottom crust). Carefully place the top crust over the pie, covering the filling. If you prefer a more decorative look, you can cut the top crust into strips to create a lattice pattern or cut out shapes for a fun design.
• Seal the Crust: Gently press the edges of the top and bottom crusts together to seal the pie. You can crimp the edges by pinching the dough together with your fingers or using a fork to make a decorative pattern along the edges.
• Make Vent Holes: If you’ve used a full top crust, be sure to make a few slits in the center of the pie with a sharp knife. This will allow the steam to escape as the pie bakes, preventing the crust from becoming soggy.

Step 4: Baking the Pie

• Preheat Your Oven: Set your oven to 375°F (190°C). This is the perfect temperature to get a golden, flaky crust while allowing the filling to cook evenly.
• Bake the Pie: Place the pie in the preheated oven on the middle rack. Bake for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling through the vents in the top crust. You might need to cover the edges of the crust with foil during the last 20 minutes of baking if they begin to brown too quickly.
• Check for Doneness: The pie is done when the filling is visibly bubbling, and the crust is a rich, golden color. The filling should be thick and set but still slightly gooey and juicy.

Step 5: Cooling and Serving

After the pie has finished baking, it’s important to let it cool before cutting into it. Cooling allows the filling to firm up, making it easier to slice.

• Cool the Pie: Allow the pie to cool for at least two hours. The longer you let it cool, the more the filling will set, preventing it from spilling out when you slice the pie.
• Serving: Once cooled, slice the pie into 8 wedges and serve it plain, or add a scoop of vanilla ice cream or a dollop of whipped cream to make it even more indulgent.

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Pro Tips for a Perfect Strawberry Rhubarb Pie

Making a perfect Strawberry Rhubarb Pie involves more than just following the recipe—it’s about using the right techniques and ingredients to achieve the best texture and flavor. Here are some pro tips to ensure your pie turns out flawless every time:

1. Use Fresh, In-Season Ingredients: Fresh strawberries and rhubarb are key to achieving the best flavor. In-season berries will be sweeter, and the rhubarb will have a more balanced tartness. If you use frozen fruit, make sure to thaw and drain any excess liquid before adding them to the filling.
2. Pre-Bake the Pie Crust: One of the most common issues with fruit pies is a soggy bottom crust. To avoid this, you can partially bake the crust (also known as blind baking) for about 10 minutes before adding the filling. This helps to firm up the crust and prevents it from absorbing too much moisture from the juicy filling.
3. Perfect the Thickening Agent: The amount of cornstarch (or flour) used in the filling is crucial. Too little will result in a runny pie, while too much can make it too thick. Stick to the recommended amount in the recipe, but if your fruit is especially juicy, you can add a bit more cornstarch.
4. Don’t Skip the Lemon Juice: Lemon juice isn’t just for acidity—it also helps enhance the natural flavors of the strawberries and rhubarb. It adds a touch of brightness and balances out the sweetness and tartness.
5. Let the Pie Cool Completely: Patience is key when it comes to fruit pies. Let the pie cool for at least 2 hours before slicing to allow the filling to set. Cutting too soon may result in a runny filling

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Why You’ll Love this Recipe?

This Strawberry Rhubarb Pie is the perfect balance of flavors and textures. The combination of sweet strawberries and tart rhubarb creates a refreshing dessert that’s both satisfying and light. The flaky pie crust adds a comforting crunch, and the juicy filling is bursting with natural sweetness and tang. It’s a timeless classic that will have everyone coming back for more.

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What Makes this Recipe Unique?

This Strawberry Rhubarb Pie recipe stands out because of its perfect balance of seasonal flavors. Many pies focus only on the sweet side of fruit, but this one incorporates the tartness of rhubarb to create a more complex flavor profile. Plus, the homemade crust adds a special touch that’s hard to beat.

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Frequently Asked Questions (FAQs)

• Can I make this pie ahead of time? Yes, you can make this pie ahead of time. You can bake the pie and store it in the refrigerator for up to 3 days, or freeze it for longer storage.
• Can I use frozen strawberries and rhubarb? Though fresh ingredients are always ideal, you can opt for frozen strawberries and rhubarb as well. Just be sure to thaw them thoroughly and drain any extra liquid before adding them to the filling.
• Why is my filling runny? If your filling is too runny, it may be because you didn’t use enough cornstarch, or the fruit released too much juice during baking. Make sure to use the proper amount of thickener, and allow the pie to cool completely before slicing.

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You’ll Also Love:

• Classic Apple Pie: A comforting, sweet treat with a flaky crust and perfectly spiced apple filling.
• Peach Cobbler: A warm, juicy dessert with a buttery biscuit topping.
• Lemon Meringue Pie: A zesty, refreshing treat crowned with a cloud-like meringue.

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Conclusion

This Strawberry Rhubarb Pie is the perfect dessert for any occasion. With its sweet and tart filling, buttery crust, and satisfying texture, it’s sure to impress anyone who takes a bite. Whether you’re a seasoned baker or trying your hand at pie for the first time, this recipe will help you create a delightful dessert everyone will love. So, get baking and enjoy the flavors of the season!

Don’t forget to share your creations with #BeesRecipes on Instagram. We can’t wait to see your delicious take on this classic dessert!