Strawberry Rhubarb Pie

Strawberry Rhubarb Pie: A Timeless Classic Recipe

Strawberry Rhubarb Pie is a cherished dessert that brings together the tartness of rhubarb with the sweetness of strawberries in a delightful, flaky crust. This classic pie is a favorite among pie lovers for its unique flavor combination and comforting appeal. In this detailed guide, we'll walk you through a delicious Strawberry Rhubarb Pie recipe, offer tips for perfecting it, and suggest variations to suit your taste.

Why Strawberry Rhubarb Pie?

Strawberry Rhubarb Pie stands out for its distinctive flavor profile. The rhubarb adds a tangy kick that perfectly complements the sweet strawberries, creating a harmonious balance of flavors. This pie is not only delicious but also visually appealing, with its vibrant red filling and golden-brown crust. It’s a versatile dessert that can be enjoyed year-round, whether served warm with a scoop of vanilla ice cream or chilled on a hot summer day.

Ingredients for Strawberry Rhubarb Pie

To make a scrumptious Strawberry Rhubarb Pie, you'll need the following ingredients:

For the Pie Crust:

• 2 1/2 cups all-purpose flour: Forms the base of your pie crust.
• 1 cup unsalted butter: Cold and cubed, it adds richness and flakiness to the crust.
• 1/4 cup granulated sugar: Sweetens the dough.
• 1/2 teaspoon salt: Enhances the flavors of the crust.
• 1/4 cup ice water: Helps bind the dough together.

For the Filling:

• 2 cups fresh strawberries: Hulled and sliced.
• 2 cups rhubarb stalks: Chopped into 1/2-inch pieces. Make sure to use only the red or pink stalks; the green parts can be toxic.
• 1 cup granulated sugar: Sweetens the filling.
• 1/4 cup cornstarch: Thickens the filling and helps it set.
• 1 tablespoon lemon juice: Adds brightness and helps balance the flavors.
• 1/2 teaspoon vanilla extract: Enhances the sweetness of the filling.
• 1/4 teaspoon ground cinnamon: Adds a hint of warmth and spice (optional).

Step-by-Step Recipe for Strawberry Rhubarb Pie

Step 1: Prepare the Pie Crust

1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt.

2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.

3. Add Ice Water: Gradually add the ice water, a tablespoon at a time, mixing until the dough starts to come together. You may not need the full amount of water.

4. Form and Chill the Dough: Turn the dough out onto a lightly floured surface and divide it into two equal portions. Shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

1. Combine Ingredients: In a large bowl, combine the fresh strawberries, chopped rhubarb, granulated sugar, cornstarch, lemon juice, vanilla extract, and ground cinnamon (if using). Toss until the fruit is evenly coated with the sugar and cornstarch mixture. Let it sit for about 10 minutes to allow the flavors to meld.

Step 3: Assemble the Pie

1. Preheat Your Oven: Preheat your oven to 425°F (220°C).

2. Roll Out the Dough: On a lightly floured surface, roll out one of the chilled dough disks to fit your 9-inch pie dish. Transfer the rolled-out dough to the dish and gently press it into the bottom and sides. Trim any excess dough hanging over the edges.

3. Add the Filling: Spoon the prepared filling into the pie crust, spreading it evenly.

4. Top the Pie: Roll out the second dough disk and place it over the filling. You can create a lattice pattern by cutting the dough into strips and weaving them over the filling, or simply cover with the whole sheet of dough. Trim any excess dough and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.

5. Brush with Egg Wash: For a golden-brown crust, brush the top crust with an egg wash (1 egg beaten with 1 tablespoon of water) and sprinkle with a little granulated sugar.

Step 4: Bake the Pie

1. Bake: Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust brown too quickly, cover them with aluminum foil to prevent burning.

2. Cool: Allow the pie to cool completely on a wire rack before serving. This helps the filling to set properly.

Tips for Perfect Strawberry Rhubarb Pie

1. Use Fresh Ingredients: Fresh strawberries and rhubarb yield the best flavor. Frozen fruit can be used, but be sure to thaw and drain it well to avoid a soggy pie.

2. Adjust Sweetness and Tartness: Depending on the ripeness of your strawberries and the tartness of your rhubarb, you may need to adjust the amount of sugar. Taste the filling mixture before baking and add more sugar if needed.

3. Thicken the Filling: Ensure you use enough cornstarch to thicken the filling. If you prefer a thicker filling, you can increase the amount of cornstarch slightly.

4. Avoid a Soggy Crust: To prevent a soggy bottom crust, consider pre-baking the crust (blind baking) for 10-15 minutes before adding the filling. This creates a barrier and helps keep the crust crisp.

5. Cool Properly: Allowing the pie to cool completely before slicing helps the filling set and prevents it from running.

Variations and Add-Ins

While the classic Strawberry Rhubarb Pie is delightful on its own, you can experiment with variations and add-ins to suit your taste:

• Berry Mix Pie: Add other berries like raspberries or blueberries to the filling for a mixed berry pie.
• Almond Crust: Substitute a portion of the all-purpose flour with almond flour for a nutty flavor.
• Spiced Filling: Incorporate spices like nutmeg, ginger, or allspice into the filling for added warmth and complexity.
• Ginger Rhubarb Pie: Add freshly grated ginger to the filling for a hint of spice.

Storage and Serving

Strawberry Rhubarb Pie can be stored at room temperature for up to 2 days. For longer storage, keep the pie in the refrigerator for up to 5 days. To maintain the pie's crispness, cover it loosely with foil or plastic wrap.

If you need to store the pie for an extended period, you can freeze it. Wrap the cooled pie tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. To enjoy, thaw the pie at room temperature or reheat it in a 350°F (175°C) oven for 15-20 minutes.

Conclusion

Strawberry Rhubarb Pie is a timeless dessert that brings together the best of both sweet and tart flavors. Its flaky crust and vibrant filling make it a favorite for any occasion. By following the detailed recipe and tips provided, you can create a delicious and visually stunning pie that will impress your family and friends. Enjoy experimenting with variations and add-ins to make this classic pie your own. Happy baking!