Irresistible Strawberry Rhubarb Pie Recipe to Savor

There’s nothing quite like the tantalizing aroma of a Strawberry Rhubarb Pie wafting through your kitchen, stirring up memories of summer picnics and backyard barbecues. The sweet-tart dance of juicy strawberries with the slightly tangy rhubarb creates a flavor explosion that makes your taste buds sing. Picture this: a flaky, golden crust cradling a luscious filling that glistens like ruby gems in the sunlight. It’s a dessert that invites everyone to gather around, forks in hand, ready for a slice of nostalgia. For more inspiration, check out this delicious dessert recipes.

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Speaking of nostalgia, I fondly remember my first attempt at making this delightful pie. Armed with an ambitious spirit and a slightly questionable recipe from an old magazine, I found myself in quite the sticky situation. My kitchen looked like a fruit explosion had taken place! Yet, as I pulled that bubbling pie from the oven, all was forgiven. The messy chaos transformed into pure joy when my family took their first bites—murmurs of delight filled the room. This pie is perfect for summer cookouts or cozy winter evenings, promising a burst of flavor that will keep you coming back for more.

I still chuckle when I think about those early baking adventures, where flour flew everywhere and pie crusts seemed to have a life of their own.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Strawberries: Look for ripe strawberries with vibrant color and sweet fragrance; they’ll be the star of your pie.
• Rhubarb Stalks: Choose firm stalks without blemishes; their tartness perfectly complements the sweetness of strawberries.
• Sugar: Granulated sugar is ideal here; adjust based on your sweetness preference.
• Flour: All-purpose flour works best for thickening the filling while ensuring your crust holds together.
• Butter: Use unsalted butter for making the crust rich and flaky; cold butter is key for texture.
• Pie Crust: You can make your own or use store-bought for convenience; both yield delicious results.
• Lemon Juice: A splash enhances flavors and balances out the sweetness beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Ingredients: Start by washing and slicing fresh strawberries and rhubarb into bite-sized pieces. This step sets you up for success as you create your delicious filling.

Make Your Pie Crust: If making from scratch, combine flour and butter until crumbly. Add cold water gradually until dough forms; chill it in the fridge while preparing filling.

Create the Filling: In a bowl, mix sliced strawberries and rhubarb with sugar, flour, and lemon juice until well combined. Let it sit to release juices while preheating your oven.

Assemble Your Pie: Roll out half of your chilled dough into a circle and fit it into your pie dish. Pour in the filling mixture evenly before rolling out the top crust and placing it over.

Bake to Perfection: Preheat your oven to 425°F (220°C). Bake your pie for about 15 minutes before reducing heat to 350°F (175°C) for another 30-35 minutes until golden brown and bubbling.

Cool & Serve!: Let your pie cool on a wire rack before serving—it helps set up that glorious filling! Slice it up warm or serve with ice cream for an extra treat.

This Strawberry Rhubarb Pie combines nostalgic flavors with simple steps that even novice bakers can master. Enjoy every bite as you savor summer memories or create new ones!

Perfecting the Cooking Process

Start by preparing the crust first, then mix the filling while it chills. Bake the pie until golden brown for perfect results.

Add Your Touch

Feel free to swap strawberries with other berries or add a hint of vanilla for extra flavor. You can also sprinkle some cinnamon for warmth.

Storing & Reheating

Store leftover pie in the fridge for up to three days. Reheat slices in a preheated oven at 350°F for about 10 minutes.

I remember making this pie for my grandma’s birthday, and she declared it the best one yet! Her smile was worth every moment spent in the kitchen.

FAQ

What type of rhubarb should I use?

Use fresh, bright red rhubarb stalks for the best flavor and color in your pie.

Can I freeze strawberry rhubarb pie?

Yes, you can freeze it before baking or after it’s cooled completely for later enjoyment.

How do I know when my pie is done?

The crust should be golden brown and juices should bubble through slits in the top crust.

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Strawberry Rhubarb Pie

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• Author: deleciouscorner
• Total Time: 1 hour 10 minutes
• Yield: Serves 8

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Description

Strawberry Rhubarb Pie is a classic dessert that captures the essence of summer with its sweet-tart flavor combination. This delightful pie features juicy strawberries paired with tangy rhubarb, all encased in a buttery, flaky crust. Perfect for picnics or cozy family gatherings, each slice offers a burst of nostalgia and joy. Whether served warm or with a scoop of ice cream, this pie is sure to impress!

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Ingredients

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• 4 cups fresh strawberries, hulled and sliced
• 2 cups rhubarb stalks, chopped
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 2 tbsp unsalted butter, diced
• 1 ready-made pie crust (or homemade)
• 1 tbsp lemon juice

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Instructions

1. Preheat oven to 425°F (220°C).
2. Prepare the pie crust; fit half into a pie dish.
3. In a bowl, combine strawberries, rhubarb, sugar, flour, and lemon juice; let sit for 15 minutes.
4. Pour filling into the prepared crust; dot with butter.
5. Roll out the top crust and place it over the filling; seal edges and cut slits for steam.
6. Bake for 15 minutes at 425°F, then reduce heat to 350°F (175°C) and bake for an additional 30-35 minutes until golden brown.
7. Allow to cool on a wire rack before slicing.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approx. 125g)
• Calories: 240
• Sugar: 22g
• Sodium: 120mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 15mg