Irresistible Sweet-Tart Strawberry Rhubarb Pie Recipe

Imagine biting into a warm slice of Sweet-Tart Strawberry Rhubarb Pie, where the sweet strawberries dance with the tangy rhubarb, creating a flavor explosion that sings in your mouth. unique strawberry dessert option The buttery crust crumbles just right, and the aroma wafts through the air like a sweet invitation to dessert. fruit-infused cake recipe For more inspiration, check out this strawberry cheesecake cookies recipe.

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This pie isn’t just food; it’s a nostalgic hug from my childhood summers spent picking strawberries and rhubarb from my grandmother’s garden. Each slice takes me back to those sunny afternoons when laughter and warm sunshine were as abundant as the fresh fruit we collected. perfect summer salad pairing Perfect for family gatherings or simply indulging in a cozy evening at home, this pie promises to deliver an unforgettable flavor experience.

I remember my friend’s face when she took her first bite of this pie; her eyes widened like a kid in a candy store, and I knew I had struck gold in the dessert department.

Essential Ingredients

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

• Fresh Strawberries: Choose ripe strawberries for that juicy sweetness that pairs perfectly with tangy rhubarb. For more inspiration, check out this baked apples with feta recipe.
• Rhubarb Stalks: Look for vibrant red stalks; they should be firm and crisp for the best flavor.
• Sugar: Granulated sugar balances the tartness of rhubarb, enhancing the overall flavor profile.
• Flour: Use all-purpose flour to create a sturdy crust that holds up to the juicy filling.
• Butter: Unsalted butter provides richness; make sure it’s cold for flaky crust perfection.
• Lemon Juice: A splash adds brightness and enhances the natural flavors of the fruit.
• Cinnamon: Just a hint lends warmth and depth to the filling without overpowering the fruit.

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

Let’s Make it Together

Preheat your oven to 425°F (220°C). Prepare your favorite pie dish by greasing it lightly; this ensures easy removal after baking.

Prepare the Filling: In a large bowl, mix sliced strawberries and chopped rhubarb with sugar, lemon juice, flour, and cinnamon until well combined. Let it sit for about 15 minutes so the juices can mingle.

Make the Crust: In another bowl, combine flour and cold diced butter using your fingers or a pastry cutter until it resembles coarse crumbs. Add ice water gradually until dough comes together.

Roll Out the Dough: On a floured surface, roll out half of the dough into a circle about 12 inches wide. Carefully place it into your prepared pie dish, gently pressing down to fit.

Add Filling and Top Crust: Pour your fruity mixture into the crust evenly. Roll out the remaining dough and cover your filling; seal edges by crimping them together. Cut slits in top crust for steam release.

Bake to Perfection: Bake in preheated oven for 15 minutes at 425°F (220°C), then reduce temperature to 350°F (175°C) and bake for an additional 30-35 minutes until bubbly and golden brown.

Let your Sweet-Tart Strawberry Rhubarb Pie cool slightly before serving. Slice it up, serve it warm or chilled – either way, it’s bound to bring smiles! sweet dessert contrast.

Perfecting the Cooking Process

To achieve pie perfection, start by preparing the crust first. While it chills, slice the strawberries and rhubarb, then mix them with sugar and cornstarch. This sequence ensures everything is ready to go when you’re assembling your masterpiece.

Add Your Touch

Feel free to customize this pie by adding a dash of cinnamon or nutmeg for warmth. You can also swap out some strawberries for blueberries or raspberries to create a mixed berry delight that’s equally delicious.

Storing & Reheating

Store leftover pie in an airtight container in the fridge for up to three days. To reheat, place slices in a 350°F oven for about 10 minutes so the crust regains its crispness while warming the filling.

Baking this pie reminds me of my grandmother’s kitchen filled with laughter and flour fights. When I nailed the recipe during a family gathering, I won everyone’s hearts (and their second helpings) with just one slice!

FAQ

Can I use frozen fruit for this Sweet-Tart Strawberry Rhubarb Pie?

While fresh fruit is best, frozen fruit works if properly thawed and drained.

How do I know when my pie is done baking?

The pie is ready when the crust turns golden brown, and the filling bubbles slightly.

Can I freeze my Sweet-Tart Strawberry Rhubarb Pie?

Yes, you can freeze unbaked pies; wrap them tightly in plastic wrap before storing.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Sweet-Tart Strawberry Rhubarb Pie

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

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Description

Experience a burst of flavor with this Sweet-Tart Strawberry Rhubarb Pie, featuring a delightful blend of juicy strawberries and tangy rhubarb enveloped in a flaky, buttery crust. Perfect for summer picnics or cozy family gatherings, each slice is a nostalgic taste of childhood that transports you back to sunlit afternoons spent picking fruit. Enjoy warm or chilled, this pie promises to be the star of any dessert table.

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Ingredients

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• 2 cups fresh strawberries, sliced
• 2 cups rhubarb stalks, chopped
• 1 ½ cups granulated sugar
• ¼ cup all-purpose flour
• 2 tbsp lemon juice
• 1 tsp ground cinnamon
• 1 pie crust (homemade or store-bought)
• 4 tbsp unsalted butter (cold, diced)

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Instructions

1. Preheat oven to 425°F (220°C) and lightly grease your pie dish.
2. In a large bowl, combine strawberries, rhubarb, sugar, flour, lemon juice, and cinnamon. Let sit for 15 minutes.
3. For the crust: Mix flour and cold butter until crumbly; gradually add ice water until dough forms.
4. Roll out half the dough into a circle and place in the prepared pie dish. Add filling mixture on top.
5. Roll out remaining dough for the top crust; seal edges and cut slits for steam release.
6. Bake at 425°F for 15 minutes, then reduce temperature to 350°F (175°C) and bake for an additional 30-35 minutes until golden brown.
7. Allow to cool before slicing and serving.

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

Nutrition

• Serving Size: 1 slice (155g)
• Calories: 260
• Sugar: 30g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 20mg