If you’re craving a dessert that perfectly balances tangy and sweet, you’re going to fall head over heels for Strawberry Rhubarb Pie: A Sweet and Tart Classic Recipe. This pie combines the bright, juicy burst of fresh strawberries with the unique tartness of rhubarb, all nestled in a flaky, golden crust. It’s a timeless dessert that brings comfort and celebration to any table, best enjoyed warm with a scoop of vanilla ice cream or a dollop of whipped cream. Whether you’re baking for a special occasion or just because, this pie never fails to delight.
Ingredients You’ll Need
Gathering the ingredients for this pie is delightfully straightforward. Each component plays an important role—from the juicy fruits to the subtle cinnamon note, all contributing to a harmonious flavor and perfect texture. Here’s what you’ll need to craft this sweet and tart masterpiece:
- 2 cups diced rhubarb: Adds a refreshing tartness that’s essential for the pie’s signature flavor.
- 2 cups sliced strawberries: Brings natural sweetness and vibrant color to the filling.
- 1 1/2 cups granulated sugar: Sweetens the mixture just right without overpowering the fruit.
- 1/4 cup cornstarch: Thickens the filling, ensuring a luscious texture that isn’t runny.
- 1/2 teaspoon ground cinnamon: Adds a warm, subtle spice that elevates the fruit flavors beautifully.
- 1/4 teaspoon salt: Enhances and balances all the flavors in the filling.
- 1 tablespoon butter: Creates richness and a lovely glossy finish on the baked pie.
- 1 pie crust (unbaked): Serves as the tender, flaky vessel to hold all the goodness inside.
How to Make Strawberry Rhubarb Pie: A Sweet and Tart Classic Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400°F (200°C). This ensures your pie bakes evenly and develops that irresistible golden crust. While the oven warms up, gather your ingredients so you can move smoothly through the mixing process.
Step 2: Mix the Filling
In a large bowl, combine the diced rhubarb, sliced strawberries, sugar, cornstarch, cinnamon, and salt. Stir everything gently but thoroughly, making sure each piece of fruit is coated in the sweet and spiced mix. This step is key for getting that perfect filling consistency that will thicken beautifully during baking.
Step 3: Assemble the Pie
Pour your luscious fruit mixture evenly into the unbaked pie crust. Then, dot the filling with small bits of butter; these little touches will melt into the filling during baking, adding a silky richness you’ll love. Cover the filling with a second crust or your favorite lattice pattern, and crimp the edges together securely. Don’t forget to cut several slits in the top crust to allow steam to escape and keep the crust crisp.
Step 4: Bake to Perfection
Bake your pie for 50-60 minutes until the crust is a beautiful golden brown and the filling is bubbling through the vents. Keep an eye on the edge of the crust after about 30 minutes, covering it with foil if it’s browning too fast. This attention to detail helps achieve that perfect balance between a tender, baked filling and a crust that’s flaky without burning.
Step 5: Cool and Set
Once baked, resist the temptation to dig in right away. Let the pie cool for at least two hours. This step allows the filling to set properly, giving you clean, gorgeous slices that everyone will admire before devouring.
How to Serve Strawberry Rhubarb Pie: A Sweet and Tart Classic Recipe
Garnishes
When serving this pie, a simple garnish adds that extra flair. Fresh mint leaves or a sprinkle of powdered sugar can amplify the visual appeal and bring refreshing aromas. For a warm cozy touch, a scoop of vanilla bean ice cream or whipped cream enhances the sweet and tart flavors beautifully.
Side Dishes
Pair this pie with light, complementary sides on your dessert table. Fresh berries, a crisp green salad, or even a mild cheese platter can balance the richness of the pie and make your meal feel special and complete.
Creative Ways to Present
Make your Strawberry Rhubarb Pie: A Sweet and Tart Classic Recipe stand out by serving it in unexpected ways. Think mini hand pies for parties, or warm slices drizzled with honey and a touch of cinnamon sugar. You could even create a pie-inspired parfait by layering warmed filling with whipped cream and crushed pie crust pieces in a glass for a playful twist.
Make Ahead and Storage
Storing Leftovers
Leftover pie is a gift, and storing it properly will keep it tasting fresh. Cover your pie tightly with plastic wrap or foil and refrigerate for up to four days. This keeps the crust crisp and the filling flavorful.
Freezing
You can freeze both baked and unbaked pie for future indulgence. Wrap it securely in plastic wrap and then aluminum foil to protect against freezer burn. When ready, thaw in the refrigerator overnight. Baked pies freeze best when cooled completely, and unbaked pies can be baked straight from frozen with a bit of extra baking time.
Reheating
Reheat slices in a 350°F (175°C) oven for about 15 minutes to revive the crust’s crispness and warm the filling. Avoid microwaving if possible, since it can make the crust soggy and the filling watery.
FAQs
Can I use frozen strawberries or rhubarb for this recipe?
Yes, frozen fruit can be substituted, but be sure to thaw and drain excess liquid before mixing to avoid a watery filling. Adjust the cornstarch slightly if necessary to achieve the right thickness.
What if I don’t have cinnamon? Can I skip it?
Absolutely! While cinnamon adds warmth, this pie is delicious without it. You could also replace it with a pinch of nutmeg or ginger for a different but lovely flavor profile.
How do I prevent the pie crust from getting soggy?
Blind baking the bottom crust slightly before adding the filling can help, or you can sprinkle a thin layer of breadcrumbs or crushed nuts on the bottom crust to absorb excess moisture.
Can I make this pie vegan?
Yes! Use a vegan pie crust and replace butter with a vegan alternative or coconut oil. Just ensure your crust recipe is free of animal products.
How long can I keep the pie at room temperature?
It’s best to keep the pie refrigerated after it cools down to prevent the filling from spoiling. If you must keep it at room temperature, limit it to no more than two hours.
Final Thoughts
There’s something truly special about Strawberry Rhubarb Pie: A Sweet and Tart Classic Recipe that feels like summer on a plate. This beloved dessert is as comforting as it is exciting and will quickly become a favorite to bake and share. Give it a try, and you might just find yourself coming back to this timeless combo again and again.
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Strawberry Rhubarb Pie: A Sweet and Tart Classic Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry Rhubarb Pie is a perfect balance of sweet and tart flavors, featuring a luscious fruit filling made from fresh strawberries and rhubarb, wrapped in a flaky, golden pie crust. A classic dessert that’s ideal for spring and summer, it’s baked to bubbly perfection with a hint of cinnamon for warmth.
Ingredients
Fruit Filling
- 2 cups diced rhubarb
- 2 cups sliced strawberries
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon butter
Pie Crust
- 1 pie crust (unbaked)
- 1 pie crust (top, unbaked)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pie.
- Mix Fruit Filling: In a large mixing bowl, combine the diced rhubarb, sliced strawberries, granulated sugar, cornstarch, ground cinnamon, and salt. Stir thoroughly until all the fruit is evenly coated with the sugar mixture.
- Fill the Pie Crust: Pour the prepared fruit mixture into the unbaked pie crust, spreading it out evenly to ensure consistent cooking.
- Add Butter Dots: Dot small pieces of butter evenly over the top of the fruit filling to enrich the flavor and help create a luscious texture.
- Cover Pie: Place the second pie crust on top, sealing the edges by crimping them together securely to prevent the filling from leaking during baking.
- Vent the Top Crust: Cut several slits in the top crust to allow steam to escape while baking, preventing the crust from becoming soggy.
- Bake the Pie: Bake in the preheated oven for 50-60 minutes, until the crust turns golden brown and the fruit filling is bubbly. After 30 minutes, check and cover the crust edges with foil if they appear too dark to avoid burning.
- Cool Before Serving: Remove the pie from the oven and let it cool at room temperature for at least 2 hours so the filling sets properly for clean slices.
Notes
- To prevent a soggy bottom crust, you can pre-bake (blind bake) the bottom crust for 10 minutes before adding the filling.
- Cover the crust edges with foil or a pie shield early in baking to avoid over-browning.
- Use fresh rhubarb and ripe strawberries for the best flavor balance.
- Allowing the pie to cool completely helps the filling thicken and slice more cleanly.
