This strawberry rhubarb pie contains a deliciously candy and tart filling, encased in a flaky and buttery pie crust. It makes an exquisite summer time dessert to get pleasure from as is or with a scoop of vanilla ice cream!
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Yearly, when rhubarb is in season, my Rhubarb Crumble Bars develop into your favourite baking recipe from the positioning. I baked it myself numerous instances and it’s at all times successful amongst my company. Significantly, it’s the sort of recipe to maintain for a lifetime. Now, if you wish to discover some extra, be sure you attempt the mix of strawberries and rhubarb. The candy and juicy strawberries stability the tartness of rhubarb to perfection, making a tangy taste that can make you ask for some extra.
I used this strawberry-rhubarb combo in different recipes, equivalent to this Meringue Strawberry Rhubarb Pie and in addition on this Rhubarb Strawberry Apple Cobbler. Now let’s attempt it in a easy strawberry rhubarb pie! I promise it a lot tastes higher than a store-bought pie, and also you get the satisfaction to make it from scratch. So, seize an apron, and let’s get baking collectively!
Strawberry Rhubarb Pie, in brief:
- A enjoyable summer time baking undertaking, which by no means fails to impress.
- Flavors – Candy however not overly candy, with candy and tart flavors.
- Texture – An ideal home made flaky lattice-top pie crust.
The recipe components
- Rhubarb. You need to use both contemporary or frozen, diced rhubarb. If utilizing contemporary, wash the rhubarb stalks and trim off the robust ends. Notice that rhubarb stalks can differ in colour, from gentle inexperienced to pink, however each style the identical. Additionally, be sure you discard the leaves, as they’re poisonous.
- Strawberries. I used contemporary strawberries. This recipe is ideal to make use of ripe strawberries or quite the opposite some strawberries which can be nonetheless somewhat bit greenish.
- Cornstarch. It thickens the filling, ensuring it doesn’t make the pie soggy.
- Lemon zest + juice. It provides some refreshing flavors to the candy filling, making for the proper stability chew.
- Egg yolk. I used it for egg wash (with a pinch of salt) for a flaky lattice pie crust.
- Flour, butter, sugar and salt for the home made pie crust. I actually advocate you go the additional mile and create the crust from scratch, it actually makes the distinction.
Learn how to make strawberry rhubarb pie
- Begin by making the pie crusts (for the highest advert backside components) and chill.
- Put together the strawberry rhubarb filling. Merely mix strawberries and rhubarb reduce into small items along with sugar, cornstarch, lemon zest and juice.
- Roll out the underside crust, switch to the pie dish, and spoon the filling over, discarding the surplus liquid. Add small items of butter on high of the filling.
- Roll out the highest crust, reduce it into strips and weave the lattice pie crust. Brush with egg wash.
- Bake for 20 minutes at 425°F (220°C) and half-hour at 375°F (190°C) or till the pie is golden. Permit the pie to chill down earlier than serving, so the filling can agency up. Take pleasure in!
Suggestions for one of the best strawberry rhubarb pie
- Cube the rhubarb stalks into small, equal items. As you’ll use the rhubarb uncooked on this recipe, slicing it into small ½ inch (1,5 cm) items ensures the filling will bake completely.
- Make your self a favor and bake the pie crust from scratch. Whereas it may be tempting to make use of store-bought crusts, I strongly advise towards. This butter pie crust takes somewhat a lot effort however the result’s so value it!
- Use a glass or metallic pie dish. Whereas a ceramic baking dish works simply advantageous in my humble opinion, glass and metallic will allow you to keep away from a soggy backside in case you are anxious about it. Steel specifically conducts warmth very nicely.
- Permit to chill earlier than serving. I prefer to get pleasure from this strawberry rhubarb pie lukewarm. Nonetheless, it’s necessary to let it quiet down first, to permit the filling to agency up. If desired, you may reheat a couple of minutes earlier than serving.
Can I make strawberry rhubarb pie forward of time?
The reply is sure. This strawberry rhubarb pie is a good make-ahead baking undertaking. You possibly can put together the filling and the pie dough a day forward, and retailer them within the fridge earlier than assembling and baking the next day. Nonetheless, I don’t advocate storing the assembled strawberry rhubarb pie within the fridge earlier than baking, because the crust could develop into soggy as a result of contemporary fruit filling.
Storing and freezing directions
Storing. The leftovers will hold within the fridge for as much as 5 days. Reheat barely in a preheated oven for about 10 minutes earlier than serving.
Freezing. You possibly can freeze the entire pie after baking. Permit the pie to chill utterly, then wrap it tightly in plastic wrap and foil. The pie will hold within the freezer for as much as 3 months. To thaw, take away the plastic and foil, and easily reheat the strawberry rhubarb pie, in a preheated oven for about quarter-hour. Cowl with foil if wanted.
Extra implausible desserts so that you can attempt:
- Prep Time: 30 minutes
- Cook dinner Time: 50 minutes
- Complete Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Class: Pies
This strawberry rhubarb pie contains a deliciously candy and tart filling, encased in a flaky and buttery pie crust. It makes an exquisite summer time dessert to get pleasure from as is or with a scoop of vanilla ice cream!
E mail me this recipe
We’ll ship it straight to your inbox, together with weekly meals inspiration!
For the pastry crust:
For the strawberry rhubarb filling:
- For the crust. In a medium-sized bowl, combine collectively the flour and salt. Cube the butter into small items and crumble it with the flour till lumps are the scale of small peas. Add sugar and stir nicely. Pour within the ice chilly water, little at a time, mixing with a fork. End by hand and form right into a ball.
- Divide the dough into 2 items, one about twice as giant as the opposite. The bigger piece would be the backside crust, the smaller one the highest crust. Flatten every dough along with your hand, and wrap them individually in plastic wrap. Chill within the fridge for about half-hour.
- Preheat oven to 425°F (220°C). Butter and flour a 9-inch (23 cm) deep pie dish (no less than 2-inch/5 cm) deep.
- For the filling. Place reduce strawberries and rhubarb into a big bowl. Add sugar, cornstarch, salt, lemon zest and juice, and stir to mix till evenly coated.
- For assembling. Roll the bigger piece of dough right into a 13-inch (33 cm) circle and switch it into the ready pan. Trim the sides in order that they overlap the rim of the pan all the best way round.
- Spoon the strawberry rhubarb filling into the pan. Extra liquid on the backside of the bowl will not be wanted and could be discarded. High the filling with diced butter. Place within the fridge whilst you’re making the lattice pie crust.
- Roll out the remaining dough to a 11-inch (28 cm) circle, and slice it into skinny layers. Weave a lattice crust for the lop layer, and crimp the sides of the pie with a fork.
- Whisk the yolk with one Tablespoon of water and a pinch of salt. Brush the lattice with the egg wash and sprinkle with coarse or granulated sugar if desired.
- Bake at 425°F (220°C) for 20 minutes then cut back oven temp to 375°F (190°C) and bake a further half-hour. Tent the pie across the 40 minute mark. Permit pie to chill within the pie dish earlier than serving. Take pleasure in at room temperature or lukewarm, with a scoop of vanilla ice cream.
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