Description
A classic Strawberry Rhubarb Pie featuring a sweet and tangy filling of fresh strawberries and rhubarb enveloped in a flaky pie crust. This dessert balances the tartness of rhubarb with the natural sweetness of strawberries, enhanced by vanilla and a touch of butter, perfect for spring and summer gatherings.
Ingredients
Scale
Filling
- 2 cups fresh strawberries, hulled and quartered
- 2 cups rhubarb stalks, sliced into 1-inch pieces
- 1 cup granulated sugar (adjust to taste)
- 1/4 cup all-purpose flour
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, cut into small pieces
Crust
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to get it ready for baking the pie, ensuring an even and hot environment.
- Prepare the filling: In a large mixing bowl, gently combine the quartered strawberries, sliced rhubarb, granulated sugar, all-purpose flour, and vanilla extract. Toss them carefully until the fruit is evenly coated with the sugar-flour mixture and vanilla.
- Prepare the pie crust: On a floured surface, roll out the pie crust to fit your pie dish. Place the crust carefully into the dish, pressing it gently to conform to the shape without tearing.
- Assemble the pie: Pour the strawberry-rhubarb filling into the prepared pie crust. Dot the top of the filling with small pieces of the unsalted butter. Then cover the pie with another layer of dough or arrange the dough in a lattice pattern on top.
- Initial baking: Place the pie in the preheated oven and bake at 425°F (220°C) for 15 minutes. This step helps set the crust and start bubbling the filling.
- Reduce temperature and continue baking: Lower the oven temperature to 350°F (175°C) and bake for an additional 35 to 40 minutes. Bake until the crust is a deep golden brown and the filling is bubbling through the top crust.
- Cooling: Remove the pie from the oven and set it on a wire rack to cool for at least 1 hour. Cooling allows the filling to set properly for easier slicing and enhances the flavor.
Notes
- Adjust the sugar amount based on the sweetness of your strawberries and your personal taste preference.
- Use a sharp knife to slice rhubarb into uniform pieces for even cooking.
- Vent the top crust if you are not using a lattice to allow steam to escape and prevent soggy crust.
- Allow the pie to cool completely before slicing to ensure clean pieces.
- Leftovers can be stored refrigerated for up to 3 days and reheated before serving.
