This Strawberry Rhubarb Pie is a delicious blend of sweet strawberries and tart rhubarb, all wrapped up in a flaky crust. It’s perfect for dessert lovers who enjoy a little zing!
Honestly, the mix of flavors is what makes it special. The sweetness of strawberries and the tang of rhubarb create a dance in your mouth. I can never resist a slice! 🍰
Key Ingredients & Substitutions
Rhubarb: The tartness of rhubarb is essential for this pie. If you can’t find fresh rhubarb, frozen rhubarb works too! Just ensure it’s thawed and drained to avoid extra moisture in the pie.
Strawberries: Fresh strawberries add sweetness. If they’re out of season, feel free to use frozen ones. Just make sure to thaw and drain them as well.
Granulated Sugar: The sugar balances the tartness of rhubarb. If you’re looking to cut back, you can use less sugar or try coconut sugar for a different flavor.
Cornstarch: It thickens the filling. If you need a substitute, you can use tapioca starch or arrowroot powder, but be aware they may slightly change the texture.
Pie Crust: You can use a store-bought crust for convenience, but homemade is often flakier. If you need a gluten-free option, try a gluten-free pie crust mix or make one from almond flour.
How Can I Make a Perfect Lattice Crust?
Creating a lattice crust adds a beautiful touch to your pie, but it takes practice. Start with a well-rolled second dough disk to make it easier. Here’s how to do it:
- Roll out the second disk of dough on a floured surface.
- Cut it into strips about 3/4 inch wide using a sharp knife or a pizza cutter.
- Place half of the strips vertically over the filling, evenly spaced apart.
- Fold back every other strip and lay a horizontal strip across. Unfold the vertical strips over it.
- Repeat the folding with the other vertical strips and add more horizontal strips to create a woven pattern.
- Trim the ends and press together to seal, giving it a nice finish.
Practice makes perfect, so don’t worry if it’s not flawless – it’ll taste great no matter how it looks!
How to Make Strawberry Rhubarb Pie
Ingredients You’ll Need:
For the Pie:
- 1 double pie crust (store-bought or homemade)
- 3 cups fresh rhubarb, chopped into 1/2-inch pieces
- 3 cups fresh strawberries, hulled and halved or quartered if large
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1-2 tablespoons coarse sugar (optional, for sprinkling on top crust)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and then about 1 hour to bake. Allow extra time for cooling before slicing, so be prepared to let your pie set for at least an hour after baking. In total, you’re looking at around 2 hours from start to finish—perfect for a cozy afternoon in the kitchen!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will ensure that the pie bakes evenly and gets that lovely golden crust you’re looking for.
2. Prepare the Filling:
In a large mixing bowl, combine chopped rhubarb, strawberries, granulated sugar, cornstarch, salt, vanilla extract, and lemon juice. Gently toss everything together until well mixed. Let the mixture sit for about 10-15 minutes to allow the juices from the fruit to release.
3. Roll Out the First Crust:
Lightly flour your surface and roll out one disk of the pie dough until it’s large enough to fit a 9-inch pie pan. Carefully place the rolled dough in the pan, making sure it covers the sides, then trim the edges, leaving about a 1/2-inch overhang.
4. Fill the Pie:
Pour your strawberry-rhubarb filling into the pie crust, spreading it out evenly. Dot the top with small pieces of butter to add richness to the filling.
5. Make the Lattice Top:
Roll out the second disk of pie dough and cut it into strips about 3/4 inch wide. Lay the first half of the strips across the filling vertically, then fold back every other strip to place a horizontal strip over. Unfold the vertical strips over the horizontal one to create a woven lattice pattern. Repeat until the entire pie is covered.
6. Final Touches:
Trim any excess dough from the edges and crimp them together to seal. Brush the lattice and edges with the beaten egg for a shiny finish. If you like a little sparkle, sprinkle coarse sugar over the top crust!
7. Bake the Pie:
Put your pie on a baking sheet to catch any drips, then bake it in the preheated oven for 15 minutes. After that, lower the temperature to 350°F (175°C) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly.
8. Check the Edges:
If the edges of the crust start browning too much, cover them with foil or use a pie crust shield halfway through baking to prevent burning.
9. Cool Before Slicing:
Once baked, remove the pie from the oven and let it cool completely on a wire rack. This will help the filling set, making slicing much easier.
10. Serve and Enjoy:
Your delicious homemade strawberry rhubarb pie is now ready to be enjoyed! Serve it warm or at room temperature, perhaps with a scoop of ice cream or whipped cream for a delightful treat.
Can I Use Frozen Rhubarb and Strawberries?
Yes! Frozen rhubarb and strawberries can be used in this recipe. Just ensure they are thawed and drained well to remove excess moisture, which helps prevent a soggy crust.
What if My Filling is Too Watery?
If you find your filling is too watery, you can mix in an extra tablespoon of cornstarch before pouring it into the crust. This will help thicken the filling as it bakes.
How Should I Store Leftover Pie?
Store leftover pie in an airtight container in the refrigerator for up to 3 days. You can reheat slices in the microwave or enjoy them cold. If you’d like to freeze it, wrap the pie tightly in plastic wrap followed by aluminum foil for up to 2 months.
Can I Substitute the Granulated Sugar?
Absolutely! You can use coconut sugar or even maple syrup as a substitute. If using a liquid sweetener like maple syrup, you might want to reduce the amount of lemon juice slightly to balance the moisture in the filling.
