Oh my goodness, let me tell you about this incredible strawberry rhubarb pie recipe! It’s like a love letter to summer, bringing together the sweet juiciness of fresh strawberries and the tart kick of rhubarb in a flaky, buttery crust. Trust me, the contrast of flavors is pure magic; every bite is a delightful dance on your taste buds! What makes this pie even more special to me is that it’s a family tradition—my grandmother used to make it every summer, and now I get to share that joy with my friends and loved ones. There’s something so comforting about pulling a warm pie out of the oven, filling the kitchen with that irresistible aroma. You’ll want to dive right in! So, roll up your sleeves and let’s create something delicious together!
Ingredients for Strawberry Rhubarb Pie Recipe
Gathering the right ingredients is key to making this pie shine! Here’s what you’ll need:
- 2 cups strawberries, sliced – fresh and ripe for that sweet burst of flavor
- 2 cups rhubarb, chopped – make sure it’s tender, as the tartness from this beauty is what makes the pie sing
- 1 cup sugar – just the right amount to balance the tartness of the rhubarb
- 1/4 cup cornstarch – this helps thicken the pie filling so it holds together perfectly
- 1 teaspoon vanilla extract – adds a warm, comforting flavor that complements the fruity mix
- 1 tablespoon lemon juice – this brightens everything up, enhancing the flavors
- 1 tablespoon butter, cut into small pieces – because butter makes everything better!
- 1 pie crust, for the bottom – you can use store-bought or homemade, whatever you prefer
- 1 pie crust, for the top – again, homemade or store-bought, just make sure it’s flaky!
With these ingredients at your side, you’re on your way to creating a pie that’s not just delicious but also a heartfelt treat for anyone lucky enough to share it with you!
How to Prepare Strawberry Rhubarb Pie Recipe
Preheat the Oven
First things first, let’s get that oven preheated! You’ll want to set it to 425°F (220°C). Preheating is super important because it helps the pie bake evenly and gives you that gorgeous golden crust. Trust me, this step is non-negotiable for pie perfection!
Prepare the Fruit Filling
Now, grab a large mixing bowl and toss in those beautiful strawberries and rhubarb. Then, sprinkle the sugar, cornstarch, vanilla extract, and lemon juice over the top. This is where the magic happens! Mix everything together thoroughly until the fruit is well coated and the sugar starts to dissolve. You want every piece of fruit to be bursting with flavor, so don’t rush this step!
Assemble the Pie
Time to get crafty! Take your bottom pie crust and gently lay it in your pie dish. Pour that luscious fruit mixture right in, making sure to distribute it evenly. Now, dot the filling with those tiny pieces of butter—it adds richness that’s just divine! Next, place the top pie crust over the filling and press the edges together to seal. Don’t forget to cut a few slits in the top crust so the steam can escape. This will keep your pie from getting soggy and helps those lovely juices bubble up!
Bake the Pie
Pop that pie into the oven for 15 minutes at the 425°F (220°C) to get it started. After that, reduce the temperature to 350°F (175°C) and let it bake for another 30-35 minutes. You’ll know it’s done when the crust is beautifully golden and you can see the filling bubbling through those slits. Once it’s out, let it cool for a bit before serving. This cooling time is crucial as it allows the filling to set up nicely. Oh, the anticipation will be worth it!
Tips for Success with Strawberry Rhubarb Pie Recipe
To make sure your strawberry rhubarb pie is a total showstopper, here are some handy tips that I swear by:
- Use Fresh Ingredients: Always opt for fresh, ripe strawberries and tender rhubarb. The flavor difference is unbelievable! If you can, pick them up from a local farmers‘ market. The fresher, the better!
- Let It Set: After baking, resist the urge to slice into your pie right away. Letting it cool for at least a couple of hours helps the filling set beautifully, so you don’t end up with a soupy mess. Trust me, it’s worth the wait!
- Check Your Crust: If you’re using a store-bought crust, make sure it’s one that you love. A flaky, buttery crust can make or break your pie experience! If you’re feeling adventurous, try making your own—it’s easier than you think!
- Taste as You Go: Don’t forget to taste your fruit filling before pouring it into the crust. If it’s too tart, add a bit more sugar. If it needs a little zing, a splash more lemon juice can do wonders!
- Experiment with Spices: Feel free to add a pinch of cinnamon or nutmeg for an added depth of flavor. Just a hint can elevate the taste profile without overpowering the star ingredients!
- Store Properly: If you have leftovers (though I doubt you will!), keep your pie covered at room temperature for a day or two. For longer storage, wrap it up and pop it in the fridge. Just be sure to enjoy it within a week!
With these tips, you’re on your way to creating a pie that not only looks stunning but tastes absolutely heavenly. Happy baking!
Nutritional Information for Strawberry Rhubarb Pie Recipe
When it comes to indulgence, it’s always nice to know what you’re working with nutritionally! Here’s a breakdown of the typical values for one slice of this delightful strawberry rhubarb pie. Keep in mind, these are estimates based on standard ingredients, and they can vary a bit depending on what you use:
- Calories: 250
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 15mg
- Sodium: 150mg
- Carbohydrates: 38g
- Fiber: 2g
- Sugar: 20g
- Protein: 2g
This pie can definitely be a sweet treat, but it’s also packed with the goodness of fruit! Enjoy every slice, and remember, balance is key when indulging in such deliciousness!
FAQ About Strawberry Rhubarb Pie Recipe
Got questions about this delightful strawberry rhubarb pie recipe? I’ve got you covered! Here are some common queries and my answers to help you out:
Can I use frozen fruit?
Absolutely! Frozen strawberries and rhubarb can work in a pinch. Just make sure to thaw them and drain any excess liquid before mixing them into your filling. This way, your pie won’t turn out too watery!
How do I store leftovers?
If you happen to have any leftovers (which is a rare case!), cover the pie with plastic wrap or foil and keep it at room temperature for a day or two. For longer storage, pop it in the fridge, where it should stay fresh for about a week. Just remember to reheat individual slices briefly in the microwave if you’d like them warm!
What can I substitute for sugar?
If you’re looking to cut back on sugar, you can try substituting it with honey, maple syrup, or coconut sugar. Just remember that these alternatives may alter the flavor a bit, so taste as you go to find the right balance!
Can I make this pie ahead of time?
Definitely! You can prepare the pie a day in advance. Just bake it, let it cool completely, and then cover and refrigerate it. When you’re ready to serve, let it sit at room temperature for a bit or warm it up slightly in the oven for that freshly-baked taste!
Is there a way to make it gluten-free?
Yes! You can use a gluten-free pie crust to make this strawberry rhubarb pie recipe suitable for gluten-free diets. Just be sure to check that all your ingredients, including cornstarch, are certified gluten-free.
What’s the best way to tell when the pie is done?
You’ll know your pie is ready when the crust is golden brown and the filling is bubbly, peeking through those cute slits in the top crust. If you see juices bubbling, you’re in good shape!
Have more questions? Don’t hesitate to reach out—I’m here to help you bake the best strawberry rhubarb pie ever!
Why You’ll Love This Strawberry Rhubarb Pie Recipe
- Perfect Balance of Flavors: The sweet strawberries paired with tangy rhubarb create a flavor explosion that’s simply irresistible.
- Quick to Prepare: With just a handful of ingredients and straightforward steps, you can whip up this pie in no time!
- Seasonal Delight: It’s the perfect dessert to celebrate spring and summer when strawberries and rhubarb are at their peak.
- Crowd-Pleaser: This pie is sure to impress friends and family at gatherings—everyone will be asking for seconds!
- Versatile Serving Options: Serve it warm with a scoop of vanilla ice cream or chilled with a dollop of whipped cream; it’s delicious any way you slice it!
- Family Tradition: It’s a recipe filled with love and memories, making it the perfect way to create new memories with your loved ones.
- Heartfelt Comfort Food: There’s something so comforting about homemade pie, especially when it’s made with fresh, wholesome ingredients.
Strawberry Rhubarb Pie Recipe: A Heartwarming Delight
- Gesamtzeit: 1 hour 10 minutes
- Ertrag: 8 servings 1x
- Ernährung: Vegetarisch
Beschreibung
A delicious strawberry rhubarb pie that combines sweet strawberries with tart rhubarb in a flaky crust.
Zutaten
- 2 cups strawberries, sliced
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon butter, cut into small pieces
- 1 pie crust, for bottom
- 1 pie crust, for top
Anweisungen
- Preheat the oven to 425°F (220°C).
- In a bowl, mix strawberries, rhubarb, sugar, cornstarch, vanilla, and lemon juice.
- Pour the fruit mixture into the bottom pie crust.
- Dot with butter.
- Cover with the top pie crust and seal the edges.
- Cut slits in the top crust for steam to escape.
- Bake for 15 minutes in the preheated oven.
- Reduce temperature to 350°F (175°C) and bake for an additional 30-35 minutes.
- Let it cool before serving.
Notes
- Use fresh strawberries and rhubarb for best flavor.
- Let the pie sit for a few hours to set.
- Prep Time: 20 minutes
- Kochen Zeit: 50 minutes
- Kategorie: Dessert
- Methode: Baking
- Küche: American
Ernährung
- Portionsgröße: 1 slice
- Kalorien: 250
- Zucker: 20g
- Natrium: 150mg
- Fett: 10g
- Gesättigte Fettsäuren: 4g
- Ungesättigte Fette: 5g
- Trans Fat: 0g
- Kohlenhydrate: 38g
- Faser: 2g
- Protein: 2g
- Cholesterin: 15mg
Keywords: strawberry rhubarb pie recipe
