How to Make a Delicious Strawberry Rhubarb Pie: A Step-by-Step Guide

There’s something undeniably magical about the combination of sweet strawberries and tart rhubarb baked into a golden, flaky pie crust. This classic dessert, bursting with the flavors of summertime, is easier to make than you might think! Whether you’re a seasoned baker or just starting your pastry journey, this step-by-step guide will have you baking a beautiful, mouthwatering strawberry rhubarb pie that will impress your family and friends.

What Makes This Recipe So Special?

Strawberry rhubarb pie is more than just a dessert; it’s a taste of sunshine and warm days. The perfect balance of sweet and tart flavors creates a symphony on your taste buds that’s both refreshing and comforting. Plus, the aroma of this pie baking in your oven will fill your home with the undeniable scent of homemade goodness.

Gather Your Ingredients

Before we embark on this baking adventure, let’s gather everything we need.

For the Crust:

• 1 1/4 cups (150g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, chilled and diced
• 1/4 cup (60ml) ice water, plus more if needed

For the Filling:

• 4 cups (about 1 pound) fresh strawberries, hulled and sliced
• 2 cups (about 1 pound) fresh rhubarb, trimmed and sliced
• 1 cup (200g) granulated sugar
• 1/4 cup (30g) cornstarch
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter, cut into small pieces

Tools of the Trade

You’ll need a few essential baking tools for this recipe:

• 9-inch pie plate
• Rolling pin
• Mixing bowls
• Measuring cups and spoons
• Sharp knife
• Pastry blender or fork (optional)

Time to Bake: Let’s Get Started!

1. Making the Perfect Pie Crust:

1. Combine dry ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the butter: Add the chilled, diced butter to the flour mixture. Using a pastry blender, two forks, or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
3. Add the ice water: Gradually add the ice water, one tablespoon at a time, to the flour mixture, mixing gently with a fork until the dough just comes together. Don’t overwork the dough.
4. Chill the dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). Chilling allows the gluten to relax, resulting in a more tender crust.

2. The Star of the Show: The Strawberry Rhubarb Filling

1. Combine the fruit and sugar: In a large bowl, toss the sliced strawberries and rhubarb with the granulated sugar. Let the mixture sit for about 15 minutes, allowing the juices to release.
2. Thicken the filling: In a small bowl, whisk together the cornstarch, cinnamon, and nutmeg. Add this to the fruit mixture, along with the lemon juice, and stir until well combined.

3. Assembling Your Masterpiece:

1. Preheat and prepare: Preheat your oven to 400°F (200°C).
2. Roll out the crust: On a lightly floured surface, roll out the chilled pie dough into a 12-inch circle. Carefully transfer the dough to your pie plate, gently pressing it into the bottom and sides. Trim any excess dough, leaving about an inch overhang. Tuck the overhang under itself and crimp the edges decoratively.
3. Blind bake (optional): For a crispier crust, prick the bottom of the pie crust with a fork. Line the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper and bake for another 5 minutes.
4. Add the filling: Pour the strawberry rhubarb filling into the prepared pie crust. Dot the top of the filling with the pieces of butter.
5. Create a lattice top (optional): For a beautiful lattice crust, cut the remaining pie dough into strips and weave them over the top of the filling.
6. Bake to perfection: Bake the pie for 45-55 minutes, or until the crust is golden brown and the filling is bubbly and thickened. If the edges of the crust begin to brown too quickly, cover them loosely with aluminum foil.

4. Cooling and Serving: The Final Touches

1. Cool the pie: Let the pie cool completely on a wire rack before slicing and serving. Cooling allows the filling to set fully.

5. Tips and Tricks for Pie Perfection:

• Tartness control: Adjust the amount of sugar to your liking, depending on the sweetness of your strawberries and the tartness of your rhubarb.
• Thicker filling: If you prefer a less runny filling, increase the cornstarch to 1/3 cup.
• Frozen fruit: You can use frozen strawberries and rhubarb, but thaw and drain them well before using.

FAQs: Your Pie Questions, Answered!

Q: Can I substitute the rhubarb?

A: While nothing quite compares to the unique flavor of rhubarb, you can substitute it with other fruits like strawberries, raspberries, or even apples.

Q: My pie crust is tough. What went wrong?

A: Overworking the dough or using too much water can lead to a tough crust. Be gentle when mixing and adding water, and always chill your dough thoroughly.

Q: How do I prevent a soggy bottom crust?

A: Blind baking the crust helps create a barrier against the juicy filling. Additionally, make sure your filling is not overly watery and let the pie cool completely before slicing.

Presentation is Key: Show off Your Creation!

Slice your pie into generous wedges and serve it warm or at room temperature. A dollop of freshly whipped cream or a scoop of vanilla ice cream elevates this dessert to the next level.

Strawberry Rhubarb Pie

Slice of Strawberry Rhubarb Pie

There you have it! A homemade strawberry rhubarb pie, bursting with flavor and sure to become a family favorite. Enjoy!