Why You’ll Love This Recipe
- Perfect Balance of Flavors: The tartness of rhubarb complements the sweetness of strawberries, offering a well-rounded taste experience.
- Seasonal Delight: Showcases fresh, in-season produce, making it a timely treat during spring and summer months.
- Simple Ingredients: Requires common pantry staples and fresh fruits, making it accessible and easy to prepare.
- Versatile Serving Options: Delicious on its own or paired with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients
- 1 cup white sugar
- ½ cup all-purpose flour
- 1 pound rhubarb, cut into 1/4-inch slices
- 2 pints strawberries, hulled and quartered
- 1 recipe pastry for a 9-inch double crust pie
- 2 tablespoons butter
- 1 large egg yolk
- 2 tablespoons white sugar for sprinkling
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Set your oven to 400°F (200°C).
- Prepare Filling: In a large bowl, combine 1 cup of white sugar and ½ cup of all-purpose flour. Add the sliced rhubarb and quartered strawberries to the mixture, tossing to coat evenly. Let the mixture sit for about 30 minutes to allow the fruits to release their juices.
- Assemble Pie: Place the bottom crust into a 9-inch pie plate. Pour the fruit filling into the crust, ensuring an even layer. Dot the filling with small pieces of the 2 tablespoons of butter. Cover with the top crust, sealing the edges. Brush the top crust with the beaten egg yolk and sprinkle with the remaining 2 tablespoons of sugar.
- Bake: Place the pie on the middle rack of the preheated oven. Bake for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool: Once done, remove the pie from the oven and allow it to cool on a wire rack. This cooling period helps the filling set properly.
Servings and Timing
- Servings: This recipe yields 8 servings.
- Preparation Time: Approximately 30 minutes.
- Cook Time: 35 to 40 minutes.
- Total Time: About 1 hour and 10 minutes, including cooling time.
Variations
- Crumble Topping: Replace the top crust with a streusel made of flour, brown sugar, and butter for a crunchy texture.
- Gluten-Free Option: Use a gluten-free pie crust and substitute flour with a gluten-free alternative.
- Citrus Zest Addition: Incorporate lemon or orange zest into the filling for a zesty twist.
- Herbal Infusion: Add a teaspoon of finely chopped fresh basil or mint to the fruit mixture for an herbal note.
Storage/Reheating
- Storage: Cover the cooled pie with plastic wrap or foil and store at room temperature for up to 2 days. For extended freshness, refrigerate for up to 5 days.
- Reheating: To enjoy warm, place a slice in the microwave for 20-30 seconds or reheat the entire pie in a preheated oven at 350°F (175°C) for 10-15 minutes.
FAQs
How do I prevent a soggy bottom crust?
To avoid a soggy crust, consider blind baking the bottom crust for 5-7 minutes before adding the filling. Additionally, sprinkling a thin layer of ground nuts or breadcrumbs can help absorb excess moisture.
Can I use frozen fruits for this pie?
Yes, you can use frozen rhubarb and strawberries. Thaw them completely and drain any excess liquid before using to prevent a watery filling.
What can I substitute for rhubarb?
If rhubarb is unavailable, you can substitute it with an equal amount of tart apples or cranberries to maintain the tart flavor profile.
How do I know when the pie is done?
The pie is ready when the crust is golden brown, and the filling is bubbling through the vents or edges.
Can I make this pie ahead of time?
Absolutely! This pie can be made a day in advance. Once cooled, cover and store it at room temperature or in the refrigerator until ready to serve.
What’s the best way to serve this pie?
This pie is delicious on its own but pairs wonderfully with vanilla ice cream or a dollop of whipped cream.
How do I store leftover pie?
Cover the pie with plastic wrap or foil and store it in the refrigerator for up to 5 days.
Can I freeze the baked pie?
Yes, you can freeze the baked pie. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Why is my filling runny?
A runny filling can result from insufficient thickening agents or not allowing the pie to cool completely. Ensure you use the recommended amount of flour and let the pie set before slicing.
Can I add other fruits to the filling?
Certainly! Blueberries or raspberries can be added for a mixed berry rhubarb pie. Adjust sugar levels accordingly to balance the tartness.
Conclusion
This Rhubarb and Strawberry Pie is a timeless dessert that beautifully marries tart and sweet flavors. Whether you’re a seasoned baker or a novice in the kitchen, this recipe offers a straightforward approach to creating a delectable pie that’s sure to impress. Enjoy a slice with loved ones and savor the taste of seasonal goodness.
Print
Rhubarb and Strawberry Pie
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Indulge in the perfect balance of tart rhubarb and sweet strawberries wrapped in a flaky, golden crust with this Rhubarb and Strawberry Pie recipe. A classic spring and summer dessert, this homemade pie is bursting with fresh fruit flavors and easy-to-follow steps. Serve it warm with a scoop of vanilla ice cream for the ultimate treat!
Ingredients
- 1 cup white sugar
- ½ cup all-purpose flour
- 1 pound rhubarb, sliced (¼-inch pieces)
- 2 pints strawberries, hulled and quartered
- 1 recipe pastry for a 9-inch double crust pie
- 2 tablespoons butter
- 1 large egg yolk
- 2 tablespoons white sugar (for sprinkling)
Instructions
- Preheat Oven: Set your oven to 400°F (200°C).
- Prepare Filling: In a large bowl, mix sugar and flour. Toss in rhubarb and strawberries. Let sit for 30 minutes to release juices.
- Assemble Pie: Line a 9-inch pie plate with the bottom crust. Pour the fruit filling evenly into the crust. Dot with butter. Cover with the top crust, sealing the edges.
- Add Finishing Touches: Brush the top crust with beaten egg yolk and sprinkle with sugar.
- Bake: Place on the middle rack and bake for 35-40 minutes, until golden brown and bubbly.
- Cool: Let the pie cool on a wire rack before slicing.
Notes
- For a crispier crust: Blind bake the bottom crust for 5-7 minutes before adding the filling.
- Gluten-Free Option: Substitute with a gluten-free crust and use gluten-free flour.
- Extra Flavor: Add lemon or orange zest to the filling for a citrusy twist.
- Storage: Store at room temperature for 2 days or refrigerate for up to 5 days. Freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
