Strawberry Rhubarb Pie Recipe – Classic Summer Dessert

Introduction

Nothing says summer quite like a homemade strawberry rhubarb pie. This classic dessert combines sweet strawberries with tart rhubarb in a flaky, buttery crust. Whether you’re serving it at a backyard barbecue or enjoying it as a sweet ending to a family dinner, this pie is sure to impress. The vibrant red filling pairs beautifully with a scoop of vanilla ice cream for the ultimate summer treat. If you love fruity desserts, you might also enjoy our easy peach dessert recipes for more seasonal inspiration.

Ingredients

For the crust:
2 1/2 cups all-purpose flour
1 tsp salt
1 tbsp sugar
1 cup unsalted butter, chilled and cubed
6-8 tbsp ice water

For the filling:
3 cups fresh strawberries, hulled and sliced
3 cups fresh rhubarb, chopped into 1/2-inch pieces
1 cup granulated sugar
1/4 cup cornstarch
1 tbsp lemon juice
1 tsp vanilla powder
1/4 tsp ground cinnamon
1 egg, beaten (for egg wash)

Instructions

Step 1: Make the Pie Crust

In a large bowl, whisk together flour, salt, and sugar. Add chilled butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.

Step 2: Prepare the Filling

In another large bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla powder, and cinnamon. Gently toss until the fruit is evenly coated. Let the mixture sit for 15 minutes to allow the flavors to meld.

Step 3: Assemble the Pie

Preheat oven to 400°F (200°C). Roll out one disk of dough on a floured surface to fit a 9-inch pie plate. Transfer the crust to the plate, trimming any excess dough. Pour in the filling. Roll out the second disk of dough and place it over the filling. Crimp the edges to seal, then cut several slits in the top crust to allow steam to escape. Brush the top with beaten egg for a golden finish.

Step 4: Bake the Pie

Place the pie on a baking sheet to catch any drips. Bake for 20 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 30-35 minutes, until the crust is golden brown and the filling is bubbly. Let the pie cool completely before slicing to allow the filling to set.

Tips and Tricks

– For the flakiest crust, keep all ingredients cold and handle the dough as little as possible.
– If your pie crust starts to brown too quickly, cover the edges with foil.
– Let the pie cool for at least 2 hours before serving to allow the filling to thicken properly.
– Serve with vanilla ice cream or whipped cream for an extra special treat.
– For more summer dessert ideas, check out our red white and blue desserts perfect for patriotic celebrations.

Frequently Asked Questions

Can I use frozen fruit?

Yes, you can use frozen strawberries and rhubarb. Thaw them completely and drain any excess liquid before using to prevent a soggy crust.

How do I store leftover pie?

Store leftover pie covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze the baked pie for up to 3 months.

Can I make this pie ahead of time?

Yes, you can prepare the pie crust and filling separately up to 2 days in advance. Store the dough in the refrigerator and the filling in an airtight container. Assemble and bake when ready to serve.

Conclusion

This strawberry rhubarb pie is the perfect way to celebrate summer’s bounty. The combination of sweet strawberries and tart rhubarb creates a balanced flavor that’s both refreshing and comforting. Serve it warm with a scoop of vanilla ice cream for the ultimate dessert experience. For more delicious recipe ideas, visit myeverydayrecipe. If you’re looking for other seasonal treats, our easy fall baking recipes are perfect for when the weather turns cooler.