Strawberry Rhubarb Pie Recipe – Classic Summer Dessert

Nothing says summer quite like a homemade strawberry rhubarb pie. This classic dessert combines the sweetness of ripe strawberries with the tangy bite of fresh rhubarb, all wrapped in a buttery, flaky 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. Follow our step-by-step guide to create this timeless treat that’s perfect for any occasion.

Ingredients for Strawberry Rhubarb Pie

To make this delicious pie, you’ll need the following ingredients:

• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 cup unsalted butter, chilled and diced
• 6-8 tbsp ice water
• 3 cups fresh strawberries, hulled and sliced
• 3 cups fresh rhubarb, diced
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tsp vanilla powder
• 1 tbsp lemon juice
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (for sprinkling)

Step-by-Step Instructions

Making the Pie Crust

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

Preparing the Filling

1. In another bowl, combine strawberries, rhubarb, sugar, cornstarch, vanilla powder, and lemon juice. Let sit for 15 minutes to allow the flavors to meld.
2. Preheat your oven to 375°F (190°C).

Assembling the Pie

1. Roll out one dough disk on a floured surface to fit a 9-inch pie plate. Transfer the dough to the plate and trim the edges.
2. Pour the filling into the crust. Roll out the second dough disk and place it over the filling. Crimp the edges to seal and cut slits in the top for ventilation.
3. Brush the top with beaten egg and sprinkle with coarse sugar.
4. Bake for 45-50 minutes until the crust is golden and the filling is bubbly. Let cool for at least 2 hours before serving.

Tips for the Perfect Pie

• For a flakier crust, keep all ingredients as cold as possible.
• If the edges brown too quickly, cover them with foil.
• Let the pie cool completely to allow the filling to set properly.
• Serve with vanilla ice cream or whipped cream for an extra special treat.

If you love rhubarb desserts, try our Easy Rhubarb Scones Recipe or our Easy Rhubarb Crumble Recipe for more delicious ways to enjoy this seasonal ingredient.

Frequently Asked Questions

Can I use frozen fruit?

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

How do I store leftover pie?

Store 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 dough and filling a day in advance. Keep them refrigerated separately and assemble just before baking.

Conclusion

This strawberry rhubarb pie is a celebration of summer flavors that everyone will love. With its perfect balance of sweet and tart, it’s sure to become a family favorite. For more delicious dessert ideas, check out our Graduation Dessert Recipes or visit receitapura for additional inspiration. Happy baking!