How to Make a Perfect Strawberry Rhubarb Pie

How to Make a Perfect Strawberry Rhubarb Pie

Strawberry rhubarb pie is a classic dessert, especially popular in the spring and summer months when these fruits are in season. The tartness of rhubarb perfectly balances the sweetness of strawberries, creating a mouthwatering combination that is loved by many. With a tender, flaky crust and a juicy, flavorful filling, it’s a dessert that always impresses. Here’s a step-by-step guide on how to make the perfect strawberry rhubarb pie.

Ingredients

For the pie crust:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup unsalted butter (cold and cut into small cubes)
• 6 to 8 tablespoons ice water

For the filling:

• 3 cups fresh strawberries, hulled and sliced
• 3 cups rhubarb, cut into 1-inch pieces
• 1 ¼ cups granulated sugar
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• 1 pinch of salt

For assembling the pie:

• 1 tablespoon butter (for dotting on top)
• 1 egg (beaten, for egg wash)
• 1 tablespoon sugar (for sprinkling)

Step-by-Step Instructions

1. Prepare the Pie Crust

Making a perfect pie starts with a tender, flaky crust. You can either make a homemade crust or use store-bought crusts. To make your own:

1. Combine dry ingredients: In a large bowl, mix the flour, salt, and sugar.
2. Cut in the butter: Add the cold butter cubes to the dry mixture. Use a pastry cutter or your hands to rub the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. The butter should stay cold throughout this process.
3. Add ice water: Gradually add the ice water, one tablespoon at a time, mixing gently with a fork after each addition. Stop adding water when the dough starts to come together. Be careful not to overwork the dough.
4. Chill the dough: Divide the dough in half and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes. This helps the dough firm up and prevents shrinkage during baking.

2. Prepare the Filling

While the dough chills, it’s time to prepare the strawberry rhubarb filling.

1. Mix the fruits: In a large bowl, combine the sliced strawberries and rhubarb.
2. Add sugar and spices: Sprinkle the sugar, cornstarch, lemon juice, vanilla, cinnamon, and a pinch of salt over the fruit mixture. Stir everything together until the fruit is well-coated with the dry ingredients. The cornstarch will help thicken the juices as the pie bakes, while the lemon juice balances the sweetness of the filling.

3. Assemble the Pie

Once the dough has chilled, you’re ready to assemble the pie.

1. Roll out the bottom crust: Lightly flour your work surface and rolling pin. Roll one of the dough disks into a 12-inch circle. Gently transfer the rolled-out dough into a 9-inch pie pan, pressing it into the bottom and sides.
2. Add the filling: Spoon the prepared strawberry rhubarb filling into the crust, making sure the fruit is evenly distributed. Dot the top with small pieces of butter, which will add richness and flavor to the filling.
3. Roll out the top crust: Roll out the second dough disk into a circle slightly larger than the pie. You can either cover the pie entirely with this crust or create a lattice pattern for a more decorative touch.
   • To make a lattice crust: Cut the dough into strips, about 1 inch wide. Lay half of the strips over the pie in one direction, then fold back every other strip. Lay a new strip of dough in the other direction and unfold the strips back over it. Continue until the lattice is complete.
4. Trim and crimp the edges: If you’re using a full top crust, trim any excess dough from the edges and crimp the edges with your fingers or a fork to seal. If you’re using a lattice, trim the edges and fold them under the bottom crust. Crimp the edges together.
5. Egg wash and sugar: Brush the top crust with a beaten egg for a golden, shiny finish. Sprinkle with a tablespoon of sugar for extra sweetness and a bit of crunch.

4. Bake the Pie

1. Preheat the oven: Preheat your oven to 425°F (220°C).
2. Bake the pie: Place the pie on a baking sheet to catch any drips from the filling. Bake the pie for 15 minutes at 425°F to help set the crust. Then, reduce the temperature to 350°F (175°C) and continue baking for another 40 to 45 minutes, or until the crust is golden and the filling is bubbling through the lattice or vent holes in the top.
3. Check for doneness: The pie is done when the crust is golden brown, and you can see the filling bubbling around the edges. If the edges of the crust are browning too quickly, cover them with foil or a pie shield to prevent burning.

5. Cool the Pie

Once the pie is finished baking, remove it from the oven and let it cool for at least 2 hours. This allows the filling to set and makes slicing much easier. If you cut into the pie too soon, the filling may run out, so patience is key.

6. Serve and Enjoy

Once the pie has cooled, slice it and serve. Strawberry rhubarb pie is delicious on its own or paired with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips for the Perfect Strawberry Rhubarb Pie

• Use fresh fruit: Fresh, in-season strawberries and rhubarb yield the best flavor. If using frozen fruit, make sure to drain any excess moisture.
• Don’t overfill: Overfilling the pie can cause it to spill over and make a mess. The fruit should be heaping but not overflowing.
• Blind bake the crust: If you want an even flakier crust, blind bake the bottom crust for about 10 minutes before adding the filling.
• Cornstarch for thickening: If you prefer a thicker filling, you can use a little more cornstarch. However, be careful not to overdo it, as it could result in a gooey filling.

Strawberry rhubarb pie is a delightful dessert that combines sweet, tart, and buttery flavors in every bite. Whether you’re making it for a special occasion or just because you love the combination of strawberries and rhubarb, this recipe will help you achieve a perfect, show-stopping pie every time.