This Strawberry Rhubarb Pie is a sweet and tangy delight! The juicy strawberries mixed with tart rhubarb create a perfect filling, all tucked inside a flaky crust.
It’s like summer on a plate! I love serving it warm with a scoop of vanilla ice cream. Just be careful; it disappears fast! 😄
Key Ingredients & Substitutions
Strawberries: Fresh strawberries are the highlight of this pie. If strawberries are out of season, you can use frozen ones, but thaw them first. Some people prefer to mix in blueberries for added flavor.
Rhubarb: Rhubarb adds a tangy kick! If it’s hard to find, you can substitute with tart cherries, but you’ll need to adjust the sugar as they are sweeter.
Sugars: The blend of granulated and light brown sugars gives the filling depth. You could use coconut sugar or a sugar alternative if you’re looking to reduce refined sugars.
Cornstarch: This thickens the filling. If you’re out, you might try all-purpose flour, but it could change the texture slightly. If you’re gluten-free, go for a gluten-free thickening agent like tapioca starch.
Pie Crust: Use store-bought for convenience or make your own with flour, butter, and water. If you’re short on time, a pre-made graham cracker crust can work for a different take!
How Do You Make a Great Lattice Pie Crust?
Creating a lattice crust might seem tricky at first, but it adds beautiful charm to your pie! Here’s a simple way to craft one:
- After rolling out your second pie crust, cut it into even strips, about ¾ inch wide.
- Start by laying 5 or 6 strips parallel across the pie. Leave some space between each strip.
- Fold every other strip back, and lay another strip perpendicularly across the pie. Unfold the folded strips over it. Repeat until the lattice is complete!
- Trim the overhanging edges, pinch to seal with the bottom crust, and make sure it’s tidy.
Practice makes perfect, so don’t worry if it isn’t flawless the first time! It will taste delicious and look lovely.
How to Make Strawberry Rhubarb Pie
Ingredients You’ll Need:
For the Filling:
- 2 cups fresh strawberries, hulled and quartered
- 3 cups rhubarb, chopped into 1/2-inch pieces
- 1 1/4 cups granulated sugar
- 1/4 cup light brown sugar, packed
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
For the Crust:
- 1 double pie crust (homemade or store-bought)
For the Egg Wash:
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (for topping)
How Much Time Will You Need?
This delightful pie will take you about 20 minutes for preparation and 55 minutes for baking. Don’t forget to allow it to cool for at least 2 hours before serving to let the filling set perfectly. In total, you’re looking at about 3 hours for a homemade treat that everyone will love!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will ensure the pie bakes evenly and comes out perfectly golden brown.
2. Prepare the Fruit Filling:
In a large bowl, combine the hulled quartered strawberries and the chopped rhubarb. Give it a gentle stir to mix them up a bit.
3. Mix the Sugars and Cornstarch:
In a separate bowl, whisk together the granulated sugar, light brown sugar, cornstarch, and salt. This mix helps sweeten the fruit and will thicken the filling as it bakes.
4. Combine Everything:
Pour the sugar mixture over the fruit in the large bowl. Then, add the vanilla extract and lemon juice. Toss gently to coat all the pieces of fruit evenly with the mixture.
5. Roll Out the Crust:
Take one portion of the pie crust and roll it out on a lightly floured surface. Fit it gently into a 9-inch pie pan, ensuring it covers the bottom and sides well.
6. Add the Filling:
Pour the strawberry rhubarb filling into the crust. Spread it out evenly and make sure it’s nice and level.
7. Dot with Butter:
Sprinkle small pieces of butter over the filling. This will add richness and flavor as it bakes.
8. Prepare the Top Crust:
Roll out the second portion of the pie crust. If you want a fancy lattice top, cut it into strips and weave them over the filling. If you prefer a whole crust, simply lay it over the pie, trim any excess, and seal the edges by crimping them together.
9. Brush with Egg Wash:
Beat the egg in a small bowl and brush it over the top crust. This will give it a beautiful golden color as it bakes.
10. Sprinkle with Sugar:
Sprinkle the top of the pie with coarse sugar to add a lovely crunch and sparkle.
11. Bake the Pie:
Place the pie on a baking sheet to catch drips, then bake it in the preheated oven for 20 minutes at 425°F (220°C).
12. Lower the Temperature:
After 20 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 35-45 minutes. You’re looking for a golden crust with a bubbly filling!
13. Cool the Pie:
Once done, take the pie out of the oven and let it cool for at least 2 hours. This cooling time helps the filling set up nicely!
14. Serve and Enjoy:
When you’re ready to enjoy, serve the pie at room temperature or chilled. It’s delightful with a scoop of whipped cream or vanilla ice cream on top!
Enjoy your classic strawberry rhubarb pie, a delicious blend of sweet and tart flavors wrapped in a flaky, golden crust!
Can I Use Frozen Strawberries or Rhubarb?
Yes, you can use frozen strawberries or rhubarb! Just make sure to thaw them first and drain any excess liquid to avoid a soggy pie. You may need to adjust the sugar slightly based on the sweetness of the frozen fruit.
How Can I Make the Pie Filling Less Sweet?
If you prefer a less sweet filling, you can reduce the granulated sugar by 1/4 cup. The tartness of the rhubarb will still shine through, and it will create a more balanced flavor.
Can I Make This Pie in Advance?
Absolutely! You can prepare the pie and refrigerate it before baking for up to a day. When ready to bake, simply add about 10-15 minutes to your baking time to account for the cold filling.
How Should I Store Leftovers?
Store any leftover pie in an airtight container at room temperature for 1-2 days or in the refrigerator for up to a week. To reheat, warm slices in the oven or microwave, but be cautious not to overbake as the crust can get tough.
