There’s something truly magical about baking a strawberry rhubarb pie. The moment you slice into that flaky crust and reveal the vibrant pink filling, it’s like a burst of sunshine! I love how the sweet strawberries dance with the tartness of rhubarb, creating a flavor explosion that’s simply irresistible. I remember the first time I made this pie; the whole house was filled with this warm, inviting aroma that had everyone rushing to the kitchen. Trust me, it’s a slice of nostalgia that brings family and friends together. Whether it’s a summer picnic or a cozy night in, this pie is always a crowd-pleaser and a true testament to the joys of home baking!
Ingredients for Strawberry Rhubarb Pie Recipe
Gather these simple yet delightful ingredients to create the perfect balance of sweet and tart in your strawberry rhubarb pie:
- 2 cups strawberries, sliced
- 2 cups rhubarb, chopped
- 1 cup sugar, packed
- 1/4 cup all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 package of pie crusts (includes 2 crusts)
Make sure your strawberries are ripe and juicy, and don’t skimp on the rhubarb for that signature tart flavor. Trust me, the combination is heavenly!
How to Prepare Strawberry Rhubarb Pie Recipe
Preheat the Oven
First things first, you’ll want to preheat your oven to 425°F (220°C). Preheating is super important because it helps the pie crust become beautifully flaky and ensures the filling bubbles up just right. So don’t skip this step—it sets the stage for pie perfection!
Prepare the Filling
In a mixing bowl, combine those luscious sliced strawberries and chopped rhubarb. Add in the packed sugar, flour, fresh lemon juice, vanilla extract, and ground cinnamon. Gently toss everything together until the fruit is well coated. This step is key for balancing the flavors and thickening the filling. You’ll want a nice, juicy blend that smells heavenly!
Assemble the Pie
Now it’s time to bring your pie to life! Pour the delicious filling into one of the pie crusts, spreading it out evenly. Next, carefully place the second crust on top, sealing the edges by crimping them together with your fingers or a fork. Don’t forget to cut a few slits in the top crust—this allows steam to escape while baking. Let’s get this pie in the oven!
Bake the Pie
Slide your pie into the oven and bake for 15 minutes at 425°F (220°C). Then, reduce the temperature to 350°F (175°C) and continue baking for another 30-35 minutes. Keep an eye out for that bubbly filling and golden crust—this is how you know it’s done! Let it cool slightly before serving, and trust me, the wait will be worth it!
Tips for Success
To make your strawberry rhubarb pie truly shine, here are a few tips I swear by! First, use fresh, ripe strawberries and firm rhubarb for the best flavor and texture. Don’t skip the flour; it helps thicken the filling and prevents a soggy bottom! If you’re worried about the crust browning too quickly, cover the edges with aluminum foil. And remember, let the pie cool before slicing—it helps the filling set perfectly!
Nutritional Information
Keep in mind that nutritional values can vary based on the specific ingredients and brands you choose. Here’s an estimated breakdown for one slice of this delicious strawberry rhubarb pie:
- Calories: 250
- Fat: 10g
- Protein: 2g
- Carbohydrates: 36g
- Sugar: 20g
- Fiber: 2g
Enjoying a slice of this pie is a sweet indulgence that balances nicely with the nutritional content!
FAQ about Strawberry Rhubarb Pie Recipe
Can I use frozen strawberries and rhubarb? Absolutely! Just make sure to thaw and drain any excess liquid before using them in the pie. This will help keep the filling from getting too watery.
What if my filling is too runny? If you find your filling is too runny, you can sprinkle in a bit more flour or cornstarch to help thicken it up. Just mix it in gently.
Can I make this pie ahead of time? Yes! You can prepare the pie and refrigerate it unbaked for a day. Just pop it in the oven when you’re ready to bake.
How should I store leftovers? Store any leftovers in an airtight container in the fridge. It’s best enjoyed within a few days!
What can I serve with this pie? Whipped cream or a scoop of vanilla ice cream are classic choices that pair beautifully with the sweet and tart flavors of the pie.
Serving Suggestions
To elevate your strawberry rhubarb pie experience, I highly recommend serving it with a generous dollop of freshly whipped cream or a scoop of creamy vanilla ice cream. The coolness of the ice cream perfectly complements the warm, tangy filling, creating a delightful contrast. For an extra touch, drizzle on some caramel or berry sauce for a beautiful presentation and added flavor!
Storage & Reheating Instructions
To keep your strawberry rhubarb pie fresh, store any leftovers in an airtight container in the refrigerator. It’s best enjoyed within 3-4 days. When you’re ready to indulge again, simply reheat individual slices in the microwave for about 30 seconds, or pop the whole pie back in a 350°F (175°C) oven for 10-15 minutes. This way, you’ll revive that delicious warmth and flavor!
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Strawberry Rhubarb Pie Recipe: A Sweet Nostalgic Delight
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious strawberry rhubarb pie with a perfect balance of sweet and tart flavors.
Ingredients
- 2 cups strawberries, sliced
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 package pie crusts (2 crusts)
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, combine strawberries, rhubarb, sugar, flour, lemon juice, vanilla, and cinnamon.
- Pour the filling into one pie crust.
- Cover with the second pie crust, sealing the edges.
- Cut slits in the top crust to allow steam to escape.
- Bake for 15 minutes in the preheated oven.
- Reduce temperature to 350°F (175°C) and bake for an additional 30-35 minutes, until the filling is bubbly.
Notes
- Let the pie cool before serving.
- Serve with whipped cream or ice cream.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
Keywords: strawberry rhubarb pie recipe, pie, dessert
