Summer evenings are special with family and friends around. A homemade dessert like Strawberry Rhubarb Pie makes it even better. I first tried it at a neighbor’s barbecue.
The red slices were stunning. But the first bite was amazing. Sweet strawberries and tangy rhubarb mixed perfectly. It made everyone laugh and share stories under the stars.
Now, I make this pie often. I want to share my favorite recipe with you. It’s perfect for summer, whether you’re a pro or new to baking. Let’s explore the sweet and tart magic of this pie together!
Why You’ll Love This Strawberry Rhubarb Pie Recipe
I love this Strawberry Rhubarb Pie recipe. It has a sweet and tart mix that’s unforgettable. The strawberries and rhubarb together make a classic pie taste new.
This pie uses fresh ingredients. It reminds me of home and brings back memories. It’s a treat for summer, family dinners, or just for fun.
Seeing the pie come out of the oven is amazing. It smells so good. You can enjoy it warm with ice cream or on its own. It’s a taste of spring and summer in every bite.
Ingredients for the Perfect Strawberry Rhubarb Pie
To make this yummy dessert, I start by picking my ingredients. The main stars are fresh strawberries and tangy rhubarb. They mix together to make a perfect taste.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Sliced Rhubarb | 3 cups | Provides tanginess and texture |
| Chopped Strawberries | 2 and 1/2 cups | Adds sweetness and color |
| Light Brown Sugar | 1/3 cup | Enhances sweetness |
| Cornstarch | 1/4 cup | Thickens the filling |
| Unsalted Butter | 2 tablespoons | Boosts richness |
| Pie Crust | 1 recipe | Provides a flaky base |
With these fresh ingredients, my Strawberry Rhubarb Pie will be amazing. A good crust is key to keep the filling inside. So, I make sure my pie crust is just right.
How to Make Strawberry Rhubarb Pie: Step-by-Step Instructions
Making a pie at home can be fun. Mixing sweet strawberries with tangy rhubarb is exciting. I’ll show you how to do it easily.
- Prepare the Crust: First, make my homemade pie crust. Mix flour, salt, and sugar in a bowl. Then, cut in cold butter and shortening until it looks like coarse crumbs. Add ice water slowly until the dough forms. Chill it for 30 minutes.
- Prepare the Filling: While the crust chills, wash and slice strawberries and rhubarb. In a big bowl, mix them with sugar, cornstarch, lemon juice, and vanilla. This makes a tasty pie filling.
- Roll Out the Dough: After chilling, roll out the dough on a floured surface. Make it about 1/8 inch thick. Put it in a pie dish, pressing it into the corners.
- Assemble the Pie: Fill the crust with the strawberry-rhubarb mix. Spread it evenly. Sprinkle a bit of cinnamon on top for extra flavor.
- Preheat and Bake: Heat the oven to 425°F (220°C). Put a second crust (or lattice top) on the pie. Cut slits for steam. Bake for 45-50 minutes until the crust is golden and the filling bubbles.
- Cool and Enjoy: Let the pie cool at room temperature for a few hours. This makes each slice even better.
Enjoying each step of making this pie is rewarding. You’ll love the mix of sweet strawberries and tangy rhubarb. It makes a pie that everyone will love.
Serving Tips for Your Strawberry Rhubarb Pie
When serving my pie, a few ideas can make it even better. I like to serve it with vanilla ice cream or whipped cream. These add-ons mix well with the pie’s sweet and tart taste.
For a fancy touch, I sprinkle powdered sugar on top. It looks nice and adds a bit of sweetness. Serving it warm makes the kitchen smell amazing.
It’s important to slice the pie carefully when it’s cool. This way, each slice shows off the fruit and crust nicely. I serve it on a colorful plate. It looks great and tastes even better.
Storage Tips for Leftover Strawberry Rhubarb Pie
After enjoying a delicious slice of my Strawberry Rhubarb Pie, I often find myself with some leftovers. To keep this fresh pie at its best, I make sure to cover it tightly with plastic wrap or aluminum foil before placing it in the refrigerator. This method guarantees that it stays moist and flavorful for up to five days, which makes for easy snacking or an impromptu dessert choice later in the week.
If you’re looking to savor my baking recipe beyond that timeframe, freezing is an excellent option. I usually let the pie cool completely, then wrap it snugly in plastic wrap before storing it in an airtight container. This approach helps preserve its taste and texture for up to three months. Whenever I’m ready to enjoy it again, I simply thaw the pie in the refrigerator overnight and let it come to room temperature for the best experience.
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