Rhubarb and Strawberry Pie Recipe: A Delightful Summer Treat

The arrival of summer brings with it a bounty of fresh fruits, and few combinations are as delightful as rhubarb and strawberries. This pie is a celebration of the season, marrying the tartness of rhubarb with the sweetness of strawberries in a flaky, buttery crust. Whether you’re hosting a summer gathering or simply want to treat yourself and your family, this rhubarb and strawberry pie is sure to impress.

In this article, we will walk through the entire process of making this delectable pie, from selecting the freshest ingredients to baking it to perfection. We will explore the flavors and textures that make this dessert a favorite among pie lovers. So roll up your sleeves, preheat your oven, and let’s dive into the world of pie-making!

Ingredients

To make a perfect rhubarb and strawberry pie, you will need the following ingredients:

For the Pie Crust:

• 2 ½ cups all-purpose flour: The foundation of your crust, providing structure.
• 1 teaspoon salt: Enhances the flavor of the crust.
• 1 tablespoon granulated sugar: Adds a hint of sweetness.
• 1 cup unsalted butter, chilled and cubed: Creates a flaky texture.
• 6 to 8 tablespoons ice water: Helps bring the dough together without warming it.

For the Filling:

• 3 cups rhubarb, chopped: Provides the signature tartness.
• 2 cups strawberries, hulled and halved: Offers sweetness and juiciness.
• 1 cup granulated sugar: Balances the tartness of the rhubarb.
• ¼ cup cornstarch: Thickens the filling, ensuring it holds together.
• 1 teaspoon vanilla extract: Adds depth to the flavor.
• 1 tablespoon lemon juice: Brightens the taste of the fruit.

Preparing the Pie Crust

1. Mix the Dry Ingredients: In a large mixing bowl, combine the flour, salt, and sugar. Stir until evenly mixed.

2. Cut in the Butter: Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is crucial for achieving a flaky crust.

3. Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough comes together. You may need 6 to 8 tablespoons, depending on the humidity and temperature.

4. Chill the Dough: Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least one hour. Chilling the dough allows the gluten to relax and prevents shrinkage during baking.

Preparing the Filling

1. Prepare the Fruit: In a large bowl, combine the chopped rhubarb and halved strawberries.

2. Mix with Sugar and Thickeners: Sprinkle the sugar, cornstarch, vanilla extract, and lemon juice over the fruit. Gently toss until the fruit is evenly coated. Let the mixture sit for about 15 minutes. This allows the juices to start to release and the sugar to dissolve.

Assembling the Pie

1. Preheat the Oven: Preheat your oven to 425°F (220°C).

2. Roll Out the Dough: On a lightly floured surface, roll out one disk of dough into a circle about 12 inches in diameter. Carefully place it into a 9-inch pie pan, allowing the excess to hang over the edges.

3. Add the Filling: Pour the prepared filling into the crust, spreading it evenly.

4. Prepare the Top Crust: Roll out the second disk of dough into a circle of the same size. You can either cut it into strips for a lattice design or place it whole over the filling. If using a whole crust, cut several slits in the top to allow steam to escape.

5. Seal the Edges: Trim the excess dough, leaving about an inch overhang. Fold the edges under and crimp to seal. If desired, brush the top crust with an egg wash (1 beaten egg mixed with 1 tablespoon of water) to achieve a golden finish.

Baking the Pie

1. Bake: Place the pie in the preheated oven and bake for 15 minutes at 425°F (220°C). This initial high temperature helps set the crust.

2. Reduce the Temperature: After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35 to 45 minutes. The pie is done when the filling is bubbly and the crust is golden brown.

3. Cool: Once baked, remove the pie from the oven and let it cool on a wire rack for at least two hours. This cooling period allows the filling to set, making it easier to slice.

Serving Suggestions

• Serve Warm or Cold: This pie can be enjoyed warm, at room temperature, or chilled. Each way offers a slightly different experience, so feel free to try them all!

• Add a Scoop of Ice Cream: For a classic pairing, serve slices of pie with a scoop of vanilla ice cream. The creamy texture complements the tart filling beautifully.

• Garnish with Fresh Mint: For a pop of color and freshness, garnish each slice with a sprig of fresh mint.

Storing Leftovers

• Refrigeration: Store any leftover pie in the refrigerator, covered with plastic wrap or aluminum foil. It will keep well for up to 3-4 days.

• Freezing: If you want to freeze the pie, it’s best to do so before baking. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to three months. To bake from frozen, simply preheat the oven and bake at 425°F (220°C) for 15 minutes, then reduce the temperature and continue baking as directed.

Conclusion

A homemade rhubarb and strawberry pie is a delightful way to celebrate summer's bounty. With its flaky crust and delicious filling, it's sure to become a favorite in your household. Whether you're making it for a special occasion or just to enjoy at home, this pie will impress friends and family alike. So gather your ingredients, follow the steps, and enjoy the process of creating this delicious dessert!

Now you have a detailed recipe for a delicious rhubarb and strawberry pie, complete with all the necessary steps to ensure it turns out perfectly. Enjoy your baking experience!