Indulge in the perfect balance of sweet and tart with this delectable Strawberry Rhubarb Pie. Bursting with the vibrant flavors of fresh strawberries and tangy rhubarb, this classic dessert will surely become a favorite at any gathering.

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The combination of juicy fruit filling encased in a flaky, golden crust creates a mouthwatering treat that will delight your taste buds with every bite. Serve it warm with a scoop of vanilla ice cream for an irresistible dessert that captures the essence of spring and summer.

Strawberry Rhubarb Pie Recipe

Recipe by Owais

Servings

8

servings

Prep time

20

minutes

Cooking time

50

minutes

Total time

1

hour 

10

minutes

Ingredients:

• For the Crust:

• 2 ½ cups all-purpose flour

• 1 teaspoon salt

• 1 cup unsalted butter, cold and cubed

• 6-8 tablespoons ice water

• For the Filling:

• 3 cups fresh strawberries, hulled and sliced

• 3 cups rhubarb, diced

• 1 cup granulated sugar

• ¼ cup cornstarch

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• 1 tablespoon butter, cut into small pieces

Instructions:

• Prepare the Crust:
• In a large mixing bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.
• Gradually add ice water, 1 tablespoon at a time, tossing with a fork until the dough comes together. Divide the dough into two equal portions, shape each into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
• Preheat the Oven:
• Preheat your oven to 375°F (190°C).
• Make the Filling:
• Combine the sliced strawberries, diced rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract in a large bowl. Toss gently to coat the fruit evenly.
• Assemble the Pie:
• Roll out one of the chilled dough disks on a floured surface to fit a 9-inch pie dish. Place the rolled-out dough into the pie dish, trimming any excess dough from the edges.
• Pour the prepared fruit filling into the pie crust. Dot the filling with pieces of butter.
• Top the Pie:
• Roll out the second chilled dough disk over the fruit filling. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape during baking.
• Bake the Pie:
• Whisk together the egg and water in a small bowl to make the egg wash. Brush the top crust with the egg wash.
• Place the pie on a baking sheet to catch any drips and bake in the oven for 45-50 minutes until the crust is golden brown and the filling is bubbly.
• Serve:
• Allow the pie to cool slightly before slicing and serving. Enjoy warm with a scoop of vanilla ice cream for a delightful treat!

Ideas for Serving

• With Ice Cream: Serve warm slices with a scoop of vanilla ice cream.
• Whipped Cream: Top with freshly whipped cream for a classic touch.
• Custard Sauce: Drizzle with homemade custard sauce for an extra layer of flavour.

Nutritional Information (per slice)

• Calories: 350
• Fat: 17g
• Carbohydrates: 48g
• Fiber: 3g
• Sugar: 25g
• Protein: 3g

History

Strawberry rhubarb pie is a beloved dessert in American and British cuisine, particularly popular in the spring and summer months. Rhubarb, known for its tart flavor, pairs beautifully with strawberries’ sweetness. This combination became popular in the 19th century when rhubarb became more widely available and was often used in pies and desserts.

FAQs

Q: Can I use frozen strawberries and rhubarb?

A: Yes, you can use frozen strawberries and rhubarb. Just make sure to thaw and drain them well before using them to prevent excess moisture in the pie.

Q: How should I store leftover pie?

A: Leftover pie can be stored covered in the refrigerator for up to 3 days. You can also freeze it for longer storage.

Q: Can I make the pie crust ahead of time?

A: Yes, you can prepare the pie crust dough ahead of time and refrigerate it for up to 2 days or freeze it for up to 3 months. Thaw in the refrigerator before using.