This Strawberry Rhubarb Pie is a classic treat that combines sweet strawberries and tangy rhubarb in a flaky crust. It’s like summer on a plate!
Whenever I make this pie, I can’t help but sneak bites before dinner. The mix of flavors is just perfect! Serve it warm with ice cream for a tasty delight.
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your crust, giving it structure. If gluten is a concern, you can use gluten-free all-purpose flour instead, but the texture may vary slightly.
Unsalted Butter: Cold butter is essential for a flaky crust. If you’re looking for a dairy-free option, coconut oil or a vegan butter can work well.
Strawberries: Fresh strawberries bring sweetness to the pie. If they’re out of season, you can use frozen strawberries; just thaw and drain excess liquid before use.
Rhubarb: This tart vegetable balances the sweetness of the strawberries. For a milder flavor, you can substitute with tart apples or even sour cherries, but it may change the overall taste slightly.
Granulated Sugar: This sweetens the filling. Brown sugar can also be used for a deeper, caramel flavor.
Cornstarch: This thickens the filling. If you don’t have cornstarch, you can use tapioca starch or arrowroot powder as alternatives.
How Do You Make a Flaky Pie Crust?
The crust is crucial to the pie’s texture. Achieving the perfect flaky crust requires a few key steps:
- Keep everything cold: Use cold butter and ice water to prevent the fat from melting before baking.
- Measure carefully: Too much water can make the dough tough. Add just enough to bring it together.
- Avoid overworking: Mix until the dough is just combined. A little bit of butter visible is good for flakiness!
- Chill well: Refrigerating the dough for at least an hour before rolling will help it maintain its shape in the oven.
With these tips, you’ll create a delightful crust that pairs perfectly with the sweet-tart filling.
How to Make Strawberry Rhubarb Pie
Ingredients You’ll Need:
For The Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 1/4 to 1/2 cup ice water
For The Filling:
- 3 cups fresh strawberries, hulled and halved or quartered if large
- 3 cups rhubarb, chopped into 1/2-inch pieces
- 1 1/4 cups granulated sugar
- 1/3 cup cornstarch
- 1 tbsp lemon juice
- 1/4 tsp ground cinnamon (optional)
- 1/4 tsp salt
For The Topping:
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
- 1-2 tbsp coarse sugar (turbinado or sanding sugar) for sprinkling
How Much Time Will You Need?
This recipe will take about 30 minutes for preparation and 50-60 minutes for baking, plus an additional cool-down time of at least 2 hours. So, plan for around 3 hours total to enjoy this delicious homemade strawberry rhubarb pie!
Step-by-Step Instructions:
1. Make the Crust:
In a large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter. Using a pastry cutter or your fingers, mix the butter into the flour until it forms coarse crumbs with a few pea-sized pieces. Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Divide the dough into two equal disks, wrap them in plastic wrap, and chill in the fridge for at least 1 hour.
2. Prepare the Filling:
In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, cinnamon (if you’re using it), and salt. Gently toss to coat the fruit evenly. Let it sit while you roll out the crust.
3. Roll Out Dough:
On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer this to a 9-inch pie plate, pressing it gently to fit. Trim the edges, leaving about 1 inch of overhang.
4. Add the Filling:
Pour the strawberry rhubarb filling into the crust, spreading it evenly so every bite is packed with delicious fruit.
5. Top the Crust:
Roll out the second disk of dough into another 12-inch circle. You can cut it into strips for a lattice top or keep it whole for a full top crust. If doing a lattice, weave the strips over the filling. If using a full crust, be sure to cut slits for steam to escape. Trim any excess dough and fold the edges under the bottom crust edge, crimping them decoratively for a nice finish.
6. Egg Wash and Sugar:
In a small bowl, whisk the egg with water. Brush this egg wash generously over the top crust or lattice strips. Then, sprinkle coarse sugar on top for a beautiful, sparkly finish.
7. Bake:
Preheat your oven to 375°F (190°C). Place the pie on a baking sheet to catch any drips. Bake for 50-60 minutes or until the crust is golden and the filling is bubbling. If the edges start to brown too quickly, you can cover them gently with foil.
8. Cool:
Let the pie cool on a wire rack for at least 2 hours. This helps the filling set properly before you slice into it.
Enjoy your homemade strawberry rhubarb pie with its sweet-tart, luscious fruit filling and flaky, golden lattice crust!
Can I Use Frozen Fruit for the Filling?
Yes, you can use frozen strawberries and rhubarb! Just make sure to thaw and drain any excess liquid to prevent a watery filling.
How Do I Store Leftover Pie?
Store leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It should stay good for up to 3-4 days. Just reheat slices in a microwave or enjoy it cold!
What Can I Substitute for Cornstarch?
If you don’t have cornstarch, you can use all-purpose flour or tapioca starch. For flour, use about 1/2 cup instead of 1/3 cup of cornstarch, as it has less thickening power.
Can I Make the Crust Without Butter?
Absolutely! You can substitute butter with a vegan butter or coconut oil for a dairy-free version. For the best results, ensure your substitute is cold when mixing it into the flour.