This Rhubarb Strawberry Pie is a sweet and tangy treat that pairs juicy strawberries with the tartness of rhubarb in a buttery crust. It’s perfect for any gathering!
Who can resist that delicious filling? I always save a slice for myself because it’s just too good to share! 😋 Just whip it up, bake, and enjoy the smiles all around!
Key Ingredients & Substitutions
Rhubarb: This is the star of the pie! Fresh rhubarb gives that tangy flavor. If you can’t find fresh, frozen rhubarb would work, though it may need a few extra minutes to cook through.
Strawberries: Fresh strawberries are best, but you can substitute with raspberries or blueberries for a different flavor. Just keep in mind that the sweetness will vary.
Sugar: Granulated sugar is the go-to, but feel free to use brown sugar for a deeper flavor or a sugar substitute if you’re watching your sugar intake.
Cornstarch: This helps thicken the filling. If you don’t have cornstarch, you can use all-purpose flour, but the filling might be a bit less glossy.
Butter: Unsalted butter is preferred as it lets you control the salt in your pie. You can use margarine or even coconut oil for a dairy-free option.
How Do I Make the Perfect Pie Crust?
Creating a flaky pie crust can be tricky, but it’s all about technique. You want cold ingredients and a light touch.
- Keep your butter and water cold; this helps create steam during baking for a flakier texture.
- When mixing your dough, use just enough strength to combine ingredients. Over-mixing can make your crust tough.
- Chill the rolled-out dough for about 30 minutes before filling it. This helps it hold its shape during baking.
A tip is to always let the pie cool for a bit after baking. This waiting time allows the filling to set up nicely, making it easier to slice and serve!
How to Make Rhubarb Strawberry Pie
Ingredients You’ll Need:
Fruit Filling:
- 2 cups fresh rhubarb, chopped into 1/2-inch pieces
- 2 cups fresh strawberries, hulled and halved if large
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract (optional)
- 1/4 tsp salt
- 2 tbsp unsalted butter, cut into small pieces
For the Pie Crust:
- 1 double pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- Sugar for sprinkling on top crust (optional)
How Much Time Will You Need?
This delightful pie requires about 30 minutes of prep time, plus about 1 hour of baking time. Don’t forget to set aside at least 2 hours for cooling after baking to help the filling set perfectly!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 400°F (200°C). This will ensure your pie bakes evenly and develops a lovely golden crust.
2. Prepare the Fruit Filling:
In a large mixing bowl, combine the chopped rhubarb and strawberries. Sprinkle in the granulated sugar, cornstarch, lemon juice, vanilla extract (if using), and salt. Gently toss everything together to coat the fruit evenly. Now, let this mixture sit for about 10-15 minutes. This process helps to bring out the juices in the fruit, making for a delicious filling!
3. Roll Out the Dough:
Take one half of your pie dough and roll it out on a floured surface. Once it’s about 1/8 inch thick, gently place it into a 9-inch pie dish. Don’t worry if the edges hang over; you can trim any excess later.
4. Fill the Pie Crust:
Pour the fruit filling into the prepared crust, spreading it evenly to make sure every bite is flavorful. Dot the filling with small pieces of butter to add richness.
5. Create the Top Crust:
Now, roll out the second half of the dough. You can either cut it into strips to create a beautiful lattice top or simply place a full top crust over the filling. If you choose the latter, make sure to cut slits in the crust for steam to escape. This way, you avoid a soggy pie!
6. Finish the Pie:
Trim any excess dough from the edges and crimp them together to seal the pie. This not only looks nice but helps keep all that delicious filling inside!
7. Add the Egg Wash:
Brush the top crust or lattice with the beaten egg for a shiny, golden finish. If you like, sprinkle a bit of sugar on top for sweetness and crunch.
8. Bake the Pie:
Place your pie on a baking sheet—this will catch any drips during baking. Bake it in the preheated oven for 20 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for another 35-45 minutes. You’ll know it’s ready when the crust is golden and the filling is bubbly.
9. Cool and Serve:
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This cooling time allows the filling to set nicely, making it easier to slice and serve. When you’re ready, cut a slice and enjoy your delicious Rhubarb Strawberry Pie!
Can I Use Frozen Fruit for This Pie?
Yes, you can use frozen rhubarb and strawberries! Just make sure to thaw them fully and drain any excess liquid before mixing with the sugar and cornstarch. This will help prevent a watery filling.
How Can I Tell When the Pie is Done Baking?
The pie is done when the crust has turned a beautiful golden brown and the filling is bubbling through the slits in the top crust. If the edges are browning too fast, you can cover them with foil to prevent burning while the center continues to bake.
Can I Make the Pie a Day Ahead?
Absolutely! You can make the pie a day ahead and store it covered at room temperature. Just keep in mind that the crust may soften slightly. If you prefer a crisp crust, you can reheat it in the oven at 350°F (175°C) for about 10 minutes before serving.
How Do I Store Leftovers?
Leftover pie can be covered and stored in the refrigerator for up to 3 days. To enjoy it warm, you can reheat individual slices in the microwave or in the oven until warmed through.