The aroma of a Sweet-Tart Strawberry Rhubarb Pie can transport you to sun-soaked summer days, where laughter dances in the air and dessert is the crown jewel of any gathering. Picture this: a flaky, golden crust cradling vibrant red strawberries and tangy rhubarb, bubbling away in a symphony of flavors that will have your taste buds singing.
I remember the first time I made this pie; it was an impromptu Sunday family gathering. As soon as I pulled it out of the oven, the sweet-tart scent curled through the house, coaxing my family into the kitchen like moths to a flame. The joy on their faces when they took that first bite? Priceless. This pie is perfect for picnics, potlucks, or just a cozy evening at home.
Why You'll Love This Recipe
- This Sweet-Tart Strawberry Rhubarb Pie is easy to prepare, making it perfect for bakers of all skill levels
- Its delightful balance of sweet strawberries and tart rhubarb creates a flavor explosion in every slice
- Visually stunning with its vibrant colors, this pie is sure to impress at any gathering
- Versatile enough to serve warm with vanilla ice cream or chilled with whipped cream
It’s amazing how a simple dish can spark such happiness! My cousin once declared it “life-changing” after devouring three slices in one sitting – not that I was keeping track.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Fresh Strawberries: Choose ripe strawberries for maximum sweetness; they should be bright red and fragrant.
Rhubarb Stalks: Look for firm stalks; avoid any that are wilted or discolored for the best texture.
Sugar: Granulated sugar balances the tartness of rhubarb perfectly; you can adjust based on your taste preference.
All-Purpose Flour: Essential for thickening the filling; use unbleached for better flavor and texture.
Butter: Unsalted butter adds richness to both the crust and filling; always go for high-quality butter if possible.
Pie Crust: You can use homemade or store-bought; just ensure it’s cold before rolling it out.
Lemon Juice: A splash brightens up the flavors; fresh juice is always best for optimal taste.
Cinnamon: Just a pinch adds warmth and depth to your filling without overpowering the fruity flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Create Your Pie Crust: Start by preheating your oven to 425°F (220°C). In a mixing bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water gradually until dough forms.
Roll Out Your Dough: On a floured surface, roll out half of your dough into a circle about 12 inches wide. Transfer it gently into your pie pan, pressing down lightly to fit.
Prepare Your Filling: In another bowl, toss sliced strawberries and rhubarb with sugar, flour, lemon juice, and cinnamon until well combined. Let sit for about 10 minutes so those juices start mingling.
Assemble Your Pie: Pour your fruity filling into the prepared crust, spreading it evenly. Roll out the remaining dough for the top crust; you can either cover completely or create a lattice pattern for that Pinterest-worthy look.
Bake to Perfection: Place your assembled pie in the oven and bake for 15 minutes at 425°F (220°C). Reduce temperature to 350°F (175°C) and continue baking for about 35-40 minutes until bubbly and golden brown.
Cool & Serve!: Once out of the oven, allow your pie to cool on a wire rack for at least an hour before slicing. Serve warm with whipped cream or vanilla ice cream if you’re feeling extra indulgent!
And there you have it! A delightful Sweet-Tart Strawberry Rhubarb Pie that not only looks stunning but tastes even better! Happy baking!
You Must Know
- Sweet-tart strawberry rhubarb pie is the perfect balance of flavors, showcasing seasonal fruits and ensuring each slice is a delightful surprise
- The aroma alone can spark nostalgia for summer picnics and family gatherings
- Don’t be surprised if you end up with an empty pie dish!
Perfecting the Cooking Process
Start by preheating your oven to 425°F (220°C). Prepare your filling while your crust chills in the fridge. Bake the pie for about 15 minutes, then reduce heat to 350°F (175°C) for another 40-45 minutes until bubbly.
Add Your Touch
Feel free to swap some strawberries for blueberries or add a pinch of nutmeg for a unique twist. Top with a scoop of vanilla ice cream or whipped cream for extra indulgence!
Storing & Reheating
Store leftover pie in the refrigerator covered with plastic wrap. Reheat slices in the microwave for about 30 seconds or enjoy it cold—both options are delicious!
Chef's Helpful Tips
- When preparing your sweet-tart strawberry rhubarb pie, ensure your fruit is fresh and ripe; this elevates flavor significantly
- Don’t rush the chilling process—let dough rest to achieve that flaky crust!
- Lastly, a little cornstarch helps thicken the filling perfectly
Sharing this recipe brings back memories of my grandma’s kitchen, where we spent hours picking strawberries together. That first bite always reminded me of her warm hugs and laughter, making every slice taste like love.
FAQ
What makes sweet-tart strawberry rhubarb pie special?
The combination of sweet strawberries and tangy rhubarb creates a unique flavor profile.
Can I use frozen fruit for this pie?
Yes, but thaw and drain excess moisture before using to avoid a soggy crust.
How do I know when the pie is done baking?
The filling should be bubbly and the crust golden brown when it’s ready to come out of the oven.
Sweet-Tart Strawberry Rhubarb Pie
- Total Time: 1 hour 25 minutes
- Yield: Serves approximately 8 slices 1x
Description
Indulge in the delightful flavors of Sweet-Tart Strawberry Rhubarb Pie, a perfect blend of juicy strawberries and tangy rhubarb nestled in a flaky crust. This pie is not just a dessert; it’s a nostalgic treat that evokes memories of warm summer days. Simple to prepare and visually stunning, it’s ideal for picnics, potlucks, or a cozy evening at home. Serve it warm with vanilla ice cream or chilled with whipped cream for an unforgettable experience.
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb stalks, diced
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tbsp lemon juice
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter (cold, cubed)
- 2 1/2 cups all-purpose flour (for crust)
- 1 tsp salt
- 6 tbsp ice water
Instructions
- Preheat oven to 425°F (220°C).
- For the crust, mix flour and salt in a bowl. Cut in cold butter until crumbly. Gradually add ice water until dough forms. Chill for at least 30 minutes.
- Roll out half the dough into a circle and fit it into a pie pan.
- In another bowl, combine strawberries, rhubarb, sugar, flour, lemon juice, and cinnamon. Let sit for 10 minutes.
- Pour filling into the crust. Roll out remaining dough for the top crust and place over filling (lattice optional).
- Bake for 15 minutes at 425°F (220°C), then reduce temperature to 350°F (175°C) and bake for an additional 35-40 minutes until bubbly and golden.
- Cool on wire rack for at least an hour before slicing.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
