Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie

Strawberry-rhubarb pie is a delightful dessert that combines the sweet flavor of strawberries with the tartness of rhubarb. It has a beautiful balance of tastes and a lovely, colorful filling that makes it perfect for any occasion. Whether it’s a summer picnic or a cozy family dinner, this pie will surely impress everyone at the table.

Why Make This Recipe

Making strawberry-rhubarb pie at home is a rewarding experience. The fresh ingredients bring vibrant flavors that store-bought pies often lack. Plus, you can customize it according to your taste. This pie is simple to make and offers a delicious way to use fresh fruits in season. With its flaky crust and sweet-tart filling, it’s a classic treat that pairs wonderfully with a scoop of vanilla ice cream.

How to Make Strawberry-Rhubarb Pie

Ingredients

• Your favorite double pie crust recipe (we recommend our recipe for Classic Double Pie Crust)
• 1 1/4 cups (248g) granulated sugar
• 5 tablespoons (55g) Instant Clearjel
• 7 1/2 tablespoons (53g) King Arthur Unbleached All-Purpose Flour, or 3/4 cup (138g) King Arthur Pie Filling Enhancer
• 1/4 teaspoon table salt
• 3 1/2 to 4 cups (482g to 567g) lightly packed diced rhubarb, fresh or frozen
• 3 cups (425g) strawberries, trimmed of their leaves, quartered, fresh or frozen
• 1 tablespoon butter
• Coarse sparkling sugar, to garnish

Directions

1. To make the crust: Line a 9" pie pan (or two 6" pie pans) with half the crust. Refrigerate while you make the filling, for at least 30 minutes.
2. To make the filling: Whisk together the sugar, thickener, and salt.
3. Toss the rhubarb and strawberries with the sugar mixture. Spoon the fruit into the pan(s), filling them about 3/4 full and mounding the filling a bit in the center.
4. Place dabs of the butter atop the filling. Return the pie to the refrigerator.
5. Preheat the oven to 425°F.
6. Roll out the remaining crust and cut it into star shapes.
7. Place the pastry stars atop the filling. Brush with water and sprinkle with coarse white sparkling sugar.
8. Bake the pie(s) for 30 minutes (for the 9" pie) or 20 minutes (for the 6" pies). Then reduce the oven heat to 375°F and bake for an additional 30 to 40 minutes (9" pie) or 20 to 25 minutes (6" pies) until the filling is bubbling and the crust is nicely browned.
9. Remove the pie(s) from the oven and let them cool for an hour or so before serving. The pie may be served warm, but it’ll be a bit messy; it sets as it cools. Top with vanilla ice cream or whipped cream, if desired.

How to Serve Strawberry-Rhubarb Pie

Strawberry-rhubarb pie is best served fresh. You can enjoy it plain, or with a scoop of vanilla ice cream or a dollop of whipped cream. It also tastes great with a sprinkle of cinnamon or nutmeg if you like a little spice.

How to Store Strawberry-Rhubarb Pie

To store the pie, keep it covered at room temperature for up to two days. If you want to keep it for longer, place it in the refrigerator where it can stay fresh for about a week. You can also freeze the pie. Wrap it tightly in plastic wrap and foil before placing it in the freezer. It can last for up to three months.

Tips to Make Strawberry-Rhubarb Pie

• Fresh fruits will give you the best flavor, but frozen fruits can be used if fresh ones are not available.
• Make sure to let the pie cool for a while before slicing. This will help the filling set better and make for cleaner slices.
• If you prefer a sweeter pie, feel free to adjust the sugar according to your taste.

Variation

You can add other fruits like blueberries or peaches to the filling for a different twist. Spices such as cinnamon or ginger can also enhance the flavor of the pie.

FAQs

1. Can I use store-bought pie crust?
   Yes, you can use store-bought pie crust if you prefer convenience. Just make sure it fits your pie pan well.

2. Is rhubarb safe to eat?
   Yes, rhubarb is safe to eat, but the leaves are toxic. Always use the stalks for cooking and baking.

3. What if my filling is too watery?
   If your filling is too watery, you can add a bit more thickener or cook it a little longer on the stovetop before filling the pie.

Enjoy making and sharing your delicious strawberry-rhubarb pie!