Strawberry rhubarb pie is a classic dessert that combines the tartness of rhubarb with the sweetness of strawberries, all encased in a flaky pie crust. Here’s a delicious recipe to make it:
Ingredients:
the pie crust:
- – 2 1/2 cups all-purpose flour
- – 1 teaspoon salt
- – 1 tablespoon granulated sugar
- – 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- – 6-8 tablespoons ice water
the filling:
- – 3 cups fresh rhubarb, chopped into 1/2-inch pieces
- – 3 cups fresh strawberries, hulled and sliced
- – 1 cup granulated sugar
- – 1/4 cup cornstarch
- – 1 tablespoon fresh lemon juice
- – 1 teaspoon vanilla extract
- – 1/4 teaspoon ground cinnamon (optional)
- – 1 egg, beaten (for egg wash)
- – Coarse sugar (for sprinkling)
Instructions:
1. Preheat your oven to 400°F (200°C). Place a baking sheet lined with parchment paper in the oven to preheat.
2. In a large mixing bowl, whisk together the flour, salt, and granulated sugar for the pie crust.
3. Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough comes together. Be careful not to overwork the dough. You may not need to use all the water.
5. Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour.
6. In a large mixing bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and ground cinnamon (if using). Toss until the fruit is evenly coated.
7. On a lightly floured surface, roll out one disk of the chilled pie dough into a circle about 12 inches in diameter. Carefully transfer the rolled-out dough to a 9-inch pie dish, gently pressing it into the bottom and up the sides of the dish.
8. Spoon the strawberry rhubarb filling into the prepared pie crust, spreading it out evenly.
9. Roll out the second disk of chilled pie dough into a circle about 12 inches in diameter. You can leave it whole to cover the pie completely, or cut it into strips to create a lattice crust.
10. If using a whole top crust, place it over the filling and crimp the edges to seal. If using a lattice crust, arrange the strips in a lattice pattern over the filling, trimming any excess dough and crimping the edges to seal.
11. Brush the top crust with the beaten egg and sprinkle with coarse sugar.
12. Place the pie on the preheated baking sheet in the oven and bake for 20 minutes.
13. Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until the crust is golden brown and the filling is bubbling.
14. If the edges of the crust begin to brown too quickly, you can cover them with aluminum foil or a pie shield.
15. Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing and serving.
16. Serve the strawberry rhubarb pie warm or at room temperature, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream.
Enjoy this delicious strawberry rhubarb pie as a delightful springtime dessert!