Indulge in the perfect balance of sweet and tart flavors with this classic Strawberry Rhubarb Pie. The combination of juicy strawberries and tangy rhubarb encased in a buttery,
flaky crust makes this pie a delightful treat for any occasion. Whether you’re serving it at a summer picnic or a cozy family dinner, this pie is sure to impress with its vibrant flavors and beautiful presentation.
Bake the Pie:
12. **Bake:**
– Place the pie on a baking sheet to catch any drips.
– Bake in the preheated oven for 20 minutes.
– Reduce the oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until the crust is golden brown and the filling is bubbly.
13. **Cool:**
– Allow the pie to cool completely on a wire rack before serving to let the filling set.
### Experience:
The Strawberry Rhubarb Pie is a delightful dessert that beautifully marries the sweetness of ripe strawberries with the tartness of rhubarb. Encased in a buttery, flaky crust,
the filling becomes perfectly thick and luscious as it bakes, creating a mouthwatering treat that’s hard to resist. Serve this pie with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent touch.
Whether enjoyed warm or chilled, this pie is a classic that brings a burst of summer flavor to every bite.
A delightful pie combining the sweet flavors of strawberries with the tartness of rhubarb, encased in a flaky, golden crust. Perfect for summer gatherings!
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, chilled and cut into cubes
- 1/4 to 1/2 cup ice water
Filling:
- 3 cups fresh strawberries, hulled and sliced
- 3 cups rhubarb, trimmed and chopped
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Egg Wash:
- 1 egg
- 1 tablespoon water
Instructions:
Prepare the Pie Crust:
In a large bowl, whisk together the flour and salt.
Add the chilled butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together.
Divide the dough into two disks, wrap each in plastic wrap, and refrigerate for at least 1 hour.
Prepare the Filling:
In a large bowl, combine the sliced strawberries, chopped rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss gently to mix well.
Roll Out the Dough:
Preheat the oven to 375°F (190°C).
On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie dish, leaving a slight overhang.
Transfer the dough to the pie dish and gently press it into the bottom and sides.
Assemble the Pie:
Pour the strawberry-rhubarb filling into the prepared crust.
Roll out the second disk of dough and place it over the filling. Trim any excess dough and crimp the edges to seal.
Cut a few slits in the top crust to allow steam to escape.
Egg Wash:
In a small bowl, beat the egg with 1 tablespoon of water.
Brush the top crust with the egg wash.
Bake the Pie:
Place the pie on a baking sheet to catch any drips.
Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
If the crust starts to brown too quickly, cover the edges with foil.
Cool and Serve:
Allow the pie to cool completely on a wire rack before slicing.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.