Strawberry Rhubarb Pie

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Strawberry Rhubarb Pie – A Classic Springtime Delight

Nothing says spring like the sweet-tart combination of fresh strawberries and rhubarb wrapped in a golden, flaky crust. This beloved dessert has been gracing family tables for generations, bringing together the bright, juicy flavors of strawberries and the tangy punch of rhubarb. The result? A pie so good it will make your eyes roll back in delight!

This pie is perfect for spring celebrations, picnics, or just because you love a homemade treat. Whether you’re a seasoned baker or a beginner, this recipe will guide you through making the perfect strawberry rhubarb pie from scratch.

A Brief History of Strawberry Rhubarb Pie

Rhubarb has been used in cooking for centuries, dating back to ancient China, where it was valued for its medicinal properties. It wasn’t until the 18th and 19th centuries that rhubarb became popular in European and American desserts, often paired with sugar to balance its tartness.

Strawberries, native to North and South America, became widely cultivated in the 19th century. When paired with rhubarb in pies, their natural sweetness perfectly offsets rhubarb’s tang, creating one of the most beloved springtime desserts.

Strawberry rhubarb pie gained popularity in America, especially in the Midwest and Northeast, where rhubarb thrives in the cooler climate. Today, it remains a cherished homemade treat, evoking nostalgia and family traditions with every bite.

Ingredients

For the Pie Crust:

  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • 1 tsp salt
  • 1 tbsp sugar
  • 6-8 tbsp ice water

For the Filling:

  • 3 cups fresh strawberries, hulled and sliced
  • 3 cups fresh rhubarb, chopped into ½-inch pieces
  • 1 cup granulated sugar
  • ¼ cup cornstarch (or 3 tbsp tapioca starch)
  • ½ tsp cinnamon (optional, for warmth)
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 2 tbsp unsalted butter, cut into small cubes

For the Egg Wash:

  • 1 egg
  • 1 tbsp milk or heavy cream
  • 1 tbsp coarse sugar (for sprinkling, optional)

Instructions

Step 1: Make the Pie Crust

  1. In a large bowl, mix flour, sugar, and salt.
  2. Cut in the cold butter using a pastry cutter or food processor until the mixture resembles coarse crumbs.
  3. Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together.
  4. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour (or overnight).

Step 2: Prepare the Filling

  1. In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, cinnamon, vanilla extract, and lemon juice.
  2. Toss gently until the fruit is coated and let sit for 15-20 minutes to allow the flavors to meld.

Step 3: Assemble the Pie

  1. Preheat the oven to 400°F (200°C).
  2. Roll out one dough disc on a floured surface to fit a 9-inch pie pan. Carefully transfer it to the pan.
  3. Pour the strawberry-rhubarb filling into the crust and dot with small cubes of butter.
  4. Roll out the second dough disc and place it over the filling, either as a full top crust or as a lattice.
  5. Trim excess dough, crimp the edges, and cut slits if using a full top crust for steam to escape.
  6. Brush the top with egg wash and sprinkle with coarse sugar.

Step 4: Bake

  1. Place the pie on a baking sheet to catch drips.
  2. Bake for 20 minutes at 400°F, then reduce the temperature to 375°F and bake for another 35-40 minutes, until the crust is golden brown and the filling is bubbling.
  3. Allow the pie to cool for at least 2 hours before slicing to let the filling set.

Formation of a Perfect Pie

A great strawberry rhubarb pie requires balance. The tartness of rhubarb must be offset by the sweetness of strawberries, sugar, and a thickener to prevent a runny filling. A well-made crust provides a flaky, buttery contrast to the juicy filling.

To prevent a soggy bottom, some bakers brush the bottom crust with egg white before filling. Others pre-bake the crust slightly. Whatever method you choose, taking the time to let the pie cool fully before cutting will help the filling firm up beautifully.

Why Strawberry Rhubarb Pie is a Fan Favorite

This pie has a devoted following of fruit pie lovers, nostalgic eaters, and springtime dessert enthusiasts. Some enjoy it warm with a scoop of vanilla ice cream, while others love it chilled for a refreshing treat.

Lovers of strawberry rhubarb pie often share stories of their grandmothers making it during rhubarb season or picking fresh strawberries from the garden just for this pie. It’s a dessert that brings people together, reminding them of childhood, family gatherings, and the simple joys of homemade baking.

Conclusion

Strawberry rhubarb pie is more than just a dessert—it’s a celebration of spring’s bounty and a testament to the magic of simple ingredients. The combination of juicy strawberries, tart rhubarb, and buttery crust is truly irresistible.

Whether you’re making this pie for a special occasion or just because you crave something sweet and tangy, it’s guaranteed to be a showstopper. So go ahead—bake a pie, share a slice, and watch as it makes your eyes roll back in delight!

Would you like any adjustments, such as a crumble topping version or a gluten-free alternative?

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