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Nothing beats the sweet and tangy combo of rhubarb and strawberries in a homemade pie. This Rhubarb and Strawberry Pie recipe brings together the best of both worlds, wrapped in a flaky, buttery crust. Perfect for summer gatherings or a cozy night in, this pie is sure to impress. Let's dive into the details and get baking!
The name of the recipe: Rhubarb and Strawberry Pie Recipe
Ingredients:
- 3 cups rhubarb, chopped
- 3 cups strawberries, hulled and sliced
- 1 cup sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 2 cups all-purpose flour
- 1 cup unsalted butter, chilled and diced
- 1/4 cup ice water
Instructions:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, and lemon juice. Set aside.
- In another bowl, mix flour and butter until crumbly. Gradually add ice water until dough forms.
- Roll out half of the dough and line a pie dish. Add filling. Roll out remaining dough and cover pie. Seal edges and cut slits on top.
- Bake for 60 minutes or until crust is golden brown. Let cool before serving.
What You Will Need
Read more: Strawberry Rhubarb Jam Recipe
What you will need to make rhubarb and strawberry pie
- Rhubarb: Adds a tart, tangy flavor that balances the sweetness of strawberries, creating a unique and delicious filling.
- Strawberries: Provide natural sweetness and vibrant color, complementing the tartness of rhubarb perfectly.
- Sugar: Sweetens the filling, balancing the tartness of rhubarb and enhancing the natural sweetness of strawberries.
- Cornstarch: Thickens the filling, ensuring it sets properly and isn't too runny.
- Lemon juice: Adds a hint of acidity, brightening the flavors of both rhubarb and strawberries.
- All-purpose flour: Forms the base of the pie crust, providing structure and a tender texture.
- Unsalted butter: Adds richness and flakiness to the pie crust, making it tender and flavorful.
- Ice water: Helps bind the dough together without melting the butter, ensuring a flaky crust.
Tools and Instruments Needed
What tools/instruments will be needed to make Rhubarb and Strawberry Pie Recipe
- Pie dish: Essential for shaping and baking the pie, ensuring even cooking and a perfect crust.
- Rolling pin: Needed to roll out the dough evenly for both the bottom and top crusts.
- Mixing bowl: Used to combine the rhubarb, strawberries, sugar, cornstarch, and lemon juice.
- Pastry blender: Helps to cut the butter into the flour, creating a crumbly texture for the dough.
- Measuring cups: Ensures precise measurements of ingredients for consistent results.
- Knife: Necessary for chopping rhubarb and slicing strawberries.
- Oven: Bakes the pie to golden perfection, cooking the filling and crust evenly.
Rhubarb and Strawberry Pie
A delicious pie combining the tartness of rhubarb with the sweetness of strawberries.
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Ingredients:
Filling
- 3 cups rhubarb, chopped
- 3 cups strawberries, hulled and sliced
- 1 cup sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
Crust
- 2 cups all-purpose flour
- 1 cup unsalted butter, chilled and diced
- 1/4 cup ice water
Instructions:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, and lemon juice. Set aside.
- In another bowl, mix flour and butter until crumbly. Gradually add ice water until dough forms.
- Roll out half of the dough and line a pie dish. Add filling. Roll out remaining dough and cover pie. Seal edges and cut slits on top.
- Bake for 60 minutes or until crust is golden brown. Let cool before serving.
Notes:
Serve with vanilla ice cream for an extra treat.
Read more: Fresh Rhubarb Pie Recipe
Nutrition value:
Calories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 25gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare filling and dough separately.
- Store filling in an airtight container in the fridge for up to 2 days.
- Wrap dough tightly in plastic wrap, refrigerate for up to 2 days.
Freezing Instructions
- Assemble pie but don't bake.
- Wrap pie tightly in plastic wrap, then aluminum foil.
- Freeze for up to 3 months.
- When ready to bake, preheat oven to 375°F (190°C).
- Bake from frozen, adding 10-15 minutes to baking time.
Adding a pinch of ground ginger to the filling can enhance the flavors of the rhubarb and strawberries, giving the pie a subtle, spicy kick.
Frequently Asked Questions
FAQ:
How do I know when the pie is done baking?
The crust should be golden brown, and the filling should be bubbling.
Can I use frozen rhubarb and strawberries?
Yes, just make sure to thaw and drain them well before using.
How do I prevent a soggy bottom crust?
Blind bake the bottom crust for 10 minutes before adding the filling.
Can I make the dough ahead of time?
Absolutely, you can refrigerate it for up to 2 days or freeze for up to a month.
What can I use instead of cornstarch?
Tapioca starch or flour works well as a substitute.
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