This Rhubarb Strawberry Pie is a sweet and tangy treat that’s perfect for any dessert table. The fresh strawberries mix wonderfully with tangy rhubarb, wrapped in a flaky crust.
Making this pie always brings a smile. I mean, who doesn’t love the sound of crust cracking as you serve it? Serve warm with ice cream, and watch it disappear in seconds! 🍓🥧
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb is key to this pie’s tartness. If rhubarb isn’t available, you can substitute it with more strawberries or use tart apples for a different flavor profile.
Strawberries: Fresh strawberries are ideal, but you can use frozen ones if necessary. Just make sure to thaw and drain them well to remove excess moisture.
Sugar: Feel free to adjust the sugar based on the sweetness of your fruit. For a healthier option, try using honey or maple syrup instead of granulated sugar.
Cornstarch: This helps thicken the filling. If you don’t have cornstarch, try using flour, but you might need a bit more to achieve the same thickness.
Pie Crust: Store-bought crusts are convenient, but homemade crusts are always a delight! For a gluten-free option, look for gluten-free pie crust alternatives available in stores.
How Do I Make a Lattice Pie Crust Without Struggling?
Creating a lattice crust may seem tricky, but just take it one step at a time! Here’s how to do it easily:
- Roll out your second pie crust on a floured surface. Use a pizza cutter or sharp knife to cut it into strips, about 1-inch wide.
- Lay half of the strips across the pie in one direction, leaving gaps between them.
- Fold back every other strip halfway. Place a new strip perpendicular to the others, then lower the folded strips back down. Repeat with the remaining strips, weaving them together.
- This may take a bit of practice, but don’t stress about making it perfect; rustic is charming!
A quick tip: Make sure your dough is cold when you start so it doesn’t get too sticky!
Rhubarb Strawberry Pie: A Delightful Dessert
Ingredients You’ll Need:
For the Pie:
- 1 prepared pie crust (for a double crust 9-inch pie)
- 3 cups fresh strawberries, hulled and halved
- 3 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1 1/4 cups granulated sugar (adjust based on sweetness of fruit)
- 1/4 cup cornstarch (for thickening)
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon (optional, for flavor depth)
- 1/4 teaspoon salt
- 1 tablespoon butter, cut into small pieces
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling on top)
How Much Time Will You Need?
This delicious pie will take about 20 minutes for preparation and around 45-55 minutes for baking, plus an additional 2 hours for cooling and setting. In total, set aside about 3 hours to make this delightful Rhubarb Strawberry Pie!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). This ensures your pie cooks evenly. While the oven is heating, grab a large bowl and gently combine the hulled and halved strawberries with the chopped rhubarb.
2. Mix Dry Ingredients:
In a separate smaller bowl, mix together the granulated sugar, cornstarch, optional ground cinnamon, and salt. This mixture will add sweetness and help thicken your pie filling.
3. Combine Filling:
Sprinkle the sugar mixture over the fruit and carefully toss everything together to make sure the fruit is coated evenly. Then, stir in the lemon juice, which will give the filling a touch of brightness and help balance the flavors.
4. Prepare the Crust:
Roll out one of your pie crusts and fit it into a 9-inch pie dish, pressing it lightly into the sides. Pour your prepared strawberry-rhubarb filling into the crust and dot it with small pieces of butter for added richness.
5. Create the Lattice Top:
Roll out your second pie crust and cut it into strips about 1-inch wide. Lay half of these strips across the pie, then weave the remaining strips over and under the first half to create a lovely lattice pattern. Press the edges of the crusts together and crimp them for a decorative finish.
6. Finish and Bake:
Beat the egg in a small bowl and brush it over the crust to give it a shiny, golden look. Sprinkle coarse sugar on top for a sweet crunch. Place your pie on a baking sheet to catch any drips and bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to brown too quickly, cover them with foil to protect them.
7. Cool and Serve:
Once baked, remove the pie from the oven and allow it to cool for at least 2 hours. This cooling time helps the filling set, making it easier to slice when you’re ready to serve. Enjoy your delicious Rhubarb Strawberry Pie, bursting with flavors!
Happy baking! Enjoy every slice of this classic pie!
Can I Use Frozen Fruit for This Pie?
Yes, you can use frozen strawberries and rhubarb! Just make sure to thaw them first and drain any excess moisture before incorporating them into the filling. This helps prevent a soggy pie.
How Can I Adjust the Sweetness of the Pie?
The amount of sugar can be adjusted based on the sweetness of your fruit. If you’re using particularly sweet strawberries, you might reduce the sugar by a few tablespoons. Always taste the filling before baking!
What Should I Do if My Pie Crust Gets Too Brown?
If you notice the edges of your pie crust browning too quickly, cover them gently with aluminum foil about halfway through the baking time. This will help prevent burning while allowing the rest of the pie to bake properly.
How Do I Store Leftover Pie?
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. You can also freeze slices for later enjoyment—just wrap them well in plastic wrap and foil to keep them fresh. Thaw in the fridge before reheating if desired.