Hello, pie lovers! Are you ready to create a dessert that combines sweet, tart, and buttery perfection? This Strawberry Rhubarb Pie is a classic favorite, bursting with fresh fruit flavor and topped with a delectable streusel crumb. Whether it’s for a summer picnic or a holiday feast, this pie is sure to impress. Let’s get started and fill your kitchen with the irresistible aroma of homemade pie!
Introduction
Few desserts are as iconic and nostalgic as a Strawberry Rhubarb Pie. With its perfect balance of sweetness from strawberries and tartness from rhubarb, this pie captures the essence of homemade comfort food. Originating from generations of pie-making traditions, it’s a dessert that brings families together. The addition of a crumbly streusel topping makes this pie unique, offering a satisfying crunch that complements the juicy fruit filling. Whether you’re a seasoned baker or a first-timer, this recipe will guide you through each step to create the ultimate pie experience.
Ingredients
Pie Crust
- 1/2 cup chilled butter, cut into small cubes
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 5-6 tablespoons chilled water
Streusel Crumb Topping
- 1 1/4 cups flour
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 cup butter, cut into cubes
Pie Filling
- 3 cups sliced rhubarb (1/4-1/2 inch cuts)
- 2 1/2 cups chopped strawberries
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 3 1/2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
How to Make Strawberry Rhubarb Pie
Prepare the Pie Crust: In a mixing bowl, combine the butter, flour, and salt. Using a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. Add the chilled water, one tablespoon at a time, mixing gently with a fork after each addition until the dough holds together. Form the dough into a disk, wrap it in plastic, and refrigerate for at least 2 hours. Chilling the dough is essential for creating a flaky, tender crust.
Make the Streusel Crumb Topping: In a medium bowl, whisk together the flour, granulated sugar, and brown sugar. Add the cubed butter and use a pastry blender or your fingertips to work the butter into the dry ingredients until the mixture becomes crumbly. Set the streusel aside while you prepare the filling.
Prepare the Pie Filling: In a large bowl, combine the sliced rhubarb and chopped strawberries. Add the granulated sugar, brown sugar, cornstarch, vanilla extract, and lemon juice. Mix gently until the fruit is evenly coated with the sugar mixture. The cornstarch will help thicken the juices as the pie bakes, preventing a soggy crust.
Roll Out the Pie Crust: Lightly flour a clean surface and roll the chilled dough into a 12-inch circle. Carefully fold the dough in half or wrap it around your rolling pin to transfer it to a 9-inch pie plate. Unfold the dough and gently press it into the bottom and sides of the plate. Trim the edges, leaving about an inch of overhang. Tuck the excess dough under itself to create a neat edge, then flute or crimp the edges for a decorative finish.
Assemble the Pie: Spoon the fruit mixture evenly into the prepared pie crust, spreading it out gently. Sprinkle the streusel crumb topping over the filling, covering the fruit completely. Place the pie on a rimmed baking sheet to catch any drips as it bakes.
Bake the Pie: Preheat your oven to 375°F (190°C). Bake the pie on the center rack for 50-55 minutes, or until the crust is golden brown, the topping is crisp, and the filling is bubbling. If the topping begins to brown too quickly, loosely cover the pie with a piece of aluminum foil.
Cool and Serve: Allow the pie to cool completely on a wire rack before slicing. This step is crucial as it lets the filling set, making it easier to slice cleanly. Serve your Strawberry Rhubarb Pie as is or with a scoop of vanilla ice cream for an extra indulgent treat.
Helpful Tips
- Chill the Butter: Ensure the butter for the crust and topping is thoroughly chilled to achieve a flaky texture.
- Fresh Ingredients: Use fresh rhubarb and strawberries whenever possible for the best flavor and texture.
- Prevent a Soggy Crust: Place a baking sheet in the oven while it preheats, then bake the pie directly on the hot sheet to help the bottom crust cook evenly.
- Crumble Perfection: For the streusel, work quickly to prevent the butter from melting. If it becomes too soft, pop the mixture in the fridge for a few minutes before topping the pie.
Cooking Tips
- Customize the Sweetness: Adjust the sugar in the filling to taste, depending on the natural sweetness of your strawberries.
- Alternative Thickeners: If cornstarch isn’t available, you can substitute with tapioca starch or all-purpose flour.
- Decorative Edges: Experiment with different pie crust designs, like braided edges or lattice tops, for a more artistic presentation.
Serving Suggestions
Strawberry Rhubarb Pie is perfect on its own, but pairing it with whipped cream or a dollop of Greek yogurt can add a creamy element to complement the tartness of the fruit. It’s also divine with a scoop of vanilla bean or strawberry ice cream. Serve it slightly warm for an extra cozy dessert experience.
Nutritional Information
- Calories: 410
- Carbohydrates: 58g
- Protein: 5g
- Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 45mg
- Sodium: 190mg
- Fiber: 4g
- Sugar: 28g
- Vitamin C: 30%
- Calcium: 4%
- Iron: 8%
This pie is a balanced indulgence, with a good amount of vitamin C from the fruit and fiber to keep it wholesome.
Storage and Leftovers
Refrigerate: Cover the cooled pie tightly with plastic wrap or foil and store it in the refrigerator for up to 3 days.
Reheat: Warm individual slices in the microwave for 20-30 seconds or reheat the whole pie in a 325°F (160°C) oven for 10-15 minutes.
Freeze: Wrap the pie tightly in plastic wrap and foil before freezing. It can be stored for up to 3 months. To serve, thaw overnight in the fridge and warm in the oven before serving.
Frequently Asked Questions (FAQs)
Can I use frozen fruit? Yes, you can use frozen rhubarb and strawberries if fresh aren’t available. Thaw and drain them well before using.
What if I don’t have a pastry blender? You can use two forks or your hands to mix the butter into the flour. Just work quickly to keep the butter cold.
How can I make it less tart? Add an extra tablespoon of sugar to the filling, or reduce the amount of rhubarb and replace it with more strawberries.
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Conclusion
And there you have it—an irresistible Strawberry Rhubarb Pie that’s as beautiful as it is delicious. With its flaky crust, sweet-tart filling, and crunchy streusel topping, this pie is sure to be a hit at any gathering or family dinner. Try it out, share your baking experience, and enjoy every bite of this classic dessert!