Ah, the sweet and tangy symphony of strawberry rhubarb pie! This classic dessert evokes memories of summer picnics and family gatherings. It's a delightful balance of sweet strawberries and tart rhubarb, encased in a flaky, buttery crust – pure comfort food perfection. Whether you're a seasoned baker or just starting your culinary journey, this recipe is designed to guide you through creating this delicious homemade pie. It's easier than you think to make this classic dessert from scratch! This recipe is perfect for those looking for easy recipes, healthy meals (relatively!), and quick dinner ideas – it's a beautiful addition to any meal!
Ingredients:
For the Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- ½ cup ice water
For the Filling:
- 4 cups rhubarb, chopped (about 1 lb)
- 4 cups strawberries, hulled and sliced (about 1 lb)
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting.
- Add water: Gradually add the ice water, a tablespoon at a time, mixing lightly until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax, resulting in a more tender crust.
Preparing the Filling:
- Combine ingredients: In a large bowl, gently combine the chopped rhubarb, sliced strawberries, sugar, cornstarch, lemon juice, cinnamon, and nutmeg.
Assembling and Baking the Pie:
- Roll out the dough: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate.
- Add the filling: Pour the strawberry rhubarb filling into the pie crust.
- Top with the crust: Roll out the second disc of dough and either place it over the filling or cut it into strips for a lattice top. Crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
- Bake: Bake in a preheated oven at 375°F (190°C) for 50-60 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 aluminum foil.
- Cool: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
Tips for the Best Strawberry Rhubarb Pie:
- Use fresh, ripe fruit: The flavor of your pie will depend heavily on the quality of your ingredients. Choose ripe but firm strawberries and rhubarb.
- Don't overmix the filling: Overmixing can make the filling gummy. Gently toss the ingredients together until just combined.
- Blind bake the crust (optional): For a crispier bottom crust, you can pre-bake it for 15 minutes before adding the filling. Simply line the crust with parchment paper and fill with pie weights or dried beans.
- Serve with a dollop of whipped cream or vanilla ice cream: This classic pairing elevates the dessert to the next level!
Variations:
- Add a touch of spice: Experiment with adding a pinch of ginger or cardamom to the filling for a unique flavor twist.
- Use different berries: Substitute raspberries, blueberries, or blackberries for some or all of the strawberries.
- Make individual pies: Use mini pie tins to create individual servings.
Nutritional Information (per slice, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 18-22g
- Carbohydrates: Approximately 45-55g
- Sugar: Approximately 25-30g
This old-fashioned strawberry rhubarb pie recipe is a guaranteed crowd-pleaser. It's a delicious and relatively healthy dessert perfect for any occasion. Enjoy the process of homemade cooking and savor every bite of this delightful pie!