Indulge in the perfect blend of sweet and tart with our Classic Strawberry-Rhubarb Pie. This timeless dessert combines juicy strawberries with tangy rhubarb, all encased in a flaky, buttery crust. Ideal for summer gatherings or a cozy treat any time of year, this pie is sure to become a favorite with its vibrant flavors and irresistible aroma.
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Preparation and Cooking Times
- Preparation Time: 30 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 30 minutes
Servings and Serving Size
- Servings: 8
- Serving Size: 1 slice
Nutritional Information (per serving)
- Calories: 350
- Protein: 4g
- Carbohydrates: 54g
- Fat: 14g
- Fiber: 3g
- Sugar: 28g
- Sodium: 200mg
Ingredients
For the Crust:
- 250g (2 cups) all-purpose flour
- 15g (1 tbsp) granulated sugar
- 1 tsp salt
- 225g (1 cup) unsalted butter, cold and cubed
- 60-120ml (1/4 to 1/2 cup) ice water
For the Filling:
- 400g (3 cups) strawberries, hulled and sliced
- 300g (3 cups) rhubarb, chopped
- 200g (1 cup) granulated sugar
- 50g (1/4 cup) light brown sugar
- 30g (1/4 cup) cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp salt
For the Egg Wash:
- 1 egg, beaten
- 1 tbsp milk
For Garnish:
- 2 tbsp coarse sugar (optional)
Method of Preparation
- In a large bowl, combine the flour, granulated sugar, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
- Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
- In a large bowl, combine the strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon (if using), and salt. Toss to coat evenly. Let the mixture sit for 15 minutes.
- Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie dish. Transfer the dough to the dish and trim the edges.
- Pour the strawberry-rhubarb filling into the crust.
- Roll out the second disk of dough and place it over the filling. Trim the edges, leaving a 1-inch overhang. Fold the edges under and crimp to seal.
- Cut slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg wash and sprinkle with coarse sugar if desired.
- Bake for 20 minutes at 425°F (220°C). Reduce the oven temperature to 375°F (190°C) and bake for an additional 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool completely on a wire rack before serving.
Tips for Culinary Success
- Use fresh, in-season strawberries and rhubarb for the best flavor.
- Make sure your butter and water are very cold when preparing the crust for a flakier texture.
- To prevent a soggy bottom crust, you can pre-bake the crust for 10 minutes before adding the filling.
Frequently Asked Questions (FAQs)
- Q: Can I use frozen strawberries and rhubarb? A: Yes, you can use frozen strawberries and rhubarb. Thaw and drain them well before using to avoid excess moisture in the filling.
- Q: How should I store leftover pie? A: Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Q: Can I make the pie crust ahead of time? A: Yes, you can prepare the pie crust in advance and refrigerate it for up to 2 days or freeze it for up to 1 month.
Savor the perfect balance of sweet and tart with every bite of our Classic Strawberry-Rhubarb Pie. This dessert is a beautiful celebration of seasonal flavors, wrapped in a flaky, buttery crust that will have everyone coming back for seconds. Enjoy this timeless treat with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence.