strawberry rhubarb pie

• Prep Time: 30 minutes

• Cook Time: 55 minutes

• Cooling Time: 2 hours (minimum, for best slicing)

• Total Time: Approx. 3.5 hours

• Skill Level: Intermediate

• Servings: 8 slices

• Cuisine: American

• Course: Dessert

 Ingredients

For the Pie Filling:

• 3 cups fresh or frozen strawberries, hulled and sliced

• 3 cups chopped fresh rhubarb (about ½-inch pieces)

• 1¼ cups granulated sugar (adjust depending on sweetness of fruit)

• ¼ cup cornstarch

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• ¼ teaspoon salt

For the Pie Crust (double crust):

You can use a store-bought double pie crust, but for best flavor and texture, homemade is best.

• 2½ cups all-purpose flour

• 1 cup (2 sticks) unsalted butter, chilled and cubed

• 1 teaspoon salt

• 1 tablespoon sugar

• 6–8 tablespoons ice water

For the Top:

• 1 egg (for egg wash)

• 1 tablespoon milk

• Coarse sugar for sprinkling (optional)

 Instructions

Step 1: Make the Pie Dough

1. Combine dry ingredients: In a large bowl, mix the flour, salt, and sugar.

2. Cut in butter: Add the cold cubed butter and use a pastry cutter or your fingertips to cut it into the flour until the mixture resembles coarse crumbs.

3. Add ice water: Sprinkle ice water one tablespoon at a time, mixing gently with a fork until the dough begins to come together.

4. Divide and chill: Divide dough into two discs, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.

 Tip: The dough can be made up to 2 days in advance and stored in the fridge.

Step 2: Prepare the Filling

1. In a large mixing bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, and salt.

2. Toss gently to coat all the fruit evenly.

3. Let sit for 10–15 minutes while you roll out the dough. This helps the cornstarch absorb the juices.

Step 3: Assemble the Pie

1. Preheat oven: Set your oven to 400°F (200°C).

2. Roll out bottom crust: On a lightly floured surface, roll out one disc of dough into a 12-inch round. Transfer to a 9-inch pie plate, pressing it gently into the bottom and sides.

3. Add filling: Pour the strawberry-rhubarb mixture into the crust. Spread evenly but don’t pack too tightly.

4. Top crust: Roll out the second disc. You can either place it whole over the top (with slits for steam) or cut into strips to create a lattice pattern.

5. Seal edges: Trim excess dough, fold under, and crimp edges with a fork or your fingers.

6. Apply egg wash: Whisk the egg with milk and brush it over the crust. Sprinkle coarse sugar for an extra sparkle and crunch (optional).

Step 4: Bake the Pie

1. Place the pie on a baking sheet lined with foil (to catch any drips).

2. Bake at 400°F for 20 minutes.

3. Reduce heat to 375°F (190°C) and continue baking for 30–35 more minutes, or until the filling is bubbling and the crust is golden brown.

4. If the edges brown too quickly, cover with a pie shield or aluminum foil.

 Tip: Bubbling filling is a sign the cornstarch has thickened properly. If it’s not bubbling, it may not set well.

Step 5: Cool and Serve

Let the pie cool completely—ideally for at least 2–3 hours—before slicing. This allows the filling to set and makes for cleaner slices.

Serve with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate summer dessert.

 Difficulty & Intensity

While not overly complicated, this pie requires a bit of baking experience, especially when working with pie crusts and managing juicy fillings. Making your own crust, learning to create a lattice top, and ensuring the right texture in the filling are all rewarding but slightly technical aspects.

Time Intensity: Moderate to High

The recipe involves several steps: making crust, macerating fruit, rolling dough, and baking. Allow yourself at least half a day, including cooling time, to complete the process from start to finish.

 Variations and Tips

• Use tapioca starch instead of cornstarch for a slightly different texture.

• Add orange zest for a citrusy brightness.

• Mix in raspberries or blueberries for a berry blend twist.

• Gluten-Free: Use a gluten-free flour blend for the crust and double-check thickeners.

• Vegan Version: Substitute vegan butter and use a non-dairy milk for the egg wash.

 How to Store Strawberry Rhubarb Pie

• Room temperature: Store covered for up to 2 days.

• Refrigerated: Store up to 5 days, covered with foil or plastic wrap.

• Freezer: The fully baked pie can be frozen. Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat at 350°F until warm.

 Nutrition Information (Per Slice – based on 8 servings)

Note: Values will vary depending on exact ingredient brands and portions.