How to Make a Classic Strawberry Rhubarb Pie: Step-by-Step Instructions

Strawberry rhubarb pie is a timeless dessert that perfectly balances sweetness and tartness, making it a favorite for many. The lush, vibrant colors of the filling and the flaky crust create an irresistible combination that is both delightful to the eyes and satisfying to the palate. As a quintessential spring and summer treat, strawberry rhubarb pie utilizes seasonal ingredients that are often available at your local farmers’ market or even in your backyard garden. In this article, you will learn how to make this delicious pie from scratch, including tips on selecting the best ingredients and step-by-step instructions for each part of the process.

Ingredients

To create a delicious strawberry rhubarb pie, you’ll need the following ingredients:

• Fresh strawberries
• Fresh rhubarb
• Sugar
• Cornstarch
• Lemon juice
• Pie crust (homemade or store-bought)
• Butter
• Egg wash (optional)

Ingredients List

Equipment Needed

Before you start baking, make sure you have the following essential tools on hand:

• Mixing bowls
• Pie dish
• Baking sheet
• Measuring cups and spoons
• Rolling pin
• Knife and cutting board

Step-by-Step Instructions

Step 1: Prepare the Fruit Filling

Start by preparing the delicious fruit filling that will be the star of your pie. Follow these simple steps:

1. Wash the strawberries thoroughly, hull them, and slice them into bite-sized pieces.
2. Wash the rhubarb stalks, chop off the ends, and cut them into 1/2-inch pieces.
3. In a large mixing bowl, combine the sliced strawberries and chopped rhubarb.
4. Add the sugar, cornstarch, and lemon juice to the fruit mixture. Gently stir until the fruit is evenly coated and the ingredients are well combined.

Step 2: Make the Pie Crust (if homemade)

If you choose to make a homemade pie crust, gather the following ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup unsalted butter, chilled and cut into small cubes
• 6-8 tablespoons ice water

Follow these instructions to prepare your pie crust:

1. In a large mixing bowl, whisk together the flour, salt, and sugar.
2. Add the chilled, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Slowly add the ice water, one tablespoon at a time, mixing until the dough begins to come together. Be careful not to overmix.
4. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
5. Once chilled, remove one disk from the refrigerator and roll it out on a lightly floured surface until it is about 1/8-inch thick.
6. Carefully transfer the rolled-out dough to a 9-inch pie dish. Trim the excess dough hanging over the edges, leaving about 1 inch for crimping later.

Step 3: Assemble the Pie

After preparing the filling and the pie crust, it’s time to assemble your pie:

1. Pour the prepared fruit filling into the pie crust, spreading it out evenly.
2. Dot the filling with small pieces of butter to enhance the flavor.
3. If using a top crust, roll out the second disk of dough and place it over the filling. If you prefer a lattice top, cut the rolled-out dough into strips and weave them over the filling.
4. Crimp the edges of the crust to seal the pie. Use your fingers or a fork to create a decorative edge.

Step 4: Bake the Pie

Now that your pie is assembled, it’s time to bake it to perfection:

1. Preheat your oven to 425°F (220°C).
2. Place the pie on a baking sheet to catch any drips that may occur while baking.
3. If desired, brush the top of the pie with the egg wash for a golden finish.
4. Cut slits in the top crust (if not using a lattice) to allow steam to escape while baking.
5. Bake the pie in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 30-40 minutes, or until the filling is bubbly and the crust is golden brown.
6. Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least two hours before serving.

Serving Suggestions

Your classic strawberry rhubarb pie is now ready to enjoy! Here are some serving suggestions to enhance your dessert experience:

• Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast to the tart filling.
• Pair with a cup of freshly brewed tea or coffee to complement the flavors of the pie.
• Top with fresh mint leaves for a touch of color and added freshness.

Tips for Success

Here are some tips to ensure your strawberry rhubarb pie turns out perfectly:

• Use fresh, ripe strawberries for the best flavor and texture. Avoid overripe or mushy fruit.
• Choose rhubarb stalks that are firm and brightly colored. Discard any that are wilted or discolored.
• Let the pie cool completely before slicing to allow the filling to set properly.
• Store leftover pie in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Conclusion

Making a classic strawberry rhubarb pie from scratch may seem daunting, but with the right ingredients and clear instructions, you’ll find it to be a rewarding and enjoyable experience. The combination of sweet strawberries and tart rhubarb encased in a flaky crust is not only a delicious dessert but also a celebration of seasonal ingredients. So gather your ingredients, roll up your sleeves, and enjoy the process of creating this beloved dessert. Whether for a family gathering, a picnic, or simply as a treat for yourself, this strawberry rhubarb pie is sure to impress and satisfy.