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This strawberry rhubarb pie balances the perfect sweet and tart flavors of spring produce for a dessert that never fails to impress. The vibrant red filling bubbles through golden lattice crust creating not just a delicious treat but a beautiful centerpiece for any springtime gathering.
I first made this pie during my grandmother's spring visit when the rhubarb was bursting in our garden. She declared it even better than her own recipe that had been in our family for generations which remains my proudest baking achievement to date.
Ingredients
- Fresh rhubarb stalks: Choose firm bright red stalks with no brown spots for best flavor
- Strawberries: Look for fully red berries with a sweet aroma as underripe berries lack flavor
- Granulated sugar: Balances the tartness while helping create the perfect jammy texture
- All purpose flour: Thickens the juices without making the filling gummy or cloudy
- Butter: Adds richness and helps prevent the filling from bubbling over during baking
- Double pie crust: Either homemade or store bought works beautifully in this recipe
- Egg yolk: Creates a professional looking golden brown finish on the top crust
- Extra sugar for topping: Adds a delightful sweet crunch to the finished pie
Step-by-Step Instructions
- Prepare the filling:
- Mix the flour and sugar thoroughly in a large bowl until completely combined. Add your sliced rhubarb and quartered strawberries then gently toss until every piece is coated with the sugar mixture. Let this sit for 30 minutes which allows the sugar to draw out moisture from the fruit creating the perfect consistency.
- Assemble the pie:
- Line your pie plate with the bottom crust making sure to press gently into the corners. Pour the fruit filling into the prepared crust spreading it evenly. Dot small pieces of butter across the top of the filling which prevents boiling over and adds richness.
- Create the top crust:
- Place your top crust over the filling and seal the edges by crimping with slightly wet fingers. This seal is crucial to prevent juices escaping during baking. For a lattice top cut strips and weave them creating a professional looking finish.
- Prepare for baking:
- Brush the top crust with egg yolk using a pastry brush which creates that bakery quality golden finish. Sprinkle with the reserved sugar for a sweet crunchy exterior. Cut several vents in the top crust to allow steam to escape during baking which prevents a soggy bottom.
- Bake to perfection:
- Place the pie in a preheated 400°F oven for 35 to 40 minutes until the crust is golden brown and the filling is bubbling through the vents. Watch carefully in the last 10 minutes as the high sugar content can cause quick browning.
- Cool and serve:
- Allow the pie to cool on a wire rack for at least 1 hour before slicing. This cooling period is essential to allow the filling to set properly for clean slices rather than a runny mess.
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My grandmother taught me the secret to this pie is patience. Let the fruit macerate in sugar drawing out juices before baking and then allow the pie to cool completely before cutting. The first time I rushed and served it warm the filling ran everywhere but my family still declared it the best pie they ever tasted despite having to eat it with spoons.
Perfect Pairing Ideas
A slice of strawberry rhubarb pie deserves the perfect accompaniment to truly shine. Vanilla ice cream is the classic choice as the creamy sweetness balances the tartness of the fruit. For something different try a dollop of lightly sweetened mascarpone or crème fraîche which adds richness without overwhelming the delicate fruit flavors.
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Storage and Make-Ahead Tips
This pie actually improves with a day of rest allowing the flavors to meld together beautifully. Store at room temperature covered loosely with a tea towel for up to two days. For longer storage refrigerate for up to 5 days though the crust will soften slightly. When freezing bake the pie in a disposable aluminum pan and cool completely before wrapping in multiple layers of plastic wrap and foil. Thaw overnight in the refrigerator and warm slightly in a 300°F oven to restore some crispness to the crust.
Flavor Variations
While traditional strawberry rhubarb pie is perfect on its own consider these delicious variations. Add a teaspoon of orange zest to brighten the flavors or include a tablespoon of crystallized ginger for a warming spicy note. Replace a quarter cup of the sugar with brown sugar for deeper caramel notes. For a truly decadent version add a layer of cream cheese sweetened with powdered sugar on the bottom crust before adding the filling.
Troubleshooting Tips
If your filling seems too watery add an extra tablespoon of flour to the fruit mixture. For a soggy bottom crust try blind baking the bottom crust for 10 minutes before adding the filling. If the edges brown too quickly cover them with foil strips or a pie shield. Remember that the filling will continue to thicken as it cools so what seems loose when hot will set up perfectly at room temperature.
Frequently Asked Questions
- → What makes strawberry and rhubarb a good combination?
The natural sweetness of strawberries balances the tart, slightly sour flavor of rhubarb, creating a harmonious and well-rounded taste in desserts like pie.
- → Can I use frozen strawberries for this pie?
Yes, frozen strawberries will work for this pie, but fresh strawberries are recommended for the best texture and flavor. Thaw frozen berries and drain excess liquid before using.
- → How do I prevent a soggy crust when baking this pie?
To prevent a soggy crust, ensure the filling is not too watery by letting the sugar and fruit mix sit for 30 minutes and draining off any excess liquid before assembling the pie.
- → How should I store leftover pie?
Store the pie tightly covered with foil at room temperature for up to two days or in the fridge for up to five days. For longer storage, consider freezing.
- → Can I freeze this pie ahead of time?
Yes! Assemble the pie in a foil pan and freeze it unbaked, or bake and cool it before freezing. Wrap tightly with foil and freeze for up to two months. Thaw or add extra bake time as needed.