Strawberry Rhubarb Pie

Strawberry Rhubarb Pie is a classic dessert that brings together the sweetness of strawberries and the tartness of rhubarb. This delicious pie is perfect for spring and summer, offering a delightful blend of flavors in every bite.

Why Make This Recipe

This Strawberry Rhubarb Pie is not only delicious but also relatively easy to make. The combination of fresh fruit and a flaky crust makes it a perfect dessert for family gatherings, picnics, or just a special treat for yourself.

How to Make Strawberry Rhubarb Pie

Ingredients:

2 1/2 cups strawberries, sliced
2 1/2 cups rhubarb, cut into 1-2 inch pieces
1 cup sugar, plus extra teaspoon for decorating the crust
Zest of one orange (use less if preferred)
1/4 cup quick-cooking tapioca
Dash of salt
1-2 tablespoons butter (use real butter)

Instructions:

Preheat Oven:

Preheat your oven to 425°F (220°C).

Prepare Filling: 2. In a bowl, mix together the strawberries, rhubarb, sugar, orange zest, tapioca, and salt. Set aside for 15 minutes.

Assemble Pie: 3. Line the pie plate with the bottom crust and fill with the rhubarb mixture. Dot the mixture with slices of butter. Cover with the top crust, fold and pinch the edges together to seal. Brush the crust lightly with milk or cream and sprinkle with sugar. Cut at least four slits into the top crust to vent during baking.

Bake Pie: 4. Bake at 425°F (220°C) for 30 minutes, then reduce the heat to 350°F (175°C) and bake for an additional 30-35 minutes. Place a cookie sheet or foil on the rack beneath the pie to catch any bubbling juices.

Cool and Serve: 5. Remove from the oven and let cool. This pie is best served warm with a scoop or two of vanilla ice cream!

How to Serve Strawberry Rhubarb Pie

Strawberry Rhubarb Pie is best served warm, ideally with a scoop of vanilla ice cream on top. The creamy ice cream melts over the pie, complementing the sweet and tart flavors perfectly. It also pairs well with whipped cream or a dollop of yogurt for a lighter option.

How to Store Strawberry Rhubarb Pie

Store any leftover pie in the refrigerator. Cover it with plastic wrap or aluminum foil to keep it fresh. The pie can be stored for up to 3 days. Reheat individual slices in the microwave or enjoy them cold.

Tips to Make Strawberry Rhubarb Pie

Use fresh strawberries and rhubarb for the best flavor.
Ensure the tapioca is evenly distributed to help thicken the filling.
Let the pie cool before slicing to allow the filling to set properly.
For a decorative touch, use cookie cutters to create shapes in the top crust before placing it on the pie.

FAQs

Can I use frozen strawberries and rhubarb?

Yes, you can use frozen strawberries and rhubarb, but make sure to thaw and drain them well before using to prevent a soggy pie.

What can I use instead of tapioca?

You can substitute cornstarch or flour for the tapioca if needed. Use 2 tablespoons of cornstarch or 1/4 cup of flour.

Can I make the pie crust from scratch?

Absolutely! A homemade pie crust can add an extra layer of flavor and flakiness. Use your favorite pie crust recipe or a store-bought one for convenience.

Enjoy making and savoring this delicious Strawberry Rhubarb Pie!