Classic Strawberry Rhubarb Pie

$- 1 ½ cups fresh strawberries, hulled and sliced - 1 ½ cups rhubarb, chopped into 1-inch pieces - 1 cup granulated sugar - ¼ cup cornstarch - 1 teaspoon vanilla extract - 1 teaspoon lemon juice - ¼ teaspoon salt - 1 tablespoon unsalted butter, cut into small pieces - 1 package (14 oz) refrigerated pie crusts (or homemade, if preferred) - 1 egg, beaten (for egg wash) - Sugar for sprinkling on top (optional) To make this pie, you need fresh strawberries and rhubarb. The sweet strawberries balance the tartness of the rhubarb. Use sugar to sweeten the filling. Cornstarch helps thicken the mixture. Vanilla extract adds a nice flavor. Lemon juice brightens and enhances the taste. Salt balances the sweetness. Butter adds richness to the filling. You can use store-bought pie crusts for ease. If you prefer, make your own crust for a personal touch. The beaten egg gives the crust a shiny finish. Sprinkling sugar on top adds a sweet crunch. You will need some kitchen tools. Mixing bowls help combine the filling. A 9-inch pie pan holds your pie. A rolling pin helps you flatten the dough. A pastry brush is used for the egg wash. For the full recipe, check the Classic Strawberry Rhubarb Pie section. Enjoy the baking journey! 1. Preheat your oven to 425°F (220°C). This helps the pie cook evenly. 2. In a large bowl, combine 1 ½ cups of fresh strawberries and 1 ½ cups of chopped rhubarb. 3. Add 1 cup of sugar, ¼ cup of cornstarch, 1 teaspoon of vanilla extract, 1 teaspoon of lemon juice, and ¼ teaspoon of salt. 4. Mix everything well and let it sit for about 15 minutes. This helps the flavors blend. 1. Roll out one pie crust and fit it into a 9-inch pie pan. Trim off any excess crust. 2. Pour the strawberry-rhubarb filling into the crust. Spread it out evenly. 3. Dot the top with small pieces of 1 tablespoon of unsalted butter. This adds rich flavor. 1. Roll out the second pie crust and cover the filling. Trim and crimp the edges to seal the pie. 2. Cut a few small slits in the top crust. This allows steam to escape during baking. 3. Brush the top with a beaten egg and sprinkle with sugar if you like. 4. Bake for 15 minutes at 425°F (220°C). Then, lower the temperature to 350°F (175°C) and bake for another 35-40 minutes. 5. Check for doneness. The filling should be bubbly, and the crust should be golden brown. Once baked, let the pie cool for at least 2 hours before slicing. This helps the filling set nicely. For more details on the full process, check out the Full Recipe. To make a great strawberry rhubarb pie, you need a good balance of sweet and tart. The strawberries add sweetness while the rhubarb brings the tang. Taste your filling before baking. If it's too sweet, add a bit more rhubarb. If it’s too tart, add some sugar. Let the filling sit for about 15 minutes after mixing. This helps the flavors meld together, making each bite delicious. A flaky crust is key to a great pie. For a perfect crust, keep your butter cold. Use a pastry cutter to mix the butter with the flour until it looks like crumbs. If you prefer convenience, store-bought crust works well too. Just remember to follow the package directions for best results. Homemade crust can be fun and rewarding, but it takes practice. Cooling your pie is very important. Let it sit for at least 2 hours before slicing. This helps the filling set and makes serving easier. When it’s time to serve, I recommend adding a scoop of vanilla ice cream or a dollop of whipped cream. This adds a creamy texture that pairs perfectly with the fruity filling. Enjoy your pie with friends and family! {{image_2}} You can change up the fruit in this pie. Try adding blueberries or peaches for a fun twist. Both fruits bring their own sweet and tart notes, enhancing the classic flavor. You can also use alternative sweeteners, like honey or maple syrup. This option suits those looking for healthier choices while still enjoying dessert. If you need a gluten-free option, use almond or coconut flour for the crust. These flours give the pie a unique flavor and texture. You can also experiment with lattice crusts. A lattice crust looks stunning and lets the filling peek through, adding a rustic charm. To make your pie even better, add spices like cinnamon or nutmeg. These spices warm up the flavors and make your pie smell amazing. You can also add zest from citrus fruits, like lemon or orange. This extra touch brightens the filling and lifts the overall taste. For the full recipe, check out the Classic Strawberry Rhubarb Pie 🥧 section above. To keep your pie fresh, store it in the fridge. Place it in an airtight container. This helps keep the crust from getting soggy. Your pie will last about 3 to 4 days in the fridge. If you want to enjoy it longer, consider freezing it. You can freeze your pie before or after baking. If you freeze it before baking, wrap it well in plastic wrap. Then, place it in a freezer bag. Bake it straight from the freezer when you're ready. If freezing after baking, let it cool first. Wrap it tightly and store it in the freezer. To thaw a frozen pie, place it in the fridge overnight. This keeps the filling from becoming watery. If you need it fast, you can thaw it at room temperature for a few hours. Always bake a thawed pie until it is hot and bubbly. For the complete recipe, check the Full Recipe section. To keep your crust crisp, use these simple tips: - Blind bake the crust: Pre-bake the crust for 10 minutes before adding filling. - Use a hot oven: Start baking at a high temperature to set the crust quickly. - Avoid too much moisture: Drain any excess liquid from the fruit before mixing. These steps help create a flaky, golden crust that stands up to juicy filling. Yes, you can use frozen fruit! Just remember these adjustments: - Thaw the fruit: Let it sit until soft, then drain excess liquid. - Increase cornstarch: Add an extra tablespoon of cornstarch to help thicken the filling. Frozen fruit works well, but fresh fruit gives a better texture and taste. Look for these signs to check doneness: - Bubbling filling: The fruit juices should be bubbling through the slits in the crust. - Golden crust: The top crust should be a nice, golden brown. - Temperature check: An internal temperature of about 200°F means the pie is ready. These cues help ensure your pie is perfectly baked and ready to enjoy. Cornstarch is important for thickening your pie filling. Here’s why: - Prevents a runny filling: It helps absorb the juices from the fruit, making it thick. - Creates a nice texture: A thicker filling holds together better when you slice the pie. While you can use other thickeners, cornstarch is the easiest and most effective. For the full recipe, check out the Classic Strawberry Rhubarb Pie! This blog post covered how to make a delicious strawberry-rhubarb pie. We talked about the key ingredients, step-by-step instructions, tips for the perfect pie, and fun variations. Remember to balance sweetness with tartness and let your pie cool before serving. This pie is a great treat, and you can experiment with flavors and crusts. With practice, you’ll find your own perfect recipe and make every bite amazing. Enjoy your baking adventure!$

Indulge in the perfect blend of sweet and tart with this Classic Strawberry Rhubarb Pie recipe! It's simple to make and bursting with flavor—just mix fresh strawberries and rhubarb with sugar and spices, then bake it in a flaky crust. Ideal for gatherings or a delightful dessert at home, this pie promises to be a crowd-pleaser.

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Ingredients

1 ½ cups fresh strawberries, hulled and sliced

1 ½ cups rhubarb, chopped into 1-inch pieces

1 cup granulated sugar

¼ cup cornstarch

1 teaspoon vanilla extract

1 teaspoon lemon juice

¼ teaspoon salt

1 tablespoon unsalted butter, cut into small pieces

1 package (14 oz) refrigerated pie crusts (or homemade, if preferred)

1 egg, beaten (for egg wash)

Sugar for sprinkling on top (optional)

Instructions

Preheat your oven to 425°F (220°C).

In a large mixing bowl, combine the sliced strawberries and chopped rhubarb.

Add granulated sugar, cornstarch, vanilla extract, lemon juice, and salt to the fruit mixture. Stir until well combined and let it sit for about 15 minutes.

Roll out one pie crust and fit it into a 9-inch pie pan. Trim any excess crust hanging over the edges.

Pour the strawberry-rhubarb filling into the crust, spreading it evenly. Dot the top with small pieces of butter.

Roll out the second pie crust and lay it over the filling. Trim and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.

Brush the top crust with the beaten egg and sprinkle with sugar, if desired.

Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until the filling is bubbly and the crust is golden brown.

Allow the pie to cool for at least 2 hours before slicing to allow the filling to set.

Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 8

- Presentation Tips: Serve slices with a scoop of vanilla ice cream on top or a dollop of whipped cream for added indulgence. Garnish with fresh mint leaves for a pop of color.