strawberry rhubarb pie
There is a special kind of magic in a pie that marries the first, fragrant strawberries of summer with the bold, tangy punch of rhubarb. This strawberry rhubarb pie is more than just a dessert; it’s a celebration of the season, a nostalgic comfort food, and a delightful challenge for bakers of all levels. The sweet berries perfectly temper the sour bite of the rhubarb, creating a symphony of flavor encased in a flaky, buttery crust. Whether you’re a seasoned pie veteran or a curious first-timer, this guide will walk you through everything you need to know from selecting the best stalks of rhubarb to mastering a picture-perfect lattice top. We’ll explore its nutritional profile, uncover pro secrets to avoid a soggy bottom, and provide you with a classic, fail-safe recipe that will earn you rave reviews. Let’s dive into the wonderful world of this classic ruby-red dessert.
The Classic Strawberry Rhubarb Pie Recipe
This recipe is designed for success, focusing on balance and technique to create a pie that is beautiful to look at and even better to eat. The filling should be juicy but set, and the crust should be golden and shatteringly flaky.
Ingredients You Will Need
For a standard 9-inch pie, you will need the following components. Using high-quality, fresh ingredients makes a world of difference.
For the Homemade Pie Crust (or use a trusted store-bought version):
2 ½ cups all-purpose flour
1 cup (2 sticks) unsalted butter, very cold and cubed
1 teaspoon salt
1 tablespoon granulated sugar
6 to 8 tablespoons ice water
For the Strawberry Rhubarb Filling:
3 cups fresh rhubarb, washed and sliced into ½-inch pieces (about 4-5 stalks)
1 cup granulated sugar (you can use a mix of white and brown sugar for deeper flavor)
¼ cup cornstarch (the essential thickener)
1 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice or orange juice for brightness
½ teaspoon ground cinnamon (optional)
2 tablespoons unsalted butter, cut into small pieces
For Finishing:
1 large egg, beaten with 1 tablespoon milk or water (egg wash)
Coarse sugar for sprinkling (optional)
Step-by-Step Baking Instructions
Follow these steps carefully, and don’t rush the process. Good pie-making is a labor of love.
Step 1: Prepare and Chill the Pie Dough
In a large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining. This creates pockets of steam for flakiness. Gradually add ice water, one tablespoon at a time, mixing gently until the dough just begins to clump together. Divide the dough in half, shape each into a disc, wrap tightly in plastic wrap, and refrigerate for at least one hour (or up to two days).
Step 2: Make the Fruit Filling
While the dough chills, prepare the fruit. In a large mixing bowl, gently combine the sliced rhubarb and strawberries. In a separate small bowl, whisk together the sugar, cornstarch, and any spices like cinnamon. Sprinkle this dry mixture over the fruit, then add the vanilla and lemon juice. Toss gently until everything is evenly coated. Let the mixture sit for 15-20 minutes. This process, called maceration, allows the fruit to release its natural juices, which will then bind with the cornstarch to create the perfect thick filling.
Step 3: Roll Out the Crust and Assemble
Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to your 9-inch pie dish, letting the edges overhang. Using a slotted spoon, scoop the macerated fruit filling into the crust, leaving most of the excess liquid in the bowl. This is a key tip to prevent a "soupy mess". Dot the top of the filling with the small pieces of butter.
Step 4: Add the Top Crust
Roll out the second dough disc. You can either place it whole over the filling, cutting several steam vents in the center, or create a classic lattice weave. To make a lattice, cut the rolled dough into strips and weave them over and under each other on top of the filling. Trim any excess dough, leaving about a ½-inch overhang. Fold this overhang under the edge of the bottom crust and crimp it decoratively with your fingers or a fork.
Step 5: Bake to Perfection
Brush the top crust (especially the edges) with the egg wash and sprinkle with coarse sugar for a sparkling, crunchy finish. Place the pie on a rimmed baking sheet to catch any bubbling juices this is non-negotiable for easy cleanup. Bake at 400°F for 20 minutes, then reduce the oven temperature to 375°F. Continue baking for another 35-45 minutes, or until the crust is a deep golden brown and the filling is visibly bubbling thickly through the vents. If the crust edges are browning too quickly, use a pie crust shield or tent them loosely with foil.
Step 6: The Crucial Cool Down
This might be the hardest step: let the pie cool completely on a wire rack for at least 3 to 4 hours. This cooling time is when the cornstarch fully sets and the filling firms up. Cutting into a warm pie will result in a delicious but runny slice. Serve with a scoop of vanilla ice cream for the ultimate experience.
Health and Wellness: The Nutritional Side of Strawberry Rhubarb Pie
While this pie is certainly a treat, its primary ingredients do offer some noteworthy nutritional benefits. Understanding what goes into your dessert can be part of a balanced approach to enjoying sweets.
Benefits of the Key Ingredients
The magic of this pie starts with its two stars, both of which bring more than just flavor to the table.
Strawberries: These vibrant berries are an excellent source of vitamin C, a powerful antioxidant that supports immune function and skin health. Just one cup of strawberries provides more than the recommended daily value of vitamin C. They are also rich in other antioxidants and beneficial plant compounds.
Rhubarb: Often mistaken for a fruit, rhubarb is actually a vegetable. It is a good source of fiber, which promotes healthy digestion, and vitamin K, which is essential for bone health and blood clotting. Rhubarb also contains minerals like calcium and potassium.
A typical slice of homemade strawberry rhubarb pie contains notable amounts of Vitamin C and potassium. However, it’s important to view this dessert in context. A single slice (about 1/8 of a 9-inch pie) can contain between 270 and 474 calories, with the majority coming from carbohydrates and fats. The sugar content is significant, both from the natural fruit sugars and the added granulated sugar necessary to balance rhubarb's tartness.
A Critical Safety Note: Rhubarb Leaves
This is the most important health tip you will read about rhubarb: Never, under any circumstances, consume the leaves of the rhubarb plant. While the stalks are perfectly safe and delicious, the leaves contain high concentrations of oxalic acid and other compounds that are toxic to humans and pets. Ingesting them can cause serious illness. When you buy rhubarb at the store, the leaves are usually already removed. If you harvest from a garden, cut them off immediately and discard them safely.
Mastering the Perfect Strawberry Rhubarb Pie Crust
The crust can make or break your pie. A great filling deserves a spectacular, flaky crust that provides texture and buttery flavor.
Choosing Your Fat: Butter vs. Shortening vs. Combination
The choice of fat directly influences the crust's texture and flavor.
All-Butter Crust: This is the gold standard for flavor. Butter provides an incomparable rich, savory taste. However, because butter has a lower melting point and contains water, it can sometimes result in a slightly less flaky, more crisp crust if not handled perfectly.
Combination Crust (Butter and Shortening): Many expert bakers, including those behind renowned recipes, advocate for a mix. Shortening has a higher melting point and creates wonderfully tender, flaky layers, while butter provides the superior taste. Using both gives you "the best of both worlds".
Vinegar or Vodka: Adding a teaspoon of apple cider vinegar or a tablespoon of vodka to your ice water can inhibit gluten development, ensuring a more tender crust that’s easier to work with.
The single most important rule for any pie crust is to keep everything cold. Your butter, your shortening, your water, and even your bowl should be chilled. Warm fat will melt into the flour instead of creating separate layers, leading to a tough crust.
Choosing and Preparing Rhubarb for Your Pie
Working with rhubarb is simple once you know what to look for and how to handle it.
Selection and Storage
Look for: Firm, crisp stalks with a vibrant red or pink hue. The color doesn’t affect flavor dramatically, but redder stalks often signal a slightly sweeter, less fibrous plant. They should not be limp or wilted.
Avoid: Stalks that are very green, stringy, or have significant blemishes.
Storage: Wrap fresh, unwashed rhubarb stalks loosely in plastic and store them in the refrigerator for up to a week. For longer storage, you can chop it and freeze it on a baking sheet before transferring to freezer bags.
Can You Use Frozen Fruit?
Yes, but with caution.
Frozen Rhubarb works quite well. There’s no need to thaw it completely; use it frozen to avoid excess mushiness, but you may need to add an extra tablespoon of thickener (cornstarch or flour).
Frozen Strawberries are trickier. They release a tremendous amount of water when thawed. If you must use them, thaw completely in a strainer over a bowl, press out the excess liquid, and pat them dry thoroughly before using.
Creative Variations on the Classic Pie
Once you’ve mastered the traditional double-crust pie, the fun begins. You can customize your strawberry and rhubarb pie in many delicious ways.
The Crumb Topping Alternative
Forgoing a top crust for a buttery crumb topping (also called a streusel or crisp topping) is a fantastic and easier alternative. It adds a wonderful contrasting texture of crunchy, sweet crumbs over the soft fruit filling.
To make a crumb topping: In a bowl, combine ¾ cup all-purpose flour, ¾ cup rolled oats, ¾ cup brown sugar, and a pinch of salt. Add ½ cup (1 stick) of cold, cubed unsalted butter. Use a pastry blender or your fingers to work the butter into the dry ingredients until the mixture is crumbly with some large clumps. Sprinkle this evenly over your pie filling before baking. Bake as directed, keeping an eye on the topping so it doesn’t burn.
Flavor Enhancers
Don’t be afraid to add a subtle layer of flavor to your filling:
Citrus Zest: A teaspoon of orange or lemon zest brightens the entire pie.
Warm Spices: A ½ teaspoon of ground ginger or cardamom can add a lovely, sophisticated warmth.
Almond Extract: A ¼ teaspoon of almond extract (in addition to or in place of vanilla) pairs beautifully with the fruit.
Strawberry Rhubarb Pie Serving Suggestions
The presentation is the final flourish. Here are a few ways to make your pie the star of the table.
Accompaniments
Classic: A scoop of high-quality vanilla ice cream is the traditional and perfect pairing. The cold, creamy ice cream melting into the warm, tart-sweet pie is legendary.
Elegant: A dollop of freshly whipped cream, lightly sweetened with a touch of powdered sugar.
Decadent: A drizzle of homemade strawberry or raspberry sauce.
Simple: All on its own, with a cup of coffee or tea.
Storing Leftovers
Your beautiful pie will keep at room temperature, lightly covered, for about two days. For longer storage, cover it tightly with plastic wrap or aluminum foil and refrigerate for up to four days. You can also freeze individual slices for 2-3 months; thaw overnight in the refrigerator and reheat gently in the oven to restore the crust’s texture.
Baking the perfect strawberry rhubarb pie is a rewarding endeavor that fills your home with an unforgettable aroma and your table with a timeless dessert. By starting with quality ingredients, respecting the process (especially the chilling and cooling times), and adding your own personal touch, you’re sure to create a masterpiece. So, grab those ruby-red stalks and ripe berries, and get ready to bake a pie that celebrates the very best of the season.