Name: Strawberry Rhubarb Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 teaspoon salt; 1 cup unsalted butter, cold and cubed; 6-8 tablespoons ice water; 2 cups fresh strawberries, hulled and sliced; 2 cups fresh rhubarb, chopped; 1 ¼ cups granulated sugar; ¼ cup cornstarch; 1 tablespoon lemon juice; 1 egg, beaten (for egg wash); 1 tablespoon coarse sugar (optional, for topping)

Strawberry rhubarb pie is an all-American classic that embodies the joy of spring and summer. With its irresistible balance of tart rhubarb and sweet, juicy strawberries woven together in a flaky, golden crust, this pie has won over dessert lovers for generations.

The origins of strawberry rhubarb pie can be traced back to early American settlers who prized rhubarb as one of the first vegetable crops of the season. Pairing it with strawberries became popular as strawberries ripen in spring, complementing the sharpness of rhubarb with their natural sweetness.

Today, strawberry rhubarb pie is often found on holiday tables, at picnics, and in family gatherings, celebrated for its vibrant colors and comforting flavors. It is a pie that seamlessly blends rustic simplicity with a touch of sophistication.

By bringing together tart rhubarb and ripe strawberries, this dessert offers a fresh and exciting alternative to more traditional fruit pies.

Whether you are new to baking or a seasoned enthusiast, mastering this recipe can become a highlight in your culinary repertoire, allowing you to capture the best flavors that spring and early summer have to offer.

Ingredients

2 ½ cups fresh strawberries, hulled and sliced
2 ½ cups fresh rhubarb, chopped
1 ¼ cups granulated sugar
¼ cup brown sugar

¼ cup cornstarch
¼ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon lemon juice

2 tablespoons butter, cut into small pieces
1 package (or homemade) double pie crust, 9-inch
1 egg, beaten (for egg wash)
1 tablespoon milk

1 tablespoon coarse sugar for sprinkling

Instructions

Preheat your oven to 400°F (200°C) and position a rack in the lower third of the oven.
On a floured surface, roll out half of the pie dough to line a 9-inch pie dish. Trim the edges, leaving a slight overhang.
In a large bowl, combine strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, salt, vanilla extract, and lemon juice. Toss well to coat the fruit.
Pour the fruit filling into the prepared pie crust. Dot the top with pieces of butter.

Roll out the second half of the dough for the top crust. You can make a lattice or keep it solid. If using a solid crust, cut slits for venting.
Place the top crust over the fruit filling. Trim and crimp the edges to seal the pie.
In a small bowl, beat the egg with the milk. Brush the egg wash over the top crust and sprinkle with coarse sugar.
Place the pie on a baking sheet to catch spills and transfer to the oven.

Bake for 20 minutes at 400°F (200°C), then reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes until the crust is golden and the filling is bubbling.
Remove from the oven and allow the pie to cool for at least 2 hours before slicing to let the filling set properly.

Nutritional Information

Strawberry rhubarb pie is not just delicious; it also provides several nutritional benefits thanks to its main ingredients. Strawberries are rich in vitamin C, manganese, folate, and fiber, and are low in calories yet bursting with antioxidants that support immune health and overall well-being.

Rhubarb adds a significant amount of vitamin K, calcium, potassium, and magnesium, in addition to dietary fiber. The combination of these fruits delivers a dessert that is lower in fat than many other pies, with a tart kick that can help to lessen the need for excessive sugar.

Each slice (based on a standard 8-slice pie) provides approximately 300 to 350 calories, depending on the specific crust and amount of sugar used. You can reduce calories by choosing a lighter crust or by substituting some sugar with alternatives like coconut sugar or stevia.

The pie contains pitfall nutrients like carbohydrates from sugar and crust, so moderation is key, especially for those monitoring blood sugar. However, because of the nutrient density of strawberries and rhubarb, you can enjoy this dessert while still benefiting from essential vitamins and antioxidants that these fruits provide.

Wine and Beverage Pairings

Strawberry rhubarb pie pairs well with an array of beverages, both alcoholic and non-alcoholic. For a classic approach, serve it with a glass of chilled fruity rosé or a sparkling wine-the natural acidity and bubbles highlight the pie's fresh flavors.

A crisp Riesling also complements the tangy rhubarb while enhancing the sweetness of the strawberries. For non-alcoholic options, try a berry-infused iced tea, lemonade, or sparkling mineral water with a splash of cranberry juice.

For a cozy treat, serve the pie with freshly brewed coffee or a light black tea, both of which balance the dessert's sweetness and tartness.

Cooking Tips and Variations

A classic strawberry rhubarb pie is open to many creative twists. To enhance the texture, make sure the fruit is well-drained before mixing to avoid a soggy crust.

Adding a small amount of orange zest or a touch of ginger to the filling can lift the flavors and give a new dimension to the classic profile. Consider blind-baking the pie crust for 10 minutes if you like a crispier bottom.

For the topping, lattice crust is traditional, but a streusel crumble works wonderfully for added crunch and sweetness. If fresh rhubarb is hard to find, frozen rhubarb works as a substitute-just remember to thaw and drain excess liquid.

For an even more luscious filling, stir in a handful of raspberries or blackberries. If you prefer a less sweet pie, cut the sugar by ¼ cup, as rhubarb's tartness becomes more pronounced. For a gluten-free option, use a gluten-free pie crust and ensure your cornstarch is certified gluten-free.

Let the pie cool fully; this is essential for thickening the filling, making for clean, generous slices every time.

Serving Suggestions

To serve strawberry rhubarb pie at its finest, allow the pie to cool completely for at least two hours until the filling sets. This prevents the filling from running and makes slicing easier, resulting in beautifully defined portions.

Present each slice on a decorative plate, optionally topped with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to accentuate the pie's sweet-tart profile. For a more gourmet touch, garnish with fresh mint leaves or thinly sliced strawberries.

This pie is perfect for spring and summer get-togethers, family gatherings, or as a special finale to an outdoor barbecue. Serve at room temperature or slightly chilled, depending on preference. You can also prepare the pie a day ahead for convenience, as the flavors deepen overnight.

If serving outdoors, keep the pie covered and in a shaded area to maintain its freshness. Individual slices can be reheated gently in the oven for those who enjoy a warm dessert, making every serving feel freshly baked.

Health Benefits

Strawberry rhubarb pie is not only appealing because of its taste but also for its health benefits, thanks to the combination of nutrient-dense fruits.

Strawberries contain antioxidants and phytochemicals known to reduce inflammation and support cardiovascular health, while also being an excellent source of vitamin C, essential for immune function and skin health. Rhubarb contributes dietary fiber, aiding digestion and regulating blood sugar, along with vitamin K, which is vital for bone health.

Both fruits are low in fat and cholesterol-free. By moderating the amount of sugar and using a whole-grain or alternative crust, you can make this dessert even healthier. The pie can be enjoyed by those looking to increase their fruit intake in a delicious way.

While it should be eaten in moderation as part of a balanced diet, this pie offers more health advantages than many other desserts laden with saturated fats and processed sugars.

Frequently Asked Questions

Can I use frozen strawberries and rhubarb for this pie?

Yes, you can use frozen strawberries and rhubarb if fresh is unavailable. Be sure to thaw and drain them thoroughly to prevent excess moisture from making the pie runny.

How do I prevent a soggy pie crust?

To avoid a soggy crust, you can blind-bake the bottom crust for about 10 minutes and mix the fruit with cornstarch to help absorb juices. Let the pie cool fully before slicing.

Is strawberry rhubarb pie suitable for vegans?

With a vegan pie crust and by omitting the egg wash or replacing it with a non-dairy milk wash, strawberry rhubarb pie can be made completely vegan-friendly.

Can I prepare strawberry rhubarb pie in advance?

Absolutely. The pie can be baked a day ahead and kept covered at room temperature or refrigerated. The flavors develop and the filling sets even better overnight.

How do I store leftover pie?

Store any leftover pie covered in the refrigerator for up to 3-4 days. Individual slices can be warmed in the oven or microwave before serving.

Strawberry rhubarb pie stands as a timeless dessert that beautifully balances tart and sweet using the best produce of spring and summer. Whether you're baking for a festive occasion, surprising family and friends, or simply craving a slice of nostalgia, this pie delivers satisfaction in every bite. Its vibrant colors and flavors make it a centerpiece on any dessert table. By following this recipe and the helpful tips, you can create a strawberry rhubarb pie that's not only bursting with fresh flavor but also boasts wonderful texture and beautiful presentation. Enjoy the rewarding experience of baking this classic treat from scratch-and don't forget to share a slice with those you love.