Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Strawberry rhubarb pie is a classic dessert that beautifully combines the sweetness of strawberries with the tartness of rhubarb. This delightful pie is perfect for any occasion, whether it’s a summer picnic or a cozy family dinner. With its flaky crust and vibrant filling, it’s sure to impress your guests and satisfy your cravings for something sweet and tangy.
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1 pie crust (store-bought or homemade)
- 1 egg (for egg wash)
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is about 20 minutes, and cooking time is approximately 45 minutes.
Nutritional Value
One serving (1 slice) of strawberry rhubarb pie contains approximately 250 calories, 10g fat, 37g carbohydrates, 2g protein, and 2g fiber. This is for one person.
Step-by-Step Cooking Process
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine strawberries, rhubarb, sugar, flour, lemon juice, and vanilla extract.
- Let the mixture sit for about 15 minutes to allow the juices to blend.
- Roll out the pie crust and fit it into a 9-inch pie pan.
- Pour the fruit mixture into the pie crust and dot with butter.
- Cover with a top pie crust and seal the edges. Cut slits for steam.
- Brush the crust with beaten egg for a golden finish.
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for another 30 minutes.
- Check for bubbling to ensure the filling is cooked.
- Let the pie cool before serving to set the filling.
Alternative Ingredients
If you prefer, you can substitute the rhubarb with tart apples or use frozen strawberries. You can also use a gluten-free flour blend for the filling and crust to make this dish gluten-free.
Serving and Pairings
This strawberry rhubarb pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it warm for a comforting dessert that everyone will enjoy.
Storage and Reheating
Store leftover pie in the refrigerator for up to 3 days. You can reheat slices in the oven at 350°F (175°C) for about 10-15 minutes. This pie can also be frozen, but ensure you wrap it tightly to prevent freezer burn.
Cooking Mistakes
- Not letting the filling sit to macerate can lead to a watery pie.
- Using too much cornstarch can make the filling overly thick.
- Overbaking can lead to a dry pie crust.
- Not sealing the crust edges properly can cause the filling to leak.
- Skipping the egg wash can result in a pale, unappetizing crust.
Helpful Tips
- Use fresh, ripe strawberries for optimal flavor.
- Chill your pie crust for at least 30 minutes before rolling it out.
- Consider adding a pinch of cinnamon for extra warmth in the filling.
- Serve the pie with a scoop of ice cream for a delightful contrast.
- Adjust the sugar based on the tartness of the rhubarb.
FAQs
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just ensure it’s thawed and drained well to avoid excess moisture in the pie.
What can I substitute for sugar?
You can use honey or maple syrup as alternatives. Adjust the quantity since they are sweeter than granulated sugar.
How do I know when the pie is done?
The pie is done when the filling is bubbling and the crust is golden brown.
Can I make this pie ahead of time?
Absolutely! You can prepare it a day in advance and store it in the refrigerator until serving.
What is the best way to serve this pie?
Serve it warm with vanilla ice cream or whipped cream on the side for a delicious treat.
Conclusion
Strawberry rhubarb pie is a timeless dessert that brings together the best of both worlds—sweet and tart. With its flaky crust and vibrant filling, it’s a delightful addition to any meal. Enjoy making this pie with loved ones and savor the delicious flavors it offers!
Strawberry Rhubarb Pie
Ingredients
- 2 cups fresh strawberries hulled and sliced
- 2 cups rhubarb chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1 pie crust store-bought or homemade
- 1 egg for egg wash
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine strawberries, rhubarb, sugar, flour, lemon juice, and vanilla extract.
- Let the mixture sit for about 15 minutes to allow the juices to blend.
- Roll out the pie crust and fit it into a 9-inch pie pan.
- Pour the fruit mixture into the pie crust and dot with butter.
- Cover with a top pie crust and seal the edges. Cut slits for steam.
- Brush the crust with beaten egg for a golden finish.
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for another 30 minutes.
- Check for bubbling to ensure the filling is cooked.
- Let the pie cool before serving to set the filling.
