Irresistible Joy Of Cooking Strawberry Rhubarb Pie Recipe

The Joy of Cooking’s strawberry rhubarb pie represents a classic dessert that captures summer’s most vibrant flavors.

Sweet-tart combinations dance brilliantly across taste buds, promising an extraordinary culinary experience.

Seasonal produce transforms simple ingredients into a memorable masterpiece with minimal effort.

Bakers appreciate this traditional pie for its rustic charm and straightforward preparation technique.

Crisp pastry edges and luscious fruit filling create a sensory symphony that delights even discerning palates.

Each slice tells a story of familiar comfort and unexpected excitement.

The magic happens when humble ingredients merge into something extraordinarily delectable: dig in and savor every moment.

Essential Ingredients For Strawberry Rhubarb Pie

• All-Purpose Flour: A classic base for creating a tender, flaky pie crust with great structure.
• Unsalted Butter: Provides rich flavor and creates delicate layers in the pie crust.
• Salt: Enhances the overall flavor of the pie crust.
• Ice Water: Helps bind the dough without developing tough gluten.

• Rhubarb, Strawberries: Fresh, seasonal fruits that create a perfect sweet-tart filling with vibrant color and juicy texture.
• Granulated Sugar: Balances the tartness of rhubarb and adds sweetness to the filling.
• Tapioca: Helps thicken the fruit filling and prevent excess liquid.
• All-Purpose Flour: Provides additional thickening support for the fruit mixture.

• Lemon Zest and Juice: Brightens the fruit flavor and adds a subtle citrus note.
• Cinnamon: Warm spice that complements the fruit filling.
• Vanilla: Adds depth and rounds out the flavor profile.
• Unsalted Butter: Adds richness to the filling.
• Egg: Creates a golden, shiny crust when used as a wash.
• Granulated Sugar: Provides a sweet, sparkling finish to the pie crust.

How To Make Strawberry Rhubarb Pie

Step 1: Prepare Flaky Pie Dough

Create a delectable double-crust pastry using your favorite pie dough recipe. Chill the dough to ensure maximum flakiness.

Step 2: Shape the Bottom Crust

Gently roll out half the dough and carefully drape it into a 9-inch pie dish. Let the excess hang over the edges. Keep the remaining dough chilled and ready for the top crust.

Step 3: Create Vibrant Fruit Filling

• Chopped rhubarb
• Fresh strawberries
• Granulated sugar
• Tapioca
• All-purpose flour
• Lemon zest
• Fresh lemon juice
• Ground cinnamon
• Vanilla extract

Stir gently until ingredients are evenly distributed.

Step 4: Add Buttery Richness

Dot the fruit filling with of cold butter cut into small pieces.

Step 5: Design the Perfect Top Crust

• Classic solid top with decorative steam vents
• Elegant lattice pattern
• Rustic free-form cut-out design

Trim and crimp the edges to seal in the delicious filling.

Step 6: Create Golden Egg Wash

Whisk 1 egg with water until smooth.

Step 7: Finish and Glaze

Brush the egg wash over the entire top crust. Sprinkle 1-of coarse sugar for extra crunch and shine.

Step 8: Protective Baking

Cover pie edges with aluminum foil to prevent over-browning.

Step 9: Initial High-Heat Bake

Preheat oven to 425°F and bake for 15 minutes to jump-start the crust.

Step 10: Finishing Bake

Reduce temperature to 375°F and continue baking 45-50 minutes until top is golden and filling bubbles dramatically.

Step 11: Patient Cooling

Allow pie to rest and set for 2 hours before slicing. This helps the filling stabilize and makes perfect slices.

Practical Suggestions For Strawberry Rhubarb Pie

• Slice Strategically: Cut rhubarb stalks diagonally for even cooking and better texture absorption.
• Sweeten Smartly: Mix sugar gradually to control sweetness and prevent overwhelming tartness.
• Thicken Perfectly: Cornstarch works best when mixed with fruit juices before adding to filling.
• Protect Pie Edges: Wrap aluminum foil around crust borders to prevent over-browning during baking.
• Rest and Settle: Let pie cool completely to allow filling to set and develop rich, complex flavors.

Preservation Guidelines For Strawberry Rhubarb Pie

• Freezer Method: Wrap individual pie slices in plastic wrap, then place in a heavy-duty freezer bag. Label with the date and contents. This technique prevents freezer burn and maintains the pie's delicate flavors for up to 3 months.
• Refrigerator Method: Cool the pie completely before storing. Slide into an airtight glass container with a tight-fitting lid to preserve freshness. Consume within 3 days for optimal taste and texture.
• Counter Method: Keep freshly baked pie at room temperature for up to 2 days if serving soon. Place a clean kitchen towel loosely over the top to prevent dust while allowing air circulation. Avoid direct sunlight or warm areas that might compromise the pie's structural integrity.

Alternative Versions Of Strawberry Rhubarb Pie

• Berry Bonanza Blend: Swap strawberries with a mix of raspberries, blackberries, and blueberries for a vibrant, multi-berry filling that bursts with color and intense fruit flavors.
• Nutty Crumble Topping: Replace the top crust with a crunchy streusel made from chopped almonds, brown sugar, and oats, adding a delightful textural contrast to the soft fruit filling.
• Spiced Autumn Remix: Incorporate warm spices like cardamom, nutmeg, and ginger to the filling, transforming the summer pie into a cozy autumn-inspired dessert that warms the soul.
• Gluten-Free Comfort: Use a gluten-free pie crust made from almond flour and coconut oil, ensuring those with dietary restrictions can still enjoy this classic fruit pie without compromise.

Closing Summary For Strawberry Rhubarb Pie

Sweet summer memories merge with rustic charm in this strawberry rhubarb pie.

Nostalgic whispers of grandmother’s kitchen float through each flaky, golden-crusted slice.

Seasonal fruits dance together, creating complex layers of tartness and sugary depth.

Crimson filling peeks through lattice windows, promising delectable moments of pure comfort.

Classic techniques elevate simple ingredients into a culinary masterpiece that connects generations.

Passionate bakers and curious kitchen explorers, this pie beckons you to slice, savor, and share – spread the deliciousness across social media, sprinkle comments like sugar, and let this recipe inspire your next delightful adventure.

The Allure Of Strawberry Rhubarb Pie

• Burst with Seasonal Freshness: Capture the vibrant flavors of spring and early summer with ripe strawberries and tangy rhubarb, creating a mouthwatering combination that screams farm-fresh goodness.
• Master a Classic Baking Technique: Learn the art of making a perfect double-crust pie from scratch, developing skills that will impress family and friends with your homemade pastry prowess.
• Enjoy a Textural Flavor Explosion: Experience the delightful contrast between the crisp, flaky crust and the soft, bubbling fruit filling that creates a symphony of textures in every single bite.
• Savor a Make-Ahead Dessert Triumph: Prepare this show-stopping pie ahead of time, perfect for potlucks, family gatherings, or when you want to wow guests with minimal last-minute stress.

Joy Of Cooking Strawberry Rhubarb Pie Recipe

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4.9 from 13 reviews

• Total Time: 1 hour 30 minutes
• Yield: 8 1x

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Description

Sweet strawberry rhubarb pie delivers classic comfort from summer’s garden bounty. Buttery crust and tart-sweet filling create a delightful dessert that brings families together around the table.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2.5 cups rhubarb, chopped into 0.5-inch pieces
• 2.5 cups strawberries, washed, hulled and cut into pieces
• 1 recipe double-crust pie crust

Sweeteners and Thickeners:

• 1 cup granulated sugar
• 3 tablespoons minute tapioca
• 1 tablespoon all-purpose flour
• Extra sugar for sprinkling on top of crust

Flavor Enhancers and Finishing Ingredients:

• 0.5 teaspoon lemon zest
• 0.5 teaspoon lemon juice
• 0.5 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 tablespoons salted butter
• 1 beaten egg
• 1 teaspoon water

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Instructions

1. Prepare a double-crust pie dough according to the standard recipe, ensuring a smooth, pliable consistency.
2. Gently drape one half of the rolled-out dough into a 9-inch (23-centimeter) pie dish, allowing excess to hang over the edges. Reserve the remaining dough for the top crust.
3. In a spacious mixing bowl, combine freshly chopped rhubarb, ripe strawberries, granulated sugar, tapioca starch, all-purpose flour, fragrant lemon zest and juice, ground cinnamon, and pure vanilla extract. Gently fold the ingredients until evenly distributed.
4. Transfer the vibrant fruit mixture into the prepared pie crust, spreading it evenly to create a uniform layer.
5. Dot the surface of the fruit filling with small cubes of cold unsalted butter, which will enhance the richness and flavor.
6. Roll out the remaining pie dough and carefully position it over the filling. Create decorative venting by either cutting strategic openings or weaving a classic lattice pattern. Delicately crimp the edges to seal the pie.
7. Whisk an egg with a splash of water in a small bowl to create a glossy egg wash.
8. Brush the egg wash over the pie’s surface using a pastry brush, then sprinkle coarse granulated sugar for a sparkling, crisp finish.
9. Shield the pie’s edges with aluminum foil and bake at 425 degrees Fahrenheit (218 degrees Celsius) for 15 minutes to initiate the initial browning.
10. Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and continue baking for 45 to 50 minutes. The pie is ready when the crust turns a deep golden brown and the filling bubbles tantalizingly.
11. Allow the pie to cool completely on a wire rack for at least two hours, permitting the filling to set and flavors to meld before serving.

Notes

• Grab farm-fresh rhubarb with vibrant colors and crisp texture for maximum flavor punch.
• Create steam escape routes by slicing decorative V-shaped vents across golden pastry surface.
• Patience transforms this dessert from hot mess to perfectly set pie with rich, jammy filling.
• Refrigerate leftovers covered for up to three days, maintaining delicious taste and texture.
• Serve slightly warm with vanilla ice cream for a classic summer dessert experience.
• Cool pie completely on wire rack to prevent soggy bottom and ensure clean slicing.
• Prevent excessive bubbling by placing a baking sheet underneath during oven baking.
• Protect pie edges with aluminum foil if browning too quickly during final baking stages.

• Prep Time: 30 minutes
• Cook Time: 1 hour 5 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 150 kcal
• Sugar: 7 g
• Sodium: 50 mg
• Fat: 6 g
• Saturated Fat: 3 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 20 mg