Description
Sweet summer memories bloom in this strawberry rhubarb pie, blending tart rhubarb with luscious strawberries in a buttery, golden crust. Homemade comfort awaits you in each delectable slice, promising pure seasonal happiness.
Ingredients
Scale
Main Ingredients:
- 3 cups rhubarb, chopped (about ½-inch pieces)
- 2 ½ cups strawberries, hulled and halved
- 2 ½ cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
Sugars and Thickeners:
- 1 cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup cornstarch
Flavor Enhancers and Finishing Ingredients:
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- 1 tablespoon butter, cut into small pieces
- 1 teaspoon salt
- ¼ teaspoon salt
- 6–8 tablespoons ice water
- 1 egg, beaten
- 1 tablespoon coarse sugar (optional)
Instructions
- Craft the pie dough by combining flour, salt, and sugar in a mixing bowl, then incorporate cold butter using a pastry cutter until the mixture resembles grainy texture.
- Gradually introduce ice water to the dough mixture, kneading until it cohesively binds together without becoming overworked.
- Separate the dough into two equal portions, shape into flat circular discs, encase in plastic wrap, and refrigerate for minimum one hour to enhance texture and stability.
- Prepare the fruity filling by gently combining rhubarb and strawberries with sugars, cornstarch, salt, lemon juice, and vanilla extract, allowing ingredients to macerate and release natural juices for 10-15 minutes.
- Dust a clean surface with flour and carefully roll out one chilled dough disc, transferring it smoothly into a 9-inch pie plate with minimal stretching.
- Trim excess pastry around the pie plate’s edges, creating a neat circumference for a polished appearance.
- Generously spoon the macerated fruit mixture into the prepared crust, strategically dotting small butter pieces across the surface to enhance richness.
- Roll out the second dough disc and create either a full top crust or intricate lattice design, ensuring complete coverage of the fruit filling.
- Crimp and seal pie edges decoratively, then brush the top crust with egg wash and optionally sprinkle coarse sugar for added texture and shine.
- Position the pie on a rimmed baking sheet to catch potential drips, then bake at 400°F for initial 20 minutes.
- Reduce oven temperature to 350°F and continue baking 35-40 minutes until crust turns golden brown and filling becomes effervescently bubbly.
- Remove from oven and allow pie to cool completely at room temperature, permitting filling to set and intensify flavors before slicing.
Notes
- Chill the butter thoroughly for a flakier, more tender pie crust that melts in your mouth.
- Use tart rhubarb and sweet strawberries to create a perfectly balanced filling that isn’t overly sugary.
- Prevent a soggy bottom by sprinkling a thin layer of breadcrumbs or ground nuts on the bottom crust before adding the fruit mixture.
- Tent the pie with aluminum foil if the edges brown too quickly during baking to ensure even cooking and prevent burning.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg