Irresistible Sweet-Tart Strawberry Rhubarb Pie Recipe

The aroma of a Sweet-Tart Strawberry Rhubarb Pie wafts through the air, promising a delightful balance of sweet strawberries and tangy rhubarb. delicious strawberry cheesecake bites Each slice reveals a golden crust, flaky and inviting, filled with a vibrant red filling that looks like summer in a dish. For more inspiration, check out this Crispy Strawberry Cheesecake recipe.

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This pie is not just a dessert; it’s an experience. Picture family gatherings where laughter fills the room, and the first bite transports you back to childhood summers spent picking strawberries. The anticipation builds as you wait for your slice, knowing it will be worth every minute.

I remember the first time I made this pie; my friends devoured it within minutes and begged for seconds.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Strawberries: Use ripe strawberries for maximum sweetness; look for firm berries without blemishes.
• Rhubarb Stalks: Choose vibrant red rhubarb stalks; they should be crisp and firm to ensure the best texture.
• Sugar: Granulated sugar balances the tartness; adjust according to your taste preference.
• All-Purpose Flour: Essential for thickening the filling and creating a flaky crust.
• Baking Powder: Helps the crust rise slightly, giving it that perfect flakiness.
• Salt: A pinch enhances flavor; don’t skip this step!
• Butter: Use unsalted butter for the crust; it provides richness and flavor.
• Lemon Juice: Fresh lemon juice brightens up the flavors of both strawberries and rhubarb.
• Ice Water: Chilly water helps keep your dough cold, resulting in a tender crust.

The full ingredients list, including measurements, is provided in the recipe card directly below. chewy chocolate mint cookies.

Let’s Make it Together

Prepare the Fruit Filling: Begin by washing your strawberries and rhubarb thoroughly. Slice them into bite-sized pieces and combine them in a large bowl. Sprinkle sugar over the fruits along with lemon juice, stirring gently until everything is coated.

Create the Pie Crust: In another bowl, mix flour, baking powder, and salt together. Cut in cold butter using a pastry cutter or fork until you achieve coarse crumbs. Add ice water gradually until combined but do not overwork it.

Roll Out the Dough: Divide your dough into two equal halves. Roll one half on a floured surface into a circle about 12 inches wide. This will be your bottom crust. Gently transfer it to your pie dish, letting the edges hang over.

Add the Filling and Top Crust : Spoon your prepared fruit mixture into the bottom crust evenly. Roll out the second half of dough into another circle for the top crust. Place it over the filling and seal edges by crimping them together with your fingers or a fork.

Bake Your Pie : Preheat oven to 425°F (220°C). Cut slits in your top crust to allow steam to escape. Bake for 15 minutes before reducing temperature to 350°F (175°C) for an additional 30-35 minutes until golden brown.

Enjoy this delightful Sweet-Tart Strawberry Rhubarb Pie warm from the oven or chilled with a scoop of vanilla ice cream on top! indulgent strawberry truffles. soft and sweet vanilla dessert. For more inspiration, check out this Strawberry Delight Cake Roll recipe.

Perfecting the Cooking Process

Start by preheating your oven to 425°F (220°C). Prepare the filling while the crust chills, ensuring a flaky texture. Bake the pie for about 45-50 minutes, watching for that golden crust.

Add Your Touch

Feel free to swap in different fruits like blueberries or peaches! You can also sprinkle some cinnamon or nutmeg for a warm spice twist that elevates each slice.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes, restoring that fresh-baked goodness.

I remember the first time I made this pie; my friends devoured it in minutes and begged for the recipe. Their joyful faces made all the floury chaos worth it!

FAQ

How do I prevent a soggy bottom crust?

Pre-bake your crust for about 10 minutes before adding the filling to keep it crispy.

Can I use frozen fruit instead of fresh?

Yes, frozen fruit works well but may require additional cooking time to thicken.

What’s the best way to slice my pie?

Let your pie cool completely before slicing to achieve clean, beautiful pieces without mushiness.

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Sweet-Tart Strawberry Rhubarb Pie

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• Author: Teprod
• Total Time: 1 hour 15 minutes
• Yield: Serves approximately 8

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Description

Indulge in the irresistible flavors of Sweet-Tart Strawberry Rhubarb Pie, where juicy strawberries meet tangy rhubarb in a flaky, golden crust. This delightful dessert evokes summer memories and is perfect for family gatherings or cozy evenings. Serve it warm with vanilla ice cream or chilled for a refreshing treat—either way, it’s sure to impress!

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Ingredients

Scale 1x2x3x

• 2 cups fresh strawberries, hulled and sliced
• 2 cups rhubarb stalks, chopped
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, chilled and diced
• 1 tbsp fresh lemon juice
• 5–6 tbsp ice water

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Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine strawberries, rhubarb, sugar, and lemon juice; mix gently.
3. In another bowl, whisk flour, baking powder, and salt. Cut in butter until crumbly.
4. Gradually add ice water until dough forms; divide into two halves.
5. Roll one half into a circle and place it in a pie dish. Fill with fruit mixture.
6. Roll out the second dough half for the top crust; seal edges by crimping.
7. Cut slits in the top crust for steam release and bake for 15 minutes at 425°F before lowering to 350°F (175°C) for an additional 30-35 minutes until golden brown.

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (about 130g)
• Calories: 210
• Sugar: 22g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 20mg

Keywords: To prevent a soggy bottom crust, pre-bake the crust for about 10 minutes before adding the filling. Feel free to experiment with other fruits like blueberries or peaches for a unique twist! For added warmth, sprinkle cinnamon or nutmeg over the filling.