As the scent of fresh strawberries fills my kitchen, I am transported to the sun-drenched fields of spring, where every bite of strawberry rhubarb pie tells a story of warmth and nostalgia. This recipe is not just a dessert; it’s an invitation to celebrate the season’s bounty with a pie that’s both simple and incredibly satisfying. With its buttery, flaky crust and a vibrant filling brightened by a hint of orange zest and a touch of vanilla, you’ll find yourself savoring the perfect balance of tart and sweet.
Picture this: you slice into a golden crust, and the glossy fruit filling spills out, enticing everyone around with its sweet aroma. The best part? There’s no chance of a soggy bottom here, thanks to a clever baking technique that ensures perfection every time. Whether you’re hosting a spring gathering or simply treating yourself to a slice of nostalgia, this strawberry rhubarb pie promises to be a crowd-pleaser that’s easy to whip up and hard to resist. Ready to unleash your inner baker? Let’s get started!
Why is Strawberry Rhubarb Pie a must-try?
A classic delight: This strawberry rhubarb pie combines the best of springtime fruits in a nostalgic dessert that evokes warmth and comfort. Easy to make: You’ll appreciate how simple it is to create this pie, requiring just a few basic techniques. Bursting with flavor: The addition of orange zest and vanilla elevates the pie, enhancing the sweet-tart balance beautifully. Perfect for any occasion: Whether for family gatherings or a cozy night in, it’s a showstopper that will impress. Satisfies cravings: Say goodbye to boring fast food and indulge in this homemade treat that will leave everyone asking for seconds!
Strawberry Rhubarb Pie Ingredients
For the Pie Crust
• All-Butter Pie Crust – Ensures a flaky and buttery base that cradles the vibrant filling.
For the Filling
• Fresh Rhubarb – The star of the show, adds a tart flavor and vibrant color; frozen rhubarb works too if thawed properly.
• Strawberries – Sweetens the pie and adds depth to the flavor; feel free to mix in other berries if desired.
• Granulated Sugar – Balances the tartness of the fruit; adjust the amount depending on the sweetness of the strawberries.
• Cornstarch – Essential for thickening the filling and preventing a runny pie.
• Kosher Salt – Enhances the overall flavors of the filling; sea salt can be a suitable substitute.
• Orange Juice – Brightens the flavor profile; using freshly squeezed juice is recommended.
• Orange Zest – Intensifies the citrus aroma and flavor in the pie; avoid the bitter white pith.
• Vanilla Bean Paste (or Extract) – Infuses warmth and richness; extract can be used if paste isn’t available.
For Finishing Touches
• Large Egg – Used for egg washing the crust to achieve a golden finish; remember to beat it lightly beforehand.
• Turbinado Sugar – Sprinkled on top for an added crunch and sweetness; feel free to replace it with granulated sugar if needed.
With these Strawberry Rhubarb Pie ingredients, you’ll be well on your way to crafting a delicious slice of spring! Happy baking!
How to Make Strawberry Rhubarb Pie
-
Preheat the oven: Begin by preheating your oven to 425°F (220°C). To catch any drips, place a foil-lined baking sheet on the middle rack.
-
Prepare the crust: Take your chilled all-butter pie crust and fit it into a pie dish. Make sure it’s nicely pressed against the sides for a sturdy base.
-
Mix the filling: In a large bowl, combine the fresh rhubarb, strawberries, granulated sugar, cornstarch, kosher salt, orange juice, orange zest, and vanilla. Stir until everything is well incorporated, and the juices start to meld.
-
Assemble the pie: Pour the vibrant fruit filling into the prepared crust, spreading it evenly. Cover with the top crust, and make slits to allow steam to escape—this prevents any sogginess as it bakes!
-
Bake it: Slide the pie onto the preheated baking sheet and bake for 60-90 minutes. Keep an eye out for a golden-brown crust and thickened filling; use foil to tent the pie if it browns too quickly.
-
Cool down: Once baked, allow the pie to cool completely at room temperature for about four hours before slicing. This helps the filling set beautifully.
Optional: Serve with a scoop of vanilla ice cream for an indulgent treat!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Strawberry Rhubarb Pies are perfect for busy home cooks looking to save time! You can prepare the pie crust and filling up to 24 hours in advance. Simply make the all-butter crust and place it in the pie dish, then refrigerate it, covered with plastic wrap. You can also mix the filling—combining the rhubarb, strawberries, and other ingredients—and store it in an airtight container. When you’re ready to bake, simply assemble the pie by pouring the chilled filling into the prepared crust, cover it with the top crust, and proceed with baking. By doing this prep ahead, you’ll enjoy a hassle-free pie experience with all the flavors and freshness intact!
What to Serve with Strawberry Rhubarb Pie?
A slice of this pie is just the beginning—you can elevate your dessert experience with the perfect accompaniments.
-
Vanilla Ice Cream: The creamy richness of vanilla ice cream melts beautifully over the warm pie, creating a delightful contrast of temperatures and textures.
-
Whipped Cream: A dollop of lightly sweetened whipped cream adds a luscious, airy quality that complements the tartness of the filling perfectly.
-
Fresh Berries: Serve with a side of mixed fresh berries for a pop of color and freshness, enhancing the fruit-forward flavors of the pie.
-
Mint Leaves: Bright, fragrant mint leaves can be a simple yet striking garnish that adds a refreshing touch to each slice.
-
Coffee or Tea: A warm cup of coffee or a soothing herbal tea serves as a comforting pairing, rounding out the dessert experience beautifully.
For a delightful twist, consider lemon sorbet as a palate cleanser that contrasts with the sweetness while refreshing the taste buds.
With these pairings, your strawberry rhubarb pie becomes a real centerpiece, perfect for sharing and savoring together with loved ones.
How to Store and Freeze Strawberry Rhubarb Pie
Room Temperature: Allow the pie to cool completely before storing it uncovered at room temperature for up to 2 days. This ensures the filling stays delicious and the crust remains flaky.
Fridge: Store any leftover pie covered in the refrigerator for up to 5 days. This helps maintain freshness while keeping the filling safe.
Freezer: If you want to save it for later, wrap tightly in plastic wrap and then in aluminum foil before freezing for up to 3 months. Thaw in the fridge before reheating.
Reheating: To enjoy your strawberry rhubarb pie warm, preheat your oven to 350°F (175°C) and bake for about 15-20 minutes until heated through.
Strawberry Rhubarb Pie Variations
Get ready to customize this classic dessert with your own unique twists!
-
Apple Twist: Substitute half of the rhubarb with sliced apples for a touch of added sweetness and a delightful texture. The combination of tart and sweet fruits is simply divine!
-
Frozen Delight: Use frozen rhubarb instead; just ensure it’s thoroughly thawed and excess moisture is squeezed out to keep your filling from getting runny. It’s a fantastic time-saver!
-
Mixed Berries: Incorporate a mix of berries such as blueberries or raspberries instead of strawberries for an explosion of berry goodness. The vibrant hues and flavors will make your pie even more eye-catching!
-
Lemon Zest Boost: Add a teaspoon of lemon zest alongside the orange for a citrus-flavored punch that brightens up every bite. It’s a refreshing twist that surprises the palate!
-
Spiced Variation: Sprinkle a pinch of cinnamon or nutmeg into the filling for an aromatic warmth that elevates this spring dessert. The gentle warmth complements the fruit beautifully!
-
Gluten-Free Option: Swap the all-butter pie crust for a gluten-free crust or a homemade almond flour crust to cater to dietary needs without compromising on taste. You still get all the flavor, minus the gluten!
-
Nutty Crust: Mix finely crushed nuts into your pie crust for an extra crunchy texture and nutty flavor. Almonds or pistachios could add a delightful twist to your classic flaky pie!
-
Caramel Drizzle: Drizzle caramel sauce over the pie before serving to add richness and a touch of indulgence. This little touch makes it feel extra special and perfect for celebrations!
Expert Tips for Strawberry Rhubarb Pie
-
Chill the Dough: Ensure your butter is well-chilled when making the all-butter pie crust; this leads to the flakiest texture.
-
Thicken Wisely: Don’t skip the cornstarch! It’s essential for a perfectly thick filling that avoids a soggy bottom in your strawberry rhubarb pie.
-
Mind the Cool Down: Cooling the pie completely before slicing allows the filling to set properly, preventing any runaway juices.
-
Bake on a Sheet: Always place your pie on a preheated baking sheet to catch drips and achieve that flawless crust.
-
Experiment with Fruits: Feel free to mix in some apples or berries along with the rhubarb and strawberries for an exciting flavor twist!
Strawberry Rhubarb Pie Recipe FAQs
What kind of strawberries should I use for the pie?
Absolutely! Fresh, ripe strawberries are ideal for this pie as they bring natural sweetness and vibrant flavor. Look for strawberries that are firm with a bright red color and no dark spots or mushy areas. If fresh strawberries aren’t available, you can use frozen strawberries, just make sure to thaw and drain them well to avoid excess moisture in the filling.
How long can I store Strawberry Rhubarb Pie?
The pie can be stored at room temperature for up to 2 days without losing its delightful texture. After that, I recommend moving it to the fridge, where it will stay fresh for up to 5 days. Just be sure to cover it loosely with plastic wrap or foil to keep it from drying out.
Can I freeze Strawberry Rhubarb Pie?
Definitely! To freeze, allow the pie to cool completely after baking. Then, wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw it in the fridge overnight before reheating.
What can I do if my pie filling is runny?
Very! If your pie filling turns out runny, it may be due to excess moisture in the fruit or insufficient thickening from the cornstarch. You can fix it by placing the pie back in the oven at 350°F (175°C) for about 15-20 minutes to help the filling thicken further. For future batches, ensure you measure the cornstarch accurately and possibly add a bit more if using particularly juicy fruits.
Is Strawberry Rhubarb Pie safe for pets?
While this pie is a delightful treat for humans, it’s best to keep it away from pets. Rhubarb leaves are toxic to cats and dogs, and the pie contains added sugars and other ingredients that aren’t suitable for animals. Always opt for pet-safe treats if you want to share a special snack with your furry friends!
Can I use other fruits in this recipe?
Sure! I often mix it up by adding sliced apples or other berries like blueberries or raspberries. Just keep in mind that if you’re substituting for rhubarb, which is quite tart, you might need to adjust the sugar content accordingly to achieve that perfect balance of flavors in your strawberry rhubarb pie.
Irresistible Strawberry Rhubarb Pie with Sweet Orange Zest
Ingredients
Equipment
Method
- Preheat the oven to 425°F (220°C) and place a foil-lined baking sheet on the middle rack.
- Fit the chilled all-butter pie crust into a pie dish, ensuring it's pressed against the sides.
- In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, salt, orange juice, orange zest, and vanilla. Stir until well incorporated.
- Pour the fruit filling into the prepared crust, spreading it evenly, and cover with the top crust, making slits for steam escape.
- Bake for 60-90 minutes on the preheated baking sheet until the crust is golden and the filling is thickened.
- Allow the pie to cool completely at room temperature for about four hours before slicing.