Irresistible Sweet-Tart Strawberry Rhubarb Pie Recipe

There’s nothing quite like the aroma of a freshly baked Sweet-Tart Strawberry Rhubarb Pie wafting through your kitchen. Imagine biting into a flaky crust that crumbles at the touch, unveiling a symphony of sweet strawberries and tangy rhubarb that dances on your palate. Strawberry cheesecake doughnut burger This delightful pie is not just a dessert; it’s an experience, one that zings your taste buds and leaves you craving more.

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As the seasons change and summer approaches, there’s an undeniable urge to bake this classic pie. I can still hear my grandma’s laughter as we prepared this recipe together, flour dusting our noses like badges of honor. Whether it’s a summer picnic or a cozy family gathering, this pie fits every occasion perfectly, promising deliciousness with every slice. For more inspiration, check out this Delicious Avocado Chicken Salad recipe.

The first time I made this pie, my friends swooned over its incredible flavors and begged for more slices.

Essential Ingredients

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

• Fresh Strawberries: Use plump, ripe strawberries for the best sweetness and flavor in your pie.

• Rhubarb Stalks: Look for firm stalks with vibrant color; they’re key to achieving that signature tartness.

• Sugar: Granulated sugar balances the tartness of the rhubarb; adjust based on personal preference.

• Pie Crust: Homemade or store-bought works; just ensure it’s chilled before use for easy handling.

• Cornstarch: This thickener helps create a luscious filling without making it too runny.

• Lemon Juice: A splash adds brightness and enhances the overall flavor profile.

• Butter: A few pats on top of the filling add richness and depth to your pie. Glazed blueberry butter swim biscuits.

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

Let’s Make it Together

Prepare Your Ingredients: Start by washing your strawberries and rhubarb thoroughly. Slice them into bite-sized pieces while enjoying their vibrant colors and refreshing scents.

Make the Filling: In a large bowl, combine sliced strawberries, chopped rhubarb, sugar, cornstarch, and lemon juice. Toss gently until everything is well-coated; this step creates a sweet-tart mixture bursting with flavor.

Preheat Your Oven: Set your oven to 425°F (220°C). While it warms up, let your fruit mixture sit so those flavors can mingle beautifully.

Roll Out Your Pie Crusts: If you’re using homemade dough, roll it out on a floured surface until it’s about 1/8 inch thick. Place one crust into your pie dish—this will hold all that delicious filling!

Add the Filling and Top Crust: Spoon your strawberry-rhubarb mixture into the bottom crust evenly. Dot with small bits of butter before covering with another rolled-out crust. Seal the edges by crimping them together beautifully. For more inspiration, check out this Decadent Peanut Butter Brownies recipe.

Bake to Perfection: Place your pie in the oven and bake for about 45-50 minutes or until golden brown. Keep an eye out for bubbling juices escaping from slits in the crust—it’s a sign that magic is happening inside!

Remember to let it cool slightly before slicing into this treat! The anticipation will only make each bite more rewarding.

Enjoy baking this Sweet-Tart Strawberry Rhubarb Pie! It’s not just about following the recipe; it’s about creating memories one slice at a time. Decadent strawberry truffles recipe Happy baking!

Perfecting the Cooking Process

Start by preparing the pie crust first, letting it chill while you mix the filling. This ensures a flaky crust and flavorful filling that melds beautifully during baking.

Add Your Touch

Feel free to add a splash of vanilla extract or a sprinkle of cinnamon to enhance flavors. You can also swap rhubarb for apples for a different twist on this classic pie.

Storing & Reheating

Store leftover pie in the refrigerator for up to three days, covering it with plastic wrap. To reheat, place slices in a warm oven for about 10 minutes or until heated through.

Baking this Sweet-Tart Strawberry Rhubarb Pie has become a cherished family tradition. My kids eagerly await its arrival each summer, declaring it their favorite dessert ever! Crunchy strawberry rice krispie treats.

FAQ

Can I use frozen fruit for Sweet-Tart Strawberry Rhubarb Pie?

Yes, but fresh fruits yield better flavor and texture.

How do I prevent my pie crust from getting soggy?

Pre-bake the crust before adding the filling to keep it crisp.

What is the best way to serve this pie?

Serve warm with whipped cream or vanilla ice cream for an indulgent treat.

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Sweet-Tart Strawberry Rhubarb Pie

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• Author: homerecipeseasy
• Total Time: 1 hour 10 minutes
• Yield: Serves 8

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Description

Sweet-Tart Strawberry Rhubarb Pie is a delightful summer dessert that perfectly marries the sweetness of fresh strawberries with the tangy kick of rhubarb. This classic pie features a flaky crust that crumbles beautifully, revealing a vibrant filling bursting with flavor. Perfect for picnics or family gatherings, it’s an easy-to-make treat that will have everyone coming back for seconds.

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Ingredients

Scale 1x2x3x

• 2 cups fresh strawberries, sliced
• 2 cups rhubarb stalks, chopped
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 pie crust (homemade or store-bought)
• 2 tablespoons butter, diced

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Instructions

1. Preheat your oven to 425°F (220°C).
2. In a bowl, combine strawberries, rhubarb, sugar, cornstarch, and lemon juice; toss gently.
3. Roll out the pie crust and place one in your pie dish.
4. Fill the crust with the fruit mixture and dot with butter.
5. Cover with another crust and seal the edges.
6. Bake for 45-50 minutes until golden brown. Cool slightly before slicing.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 250
• Sugar: 20g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 2g
• Cholesterol: 15mg

Keywords: For added flavor, consider mixing in a splash of vanilla extract or cinnamon. If preferred, substitute rhubarb with tart apples for a different twist. Store leftovers covered in the refrigerator for up to three days.