Strawberry Rhubarb Pie Recipe

Are you ready to embrace the sweet-tart symphony of flavors that only a classic Strawberry Rhubarb Pie can deliver? Bursting with the vibrant colors and irresistible taste of fresh strawberries and tangy rhubarb, this quintessential dessert is a true celebration of springtime. With a flaky, buttery crust, a juicy fruit filling, and a crunchy streusel crumb topping, every bite is a delightful harmony of textures and tastes. Join us as we embark on a culinary journey to create the perfect Strawberry Rhubarb Pie that will dazzle your senses and satisfy your sweet tooth.

Ingredients:

Pie Crust:

• 1/2 cup chilled butter, cut into small cubes
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 5-6 tablespoons chilled water

Streusel Crumb Topping:

• 1 1/4 cups flour
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1/2 cup butter, cut into cubes

Pie Filling:

• 3 cups sliced rhubarb (1/4 – 1/2 inch cuts)
• 2 1/2 cups chopped strawberries
• 1/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 3 1/2 tablespoons cornstarch
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon juice

Instructions:

Pie Crust:

1. Prepare Dough: In a large mixing bowl, combine the chilled butter, all-purpose flour, and salt. Use a pastry cutter or your fingertips to blend the ingredients until the mixture resembles coarse crumbs.
2. Add Water: Gradually add chilled water, one tablespoon at a time, mixing gently with a fork, until the dough comes together. Be careful not to overwork the dough. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Roll Out Dough: On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your pie dish. Carefully transfer the dough to the pie dish, pressing it gently into the bottom and sides. Trim any excess dough and crimp the edges as desired. Refrigerate while you prepare the filling and topping.

Streusel Crumb Topping:

1. Mix Ingredients: In a medium mixing bowl, combine the flour, granulated sugar, brown sugar, and cubed butter. Use your fingertips or a pastry cutter to mix until the mixture resembles coarse crumbs. Set aside.

Pie Filling:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Fruit: In a large mixing bowl, combine the sliced rhubarb, chopped strawberries, granulated sugar, brown sugar, cornstarch, vanilla extract, and lemon juice. Gently toss until the fruit is evenly coated with the sugar mixture.
3. Assemble Pie: Remove the chilled pie crust from the refrigerator. Pour the prepared fruit filling into the pie crust, spreading it out evenly. Sprinkle the streusel crumb topping over the fruit filling, covering it completely.
4. Bake: Place the pie on a baking sheet (to catch any drips) and transfer it to the preheated oven. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
5. Cool and Serve: Allow the pie to cool on a wire rack for at least 1 hour before serving. Serve slices of Strawberry Rhubarb Pie on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Cook Notes and Variations:

• Fresh vs. Frozen Fruit: While fresh strawberries and rhubarb are ideal for this pie, you can also use frozen fruit. If using frozen fruit, be sure to thaw and drain it well before using in the pie.
• Adjusting Sweetness: The amount of sugar in the filling can be adjusted according to your taste and the sweetness of the fruit. Taste the fruit mixture before assembling the pie and adjust the sugar as needed.
• Adding Spices: For an extra layer of flavor, consider adding a pinch of cinnamon or nutmeg to the fruit filling.

FAQs (Frequently Asked Questions):

Q: Can I use a store-bought pie crust instead of making my own? A: Yes, you can use a store-bought pie crust to save time. Simply follow the instructions for the pie filling and topping, and use the store-bought crust as directed.

Q: How do I store leftovers? A: Leftover pie can be stored in the refrigerator, covered, for up to 3 days. To reheat, place individual slices in the microwave or oven until warmed through.

Q: Can I make this pie ahead of time? A: Yes, you can assemble the pie up to a day in advance and keep it refrigerated until ready to bake. Alternatively, you can bake the pie ahead of time and reheat it before serving.

Q: Can I make this pie keto-friendly or low-carb? A: Yes, you can make a keto-friendly or low-carb version of this pie by using a low-carb sweetener such as erythritol or monk fruit sweetener in place of the granulated and brown sugars. You can also use a keto-friendly pie crust recipe made with almond flour or coconut flour.

Keto and Low-Carb Versions:

For those following a keto or low-carb lifestyle, here’s how you can modify the recipe:

• Use Low-Carb Sweeteners: Replace the granulated sugar and brown sugar with a keto-friendly sweetener such as erythritol or monk fruit sweetener.
• Make a Keto-Friendly Crust: Use a keto-friendly pie crust recipe made with almond flour or coconut flour to reduce the carb content of the pie.
• Add Fat: Increase the fat content of the streusel crumb topping by adding additional butter or coconut oil.

Strawberry Rhubarb Pie is a timeless dessert that embodies the essence of spring with its vibrant colors and harmonious flavors. With a buttery crust, a luscious fruit filling, and a delectable streusel crumb topping, this pie is a delightful treat for any occasion. Whether served warm or cold, on its own or with a scoop of ice cream, it’s sure to leave a lasting impression on your taste buds. So gather your ingredients, roll up your sleeves, and embark on a culinary adventure to create the perfect Strawberry Rhubarb Pie that will bring joy to every bite!

Do you have any questions or suggestions about this recipe? Feel free to leave a comment below!