Sweet and Tangy: The Ultimate Strawberry Rhubarb Pie Recipe
If you’re a fan of sweet and tangy desserts, then look no further than the ultimate strawberry rhubarb pie recipe. This classic combination of strawberries and rhubarb creates a mouthwatering filling that perfectly balances the sweetness of the berries with the tartness of the rhubarb. Whether you’re a seasoned baker or just starting out, this recipe is sure to impress your family and friends. So grab your apron and let’s get baking.
The Perfect Crust for Your Pie
No pie is complete without a buttery and flaky crust, and this strawberry rhubarb pie is no exception. To make the perfect crust, start by combining two and a half cups of all-purpose flour, one teaspoon of salt, and two tablespoons of granulated sugar in a large mixing bowl. Cut in one cup of cold unsalted butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Next, add six to eight tablespoons of ice water, one tablespoon at a time, mixing gently with a fork after each addition. Continue adding water until the dough comes together but is not sticky. Divide the dough in half, shape each half into a disk, wrap them in plastic wrap, and refrigerate for at least one hour.
Once chilled, roll out one disk on a lightly floured surface to fit your pie plate. Transfer the rolled-out dough to the plate and trim any excess overhang. Set aside while you prepare the delicious filling.
A Burst of Flavor with Strawberry Rhubarb Filling
The star of this pie is undoubtedly its sweet yet tangy filling made with fresh strawberries and rhubarb. Start by washing and hulling two cups of fresh strawberries before slicing them into halves or quarters depending on their size. Then wash four stalks of rhubarb thoroughly under cold water and chop them into half-inch pieces.
In a large mixing bowl, combine the strawberries, rhubarb, one cup of granulated sugar, a quarter cup of cornstarch, and a pinch of salt. Mix well to ensure all the fruit is coated evenly. Let the mixture sit for about 15 minutes to allow the sugar to macerate the fruit and release its juices.
Assembling and Baking Your Pie
Preheat your oven to 375°F (190°C) while you assemble your strawberry rhubarb pie. Take your prepared pie crust from earlier and pour the filling into it, ensuring it’s evenly distributed. You can add some extra flour or cornstarch if you find that your filling is too runny.
For added flavor and texture, sprinkle two tablespoons of cold unsalted butter cut into small pieces over the filling. Roll out the second disk of dough and place it on top of the filling. Trim any excess overhang and crimp the edges to seal in all that deliciousness.
Before baking, make a few slits on top of the pie crust to allow steam to escape during baking. This will prevent your pie from becoming soggy. To give your pie a beautiful golden color when baked, brush the top crust with an egg wash made by whisking together one egg yolk with one tablespoon of milk or cream.
Place your assembled strawberry rhubarb pie on a baking sheet lined with parchment paper or aluminum foil to catch any drips. Bake for approximately 45-50 minutes or until the crust is golden brown and the filling is bubbling.
Serving and Enjoying Your Strawberry Rhubarb Pie
Once baked, remove your strawberry rhubarb pie from the oven and let it cool completely before serving. This allows time for the filling to set so that it doesn’t ooze out when sliced. For an extra touch of sweetness, serve your pie with a scoop of vanilla ice cream or a dollop of whipped cream.
This ultimate strawberry rhubarb pie is perfect for any occasion, from summer picnics to holiday gatherings. Its sweet and tangy flavors will delight your taste buds and leave you craving more. So why not give this recipe a try and share the joy of homemade pie with your loved ones?
This text was generated using a large language model, and select text has been reviewed and moderated for purposes such as readability.
