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This tasty strawberry rhubarb pie mixes the sweet juiciness of strawberries with the sharp tang of rhubarb for a dessert you won't forget. The beautiful deep red filling bubbles under a crispy golden top, giving you a slice of spring that shows off the best seasonal fruits.
I stumbled on this gem when my neighbor brought over rhubarb from her backyard. It soon became our Easter tradition, and now my family thinks spring has officially started when this pie turns up on our dinner table.
Ingredients
- White sugar: Cuts down the sourness of rhubarb while boosting the strawberries' sweetness
- All purpose flour: Makes the juice thicker so your bottom crust stays crisp
- Fresh rhubarb stalks: Give that special zing; grab firm, bright stems with no soft spots
- Fresh strawberries: Add natural sweetness and lovely color; pick ones that are completely red
- Double pie crust: Make your own or grab one from the store to save time
- Butter: Makes everything taste better and stops the filling from bubbling over
- Egg yolk: Gives that lovely golden glow to the top crust
- Extra sugar for sprinkling: Adds a nice crunch when you bite into it
Step-by-Step Instructions
- Prepare the Filling:
- Mix sugar and flour in a big bowl until they're well blended. This dry combo will coat your fruit evenly and help thicken all the juice while it bakes. Throw in your sliced rhubarb and cut strawberries, tossing them gently until everything's covered with the sugar mix. Let it sit for 30 minutes so the juices come out and the sugar starts to melt.
- Assemble the Pie:
- Dump the fruit mix into your bottom crust, making sure to get all the tasty juice from the bowl. Dot little chunks of butter all over the top of the filling to create pockets of goodness throughout your pie. Lay the top crust over everything and pinch the edges together using wet fingers or a fork so juice doesn't escape during baking.
- Create a Beautiful Finish:
- Brush the top crust with egg yolk using a pastry brush to cover it all. This makes it turn that perfect golden brown. Sprinkle sugar all over for a sparkly, crunchy top. Cut a few slits in the top crust so steam can get out and keep your top from breaking open while it bakes.
- Bake to Perfection:
- Put your pie on the middle rack of a 400°F oven. Let it bake for 35 to 40 minutes until the crust turns deep gold and you can see filling bubbling through the slits. The bubbling part matters because it shows the filling is hot enough for the flour to work its thickening magic.
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The first time I brought this pie to a block party, three neighbors asked me how to make it before the night was over. The real trick is letting the fruit soak with sugar before you bake it, which brings out flavors that rushed recipes just can't match.
Perfect Pairing Ideas
Your strawberry rhubarb pie needs the right sidekick. Try it a bit warm with some vanilla bean ice cream that slowly melts into the filling. For something different, go with a small spoonful of mascarpone cheese or lightly sweetened whipped cream with a touch of ginger. These creamy additions really balance out the tartness.
Storage and Make-Ahead Tips
This pie stays good on your counter for two days if you cover it with a kitchen towel that lets enough air in to keep the crust from getting soggy. If you need longer, stick it in the fridge for up to five days. You can also freeze the pie before or after baking. For already-baked pies, let them cool completely, then wrap them tight in plastic and foil. When you want to eat it, thaw in the fridge overnight and warm it up in a 300°F oven for about 15 minutes.
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Seasonal Variations
Strawberries and rhubarb don't always peak at the same time in your area. If you've got tons of rhubarb but strawberries aren't ready yet, you can swap some of the strawberries for thin apple slices. And when strawberry season lasts longer than rhubarb's, frozen rhubarb works great. Just thaw and drain it first, then add an extra tablespoon of flour to soak up the extra moisture.
Frequently Asked Questions
- → Why do strawberries and rhubarb taste so good together?
Rhubarb's tartness balances perfectly with strawberries' sweetness, giving desserts a flavorful burst of contrast.
- → Is it okay to use frozen rhubarb or strawberries?
Absolutely! Thaw and drain them before combining with the filling ingredients to avoid extra liquid.
- → How can I stop the filling from spilling over?
Seal the edges of the crust well and dot the filling with bits of butter. Baking on a lined tray helps catch any mess if it happens.
- → How long should I wait before slicing the pie?
Let the pie sit for at least an hour after baking to firm up the filling and slice cleanly.
- → Can I freeze my pie for later?
For sure! Wrap it tightly and store it baked or unbaked for up to two months. If frozen, add extra baking time.