Strawberry Rhubarb Pie

There’s something truly magical about a freshly baked pie, especially when it combines the sweet and tart flavors of strawberries and rhubarb. This Strawberry Rhubarb Pie is a delightful treat that’s perfect for spring and summer gatherings. Its flaky crust and vibrant filling are sure to please both your taste buds and your eyes.

Why You’ll Love This Recipe

This Strawberry Rhubarb Pie is an irresistible combination of sweet strawberries and tangy rhubarb, all wrapped up in a buttery, flaky crust. It’s easy to make and perfect for any occasion, whether you’re hosting a dinner party or simply indulging in a slice on a sunny afternoon.

Kitchen Equipment You’ll Need

• Oven
• Large mixing bowl
• Pie plate
• Rolling pin
• Aluminum foil

Ingredients

• Two-Crust pastry*
• 2 cups sugar
• 2/3 cup all-purpose flour
• 1 teaspoon grated orange peel, if desired
• 3 cups 1/2-inch pieces rhubarb
• 3 cups sliced strawberries
• 1 tablespoon butter or margarine

Step-by-Step Instructions

• Step 1: Preheat your oven to 425°F. Prepare your pastry. In a large bowl, mix together sugar, flour, and orange peel. Gently stir in the rhubarb and strawberries. Pour this mixture into your pastry-lined pie plate and dot with butter.
• Step 2: Trim the overhanging edge of the pastry 1/2 inch from the rim of the plate. Roll the second round of pastry, fold it into fourths, and cut slits to allow steam to escape. Place the pastry over the filling and unfold. Trim the overhanging edge of the top pastry 1 inch from the rim of the plate. Fold and roll the top edge under the lower edge, pressing on the rim to seal; flute the edges. You can sprinkle additional sugar on top if desired.
• Step 3: Cover the edge of the pie with a 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove the foil during the last 15 minutes of baking. Bake for about 55 minutes or until the crust is golden brown and juice begins to bubble through the slits in the crust. Serve the pie warm or cool.

Tips for Success

Ensure the rhubarb and strawberries are fresh for the best flavor. If using frozen rhubarb, thaw it in the refrigerator overnight and drain any excess moisture. A lattice crust can be a beautiful variation for the top crust.

Additional Tips or Variations

Consider adding a pinch of cinnamon or nutmeg to the filling for an extra layer of flavor. You can also substitute orange peel with lemon zest for a slightly different citrus note.

Nutritional Highlights (Per Serving)

Calories: 350 | Carbohydrates: 60g | Protein: 3g | Fat: 10g | Fiber: 3g | Sugar: 35g

Frequently Asked Questions (FAQ)

• Can I use a store-bought crust? Yes, a store-bought crust works fine if you’re short on time.
• How should I store leftovers? Store leftover pie in the refrigerator for up to 3 days.
• Can I freeze the pie? Yes, you can freeze the baked pie for up to 3 months. Thaw in the refrigerator before serving.

Conclusion

This Strawberry Rhubarb Pie is a classic dessert that brings together the best of sweet and tart flavors. It’s perfect for any occasion and sure to impress your family and friends. Give this recipe a try and let us know how it turned out for you in the comments below!