The Ultimate Strawberry Rhubarb Pie Recipe for Spring Celebrations
Golden lattice work reveals a balanced sweet and tart filling that's full of flavor.
Strawberry Rhubarb Pie: The Springtime Classic
Few desserts announce the arrival of spring quite like a strawberry rhubarb pie. This beloved combination blends sweet, succulent strawberries with rhubarb’s uniquely tart flavor for a pie that’s both vibrant in taste and beautiful to behold. Topped with a golden, buttery crust—typically woven into an elegant lattice—this pie is as stunning on your table as it is delightful on your palate.
Why This Pie Is a Must-Bake
- Seasonal Flavors: It highlights the best of spring produce, making it an ideal choice when strawberries and rhubarb are in season.
- Balanced Sweetness: Tart rhubarb is perfectly complemented by sweet strawberries, with a hint of orange and vanilla adding layers of complexity.
- Showcase Worthy: The lattice crust and jewel-toned filling create visual appeal for holidays and gatherings.
- Versatile & Adaptable: Can be made with fresh or frozen rhubarb, and adapts well to family tweaks and personal traditions.
Ingredients You’ll Need
- All-Butter Pie Crust: Two crusts, for bottom and lattice top (homemade recommended for extra flavor and flakiness)
- Sugar: 1 cup plus 2 tablespoons for balanced sweetness
- Cornstarch: 6 tablespoons, to thicken the juicy filling
- Kosher Salt: ½ teaspoon, to round out the flavors
- Fresh Rhubarb: 1 pound, cut into ½-inch pieces
- Strawberries: 1 pound, stemmed and quartered
- Orange Juice: 1 tablespoon, for a citrusy lift
- Orange Zest: 2 teaspoons, bringing a fragrant note
- Vanilla Bean Paste or Extract: 2 teaspoons, for depth of flavor
- Large Egg: 1, for the egg wash
- Turbinado (Raw) Sugar: 2 tablespoons, for a sparkling, crunchy finish
Step-by-Step Instructions
Prep and Assembly
- Preheat: Place a foil-lined rimmed baking sheet on the center rack of your oven and preheat to 375°F (190°C). The hot baking sheet ensures a crisp bottom crust and catches any bubbling juices.
- Roll Out Dough: On a floured surface, roll one disc of pie dough into a 12-inch round. Gently transfer it to a 9-inch (not deep-dish) pie pan, pressing against the sides. Trim off any excess dough that extends past the rim.
- Make the Filling: In a large bowl, thoroughly whisk together granulated sugar, cornstarch, and kosher salt. Add rhubarb, strawberries, orange juice, orange zest, and vanilla. Toss gently until all fruit is evenly coated.
- Fill the Pie: Pour the fruit mixture into the prepared crust, spreading it evenly.
Lattice Crust & Baking
- Lattice Top: Roll the second disc of dough into a 12-inch circle. Slice into eight strips (about 1½ inches wide each). Arrange four strips in parallel rows over the filling. Lay the next four strips perpendicular, weaving to create a lattice pattern. Trim strip ends and press them to the bottom crust, then crimp the edges with a fork for a decorative finish.
- Egg Wash: Whisk the egg with 1 tablespoon water. Brush it lightly over the crust and lattice strips, then sprinkle with turbinado sugar for sparkle and crunch.
- Bake: Set the pie on the preheated baking sheet. Bake 1 hour 20 minutes to 1 hour 30 minutes, until the filling in the center bubbles thickly. If the crust darkens too quickly (after about 45 minutes), tent loosely with foil and continue baking until done.
- Cooling: For the best texture and sliceability, cool the pie completely at room temperature (at least 4 hours) before serving. This allows the cornstarch to set and the juices to gel.
Baker’s Tips and Tricks
- Crisp Crust Secret: Always preheat your baking sheet in the oven. The added heat on the bottom prevents soggy crust and ensures a golden base.
- Juice Management: Pat strawberries and rhubarb dry before mixing with sugar. Excess moisture can make the filling soupy.
- Don’t Rush the Cool: Cutting too soon will result in a runny filling. Let patience win for perfect pie slices.
- Customize It: Adjust the orange zest for more or less citrus aroma, or swap vanilla bean paste for extract depending on your pantry.
Expert Q&A: Strawberry Rhubarb Pie Troubleshooting
How can I keep my rhubarb pie from being too runny?
Ensure a thorough bake—at least 1 hour, 15 minutes—to activate the cornstarch and thicken the juices. If the crust browns too quickly, tent with foil and keep baking. Crucially, let the pie cool for at least 4 hours at room temperature; cutting too soon will lead to a soupy pie.
Can I use frozen rhubarb instead of fresh in this pie?
Yes, frozen rhubarb works well. Thaw it completely before measuring, as it may lose some volume and release extra water. Consider patting thawed rhubarb dry to control moisture.
What’s the best crust for strawberry rhubarb pie?
A classic all-butter pie crust is preferred for its rich flavor and flaky texture, but pre-made crusts can be used for convenience.
How do I prevent soggy pie bottoms?
Baking the pie on a preheated, foil-lined baking sheet rapidly crisps the bottom crust. The foil also catches any drips.
How do I know when the pie is done?
The filling should be bubbling thickly in the center. This indicates that the cornstarch has properly gelled the juices. A thermometer in the pie center should read about 210°F (99°C) if you wish to be precise.
Serving Suggestions & Storage
- Serving: Slice and serve at room temperature or slightly chilled. Vanilla ice cream or lightly whipped cream are classic accompaniments.
- Storage: Cover leftovers loosely with foil or plastic wrap and store at room temperature for up to two days or refrigerate for up to four days. The crust will soften slightly with time.
What others are reading
Quick Reference: Strawberry Rhubarb Pie at a Glance
| Yield | Prep Time | Total Time |
|---|---|---|
| 8–10 servings | 20 minutes (plus crust prep & cooling) | 5 hours 45 minutes (includes cooling) |
Tips for Perfect Results Every Time
- Ingredient Quality: Use fresh, peak-season strawberries and rhubarb for the brightest flavor and best consistency.
- Lattice Design: Weaving strips requires patience. If strips crack, simply pinch them together and patch gently—once baked, flaws won’t be noticeable.
- Egg Wash & Sugar: Don’t skip the egg wash and turbinado sugar; they produce a glossy, beautifully bronzed top with extra texture.
Nutritional Highlights
This pie contains both fruit and added sugar. While rhubarb is low in calories and high in fiber and vitamin K, the pie should be enjoyed in moderation as a treat.
History and Popular Variations
The strawberry rhubarb pie is a staple of North American spring baking. Rhubarb, with its punchy tartness, was often paired with strawberries to balance its sharp flavor, giving rise to this now-classic pie around the 19th century. Variants include:
- Double-crust pies: No lattice for a quicker assembly
- Additions: A splash of almond extract, lemon zest, or a crumbly oat topping
- Mini pies: Individual servings baked in ramekins or muffin tins
Pie Crust: The Flaky Foundation
The all-butter crust is essential for a truly memorable pie. For best results:
- Keep all dough ingredients cold
- Do not overwork the dough; pea-sized bits of butter are ideal
- Chill the crust before baking to maintain layers and prevent shrinking
For a shortcut, store-bought refrigerated or frozen pie dough can be used, but nothing beats the taste of homemade.
Frequently Asked Questions (FAQs)
Q: Can I make strawberry rhubarb pie ahead of time?
Yes. Bake the day before and store, loosely covered, at room temperature. The flavor develops overnight and the filling sets for cleaner slices.
Q: What’s the best way to reheat pie?
Warm slices briefly in a 300°F (150°C) oven or in the microwave on low power to refresh the crust and restore flavor.
Q: Can I freeze strawberry rhubarb pie?
Freeze the unbaked, assembled pie or the baked pie after cooling. Wrap tightly in foil and plastic; it keeps up to three months. Bake from frozen, adding 15–25 minutes to the time, or thaw overnight before serving.
Q: Why is my filling pale or cloudy?
Make sure to mix sugar and cornstarch thoroughly with the fruit. Cornstarch is the best thickener for a clear, set filling. Using too much or too little, or not baking long enough, can yield a cloudy or runny result.
Final Notes: Make It Your Signature Spring Treat
With the right steps, a little patience, and fresh ingredients, you can bake a strawberry rhubarb pie that rivals the best bakery or magazine-worthy cover. Experiment with spices like cardamom or ginger, swap citrus zests, or use different lattice patterns to put your individual stamp on this springtime showstopper.
References
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