Irresistible Sweet-Tart Strawberry Rhubarb Pie Recipe

There’s something undeniably magical about a Sweet-Tart Strawberry Rhubarb Pie. Picture this: a buttery, flaky crust cradling a vibrant filling that dances between the sweet notes of strawberries and the tart zing of rhubarb. As it bakes, your kitchen fills with a warm, inviting aroma that beckons even the most stubborn family members to gather around.

This delightful dessert is perfect for summer picnics, cozy family gatherings, or just when you need to impress friends. I remember the first time I made this pie; my friend took one bite and declared it life-changing. If that doesn’t build excitement for an amazing flavor experience, I don’t know what does!

I once surprised my family with this pie at our annual summer barbecue, and let’s just say, it vanished faster than you can say “pie.”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Strawberries: Choose ripe berries for maximum sweetness; they should be fragrant and brightly colored.

• Rhubarb Stalks: Look for firm stalks with vibrant color; avoid wilted or discolored ones for the best flavor.

• Sugar: Granulated sugar balances out the tartness of the rhubarb; adjust to taste depending on your sweetness preference.

• All-Purpose Flour: Essential for thickening the filling and creating a beautiful crust; make sure it’s fresh.

• Butter: Use unsalted butter in the crust for better control over saltiness; cold butter creates flakiness.

• Lemon Juice: Freshly squeezed lemon juice adds brightness to the filling; don’t skip this step!

• Pie Crust (Store-bought or Homemade): A flaky crust holds everything together; if you’re short on time, store-bought works wonders!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare yourself for some pie-making fun! Follow these simple steps to create your Sweet-Tart Strawberry Rhubarb Pie.

Preheat Your Oven: Begin by preheating your oven to 425°F (220°C). This temperature ensures a golden brown crust that’s crispy yet tender.

Prepare the Filling: In a large bowl, mix sliced strawberries and rhubarb with sugar and flour. Add lemon juice and gently toss until all fruit is coated. The mixture should look glossy and vibrant.

Make the Pie Crust: If using homemade dough, roll out one half on a floured surface until it’s about 1/8 inch thick. Carefully place it into a 9-inch pie pan without stretching it.

Add the Filling: Pour your delicious strawberry-rhubarb mixture into the crust evenly. Don’t be shy—let those colorful fruits shine!

Create the Top Crust: Roll out your second dough half and either cut slits for a lattice top or lay it flat over the filling. Seal edges by crimping them together with your fingers.

Bake to Perfection: Bake in your preheated oven for about 35-45 minutes until bubbling and golden brown. Keep an eye on it—if edges brown too quickly, cover them with foil.

Let your pie cool slightly before slicing into its sweet-tart goodness!

Now that you have all the details to make this incredible Sweet-Tart Strawberry Rhubarb Pie, get ready to impress everyone around you! Enjoy every slice while basking in compliments from family and friends as they marvel at your baking skills!

Perfecting the Cooking Process

To achieve the perfect sweet-tart strawberry rhubarb pie, prepare the filling first while preheating your oven. Roll out the pie crust as the filling cools, ensuring an ideal texture and flavor balance.

Add Your Touch

Feel free to swap in other fruits like blueberries or peaches for a unique twist. Adding a dash of cinnamon can elevate the flavor profile and enhance that warm, cozy feeling.

Storing & Reheating

Store leftover pie in an airtight container at room temperature for up to three days. To reheat, pop it in a 350°F oven for about 10-15 minutes until warmed through and slightly crispy.

Sweet-tart strawberry rhubarb pie always reminds me of summer nights spent with my grandma. She’d serve it warm with vanilla ice cream, and I’ll never forget her smile as I savored each bite.

FAQ

What can I substitute for rhubarb?

You can use tart apples or even sour cherries as substitutes for rhubarb.

Can I make the pie crust ahead of time?

Yes, you can prepare the pie crust a day in advance and refrigerate it.

How do I know when my pie is done baking?

The pie is done when the crust is golden brown and the filling bubbles slightly.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Sweet-Tart Strawberry Rhubarb Pie

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• Author: Jennifer
• Total Time: 1 hour 5 minutes
• Yield: Serves 8

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Description

Sweet-Tart Strawberry Rhubarb Pie is a delightful dessert that perfectly balances the sweetness of ripe strawberries with the tartness of fresh rhubarb, all encased in a buttery flaky crust. This pie is not just a treat for your taste buds but also a feast for your eyes, making it ideal for summer picnics and family gatherings. With its irresistible aroma wafting through your kitchen, this pie is sure to become a favorite among family and friends.

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Ingredients

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• 2 cups fresh strawberries, hulled and sliced
• 2 cups rhubarb stalks, chopped
• 1 cup granulated sugar
• ¼ cup all-purpose flour
• 2 tbsp lemon juice (freshly squeezed)
• 2 tbsp unsalted butter (for dotting)
• 1 pie crust (store-bought or homemade)

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Instructions

1. Preheat your oven to 425°F (220°C).
2. In a bowl, combine strawberries, rhubarb, sugar, flour, and lemon juice; toss gently until coated.
3. Roll out half of the pie crust and place it in a 9-inch pie pan.
4. Pour the strawberry-rhubarb mixture into the crust and dot with butter.
5. Roll out the second half of the pie crust and cover the filling; seal edges by crimping.
6. Bake for 35-45 minutes until golden brown and bubbling. Let cool before serving.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 240
• Sugar: 22g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 15mg