This Rhubarb Strawberry Pie is a perfect mix of sweet and tangy flavors! With juicy strawberries and tart rhubarb, the filling is wrapped in a flaky crust that sounds like a dream come true.
Whenever I bake this pie, I can’t resist sneaking a piece before it cools. It’s like a delicious secret! Perfect for gatherings, it always brings smiles to everyone’s faces!
Ingredients & Substitutions
Rhubarb: Fresh rhubarb is key for tanginess. If you can’t find it, you might use extra strawberries or even tart apples as an alternative, but the flavor will vary. Just remember to adjust the sugar!
Strawberries: Fresh is best, but you can swap in frozen strawberries. Just drain any excess liquid to keep the filling from getting too watery.
Sugars: The combo of granulated and brown sugar balances sweetness with a bit of caramel depth. If you prefer a healthier alternative, consider using maple syrup or honey, but start with less since they’re sweeter.
Cornstarch: This is crucial for thickening. If you’re out, you can replace it with all-purpose flour or arrowroot powder. Keep in mind it may alter the texture slightly.
Cinnamon: This adds warmth. If you’re not a fan, you can skip it or try nutmeg instead. It gives a different flavor but still pairs well.
How Can I Make a Lattice Pie Crust?
Creating a lattice crust can seem tricky, but it’s easier than you think! Each strip can be rolled out to about 1 inch in width. Here’s how to do it step-by-step:
- Start by rolling out your second pie crust and cutting it into strips.
- Lay half of the strips parallel to each other over the filled pie.
- Now, fold back every other strip halfway and place a new strip perpendicular to them. Unfold the folded strips back over this new strip.
- Repeat this process with the remaining strips, alternating which ones you fold back, to create the lattice pattern.
- Trim, crimp the edges, and there you go! Don’t stress about perfection; a rustic look is charming.
This method not only looks beautiful but also allows steam to escape, ensuring your pie is perfectly cooked.
How to Make Rhubarb Strawberry Pie
Ingredients You’ll Need:
For the Filling:
- 2 cups rhubarb, chopped into 1/2-inch pieces
- 2 cups fresh strawberries, hulled and halved
- 1 1/4 cups granulated sugar (adjust based on sweetness of fruit)
- 1/2 cup brown sugar, packed
- 1/4 cup cornstarch (for thickening)
- 1/2 teaspoon ground cinnamon (optional for warmth)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Crust:
- 2 pie crusts (store-bought or homemade, enough for top and bottom)
- 1 egg (for egg wash)
- 1-2 tablespoons coarse sugar, for sprinkling on the pie crust
How Much Time Will You Need?
You’ll need about 20 minutes for prep and about 1 hour to bake. Plus, don’t forget to let your pie cool for a bit before serving for the best texture. So in total, set aside about 1 hour and 30 minutes to enjoy making this delicious pie.
Step-by-Step Instructions:
1. Prepare the Oven and Filling:
First, preheat your oven to 425°F (220°C). In a large bowl, mix together the rhubarb pieces, halved strawberries, granulated sugar, brown sugar, cornstarch, cinnamon (if you’re using it), lemon juice, vanilla extract, and salt. Gently toss everything together until the fruit is well coated. Let this mixture sit for about 10 minutes to allow the juices to develop.
2. Prepare the Pie Crust:
While the fruit is macerating, roll out one pie crust and carefully fit it into a 9-inch pie dish. Use a knife to trim any excess dough, leaving a bit of an overhang around the edges.
3. Fill the Pie:
Pour the fruit filling into the prepared pie crust, spreading it out evenly so every bite is deliciously fruity.
4. Create the Lattice Top:
Now, roll out the second pie crust and cut it into 1-inch wide strips. Weave these strips over the fruit filling to create a lovely lattice pattern. Don’t worry about perfection—just aim for a rustic look that will be charming!
5. Final Touches:
Trim and crimp the edges of the two crusts together to seal everything in. Beat the egg in a small bowl and brush it over the lattice crust for a beautiful golden finish. For an extra touch of sweetness, sprinkle coarse sugar over the crust.
6. Bake the Pie:
Place your pie on a baking sheet to catch any drips (no one likes a messy oven!). Bake in the preheated oven at 425°F (220°C) for 15 minutes. Then, lower the temperature to 350°F (175°C) and continue to bake for another 35-45 minutes, until the crust is golden brown and the filling is bubbly.
7. Cool and Serve:
Once baked, carefully remove the pie from the oven and let it cool completely on a wire rack. This cooling time is crucial because it allows the filling to set nicely. Slice it up and serve at room temperature or chilled, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream!
Enjoy your fresh, tangy rhubarb strawberry pie with its perfectly crisp lattice crust! It’s sure to be a hit!
Can I Use Frozen Fruit for This Pie?
Yes, you can use frozen strawberries and rhubarb! Just make sure to thaw them completely and drain any excess liquid before mixing with the sugars and cornstarch. This prevents the filling from becoming too watery.
What if My Pie Filling Seems Runny?
If your filling is runny, it may need a little more cornstarch. Consider adding an extra tablespoon or so for thicker texture, and be sure to let it macerate long enough to combine juices with the sugar and cornstarch.
How Do I Store Leftover Pie?
Store any leftover pie in an airtight container or cover it tightly with plastic wrap. It can last up to 3-4 days in the refrigerator. You can also freeze slices for up to 2 months—just make sure to wrap them well in plastic wrap and aluminum foil.
Can I Add Other Fruits to the Filling?
Absolutely! You can mix in other fruits like blueberries or raspberries for a delicious flavor twist. Just be mindful of their sweetness and adjust the sugar accordingly!