Delight in Every Slice: The Ultimate Fresh Strawberry Rhubarb Pie Recipe

Introduction

Hey there! I’m Jenny, your friendly food blogger and a passionate creator in the kitchen. Today, I’m thrilled to share a recipe that has been a staple in my family: the delightful Fresh Strawberry Rhubarb Pie! This pie is not just a dessert; it’s a celebration of spring, a blend of sweet and tart flavors, and a perfect way to bond with loved ones. If you’ve never tried this combination, you’re in for a treat!

Rhubarb, often overlooked, pairs beautifully with sweet strawberries, creating a taste sensation that’s simply irresistible. Plus, baking this pie with my son is one of our favorite activities. Watching him get excited about mixing the ingredients warms my heart. So, roll up your sleeves, and let’s dive into this delicious journey!

Ingredients

Before we get started, let’s gather our ingredients. Here’s what you’ll need for the ultimate Fresh Strawberry Rhubarb Pie:

• 2 cups fresh strawberries, hulled and sliced
• 2 cups fresh rhubarb, chopped
• 1 cup granulated sugar (adjust to taste)
• 1/4 cup all-purpose flour
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon (optional)
• 1 package (14.1 ounces) refrigerated pie crusts (or homemade, if you’re feeling adventurous!)
• 1 egg (for egg wash)
• 1 tablespoon milk (for egg wash)

Timing

Timing is everything when it comes to baking. Don’t worry; this pie won’t take all day! Here’s a quick breakdown:

• Preparation Time: 15 minutes
• Cooking Time: 45 minutes
• Cooling Time: 2 hours (if you can wait that long!)

Step-by-Step Instructions

Let’s jump into the fun part—making our pie! Follow these simple steps:

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). This hot start will help your pie crust become golden and flaky!

Step 2: Prepare the Filling

In a large bowl, combine the strawberries, rhubarb, sugar, flour, lemon juice, vanilla extract, and cinnamon. Toss everything together until well mixed. Set aside to let the flavors meld.

Step 3: Roll Out the Pie Crust

Grab your pie crusts. If you’re using refrigerated ones, roll them out on a floured surface. Place one crust in a 9-inch pie pan.

Step 4: Add the Filling

Pour the delicious filling into the crust. Try not to eat too much of it before it’s baked! You can always sneak a little taste.

Step 5: Top it Off

Cover the filling with the second pie crust. You can either cut slits for a lattice top or simply place it whole. If you go for the lattice, it looks fancy and allows steam to escape!

Step 6: Egg Wash

In a small bowl, beat the egg with the milk. Brush this mixture over the top crust for a beautiful golden finish.

Step 7: Bake

Bake in the preheated oven for 15 minutes. Then, reduce the temperature to 350°F (175°C) and bake for an additional 30 minutes. Keep an eye on it; the pie is done when the crust is golden and the filling is bubbling.

Step 8: Cool and Serve

Once out of the oven, let the pie cool for at least 2 hours. It’s hard to wait, but this step is essential to allow the filling to set!

Nutritional Information

Let’s talk numbers! Here’s a rough estimate of the nutritional content per slice (1/8 of the pie):

• Calories: 250
• Fat: 10g
• Carbohydrates: 38g
• Fiber: 2g
• Sugar: 15g
• Protein: 2g

Healthier Alternatives

Looking to lighten things up? Here are some healthier alternatives:

• Use whole wheat flour for the crust.
• Substitute a sugar alternative like Stevia or honey.
• Add chia seeds to boost fiber.
• Swap half the strawberries for blueberries for a different twist!

Serving Suggestions

This delightful pie is perfect on its own, but here are some fun serving ideas:

• Serve with a scoop of vanilla ice cream.
• Top with fresh whipped cream for a decadent treat.
• Pair it with a cup of tea or coffee for a cozy afternoon snack.

Common Mistakes to Avoid

Let’s make sure your pie turns out perfect! Here are some common pitfalls:

• Don’t skip the cooling time; it helps the filling set.
• Ensure your rhubarb is fresh; wilted rhubarb is a no-go!
• Be careful not to over-sweeten; rhubarb has its own natural tartness.

Storage Tips

Got leftovers? Here’s how to store your Fresh Strawberry Rhubarb Pie:

• Cover the pie with plastic wrap or aluminum foil.
• Store in the fridge for up to 3 days.
• You can freeze individual slices for up to 3 months. Just reheat in the oven!

Conclusion

And there you have it! Your very own Fresh Strawberry Rhubarb Pie, ready to delight friends and family. This pie is more than just a dessert; it’s a slice of joy that brings people together. The sweet and tart flavors will have everyone asking for seconds. Don’t be surprised if you become the go-to pie maker in your circle!

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FAQs

Can I use frozen strawberries and rhubarb?

Absolutely! Just make sure to thaw and drain excess liquid before using them in the pie.

What can I do if my pie crust burns?

If your crust is browning too quickly, cover the edges with aluminum foil during baking.

Can I make this pie ahead of time?

Yes! You can prepare the pie a day in advance. Just make sure to store it in the fridge.

Final Thoughts

Baking is a wonderful way to create memories, and this Fresh Strawberry Rhubarb Pie is sure to become a favorite in your household. So gather your family, share a slice, and enjoy the delightful flavors together. Happy baking!