What To Know
- The key to a truly exceptional rhubarb strawberry pie lies in the crust.
- Add the chilled butter to the flour mixture and use a pastry blender, two forks, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Reduce the oven temperature to 375 degrees Fahrenheit and continue baking for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
Spring is in the air, and with it comes the delightful combination of sweet strawberries and tart rhubarb. If you’re looking for a delicious way to celebrate the season, look no further than a homemade rhubarb strawberry pie. This classic dessert offers a perfect balance of flavors and textures, making it a crowd-pleaser for any occasion. But how do you make a rhubarb strawberry pie that will impress your guests and leave them wanting more?
The Perfect Pie Crust: A Foundation of Flaky Goodness
The key to a truly exceptional rhubarb strawberry pie lies in the crust. A flaky, buttery crust provides the perfect contrast to the sweet and tart filling. Here’s how to make a crust that will steal the show:
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 1/2 cup ice water
Instructions:
1. Whisk the dry ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the butter: Add the chilled butter to the flour mixture and use a pastry blender, two forks, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Add the water: Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough just comes together. Don’t overmix!
4. Chill the dough: Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
The Star of the Show: Rhubarb Strawberry Filling
The filling is where the magic happens. The perfect balance of sweet strawberries and tart rhubarb creates a symphony of flavors that will tantalize your taste buds.
Ingredients:
- 4 cups chopped rhubarb
- 4 cups sliced strawberries
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
Instructions:
1. Prepare the fruit: Wash and chop the rhubarb into 1/2-inch pieces. Wash and slice the strawberries.
2. Combine the ingredients: In a large bowl, combine the rhubarb, strawberries, sugar, flour, and lemon juice. Stir gently to combine.
3. Let the filling sit: Allow the filling to sit for 30 minutes to allow the juices to release.
Assembling the Pie: A Culinary Symphony
Now it’s time to bring all the elements together and create a masterpiece.
Instructions:
1. Roll out the dough: On a lightly floured surface, roll out one disc of dough into a 12-inch circle.
2. Transfer to the pie plate: Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
3. Add the filling: Pour the rhubarb strawberry filling into the pie crust.
4. Top with the second crust: Roll out the remaining dough into a 12-inch circle. Cut out decorative shapes, if desired. Place the top crust over the filling and crimp the edges to seal.
5. Make vents: Cut slits in the top crust to allow steam to escape.
6. Brush with milk: Brush the top crust with milk and sprinkle with sugar, if desired.
Baking to Perfection: A Culinary Transformation
The final step in creating your rhubarb strawberry pie is baking it to perfection.
Instructions:
1. Preheat the oven: Preheat your oven to 425 degrees Fahrenheit.
2. Bake the pie: Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 375 degrees Fahrenheit and continue baking for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
3. Cool and serve: Let the pie cool completely before serving.
A Delicious Finish: Whipped Cream and a Touch of Magic
Once your rhubarb strawberry pie has cooled, it’s time to add the finishing touches. A dollop of freshly whipped cream or a scoop of vanilla ice cream elevates the pie to new heights. The contrast of the cool, creamy topping with the warm, sweet and tart filling is a truly delightful experience.
Beyond the Basic: Variations for a Unique Pie
While the classic rhubarb strawberry pie is a timeless favorite, you can always add your own personal touch. Here are a few variations to explore:
- Add a touch of spice: A pinch of cinnamon or nutmeg can add warmth and depth to the flavor.
- Go for a crumb topping: Instead of a top crust, consider using a streusel topping made with flour, butter, sugar, and your choice of spices.
- Embrace the berries: Experiment with different types of berries like raspberries, blackberries, or blueberries.
A Farewell to This Culinary Journey
So, there you have it – a recipe for a truly delicious rhubarb strawberry pie that will impress your family and friends. With a little bit of patience and a lot of love, you can create a dessert that celebrates the flavors of spring and leaves everyone wanting more.
Basics You Wanted To Know
Q: Can I substitute frozen rhubarb for fresh rhubarb?
A: Yes, you can use frozen rhubarb. Make sure to thaw it completely before using it in the filling.
Q: Can I make the pie crust ahead of time?
A: Yes, you can make the pie crust ahead of time and store it in the refrigerator for up to 3 days, or freeze it for up to 2 months.
Q: How do I know if the pie is done?
A: The pie is done when the crust is golden brown and the filling is bubbly. You can also test the filling with a toothpick. If it comes out clean, the pie is done.
Q: What should I do if the crust is too soft?
A: If the crust is too soft, you can chill it for a few minutes before rolling it out.
Q: What should I do with leftover pie?
A: Leftover pie can be stored in the refrigerator for up to 3 days. You can also freeze it for up to 2 months.
