What To Know
- Add the chilled butter to the flour mixture and use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
- Cut out decorative shapes or simply use a knife to make a few slits in the top crust for steam to escape.
- Bake the pie for 15 minutes, then reduce the oven temperature to 375°F and bake for another 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Spring is in the air, and with it comes a bounty of fresh fruits, perfect for baking. One of the most delightful combinations is rhubarb and strawberries, their contrasting flavors creating a harmonious symphony on your taste buds. Today, we’ll explore how to make rhubarb and strawberry pie, a recipe that’s as simple as it is delicious.
Gathering Your Ingredients: A Culinary Checklist
Before we embark on this baking journey, let’s gather our ingredients. You’ll need:
- For the crust:
- 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
- For the filling:
- 4 cups chopped rhubarb
- 4 cups sliced strawberries
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
The Crust: A Foundation of Flavor
The crust is the foundation of any pie, and this recipe uses a classic, buttery, flaky crust. Here’s how to make it:
1. Combine 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 or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
3. Add the water: Gradually add the ice water, mixing with a fork until the dough comes together. Be careful not to overmix.
4. Chill the dough: Divide the dough in half and shape each half into a disc. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.
Preparing the Filling: A Burst of Flavor
While the crust chills, let’s prepare the filling. This step is simple and allows the flavors to meld:
1. Combine the ingredients: In a large bowl, combine the chopped rhubarb, sliced strawberries, sugar, flour, and lemon juice. Gently toss to coat the fruit evenly.
Assembling the Pie: A Culinary Symphony
Now, it’s time to assemble the pie. This is where the magic happens:
1. Roll out the dough: On a lightly floured surface, roll out one of the dough discs into a 12-inch circle. Transfer it to a 9-inch pie plate.
2. Add the filling: Pour the prepared fruit filling into the pie crust.
3. Top with the other crust: Roll out the remaining dough disc into a 12-inch circle. Cut out decorative shapes or simply use a knife to make a few slits in the top crust for steam to escape.
4. Crimp the edges: Press the edges of the top and bottom crusts together to seal the pie.
5. Bake the pie: Preheat your oven to 425°F. Bake the pie for 15 minutes, then reduce the oven temperature to 375°F and bake for another 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Cooling and Serving: A Sweet Finale
Once the pie is baked, let it cool completely before serving. This will allow the filling to set and the flavors to deepen.
A Recipe for Success: Tips and Tricks
Here are a few tips to ensure your rhubarb and strawberry pie is a masterpiece:
- Use fresh, ripe fruit: The quality of your fruit will significantly impact the flavor of your pie. Choose ripe strawberries and tender rhubarb for the best results.
- Don’t overmix the dough: Overmixing the dough will result in a tough crust. Use a light touch when incorporating the butter and water.
- Chill the crust thoroughly: Chilling the crust before baking helps prevent it from shrinking during baking.
- Use a pie shield: If the crust starts to brown too quickly, cover the edges with a pie shield or aluminum foil to protect them.
- Serve with a dollop of whipped cream or vanilla ice cream: These additions complement the tart and sweet flavors of the pie perfectly.
The Last Bite: A Sweet Ending
This recipe is a celebration of spring’s bounty, showcasing the perfect harmony of tart rhubarb and sweet strawberries. It’s a simple recipe that delivers a complex and satisfying taste experience. So, gather your ingredients, put on your apron, and enjoy the journey of creating this delightful pie.
Common Questions and Answers
Q: Can I use frozen rhubarb and strawberries?
A: Yes, you can use frozen fruit, but be sure to thaw it completely before using it in the filling.
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 insert a toothpick into the center of the pie. If it comes out clean, the pie is done.
Q: How long can I keep the pie?
A: Rhubarb and strawberry pie can be stored in the refrigerator for up to 3 days.
Q: Can I make the crust ahead of time?
A: Yes, you can make the crust ahead of time and store it in the refrigerator for up to 3 days. Just be sure to chill it thoroughly before baking.
Q: What other fruits can I use in this recipe?
A: You can substitute other fruits for rhubarb and strawberries, such as raspberries, blueberries, or blackberries. Just adjust the amount of sugar according to the sweetness of the fruit.
