There’s magic in the air when you lay out a red gingham cloth on a sunny day, surrounded by blossoming flowers and the sweet promise of a homemade Strawberry Rhubarb Pie. This classic recipe from Zynahz embodies the spirit of family gatherings, where every bite is a blend of tangy rhubarb and sweet strawberries enveloped in a flaky, buttery crust. It’s the perfect dessert for a spring or summer picnic, ensuring you create lasting memories with your loved ones. Let’s dive into this delightful experience that will make your family day a touch more special.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Servings: 8 slices
- Skill Level: Intermediate
- 1 1/4 cups granulated sugar
- 2 cups sliced fresh strawberries
- 2 cups diced rhubarb
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 homemade or store-bought pie crusts
- 2 tablespoons unsalted butter, cubed
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the sugar, cornstarch, and salt.
- Add the strawberries, rhubarb, lemon juice, and vanilla extract to the bowl. Toss to combine, ensuring the fruit is evenly coated with the sugar mixture.
- Roll out one of the pie crusts and fit it into a 9-inch pie dish, leaving the excess hanging over the edge.
- Pour the strawberry-rhubarb filling into the pie crust. Dot the filling with small cubes of butter.
- Roll out the second pie crust and place it over the filling. Trim any excess dough, and crimp the edges to seal.
- Cut a few slits in the top crust to allow steam to escape. Brush the crust with the beaten egg and sprinkle with coarse sugar, if using.
- Bake the pie in the preheated oven for 20 minutes. Then, reduce the heat to 350°F (175°C) and bake for an additional 40 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool on a wire rack for at least 2 hours before serving. This ensures the filling sets properly.
- To avoid a soggy bottom crust, brush it with a beaten egg white before adding the filling.
- If fresh rhubarb is not available, you can use frozen rhubarb. Just make sure to thaw and drain it well.
- Add a pinch of nutmeg or cinnamon to the filling for a warm, spicy note.
Store any leftovers covered in the refrigerator for up to 3 days. You can also freeze the pie for up to 2 months; wrap it tightly in plastic wrap and foil before freezing.
Serve your Strawberry Rhubarb Pie with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A tall glass of lemonade or iced tea would perfectly complement the pie at a summer picnic.
Here at Zynahz, our mission is to bring joy, creativity, and a sense of family bonding into your kitchen. We hope this Strawberry Rhubarb Pie Recipe fills your day with sweetness and love. We encourage you to try this recipe, share your delightful moments with us, and spread the joy by sharing this recipe with your friends and family. Don’t forget to explore more delicious recipes on Zynahz, follow us on social media, and sign up for our newsletter for the latest culinary inspirations.
