This strawberry rhubarb pie recipe is pure perfection, with thick candy tart berry filling and flaky pie crust. 5 stars!
What’s the preferred rhubarb recipe of all of them? Three phrases: strawberry rhubarb pie. This iconic pie filling is legendary for a motive: it’s simply that good. Candy tart stalks of pink rhubarb are the right foil for candy summer season berries. Whenever you style this thick, gooey filling, you’ll perceive. Bake it up in a flaky pastry crust, and there’s actually nothing higher to complete a summer season meal.
Components in strawberry rhubarb pie
This recipe is a real revelation: the gooey purple filling is a burst of candy tart, pure fruity taste. Like all pie, it’s a little bit of a mission: but it surely’s price each minute. Strawberry rhubarb pie has a comparatively quick ingredient record. As soon as rhubarb is in season, it’s a matter of stocking up on just a few additional elements and setting apart just a few hours. Right here’s what you’ll want:
- 2 Selfmade Pie Crusts (or your favourite recipe)
- Contemporary strawberries
- Rhubarb stalks
- Granulated sugar
- Cornstarch
- Vanilla extract
- Orange zest
- Egg, for egg wash
- Turbinado sugar, for sprinkling
The key to this strawberry rhubarb pie
One be aware on fruit pies: the liquid content material of your filling can range based mostly on the precise fruit. Rhubarb and strawberries are roughly 95% water, which is activated when the fruit is heated. It’s simple to finish up with a runny pie, so we’ve safeguarded this recipe so it really works each time:
- Pre-cook the filling with cornstarch for five to six minutes. Cooking the filling by itself offers it time to work together with the cornstarch, making a thick and gooey filling. Cook dinner it simply lengthy sufficient in order that the cornstarch is activated, however not sufficient that the fruit texture begins to disintegrate.
- Permit the filling to chill whereas making the crust. If the filling is just too sizzling, it might warmth up the highest crust of the pie which might trigger the butter to soften. Making the filling first permits it time to chill.
Suggestions for making home made pie crust
This home made pie crust recipe is our tried and true favourite! For those who’ve by no means made a pie crust from scratch, now could be the time. It’s masses tastier than bought dough, and it’s an essential cooking talent that’s enjoyable to grasp. Listed below are just a few suggestions and tips for our Pie Crust recipe:
- Use Irish butter if you’ll find it. Irish butter has a better fats and decrease water than American butter. It offers baked items a richer taste and flakier texture: the very best for pie crust! The preferred model of Irish butter is Kerrygold, which is simple to seek out at most grocery shops.
- Maintaining pie crust chilly is important. You’ll add ice chilly water to the crust when making the dough to verify the butter doesn’t soften. Then, it’s essential to refrigerate the pie crust for 1 hour earlier than rolling it out. This permits the gluten to loosen up and the fats to agency up, which makes an additional flaky and helps it maintain its form.
- When rolling, decide up the dough and rotate it often so it doesn’t stick. Liberally flour the work floor and the rolling pin. Roll as excellent of a circle as attainable and ensuring it’s not sticking to the work floor. If it begins to stay, mud with a bit extra flour.
Egg wash is right for a double crust
This strawberry rhubarb pie recipe incorporates a double pie crust: one crust on the underside of the pan and one crust on the highest. This makes for an extremely satisfying pie, although you too can do a streusel topping like our Rhubarb Pie.
For the most effective golden end to a double pie crust, we suggest an egg wash. It makes a golden laminated exterior and offers a pleasant golden sheen to the floor. Whisk collectively 1 egg, then brush it onto the uncovered crust with a pastry brush. Then we wish to sprinkle with crunchy turbinado sugar for a glittery completed look.
Various topping: streusel
For those who’re new to pie crust, the double pie crust requires a little bit of finesse to get it proper. Need a neater pie topping? Strive the crumble topping from this Rhubarb Streusel Pie! It’s going to style even sweeter this fashion because the streusel has sugar, so chances are you’ll need to minimize the sugar within the crumbles in half (scale back to 2 tablespoons brown sugar).
Serving strawberry rhubarb pie
Make certain to permit ample time for this strawberry rhubarb pie to chill. Permit to chill for 4 hours earlier than serving. This would possibly seem to be overkill, but it surely’s essential for the pie to return to room temperature, which solidifies the textures.
For those who like, you may prime this strawberry rhubarb pie recipe with vanilla ice cream or home made whipped cream. However we prefer it as is with out topping! This permits the gorgeous fruity taste to shine via.
Extra rhubarb recipes
Received extra rhubarb? Listed below are just a few extra rhubarb recipes we love:
Description
This strawberry rhubarb pie recipe is pure perfection, with thick candy tart berry filling and flaky pie crust. 5 stars!
- 2 Selfmade Pie Crusts* (or your favourite recipe)
- 3 cups (about 1 pound) sliced contemporary strawberries
- 3 cups (about 1 pound) diced rhubarb stalks
- 1 ¼ cups granulated sugar
- ¼ cup cornstarch
- 2 teaspoons vanilla extract
- ¼ teaspoon orange zest (or ½ teaspoon lemon zest)
- 1 egg, for egg wash
- Turbinado sugar, for sprinkling
- In a big skillet, stir collectively the sliced strawberries and chopped rhubarb with the sugar, cornstarch, vanilla, and orange zest. Cook dinner on medium excessive warmth for about 5 minutes, till the cornstarch prompts and the sauce thickens. Switch to a bowl to chill utterly when you make the crust.
- Make the pie crust.
- Preheat the oven to 425°F. Place a rack within the decrease third of the oven with a rimmed baking sheet lined in foil to preheat.
- Grease a typical 9-inch pie pan.
- Roll out the primary pie crust and switch it to a typical 9-inch pie pan, permitting the perimeters to drape over the edges (following these directions). Add the filling and freeze your entire pie whereas rolling the following pie crust.
- Roll out the second pie crust. Use kitchen scissors to trim each crusts so there’s about 1-inch of dough draping off of the sting. Fold each crusts beneath in order that they relaxation on the rim of the pan, then use your fingers to crimp the crust. Slice a number of vents within the crust with a pointy knife.
- Whisk the egg in a small bowl. Use a pastry brush to brush the highest of the crust with the egg. Sprinkle generously with turbinado sugar.
- Bake instantly for quarter-hour. Then leaving the pie within the oven, scale back the oven temperature all the way down to 350°F. Bake for 40 minutes till the crust is golden. (Verify on the pie round half-hour and canopy with aluminum foil if the crust is getting too brown.)
- Take away from the oven. Permit the pie to chill a minimum of 4 hours at room temperature earlier than serving.
Notes
*Need a neater pie topping? Prime with the crumble topping from this Rhubarb Streusel Pie! It’s going to style even sweeter this fashion because the streusel additionally has sugar, so chances are you’ll need to minimize the sugar within the crumbles in half (scale back to 2 tablespoons brown sugar).
- Class: Dessert
- Methodology: Baked
- Delicacies: Dessert
- Weight-reduction plan: Vegetarian
Key phrases: Strawberry rhubarb pie, strawberry rhubarb pie recipe
