Description
Sweet and tangy strawberry rhubarb pie combines seasonal produce in a classic dessert that highlights summer’s best flavors. Flaky crust and juicy filling create a delightful balance you’ll savor with each delectable bite.
Ingredients
Scale
- 2.5 cups rhubarb (chopped into 0.5-inch pieces)
- 2.5 cups strawberries (washed, hulled and cut into pieces)
- 1 recipe double-crust pie crust
- 1 cup granulated sugar
- 3 tbsps minute tapioca
- 1 tbsp all-purpose flour
- Extra sugar (for sprinkling on top of crust)
- 0.5 tsp lemon zest
- 0.5 tsp lemon juice
- 0.5 tsp ground cinnamon
- 1 tsp vanilla extract
- 3 tbsps salted butter
- 1 beaten egg
- 1 tsp water
Instructions
- Pie Dough Preparation: Craft a double-crust pie dough with a smooth, pliable texture, ensuring even consistency throughout.
- Crust Placement: Drape one dough half into a 9-inch pie dish, letting excess edges hang, while keeping the remaining dough for the top crust.
- Fruit Filling Creation: In a large bowl, combine chopped rhubarb, strawberries, sugar, tapioca starch, flour, lemon zest and juice, cinnamon, and vanilla extract. Gently fold ingredients until thoroughly integrated, creating a vibrant, cohesive mixture.
- Pie Assembly: Pour the fruit mixture into the prepared crust, distributing evenly. Strategically place cold butter cubes across the surface to enhance richness and depth of flavor.
- Crust Finishing: Roll out remaining dough and cover the filling, crafting decorative venting through strategic cuts or a classic lattice design. Delicately crimp edges to create a perfect seal.
- Egg Wash and Sugar Topping: Whisk egg with water, then brush over the pie’s surface. Sprinkle coarse sugar to create a sparkling, crisp exterior.
- Baking Process: Protect pie edges with aluminum foil, then bake at 425°F for 15 minutes to initiate browning. Reduce temperature to 375°F and continue baking for 45-50 minutes, until the crust achieves a deep golden hue and filling bubbles enticingly.
- Cooling and Serving: Transfer pie to a wire rack, allowing it to cool completely for at least two hours. This resting period enables the filling to set and flavors to harmonize before slicing and serving.
Notes
- Crust Consistency Check: Ensure pie dough is smooth and pliable to prevent cracking and achieve a tender, flaky texture.
- Fruit Maceration Magic: Let strawberry-rhubarb mixture sit for 15-20 minutes before filling to release natural juices and balance sweetness.
- Prevent Soggy Bottom: Sprinkle a thin layer of breadcrumbs or ground nuts on the bottom crust to absorb excess moisture and maintain crispness.
- Temperature Transition Technique: Initial high-heat baking followed by lower temperature creates a perfectly golden, crisp crust while ensuring thorough fruit cooking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg