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Sweet-Tart Strawberry Rhubarb Pie

Sweet-Tart Strawberry Rhubarb Pie
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Sweet-Tart Strawberry Rhubarb Pie is a delightful dessert featuring the perfect blend of juicy strawberries and crisp rhubarb in a flaky, buttery crust. This classic pie balances tangy and sweet flavors, capturing the freshness of spring and early summer. Ideal for bakers of all skill levels, it offers a vibrant, satisfying texture and is delicious served warm or chilled.

Ingredients

Scale

Fruit Filling

  • 2 cups fresh strawberries, washed and chopped
  • 2 cups rhubarb stalks, washed and chopped
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon lemon juice

Pie Crust & Topping

  • 1 9-inch pie crust (homemade or store-bought)
  • 2 tablespoons unsalted butter, cut into small chunks
  • 1 egg, beaten (for egg wash, optional)
  • Extra sugar for sprinkling on crust (optional)

Instructions

  1. Prepare the Fruit Filling: Wash and chop the strawberries and rhubarb into uniform pieces for even cooking. Toss the fruit with granulated sugar, brown sugar, all-purpose flour, and lemon juice to balance sweetness and thicken the filling during baking.
  2. Prepare the Pie Crust: Roll out the pie dough on a floured surface and fit it into a 9-inch pie dish. Chill the crust in the refrigerator for about 15 minutes to help it retain its shape while baking.
  3. Assemble the Pie: Pour the prepared fruit filling evenly into the chilled crust. Dot the filling with small chunks of butter to enrich the texture. Cover with the second pie crust or create a lattice top to allow steam to escape.
  4. Add the Finishing Touches: If desired, brush the top crust with beaten egg wash and sprinkle sugar over it for a golden brown and slightly crunchy finish. Cut a few slits in the top crust for ventilation.
  5. Bake the Pie: Bake the pie in a preheated oven at 375°F (190°C) for 45 to 55 minutes, or until the crust is golden and the filling is bubbling through the vents. Allow the pie to cool completely before slicing so the filling can set.

Notes

  • Use fresh strawberries and rhubarb for the best flavor and texture.
  • Don’t skip the lemon juice as it brightens flavors and keeps strawberries vibrant.
  • Chill the pie dough before baking to achieve a flaky crust.
  • Adjust flour quantity if fruits are very juicy to avoid a soggy pie.
  • Let the pie cool completely before slicing to ensure neat slices.

Nutrition

Keywords: strawberry rhubarb pie, sweet tart pie, fruit pie, spring dessert, homemade pie, berry pie

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