Oh, who doesn’t just adore a classic strawberry rhubarb pie? Especially when those sweet, juicy strawberries meet the perfect tartness of rhubarb! It’s like a little slice of summer heaven, isn’t it? Sometimes I think the smell alone is enough to make me happy. This Irresistible Strawberry Rhubarb Pie Recipe To Delight You is my absolute go-to. It’s not super complicated, which is a huge win in my book, and the flavor is just out of this world. I remember the first time I made it for a picnic, and everyone went wild! Seriously, this recipe is a keeper that always brings smiles.

Why You’ll Love This Irresistible Strawberry Rhubarb Pie Recipe

Seriously,” this Irresistible Strawberry Rhubarb Pie Recipe To Delight You is a winner for so many reasons! Here’s why it’s become my absolute favorite:

Perfectly Balanced Flavor: It hits that sweet spot between sugary strawberries and tangy rhubarb like nothing else. It’s not too sweet, not too tart – just pure deliciousness.
So Easy to Make: Even if you’re new to pies, this one is super forgiving. The steps are straightforward, and you end up with a stunning pie without all the fuss.
Summer in a Slice: It tastes like sunshine and warm days! When strawberries and rhubarb are in season, this pie is the best way to celebrate them.
Always a Crowd-Pleaser: Whether it’s a family dinner, a potluck, or just a quiet afternoon treat, everyone raves about this pie. Trust me, it disappears fast!

Gather Your Ingredients for the Irresistible Strawberry Rhubarb Pie

Okay, so grabbing your ingredients is half the fun, right? It’s kinda like a treasure hunt at the grocery store! For this amazing pie, you’ll want to snag a good quality pastry for a 9-inch double-crust – sometimes I just cheat and buy the pre-made stuff, no judgment here! Then we’ve got our stars: about 4 cups of fresh strawberries, all nice and hulled and sliced up. And don’t forget about 4 cups of fresh rhubarb, cut into nice bite-sized chunks, about an inch long. You’ll also need 1 cup of white sugar, 1/4 cup of all-purpose flour (that helps thicken everything up!), 1 and 1/2 teaspoons of finely grated orange zest – wow, that stuff adds a little magic! – a half teaspoon of cinnamon for that cozy warmth, and just a pinch of salt to make all the flavors pop. Oh, and one last little thing: a tablespoon of butter, cut into tiny little pieces, for dotting on top. Using fresh, good-quality ingredients really makes all the difference, trust me!

Step-by-Step Guide to Making Your Irresistible Strawberry Rhubarb Pie

Alright, time to get our hands a little sticky and make some pie magic! This part is where the real fun begins. Honestly, watching a pie come together is just so satisfying. It’s not super complicated, but paying attention to a few little things makes all the difference in turning out a truly amazing dessert. This is how you make your Irresistible Strawberry Rhubarb Pie!

Preparing the Pie Crust

First things first, get that oven preheating! We want it nice and toasty at 375 degrees F (that’s 190 degrees C). Make sure your bottom pie crust is ready to go in its dish. If you’re using a store-bought one, just unroll it right into the pan. If you made your own, you know the drill! For some helpful tips on other fruit pies, check out this classic rhubarb crisp recipe!

Mixing the Filling for Your Irresistible Strawberry Rhubarb Pie

Now for the star of the show! Grab a big bowl and toss in the white sugar, all-purpose flour, that lovely orange zest – it really wakes things up! – the cinnamon, and a pinch of salt. Give that a quick whisk to get it all mixed up. Then, gently, and I mean gently, fold in your sliced strawberries and cut-up rhubarb. You don’t want to mash the fruit, just coat it so every single piece gets kissed by that sweet, spicy mixture. It’s this perfect balance that makes it your Irresistible Strawberry Rhubarb Pie!

Assembling and Baking the Pie

Okay, time to bring it all together. Pour that gorgeous fruit mixture right into your bottom pie crust. Make sure it’s spread out evenly. Now, take those little bits of butter and dot them all over the top of the fruit filling. This is like little flavor bombs waiting to happen! Place your top crust over everything. Now, get those edges crimped tight to seal it all in – you can use a fork or just your fingers. And you *have* to cut some slits in the top crust; that’s how all the steam escapes so your pie doesn’t get too sad and puffy. Pop it into that preheated oven and let it bake for about 40 to 50 minutes. You’ll know it’s ready when the crust is a beautiful golden brown and you can see the filling bubbling away merrily.

Cooling and Serving Your Delightful Pie

This next part’s the hardest: waiting! As tempting as it is, you *really* need to let this pie cool completely before you slice into it. It needs time to set up, otherwise, you’ll have a delicious mess! Serve it warm, maybe with a scoop of vanilla ice cream or some fluffy whipped cream. For some other great dessert ideas, you might want to check out these fluffy pancakes! Pure heaven!

Tips for the Perfect Irresistible Strawberry Rhubarb Pie

Making a truly amazing Irresistible Strawberry Rhubarb Pie isn’t just about following the recipe; it’s about a few little secrets that really elevate it. First off, fresh is best! When you can, use those gorgeous seasonal strawberries and rhubarb. They just have a brighter, more vibrant flavor. If you’re worried about a soggy bottom – and who isn’t sometimes?! – I like to give the bottom crust a little pre-bake for about 5-10 minutes before adding the filling. It feels like a little extra step, but wow, it makes a difference! Also, don’t shy away from that orange zest; it’s like a secret handshake between the sweet and tart flavors that just makes everything sing. For more baking inspiration, you can check out this homemade bread recipe!

Ingredient Notes and Substitutions for Your Pie

Let’s chat a bit about these ingredients! The orange zest? Oh, it’s not just for show! It adds this bright, zesty little zing that cuts through the sweetness and really makes the strawberry and rhubarb flavors pop. It’s amazing how a little citrus can do that! If you don’t have fresh oranges, you can use about half a teaspoon of orange extract, but taste as you go, because it can be strong.

Now, what if you can’t find fresh rhubarb? I know it’s seasonal! Frozen rhubarb works just fine, but you might want to skip the bit about cutting it into pieces. Just let it thaw and drain well before adding it to the bowl. You might need to bake the pie a few minutes longer since it’s already cold. And about that flour – it’s just there to thicken the juices so you don’t end up with a soupy pie. All-purpose is great, but if you’re feeling a bit adventurous, you could try a gluten-free baking blend!

Frequently Asked Questions about Irresistible Strawberry Rhubarb Pie

Got questions about making this delightful pie? I get it! Sometimes you just need a little extra reassurance. Here are some things people often ask about my Irresistible Strawberry Rhubarb Pie:

Can I use frozen strawberries and rhubarb?

Absolutely! Frozen fruit is a lifesaver when fresh isn’t available. Just make sure to thaw it completely and drain off any excess liquid before you toss it with the sugar and flour mixture. You might need to bake your pie a little longer, maybe an extra 10-15 minutes, since the frozen fruit starts out colder.

How can I prevent a soggy bottom crust?

Oh, the dreaded soggy bottom! Nobody wants that. A great trick is to blind-bake the bottom crust for about 10 minutes before adding your filling. Just line it with parchment paper and pie weights (or dried beans!) and pop it in the oven. It gives that crust a head start in getting nice and crisp. Also, making sure your filling isn’t too watery helps a ton! It’s a little extra step, but so worth it for a perfect pie.

Can I make this pie ahead of time?

Yes, you can! Pies are generally pretty good for a day or two at room temperature, as long as you’ve let them cool completely. If you’re planning to serve it the next day, you can cover it loosely with foil once it’s cooled. Some people even swear it tastes better the next day after the flavors have really melded together! It’s kind of like how leftovers can be even tastier sometimes.

What can I substitute for rhubarb if it’s not in season?

Rhubarb has such a unique tartness! If you can’t find any, some folks have had success using tart apples (like Granny Smith) or even firm plums, but you might need to adjust the sugar a bit since they can be less tart than rhubarb. Honestly though, nothing quite beats that classic strawberry-rhubarb combo! For other delicious make-ahead meal ideas, you could try these easy stuffed bell peppers!

What’s the best way to store leftover pie?

Once your delicious Irresistible Strawberry Rhubarb Pie has cooled, you can wrap it up well in plastic wrap or pop it into an airtight container. It’s best kept at room temperature for a day or two, or you can stash it in the fridge if you need it to last longer. Just warm up that slice a little before serving – pure bliss! Letting it rest properly is key, just like letting any good dish sit before serving.

Nutritional Information

Just a heads-up, the nutritional info below is an estimate per slice. It can totally vary depending on the exact ingredients and brands you use, so take it with a grain of salt!

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 15g
Saturated Fat: 6g
Carbohydrates: 50g
Fiber: 4g
Protein: 3g

Share Your Irresistible Strawberry Rhubarb Pie Experience

I just *love* hearing from you all! Did you make this Irresistible Strawberry Rhubarb Pie? How did it turn out? Please drop a comment below and tell me all about it! I’m always looking for new tips and tricks, and seeing your creations makes my day. Don’t forget to rate the recipe if you enjoyed it!

Nutritional Information

Just a heads-up, the nutritional info below is an estimate per slice. It can totally vary depending on the exact ingredients and brands you use, so take it with a grain of salt!

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 15g
Saturated Fat: 6g
Carbohydrates: 50g
Fiber: 4g
Protein: 3g

Share Your Irresistible Strawberry Rhubarb Pie Experience

Irresistible Strawberry Rhubarb Pie

Author: faironplay.com
Total Time: 70 min
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A classic strawberry rhubarb pie recipe that is sure to please.

Ingredients

Scale

1 recipe pastry for a 9-inch double-crust pie
1 cup white sugar
1/4 cup all-purpose flour
1 1/2 teaspoons grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 cups fresh strawberries, hulled and sliced
4 cups fresh rhubarb, cut into 1-inch pieces
1 tablespoon butter, cut into small pieces

Instructions

Preheat your oven to 375 degrees F (190 degrees C).
In a large bowl, mix together the sugar, flour, orange zest, cinnamon, and salt.
Gently stir in the strawberries and rhubarb until they are evenly coated.
Pour the fruit mixture into the bottom pie crust.
Dot the top of the fruit with the small pieces of butter.
Place the top crust over the filling. Crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
Bake for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbly.
Let the pie cool completely before serving.

Notes

For a crispier crust, you can brush the top with an egg wash before baking.
Serve warm with vanilla ice cream or whipped cream.

Prep Time: 25 min
Cook Time: 45 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 3g
Cholesterol: 15mg

Keywords: strawberry rhubarb pie, homemade pie, fruit pie, summer dessert, baking recipe