Strawberry Rhubarb Pie – Spend With Pennies

Strawberry Rhubarb Pie is the right candy and tart summer time pie.

On this recipe, juicy strawberries are paired with tart rhubarb and a touch of lemon zest in a young flaky pie crust.

This pie recipe is finest served heat with ice cream!

Substances in Strawberry Rhubarb Pie

Strawberry Rhubarb Pie is a shiny, candy, tangy dessert recipe that comes collectively simply.

Pie crust – You’ll want a double pie crust (so you have got a high and backside crust) for this recipe. You may make your personal selfmade pie crust from scratch or use store-bought for comfort.

Strawberries – For the very best outcomes, use recent ripe strawberries on this recipe. Frozen berries don’t produce the identical outcomes.

Rhubarb – Rhubarb stalks look lots like celery with a reddish colour, and are very tart in taste. Make sure you discard the leaves of the rhubarb as they’re toxic and shouldn’t be consumed. Whereas rhubarb is accessible in early spring, you possibly can slice and freeze it for pie all year long.

Sugar – Sugar is required on this recipe to stability the tangy taste of rhubarb and to boost the sweetness of the strawberries. The sugar additionally helps create a deliciously saucy filling within the pie.

Minute tapioca – Minute tapioca is used to thicken this pie and assist the filling maintain collectively as its minimize. For those who don’t have tapioca, you need to use about 1/4 cup or so of cornstarch.

Lemon zest – Whereas it’s optionally available, I really like the intense and citrusy taste that lemon zest provides to this pie.

The right way to Make Strawberry Rhubarb Pie

Selfmade strawberry rhubarb pie is pretty easy to make.  You should utilize selfmade crust or store-bought.

1. Line a deep dish pie pan with pie dough per the recipe beneath.
2. Mix the filling combination and add it into the ready pie crust. Prime it with a second crust (or make a fast lattice crust) & brush with egg.
3. Bake the strawberry rhubarb pie at a excessive temp for the primary quarter-hour and a diminished warmth for the rest till golden and the filling is effervescent.

Cool earlier than serving to let the pie set and serve with a scoop of vanilla ice cream or a beneficiant dollop of whipped cream.

For those who discover the pie crust begins to brown too shortly, tent the pie with tin foil or use a crust protect. Simply make sure that the steam can nonetheless escape whereas it finishes baking!

Ideas for a Excellent Pie

• To Put together rhubarb, wash it (discard the leaves, they’re toxic) and minimize it simply as you’d a stalk of celery.
• Sprinkle 1 tablespoon of flour within the backside of the pie crust. It will assist take in extra juices from the fruit filling, stopping a soggy crust.
• For a shiny end, brush an egg over the crust earlier than baking.
• Minute tapioca is used to thicken the juices from the fruit with out altering their taste. For those who don’t have tapioca, you need to use about 1/4 cup or so of cornstarch.
• Lower slits within the crust to permit steam to flee.
• For those who’d choose a crumb topping, the highest crust might be changed with the identical combination we add to our favourite Rhubarb Crisp.

The right way to Freeze Strawberry Rhubarb Pie

This strawberry rhubarb pie recipe might be frozen. Put together the pie as directed and freeze it earlier than baking. To bake, thaw the pie in a single day and bake as directed beneath, including about 10 minutes to the bake time if the pie is chilly earlier than baking.

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Strawberry Rhubarb Pie

Tart rhubarb with juicy summer time strawberries in a flaky crust make the right dessert!

Prep Time 20 minutes

Cook dinner Time 1 hour

Whole Time 1 hour 20 minutes

Writer Holly Nilsson

• Preheat the oven to 425°F.

• Line a pie plate with pastry, making certain that it covers the underside and sides of the plate evenly. In a small bowl, mix 1 tablespoon of flour and 1 tablespoon of sugar. Sprinkle evenly over the underside of the pastry-lined crust.

• In a big bowl, mix the rhubarb, strawberries, remaining sugar, tapioca, and lemon zest. Gently stir the components to mix.

• Pour the fruit combination into the ready crust. Place the remaining crust on high and minimize 4-5 slits within the high crust to permit steam to flee. Alternatively, you possibly can create a lattice crust.

• In a separate bowl, beat an egg. Brush the crushed egg excessive crust.

• Place the pie on the underside rack of the preheated oven. Bake for quarter-hour at 425°F. After quarter-hour, cut back the oven temperature to 350°F. Proceed baking for an extra 45 minutes or till the filling is bubbly and the crust turns golden brown.

• Cool at room temperature earlier than serving to permit the filling to set.

If the perimeters of the crust begin to brown too shortly throughout baking, cowl them with strips of aluminum foil or use a pie protect to stop burning whereas the filling continues to cook dinner.
The pie might be made forward of time and refrigerated. Merely enable it to return to room temperature earlier than serving, or gently heat it within the oven.
Minute tapioca is used to thicken the juices from the fruit with out altering their taste. For those who don’t have tapioca, you need to use about 1/4 cup or so of cornstarch.
For those who’d choose a crumb topping, the highest crust might be changed with the identical combination we add to our favourite Rhubarb Crisp.

Energy: 378 | Carbohydrates: 65g | Protein: 4g | Fats: 11g | Saturated Fats: 3g | Ldl cholesterol: 20mg | Sodium: 184mg | Potassium: 281mg | Fiber: 3g | Sugar: 36g | Vitamin A: 85IU | Vitamin C: 42.6mg | Calcium: 63mg | Iron: 1.7mg

Vitamin info offered is an estimate and can fluctuate based mostly on cooking strategies and types of components used.

Course Dessert, Pie

Delicacies American

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