Strawberry Rhubarb Pie
A comforting homemade pie filled with sweet strawberries and tart rhubarb, perfect for family gatherings and seasonal celebrations.
Ingredients
For the Pie Crust
- 1 ½ cups all-purpose flour For that light, flaky crust. Consider using a blend of whole wheat for added texture.
- ½ cup unsalted butter Cold and cubed, for rich flavor. Alternatively, coconut oil can be used for a dairy-free option.
- ½ cup granulated sugar To sweeten the filling. You might swap it with coconut sugar for a healthier option.
For the Filling
- 3 cups fresh strawberries Sliced, for sweetness. Frozen strawberries can work in a pinch, just thaw and drain them beforehand.
- 1 ½ cups rhubarb Diced, providing the necessary tartness. If you can’t find rhubarb, consider using red fruits like sour cherries.
- 1 tablespoon cornstarch For thickening the filling.
- 1 tablespoon lemon juice To brighten the flavors.
- 1 large egg Beaten, for egg wash. For a vegan option, use a bit of almond milk brushed over the crust.
Instructions
Preparation
- In a large bowl, combine the flour and sugar. Add the cold butter and mix until it resembles coarse crumbs.
- Gradually add cold water until the dough holds together. Wrap in plastic wrap and chill for at least 30 minutes.
Prepare the Filling
- In another bowl, combine the sliced strawberries, diced rhubarb, sugar, cornstarch, and lemon juice. Mix well and let it sit for about 15 minutes.
Assembling the Pie
- On a floured surface, roll out the chilled dough to fit your pie dish, about 1/8 inch thick. Transfer to the dish, trimming any excess overhang.
- Pour the fruit filling into the crust, spreading it evenly. If you’d like a lattice crust, roll out the remaining dough and cut it into strips.
Baking
- Preheat your oven to 425°F (220°C). Brush the crust with the beaten egg.
- Bake for 15 minutes. Lower the heat to 350°F (175°C) and bake for an additional 30 minutes until the filling is bubbly and the crust is golden brown.
Cooling and Serving
- Allow the pie to cool for at least 2 hours to let the filling set.
- Serve with whipped cream or a scoop of vanilla ice cream for that extra treat.
Notes
Consider using half whole wheat flour for the crust or substitute sugar with honey. You can make the pie a day in advance and store it in the refrigerator.