The combination of sweet strawberries and tart rhubarb is a match made in heaven, and when wrapped in a flaky pie crust, it’s a dessert that’s sure to impress. In this article, we’ll take you through the process of making a delicious strawberry rhubarb pie from scratch, covering everything from preparing the filling to baking the perfect crust.
Understanding the Ingredients
Before we dive into the recipe, let’s take a closer look at the ingredients that make this pie so special.
The Star of the Show: Strawberries and Rhubarb
Strawberries and rhubarb are the perfect pair, with the sweetness of the strawberries balancing out the tartness of the rhubarb. When choosing strawberries, look for fresh, plump berries with no signs of mold or bruising. Rhubarb, on the other hand, should be firm and crisp, with a deep red color.
Why Rhubarb is a Key Ingredient
Rhubarb is often misunderstood as a fruit, but it’s actually a type of vegetable that’s commonly used in desserts. Its tart flavor is due to the high concentration of malic acid and oxalic acid, which are also found in foods like apples and spinach. Rhubarb is a great addition to pies because it adds a unique flavor and texture that’s both sweet and tangy.
Preparing the Filling
Now that we’ve covered the ingredients, let’s move on to preparing the filling.
Step 1: Wash and Chop the Strawberries and Rhubarb
Rinse the strawberries and rhubarb under cold water, then pat them dry with a paper towel. Remove the stems and leaves from the strawberries, and chop them into small pieces. Cut the rhubarb into 1-inch pieces, making sure to remove any tough or fibrous parts.
Step 2: Mix the Filling Ingredients
In a large bowl, combine the chopped strawberries and rhubarb, granulated sugar, cornstarch, and salt. Mix until the fruit is evenly coated with the dry ingredients.
Step 3: Add the Lemon Juice and Zest
Add the lemon juice and zest to the bowl, and mix until the filling is well combined. The lemon will help to bring out the flavors of the strawberries and rhubarb, and add a touch of brightness to the filling.
Making the Pie Crust
A good pie crust is essential to a delicious strawberry rhubarb pie. Here’s a simple recipe for a flaky and buttery crust.
Step 1: Combine the Dry Ingredients
In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter, and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs.
Step 2: Add the Ice Water
Gradually add the ice water to the bowl, stirring with a fork until the dough comes together in a ball. Be careful not to overwork the dough, as this can lead to a tough crust.
Step 3: Chill the Dough
Wrap the dough in plastic wrap, and refrigerate it for at least 30 minutes. This will allow the gluten to relax, making the dough easier to roll out.
Assembling the Pie
Now that we have our filling and crust, it’s time to assemble the pie.
Step 1: Roll Out the Crust
On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Transfer the dough to a 9-inch pie dish, and trim the edges to fit.
Step 2: Fill the Pie Crust
Fill the pie crust with the strawberry rhubarb filling, mounding it slightly in the center.
Step 3: Roll Out the Top Crust
Roll out the remaining dough to a thickness of about 1/8 inch. Use a pastry cutter or a knife to cut the dough into strips for a lattice-top crust.
Step 4: Assemble the Lattice Top
Place the strips of dough on top of the filling, weaving them into a lattice pattern. Trim the edges of the strips, and press the edges of the lattice to seal.
Baking the Pie
Now that our pie is assembled, it’s time to bake it.
Step 1: Preheat the Oven
Preheat the oven to 375°F (190°C).
Step 2: Brush the Crust with Egg Wash
Beat an egg in a small bowl, and brush the egg wash over the lattice top crust. This will give the crust a golden brown color and a shiny finish.
Step 3: Bake the Pie
Bake the pie for 40-50 minutes, or until the crust is golden brown and the filling is bubbly.
Tips and Variations
Here are a few tips and variations to help you make the perfect strawberry rhubarb pie.
Tips for a Flaky Crust
- Use cold ingredients, including cold butter and ice water.
- Don’t overwork the dough, as this can lead to a tough crust.
- Chill the dough for at least 30 minutes before rolling it out.
Variations on the Filling
- Add a splash of vanilla extract to the filling for extra flavor.
- Use a combination of granulated and brown sugar for a richer flavor.
- Add a handful of chopped nuts or seeds to the filling for extra texture.
Conclusion
Making a strawberry rhubarb pie from scratch can seem intimidating, but with these simple steps and tips, you’ll be on your way to creating a delicious and impressive dessert. Remember to use fresh and high-quality ingredients, and don’t be afraid to experiment with different variations and flavors. Happy baking!
What is the ideal ratio of strawberries to rhubarb in a strawberry rhubarb pie?
The ideal ratio of strawberries to rhubarb in a strawberry rhubarb pie is a matter of personal preference, but a general guideline is to use 2/3 strawberries and 1/3 rhubarb. This ratio allows the sweetness of the strawberries to balance out the tartness of the rhubarb, creating a delightful flavor combination.
However, feel free to experiment with different ratios to find the perfect balance of sweet and tart for your taste buds. Some people prefer a stronger rhubarb flavor, while others like it sweeter with more strawberries. The key is to find a balance that works for you and your guests.
How do I prepare the rhubarb for the pie filling?
To prepare the rhubarb for the pie filling, start by washing the stalks thoroughly and patting them dry with a paper towel. Remove any leaves, as they can be toxic, and trim the ends of the stalks. Cut the rhubarb into 1-inch pieces and place them in a bowl.
Next, sprinkle the rhubarb with granulated sugar and let it sit for about 15-20 minutes, allowing the rhubarb to release its juices and the sugar to help draw out the moisture. This step is crucial in creating a tender and flavorful pie filling.
Can I use frozen strawberries and rhubarb for the pie filling?
Yes, you can use frozen strawberries and rhubarb for the pie filling, but it’s essential to thaw them first and pat dry with a paper towel to remove excess moisture. Frozen fruit can release more juice during baking, which can affect the texture of the filling.
When using frozen fruit, reduce the amount of sugar in the filling, as frozen fruit can be sweeter than fresh. Also, be aware that the flavor and texture of the filling might be slightly different than using fresh fruit.
How do I prevent the pie crust from becoming too brown during baking?
To prevent the pie crust from becoming too brown during baking, cover the edges with foil or a pie shield for the first 30-40 minutes of baking. This will help prevent the crust from overcooking and becoming too dark.
Additionally, brush the crust with a beaten egg or egg wash before baking to give it a golden brown color. You can also use a pie crust shield or a ring of foil to cover the edges and promote even browning.
Can I make the pie filling ahead of time and store it in the refrigerator?
Yes, you can make the pie filling ahead of time and store it in the refrigerator for up to 24 hours. In fact, allowing the filling to sit for a few hours or overnight can help the flavors meld together and the fruit to release its juices.
When storing the filling, make sure to cover it with plastic wrap or aluminum foil and keep it refrigerated at a temperature of 40°F (4°C) or below. Before using, give the filling a good stir and adjust the sugar and spices if needed.
How do I ensure the pie filling is set and the crust is golden brown?
To ensure the pie filling is set and the crust is golden brown, bake the pie for the recommended time, usually 40-50 minutes, or until the crust is golden brown and the filling is bubbly and set.
Check the pie after 30 minutes of baking and rotate it to promote even browning. If the crust is browning too quickly, cover the edges with foil or a pie shield. When the pie is done, the filling should be set, and the crust should be golden brown.
Can I serve the strawberry rhubarb pie warm or at room temperature?
Yes, you can serve the strawberry rhubarb pie warm or at room temperature, depending on your preference. Serving the pie warm can be a lovely way to enjoy it, especially with a scoop of vanilla ice cream.
However, allowing the pie to cool to room temperature can help the filling to set and the flavors to meld together. If serving at room temperature, consider serving with whipped cream or vanilla ice cream to add an extra layer of flavor and texture.