Nickis summer strawberry rhubarb pie –There’s nothing quite like a homemade Strawberry Rhubarb Pie to capture the essence of spring and summer. The delightful combination of sweet strawberries and tart rhubarb creates a perfect balance, making it an ideal dessert for gatherings or a simple family treat. Let’s dive into this delicious recipe that will surely impress!
Strawberry Rhubarb Pie
This irresistible pie is a favorite for many, and making it from scratch is easier than you might think! Here’s how you can bring this classic dessert to your kitchen.
Ingredients
For the pie crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, chilled and diced
- 1/4 cup sugar
- 1/4 teaspoon salt
- 6 to 8 tablespoons ice water
For the filling:
- 2 cups fresh strawberries, hulled and halved
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon (optional)
Instructions
- Prepare the Crust: In a large bowl, combine the flour, sugar, and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs. Stir in the ice water, a tablespoon at a time, until the dough comes together. Divide the dough in half, shape into balls, flatten into disks, wrap in plastic, and refrigerate for at least one hour.
- Make the Filling: In a mixing bowl, combine the strawberries, rhubarb, sugar, flour, vanilla extract, lemon juice, and cinnamon. Stir gently to combine, making sure the fruits are evenly coated. Set aside to let the flavors meld.
- Assemble the Pie: Preheat your oven to 425°F (220°C). Roll out one disk of dough on a floured surface and place it into a 9-inch pie plate. Fill with the strawberry-rhubarb mixture, spreading it evenly.
- Add the Top Crust: Roll out the second dough disk and place it over the filling. Cut slits for steam to escape or create a lattice pattern for a classic look. Trim excess dough and crimp the edges to seal.
- Bake the Pie: Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the filling is bubbly and the crust is golden brown.
- Cool and Serve: Let the pie cool for at least an hour before slicing. Serve it warm or at room temperature, perhaps with a scoop of vanilla ice cream for an extra treat!
Enjoy this wonderful Strawberry Rhubarb Pie with your family and friends, and relish the delightful flavors of this seasonal favorite! Happy baking!