I’ve been making this strawberry rhubarb pie for years, and it’s always a hit. The combination of sweet strawberries and tart rhubarb is perfect, and the flaky crust is the icing on the cake. This pie is sure to please everyone at your next gathering.
Strawberry Rhubarb Pie
- 3 1/2 cups (440g) rhubarb stalks, cut into 1/2 inch pieces
- 2 cups (280g) strawberries, stemmed and sliced
- 3/4 to 1 cup sugar
- 4 tablespoons quick cooking tapioca
- 1/4 teaspoon salt
- 1 teaspoon finely grated orange zest
- 1 double-crust 9=inch pie dough recipe
- 1 large egg white, beaten or 1 tablespoon cream for brushing(optional)
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl, mix together rhubarb, strawberries, sugar, tapioca, salt, and orange zest.
- Let mixture sit for 10 minutes.
- Roll out one disc of pastry dough and line the bottom of a pie dish with it. Trim to 1/2 inch from the edge.
- Transfer filling into crust and spread out evenly over the bottom of the pie dish.
- Roll out second disc of pastry dough and place over top of pie filling so that it covers the fruit mixture completely.
- Trim edges to an inch from the edge of pie dish
- Tuck the top crust edges over the bottom crust edges then use your fingers or a fork to crimp them together all around the circumference of the pie
- Cut slits in the top for steam to escape during the baking process.
- Place pie on the middle rack of the oven with a baking sheet on lower rack underneath in order to catch any juices which might spill over while baking
- Bake 20 minutes at 400 degrees Fahrenheit then reduce heat 350 degrees Fahrenheit and bake an additional 40-50 minutes (50-60 minutes if using a 10-inch pie dish)
- The pie is done.
How can you ensure that your strawberry rhubarb pie will not be runny?
One way to ensure that your strawberry rhubarb pie will not be runny is to use a pectin, flour, or cornstarch as a thickener. Another way is to add more pectin. Because rhubarb has a high water content, it can often make pies softer and runnier. By using one of these methods, you can help prevent your pie from being too soft and ensuring that it retains its shape.
Is it necessary to cook the rhubarb before baking the pie?
No, it is not necessary to cook rhubarb before baking a pie. Rhubarb is naturally quite tart and firm, so it doesn’t need to be cooked in order to achieve the desired result in a strawberry rhubarb pie. However, some people prefer to cook their rhubarb before adding it to the pie, in order to soften it up and reduce its tartness. So ultimately, it’s up to you whether or not you want to cook your rhubarb before baking your pie.
Do you need to peel the rhubarb before making the pie?
When it comes to rhubarb, there are a few things you need to know before adding it to your strawberry pie. For starters, do you need to peel the rhubarb before making the pie? The answer is no, the rhubarb does not need to be peeled before making the pie. This is because the skin of the rhubarb is actually edible and contains high levels of fiber.
So if you’re looking for an easy way to add some extra fiber to your diet, simply leave the skin on when chopping up your rhubarb for strawberry pie. Not only will this save you time in the kitchen, but it’ll also give your pie a boost of healthy nutrients.
Does a strawberry rhubarb pie contain strawberries?
Yes, a strawberry rhubarb pie contains strawberries. The acidity of the rhubarb is offset by the sweetness of the strawberries, creating a delicious pie that is perfect for summertime.