Gourmet Strawberry Rhubarb Pie Recipe

How to Make Strawberry Pie with Rhubarb

Gourmet Strawberry Rhubarb Pie

ℹ️ Baking has always been a passion of mine, a therapeutic escape that fills my home with the warm, inviting aroma of sweet confections. One of my fondest memories is crafting a strawberry rhubarb pie with my grandmother in her rustic kitchen, the sun streaming in through the windows as we worked. She taught me the secret to making it truly special: a touch of lemon zest. This simple addition transformed the pie, elevating its flavor to gourmet status. Every bite was a perfect harmony of tart and sweet, wrapped in a buttery, flaky crust. Now, whenever I bake this pie, I’m transported back to those cherished moments, and I can’t wait to share this delightful recipe with you.

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ℹ️ Ingredients:

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For the Pie Crust:

  • 1 ¼ cups (150g) all-purpose flour (US) / plain flour (UK)
  • ½ tablespoon (6g) granulated sugar
  • ½ teaspoon (2.5g) salt
  • ½ cup (115g) unsalted butter, chilled and cubed
  • 3-4 tablespoons (45-60ml) ice water

For the Filling:

  • 3 cups (450g) fresh strawberries, hulled and halved
  • 3 cups (375g) rhubarb, trimmed and cut into ½-inch (1.25cm) pieces
  • 1 cup (200g) granulated sugar
  • ¼ cup (30g) cornstarch (US) / cornflour (UK)
  • 1 teaspoon (5ml) vanilla extract
  • ½ teaspoon (2.5g) ground cinnamon
  • Zest of 1 lemon

For the Topping:

  • 1 cup (120g) all-purpose flour (US) / plain flour (UK)
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 teaspoon (5g) ground cinnamon
  • ½ cup (115g) unsalted butter, melted

ℹ️ Instructions:

Prepare the Pie Crust:

  1. In a large bowl, combine the flour, sugar, and salt.
  2. Cut the chilled butter into the flour mixture using a pastry cutter or your hands until the mixture resembles coarse crumbs.
  3. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together.
  4. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Prepare the Filling:

  1. In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch (cornflour), vanilla extract, cinnamon, and lemon zest.
  2. Toss until the fruit is well coated and the mixture is evenly distributed. Let sit for about 15 minutes.

Prepare the Topping:

  1. In a medium bowl, mix the flour, granulated sugar, brown sugar, and cinnamon.
  2. Add the melted butter and stir until the mixture forms a crumbly texture.

Assemble the Pie:

  1. Preheat the oven to 400°F (200°C).
  2. Roll out the dough on a lightly floured surface to fit a 9-inch (23cm) pie dish, leaving some overhang.
  3. Transfer the dough to the pie dish and trim the edges.
  4. Pour the filling into the prepared crust, spreading it evenly.
  5. Sprinkle the crumb topping over the filling, covering it completely.

Bake the Pie:

  1. Place the pie on a baking sheet to catch any drips and bake for 20 minutes at 400°F (200°C).
  2. Reduce the temperature to 350°F (175°C) and continue baking for 45-50 minutes until the crust is golden brown and the filling is bubbling.
  3. If the topping browns too quickly, cover the pie loosely with aluminum foil.

Cool and Serve:

  1. Allow the pie to cool completely on a wire rack before serving. This helps the filling to set properly.
  2. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.
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