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- 1 ½ cups fresh strawberries, hulled and sliced - 1 ½ cups rhubarb, chopped into 1-inch pieces - 1 cup granulated sugar - ¼ cup cornstarch - 1 teaspoon vanilla extract - 1 teaspoon lemon juice - ¼ teaspoon salt - 1 tablespoon unsalted butter, cut into small pieces For this pie, fresh strawberries and rhubarb shine together. Strawberries bring sweetness, while rhubarb adds a tangy kick. The sugar helps balance these flavors. I use cornstarch to thicken the filling, making it perfect for slicing. Vanilla and lemon juice enhance the fruit's natural taste. A pinch of salt rounds it all out. Butter adds richness to the filling. - 1 package (14 oz) refrigerated pie crusts - Instructions for homemade crust (if preferred) You can choose a ready-made pie crust for ease. Just unroll it, and you're set. If you like, I recommend making your own crust. A homemade crust can add a personal touch and great taste. - Egg wash ingredients - Sugar for sprinkling on top An egg wash gives the crust a shiny, golden look. Just brush it on before baking. If you sprinkle sugar on top, it adds a nice crunch. It makes the pie look and taste even better. To see the full recipe and step-by-step instructions, check out the Full Recipe section. Set your oven to 425°F (220°C). This high heat helps the crust bake nicely. A hot oven lets the pie rise and brown well. In a big bowl, mix together the strawberries and rhubarb. These fruits bring a sweet and tangy flavor. Add the sugar and cornstarch, then stir in the vanilla, lemon juice, and salt. Let the mix sit for 15 minutes. This time helps the fruits give off their juices. Roll out one pie crust. Fit it into a 9-inch pie pan snugly. Trim any extra dough hanging over. Pour your fruit filling into the crust. Spread it evenly. Dot it with little pieces of butter. Then roll out the second crust. Place it over the filling and trim the edges again. Crimp the edges to seal. Cut small slits in the top crust. This lets steam escape and keeps the bottom from getting soggy. Put the pie in the preheated oven. Bake it for 15 minutes at 425°F. After that, lower the heat to 350°F (175°C). Continue baking for another 35 to 40 minutes. Look for bubbly filling and a golden crust. Once the pie is done, take it out of the oven. Let it cool for at least 2 hours. Cooling is key for the filling to set. This way, your slices come out clean and neat. You can find the full recipe in the previous section. To choose ripe strawberries, look for bright red color and a sweet aroma. Avoid berries that are dull or have green spots. For rhubarb, select firm stalks with a vibrant color. The leaves should be removed, as they are toxic. Fresh rhubarb feels crisp and looks smooth, so avoid any with soft spots. A flaky pie crust is key to a great pie. Start with cold ingredients. Use chilled butter or shortening, and cold water while mixing. Don’t overwork the dough; this keeps it light. When rolling it out, aim for a thickness of about 1/8 inch. Always dust your surface with flour to prevent sticking. Serve each slice with vanilla ice cream or whipped cream. Both add a creamy texture that pairs well with the tart filling. For a fresh touch, add mint leaves on the side. You can also sprinkle a bit of cinnamon on top for extra flavor. These options elevate your dessert and make it more enjoyable. {{image_4}} You can change the flavor of your pie easily. Add other berries like blueberries or raspberries. These fruits mix well with strawberries and rhubarb. You can also try spices like cinnamon or nutmeg. Just a pinch can boost the taste of your pie. If you need a gluten-free crust, use gluten-free flour. You can make your own with almond or oat flour. Mix it with a bit of butter or coconut oil. Add cold water until the dough forms. Roll it out like a regular crust. It will hold the filling just as well. To make your pie vegan, skip the egg wash. Instead, brush the crust with almond milk. This gives it a nice look without eggs. For the butter, use coconut oil or vegan butter. These swaps keep the pie tasty and friendly for all diets. To store leftover pie in the fridge, wait until it cools. Cover the pie with plastic wrap or foil. Place it on a flat surface in your fridge. The pie stays fresh for about 3 to 4 days. If you want to keep the crust crisp, store it uncovered for the first day. Then cover it loosely after that. For long-term storage, freezing is a great option. Start by letting the pie cool completely. Wrap it tightly in plastic wrap. After that, place it in a freezer-safe bag or container. Make sure to label it with the date. The pie can last for up to 3 months in the freezer. When you're ready to enjoy it, thaw it overnight in the fridge before reheating. To reheat your pie, preheat your oven to 350°F (175°C). Place the pie on a baking sheet to catch any drips. Heat it for about 20 to 30 minutes. This method keeps the crust nice and flaky. If you're in a hurry, you can use the microwave. Heat individual slices for about 30 seconds. But be careful, as the crust may not stay as crisp. Enjoy your pie warm for the best taste! Strawberry rhubarb pie lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. This helps prevent the crust from getting soggy and the filling from losing flavor. Yes, you can make the pie ahead of time. Prepare the pie and let it cool completely. Then, cover it with plastic wrap. Keep it in the fridge for up to 2 days. If you want to store it longer, freeze it before baking. Just remember to bake it from frozen, adding extra time. If your filling is too runny, you can fix it. Try adding more cornstarch next time. If you already baked the pie, sprinkle a little cornstarch on top of the filling. Then, bake it again for about 10 minutes to help thicken it up. This should help it set better. Yes, you can use frozen strawberries and rhubarb. Thaw them first and drain excess liquid. This helps avoid a watery filling. Frozen fruit works well and still gives a tasty pie. For the full recipe, you can find all the steps and ingredients in the Classic Strawberry Rhubarb Pie section. Enjoy making this delicious pie! This article covered the basics of making a classic strawberry rhubarb pie. You learned about the ingredients, from fresh fruit to optional toppings. We walked through each step, from preheating the oven to cooling the pie. Tips on selecting the best ingredients and crust options make this recipe even better. Remember, you can customize the pie to suit your taste. Whether using fresh or frozen fruit, enjoy every slice. Now go ahead and bake your delicious pie!

Classic Strawberry Rhubarb Pie

Indulge in the sweet and tangy delight of Classic Strawberry Rhubarb Pie with our easy-to-follow recipe! Featuring fresh strawberries and rhubarb in a flaky crust, this pie is the perfect dessert for any occasion. Learn how to create that beautiful golden topping and serve it with ice cream or whipped cream for an extra treat. Click through to explore the full recipe and impress your friends and family with this delicious classic!
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Ingredients
  

1 ½ cups fresh strawberries, hulled and sliced

1 ½ cups rhubarb, chopped into 1-inch pieces

1 cup granulated sugar

¼ cup cornstarch

1 teaspoon vanilla extract

1 teaspoon lemon juice

¼ teaspoon salt

1 tablespoon unsalted butter, cut into small pieces

1 package (14 oz) refrigerated pie crusts (or homemade, if preferred)

1 egg, beaten (for egg wash)

Sugar for sprinkling on top (optional)

Instructions
 

Vorheizen: Begin by preheating your oven to 425°F (220°C) to ensure it’s hot and ready to bake your pie.

    Fruchtmischung: In a large mixing bowl, combine the sliced strawberries and chopped rhubarb, creating a delightful fruity base for your pie.

      Zutaten Hinzufügen: Sprinkle in the granulated sugar and cornstarch, then add the vanilla extract, lemon juice, and salt. Gently stir the mixture until all ingredients are well incorporated, then let it sit for about 15 minutes to meld the flavors and allow the fruits to release their juices.

        Teigvorbereitung: Roll out one pie crust on a lightly floured surface. Carefully fit it into a 9-inch pie pan, making sure it’s snugly in place. Trim any excess dough that hangs over the edges for a neat finish.

          Füllung Einfüllen: Pour your strawberry-rhubarb filling into the prepared crust, spreading it evenly to ensure each slice has a taste of that delicious blend. Dot the top of the filling with small pieces of butter for added richness.

            Zweite Teigschicht: Roll out the second pie crust and gently lay it over the fruit filling. Trim the edges once more, then crimp them together to seal in the filling. Make a few small slits in the top crust to allow steam to escape during baking, which helps prevent sogginess.

              Eierwaschen: Brush the top crust with the beaten egg to give it a beautiful golden color as it bakes. If you’d like, sprinkle a bit of sugar on top for a delightful crunch.

                Backen: Place your pie in the preheated oven and bake for 15 minutes. After this, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes. Watch for the filling to become bubbly and the crust to turn a lovely golden brown.

                  Abkühlen Lassen: Once baked, remove the pie from the oven and allow it to cool for at least 2 hours before slicing. This cooling period is crucial for the filling to set properly, ensuring clean, beautiful slices.

                    Vorbereitungszeit: 20 Minuten | Gesamtzeit: 1 Stunde 15 Minuten | Portionen: 8

                      - Präsentationstipps: Serve each slice of pie with a scoop of creamy vanilla ice cream or a generous dollop of fluffy whipped cream for an indulgent treat. For an added touch of elegance, garnish the plate with fresh mint leaves, providing a pop of color and freshness that complements the flavors beautifully.