Strawberry Rhubarb Pie filling Recipe is one of my all-time favorites. The combination of sweet strawberries and tart rhubarb creates a delightful flavor that dances on your taste buds. Whenever I think of summer, this pie comes to mind. I remember the first time I tasted it at a friend’s picnic. It was love at first bite! The bright colors and delicious aroma made it unforgettable. Since then, I have been on a mission to perfect my own Strawberry Rhubarb Pie filling Recipe.
Why Strawberry Rhubarb Pie filling Recipe?
Strawberry rhubarb pie holds a special place in my heart. It reminds me of warm summer days spent picking fresh strawberries and rhubarb from my grandmother’s garden. The sweetness of strawberries balances perfectly with the tartness of rhubarb, creating a unique taste that is hard to resist. This pie is a classic dessert that brings people together and makes any gathering feel special.
Ingredients for Strawberry Rhubarb Pie filling Recipe
To make the perfect filling, you need a few simple ingredients. Here’s what you will need:
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon butter, cut into small pieces
How to Make Strawberry Rhubarb Pie filling
Choosing the right strawberries and rhubarb is crucial for a fantastic pie filling. I always opt for fresh, ripe strawberries that are bright red and fragrant. When it comes to rhubarb, look for firm stalks that are crisp and vibrant. Avoid any that are wilted or discolored. Fresh ingredients make all the difference in flavor and texture.
Preparing the Filling
Making the filling is quite simple. Start by washing and slicing the strawberries and rhubarb. Then, in a large bowl, combine the strawberries and rhubarb. Add the sugar, cornstarch, salt, lemon juice, and vanilla extract. Mix everything gently until the fruits are well coated. Let the mixture sit for about 15 minutes. This allows the juices to release and creates a syrupy consistency.
Thickening the Filling
The cornstarch in the filling helps to thicken the mixture as it cooks. I find that using the right amount is key. If you add too much, the filling can become gummy. If you don’t add enough, the filling may be too runny. The 1/4 cup of cornstarch usually does the trick, but feel free to adjust based on your preference.
Making the Pie Crust
You can use a store-bought crust for convenience, but I prefer making my own. A homemade pie crust adds a personal touch to the pie. For a basic pie crust, you will need:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, chilled and cubed
- 6-8 tablespoons ice water
To make the crust, mix the flour, salt, and sugar in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Divide the dough in half, shape into disks, and refrigerate for at least an hour.
Assembling the Pie
Once the filling has rested and the crust is ready, it’s time to assemble the pie. Roll out one disk of dough on a floured surface to fit your pie dish. Place the rolled dough into the dish and trim any excess. Pour the strawberry rhubarb filling into the crust and dot with small pieces of butter. Roll out the second disk and place it over the filling. You can create a lattice top or simply cover it with a solid crust. Remember to cut slits for steam to escape.
Baking the Pie
Preheat your oven to 425°F (220°C). Bake the pie for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for about 45 minutes. The filling should be bubbly, and the crust should be golden brown. I always place a baking sheet under the pie to catch any drips. This keeps my oven clean and saves me from scrubbing later.
Cooling the Pie
After baking, allow the pie to cool for at least an hour. This cooling time helps the filling set up properly. I know it’s tempting to dig in right away, but patience is key. The flavors meld together beautifully as it cools.
Serving Ideas for Strawberry Rhubarb Pie filling Recipe
When serving my Strawberry Rhubarb Pie, I love to add a scoop of vanilla ice cream or a dollop of whipped cream. The cool creaminess complements the warm pie perfectly. You can also serve it with fresh berries on the side for an extra burst of flavor.
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. The pie will keep well for about 3-4 days. I often find that the flavors deepen the next day, making it even more delicious.
Tips for Strawberry Rhubarb Pie filling Recipe
To ensure your pie turns out perfectly, keep these tips in mind:
- Use fresh, ripe fruits for the best flavor.
- Allow the filling to sit before baking to develop the juices.
- Don’t skip the cooling time after baking.
- Experiment with spices like cinnamon or nutmeg for added flavor.
This Strawberry Rhubarb Pie filling Recipe is a delightful way to celebrate the flavors of summer. Whether you are serving it at a picnic, a family gathering, or just enjoying it at home, this pie is sure to impress. Each bite is a perfect balance of sweet and tart, and it brings back fond memories of warm days and good times. I hope you enjoy making this pie as much as I do!