Description
This classic Strawberry Rhubarb Pie combines the tartness of rhubarb with the sweetness of strawberries, enveloped in a flaky homemade double pie crust. Optional soaking of rhubarb in grenadine syrup enhances its vibrant red color and adds a subtle sweetness, making this pie both visually stunning and delicious. Perfectly balanced with fresh lemon zest and juice, a touch of nutmeg, and a crispy golden finish, it’s best served with vanilla ice cream or whipped cream for an irresistible dessert experience.
Ingredients
Scale
Pie Crust
- 1 homemade double pie crust*
Filling
- 3 and 1/4 cups rhubarb, chopped (about 6 stalks, buy 1.5 pounds)
- 3 and 1/4 cups strawberries, chopped (buy 1.5 pounds)
- 1 and 1/3 cups granulated sugar
- 1/2 teaspoon lemon zest (from 1 lemon)
- 2 tablespoons lemon juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon nutmeg
- 1/4 cup cornstarch
- 2 tablespoons butter, cut into pieces
Additional
- 1/2 cup grenadine syrup (optional, for soaking rhubarb)
- 1 tablespoon milk (to brush on pie crust)
- 1 and 1/2 tablespoons granulated sugar (for sprinkling on pie crust)
- Vanilla ice cream or whipped cream (for serving)
Instructions
- Soak Rhubarb in Grenadine: If using, soak the chopped rhubarb in grenadine syrup for about 60 minutes or up to overnight in the fridge to brighten its color and add a touch of sweetness.
- Prepare Rhubarb: Chop 4-6 stalks of rhubarb lengthwise if thick, then into 1/4 inch pieces using a sharp knife to preserve the red edges.
- Measure Rhubarb: Ensure you have about 3 and 1/4 cups after chopping. Combine with grenadine syrup in a medium bowl, stir well, cover, and chill.
- Make Pie Crust: Prepare a homemade double pie crust following your favorite recipe or the provided pie crust post tips.
- Roll Out Bottom Crust: Place it into a deep 9-inch pie dish with edges hanging over. Chill until filling is ready.
- Prepare Filling: Preheat the oven to 425°F. Drain rhubarb in a colander and return to the bowl. Add chopped strawberries.
- Add Filling Ingredients: Mix in sugar, lemon zest and juice, salt, nutmeg, and cornstarch until combined.
- Roll Out Top Crust: Keep chilled to maintain cold temperature.
- Assemble Pie: Pour filling into bottom crust, mound slightly. Dot with butter pieces.
- Cover with Top Crust: Use whole or lattice top. Cut vents in whole crust for steam release. Chill assembled pie if possible.
- Freeze Pie: Optional 20-minute freeze for flakier crust.
- Prepare for Baking: Place pie on baking sheet. Brush top with milk and sprinkle with sugar.
- Bake at 425°F: Bake on lower third rack for 15 minutes until edges start to brown.
- Protect Pie Edges: Create a foil shield for crust edges and reduce oven temperature to 350°F.
- Continue Baking: Return pie with foil shield to oven and bake for 30 minutes.
- Check and Cover Top: If top browns too quickly, loosely cover with foil square without crimping.
- Final Bake: Bake for another 15 minutes for a total of 1 hour.
- Cool Pie: Remove from oven and cool completely on a wire rack for 3-5 hours before slicing to prevent a juicy filling mess.
- Serve: Enjoy warm or room temperature with vanilla ice cream or whipped cream.
Notes
- Soaking rhubarb in grenadine syrup is optional but enhances color and sweetness.
- Use a very sharp knife to chop rhubarb to preserve the red edges and avoid strandiness.
- A homemade pie crust yields the best flakiness and flavor, but store-bought can be used if needed.
- Chilling the pie dough and assembled pie before baking improves crust flakiness.
- Use a baking sheet under the pie to catch any overflowing filling for easier cleanup.
- Cooling the pie completely before slicing ensures the filling sets properly.
- Serve with vanilla ice cream or whipped cream for a classic pairing.
