Also, try this delectable cherry pie and this easy peach pie! If you’re venturing into this strawberry rhubarb pie recipe and haven’t tasted or can’t recall why this unusual ingredient is part of it, let us explain.
Rhubarb: For this recipe you will need 3 ½ cups of diced rhubarb. Chop the rhubarb into pieces that are smaller than bite-sized. This is approximately 8-10 stalks of rhubarb. Strawberries: Pick up enough strawberries to make 3 cups of diced strawberries. If you can find them local and fresh, the sweeter and more delicious this pie will be! Granulated sugar: 1 cup of granulated sugar will bring out all the wonderful flavors of the fruit. All-purpose flour: You will use ⅓ cup of flour to coat the fruits. It will help absorb some of the moisture so your pie filling isn’t too wet. Double pie crust: 1 double pie crust is needed, meaning you’ll need enough dough to make a bottom and top for the pie.
Rhubarb is actually a vegetable, that has ruby red stalks and big bushy leaves. What you will find in your supermarket or farmer’s market are the rhubarb stalks (because it’s the only part of the plant you can eat). It’s often used for fruit pies, cakes, jams, and tonics. On its own rhubarb is quite sour, however, when cooked with sugar (hence why it’s mostly found in baked goods) it develops this wonderfully tart flavor. The rhubarb pairs nicely with the sweetness of the strawberries and adds a wonderful tartness to the pie since you’ll be adding sweet sugar. If you’re interested in a dessert that isn’t sickly sweet, this rhubarb strawberry pie is a great choice! Be sure to check out all of our rhubarb recipes! It’s delightfully easy to make a strawberry rhubarb pie, and most of the time spent making it will be hands-off oven time! This is especially the case if you’re using store-bought dough! Here’s a quick look at the 5 steps you’ll take to make rhubarb strawberry pie.
What’s a double pie crust?
This recipe for strawberry rhubarb pie needs a double pie crust. All this means is that you will need a bottom crust (to support and house the filing) and a top pie crust to enclose it. You can see in the pictures that this recipe was tested using a lattice top, but you can also choose to completely cover the pie, or use cookie cutters to create fun shapes for the top, like we’ve done with our cherry pie! Yes! You can freeze a pie at any stage.
Pie dough – You can freeze the pie dough, wrapped tightly in parchment paper, for up to three months. Unbaked pie – You can also freeze an already assembled pie that’s unbaked. Wrap the whole unbaked pie in parchment paper and then add a layer of aluminum foil before putting it into your freezer. It will freeze well for up to 6 months. Bake the pie from frozen, adding about 30 minutes to the baking time. You want the filling to be hot and bubbling and the crust golden. Baked pie – A baked pie can also be frozen. Make sure to let it cool completely before wrapping it in parchment paper and aluminum foil and putting it into your freezer. Let the pie thaw in your fridge when you’re ready to enjoy it!
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