Desserts > Baked Goods > Fruit Pies > Strawberry Rhubarb Pies

Deep-Dish Strawberry Rhubarb Pie Recipe

Ingredients with Measurements:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup unsalted butter, cold and cubed
- 1/4 to 1/2 cup ice water
- 3 cups sliced rhubarb
- 3 cups sliced strawberries
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, melted
- 1 egg, beaten

Special equipment needed:
- 9-inch deep-dish pie pan
- rolling pin
- pastry brush

Step-by-step instructions:

1. In a large mixing bowl, whisk together the flour, salt, and sugar. Add the cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

2. Gradually add the ice water, one tablespoon at a time, until the dough comes together and forms a ball. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

3. Preheat the oven to 375°F.

4. In a separate mixing bowl, combine the sliced rhubarb, sliced strawberries, sugar, cornstarch, and vanilla extract. Mix until well combined.

5. On a lightly floured surface, roll out one disk of dough to fit the bottom and sides of the pie pan. Transfer the dough to the pie pan and trim the edges.

6. Pour the fruit mixture into the pie crust.

7. Roll out the second disk of dough and cut it into strips. Arrange the strips over the fruit mixture in a lattice pattern. Brush the top of the pie with melted butter.

8. Beat the egg in a small bowl and brush it over the lattice crust.

9. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

10. Let the pie cool for at least 30 minutes before serving.


Time:
Preparation time: 45 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8 servings

Nutritional information:
Calories per serving: 468
Fat: 23g
Carbohydrates: 63g
Protein: 4g
Fiber: 3g
Sugar: 37g

Substitutions for ingredients:
- Use frozen rhubarb and strawberries if fresh is not available.
- Substitute granulated sugar with brown sugar for a deeper flavor.
- Use a store-bought pie crust if you don't have time to make your own.

Variations:
- Add a teaspoon of cinnamon to the fruit mixture for a warm, spicy flavor.
- Top the pie with a streusel topping made of flour, brown sugar, and butter.
- Use a mixture of different berries, such as raspberries and blackberries, instead of strawberries.

Tips and tricks:
- Make sure the butter and water are very cold to ensure a flaky crust.
- Chill the dough for at least 30 minutes before rolling it out to prevent it from shrinking in the oven.
- Place a baking sheet under the pie pan to catch any drips and prevent a messy oven.

Storage instructions:
Store the pie in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the pie warm with a scoop of vanilla ice cream on top.

Garnishes:
Top the pie with whipped cream or a sprinkle of powdered sugar.

Pairings:
Serve the pie with a cup of hot coffee or tea.

Suggested side dishes:
Serve the pie with a side of fresh fruit or a green salad.

Troubleshooting advice:
- If the crust is browning too quickly, cover it with foil to prevent burning.
- If the filling is too runny, add more cornstarch next time or let the pie cool for longer before slicing.

Food safety advice:
Make sure to wash the fruit thoroughly before slicing and using in the pie.

Food history:
Strawberry rhubarb pie is a classic American dessert that dates back to the early 1900s. It became popular during World War II when sugar was rationed, and people turned to tart rhubarb to balance out the sweetness of strawberries.

Flavor profiles:
This pie is sweet and tart, with a buttery, flaky crust and a juicy fruit filling.

Serving suggestions:
Serve the pie warm or at room temperature with a dollop of whipped cream or a scoop of ice cream.

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Taste: Sweet, Tart, Tangy, Fruity, Rich