Strawberry Rhubarb Pie is a classic and delightful dessert that combines the tartness of rhubarb with the sweetness of ripe strawberries, all wrapped in a flaky, buttery crust. This pie is a celebration of the spring and summer seasons when both rhubarb and strawberries are at their peak. The pairing of these two flavors creates a harmonious balance that tantalizes the taste buds. Join us as we delve into the long and detailed history of Strawberry Rhubarb Pie, along with its ingredients and instructions, and embark on a journey to savor the taste of this timeless treat.

The origins of Strawberry Rhubarb Pie can be traced back to early settlers in North America, where both rhubarb and strawberries were readily available. The combination of these two ingredients in a pie became a popular way to highlight their distinct flavors and create a deliciously balanced dessert.

Rhubarb, with its tart and slightly acidic taste, was first cultivated in China and brought to Europe in the 17th century. It eventually made its way to North America, where it thrived in cooler climates. Meanwhile, strawberries have been enjoyed for centuries and were cultivated by Native Americans long before European settlers arrived.

The marriage of rhubarb and strawberries in a pie is said to have originated in the rural farming communities of the Midwest and Northeast United States. These areas had ideal conditions for growing both rhubarb and strawberries, making them abundant during the spring and summer months. The combination of the tart rhubarb and sweet strawberries in a buttery pie crust quickly became a favorite among families and communities.

Today, Strawberry Rhubarb Pie continues to be a beloved dessert, particularly during the warmer months. Its flavors evoke a sense of nostalgia and tradition, taking us back to simpler times when pies were homemade and ingredients were sourced from local gardens and orchards. Whether enjoyed at a family gathering or a cozy afternoon tea, Strawberry Rhubarb Pie remains a timeless classic.

PREP: 25 MIN. + CHILLING

MAKES: 8 SERVINGS

INGREDIENTS

FOR THE PIE CRUST:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cut into small pieces
• 1/4 to 1/2 cup ice water

FOR THE FILLING:

• 3 cups rhubarb, chopped into 1/2-inch pieces
• 3 cups strawberries, hulled and sliced
• 1 1/4 cups granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter, cut into small pieces

FOR THE EGG WASH:

• 1 large egg, beaten
• 1 tablespoon milk or cream

INSTRUCTIONS

FOR THE PIE CRUST:

1. In a large mixing bowl, combine the all-purpose flour and salt.
2. Add the cold, diced butter to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, a tablespoon at a time, mixing gently with a fork until the dough comes together. Be careful not to overmix.
4. Divide the dough in half, shape each half into a disk, and wrap them tightly in plastic wrap.
5. Refrigerate the dough for at least 1 hour or overnight to allow it to chill and rest.

FOR THE FILLING:

1. In a large mixing bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss gently to coat the fruit evenly.
2. Let the filling sit for about 15-20 minutes to allow the flavors to meld and the fruit to release some of its juices.

ASSEMBLY AND BAKING:

1. Preheat the oven to 400°F (200°C).
2. On a lightly floured surface, roll out one disk of chilled pie dough into a circle slightly larger than your pie dish. Transfer the dough to the dish and gently press it into the bottom and sides.
3. Spoon the strawberry rhubarb filling into the pie crust, spreading it out evenly.
4. Dot the top of the filling with small pieces of unsalted butter.
5. Roll out the second disk of chilled pie dough into a circle and place it on top of the filling. You can either create a lattice pattern or simply cut slits in the dough to allow steam to escape.
6. Trim the excess dough, leaving a 1/2-inch overhang. Fold the overhang under the bottom crust, pressing it together to seal.
7. Crimp the edges of the pie using your fingers or a fork to create a decorative edge.
8. In a small bowl, whisk together the beaten egg and milk or cream to make the egg wash.
9. Brush the top of the pie crust with the egg wash, ensuring a thin and even coat.
10. Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for about 45-55 minutes, or until the crust is golden brown and the filling is bubbly.
11. If the edges of the pie crust start to brown too quickly, you can cover them with aluminum foil or a pie crust shield.
12. Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set before serving.

NOTES:

• Strawberry Rhubarb Pie is a delightful combination of flavors that brings the taste of spring and summer to your dessert table. The history of this pie can be traced back to the early settlers who cherished the abundance of rhubarb and strawberries during the warmer months. With its tart and tangy rhubarb and sweet, juicy strawberries, encased in a flaky pie crust, this dessert offers a balance of flavors and textures that are truly irresistible. As you savor each slice of this classic pie, you can appreciate the legacy of homemade baking and the simple joys of using fresh, seasonal ingredients. Indulge in the timeless pleasure of Strawberry Rhubarb Pie and let its flavors transport you to a world of homemade goodness and cherished memories.