🍓🥧 Spring Bliss: Tangy Strawberry Rhubarb Pie Recipe 🌸✨

Fresh Strawberry Rhubarb Pie 🍓🥧

Overview:

What a delightful treat straight from nature’s bounty! This Fresh Strawberry Rhubarb Pie brings together the tangy sweetness of fresh strawberries with the tartness of rhubarb in a delightful pie that’s quick, simple, and perfect for any occasion. The prep time is quick, and the result is a mouthwatering dessert that will have everyone asking for seconds.

• Preparation Time: 20 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour and 20 minutes
• Servings: 6
• Calories per Serving: 577.8
• Rating: ⭐️⭐️⭐️⭐️⭐️ (5 out of 5 stars)

Ingredients:

Crust:

• 1 9″ pie crust (for lining the pie plate)

Instructions:

1. Prepare the Pie Plate:

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   • Start by lining a 9″ pie plate with your preferred pie crust. You can use a store-bought crust or make your own for that extra homemade touch!

2. Preheat the Oven:

   • Preheat your oven to 425°F (220°C).

3. Prepare the Filling:

   • In a large mixing bowl, combine the fresh rhubarb and strawberries. Sprinkle the orange juice over the fruits and gently mix to coat them.

4. Add the Dry Ingredients:

   • To the fruit mixture, add the sugar, flour, and salt. Gently mix everything together until the fruits are coated evenly with the sugar mixture.

5. Assemble the Pie:

   • Pour the fruit mixture into the prepared pie plate with the crust. Spread it out evenly.

6. Add Butter and Top Crust:

   • Dot the top of the fruit mixture with small pieces of butter. This adds richness and flavor to the filling. Then, cover the pie with the top crust. You can do a lattice crust, a full top crust with slits for venting, or any design you prefer!

7. Seal and Vent:

   • Seal the edges of the pie crust together, either by crimping with a fork or pinching with your fingers. Don’t forget to create vents in the top crust to allow steam to escape while baking.

8. Protect the Edges:

   • To prevent the edges of the crust from burning, cover them with a narrow strip of foil. This will keep them golden and perfect.

9. Bake the Pie:

   • Place the pie in the preheated oven at 425°F (220°C) for the first 20 minutes. This initial high heat helps the crust to set.

10. Reduce the Heat:

    • After 20 minutes, reduce the oven temperature to 375°F (190°C). Continue baking for an additional 40-45 minutes, or until the filling is bubbling and the crust is beautifully browned.

11. Final Touch:

    • For the last 10 minutes of baking, remove the foil from the edges to allow them to brown slightly. This step adds that lovely golden finish to your pie.

12. Serve and Enjoy:

    • Once done, take the pie out of the oven and let it cool for a bit. For an extra touch of sweetness and sparkle, sprinkle liberally with sugar while it’s still warm.

13. Serve Warm or Cold:

    • This Fresh Strawberry Rhubarb Pie is fantastic served warm with a scoop of vanilla ice cream or whipped cream. It’s also delightful served cold on a sunny spring day.

Tips and Variations:

• Freshness Matters:

  • For the best flavor, use fresh rhubarb and strawberries. They’re in season in the spring, making this pie perfect for a springtime treat.

• Make It Your Own:

  • Feel free to add a dash of cinnamon or nutmeg to the filling for extra warmth and spice.

• Crust Options:

  • Experiment with different crusts, such as a buttery shortcrust, a flaky puff pastry, or even a graham cracker crust for a twist.

• Freezing Instructions:

  • This pie freezes well! Once baked and cooled, wrap it tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator and reheat in a low oven to enjoy later.

• Presentation Ideas:

  • Garnish with fresh strawberries or a sprig of mint before serving for an extra touch of elegance.

This Fresh Strawberry Rhubarb Pie is a delightful celebration of spring flavors. Whether you’re a beginner cook or a seasoned baker, this recipe is sure to impress your family and friends. So, roll up your sleeves, preheat that oven, and get ready to create a delicious masterpiece that will have everyone coming back for more! 🍓🥧✨