Blue Ribbon Strawberry Rhubarb Pie
Capture the perfect balance of sweet and tart with this irresistible Blue Ribbon Strawberry Rhubarb Pie. Featuring a flaky, homemade butter pie crust and a juicy filling made from fresh strawberries, tangy rhubarb, and a hint of vanilla, this classic dessert is nothing short of award-worthy. The gently spiced filling thickens beautifully with cornstarch, ensuring every slice is bursting with vibrant fruit flavor. Whether topped with a golden lattice crust or a shimmering sugar-sprinkled layer, this pie bakes to perfection with a bubbly, caramelized finish. Perfect for summer gatherings or a cozy treat any time of year, this pie pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For those searching for the ultimate fruit dessert, this Strawberry Rhubarb Pie recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 1.25 cups Granulated sugar
- 3 tablespoons Cornstarch
- 0.25 teaspoons Salt
- 3 cups Fresh strawberries (hulled and sliced)
- 2 cups Fresh rhubarb (chopped)
- 1 teaspoon Vanilla extract
- 1 unit Egg (beaten, for egg wash)
- 2 tablespoons Coarse sugar (optional, for sprinkling)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide the dough into two equal portions, shape them into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the granulated sugar, cornstarch, and a pinch of salt. Add the sliced strawberries, chopped rhubarb, and vanilla extract. Stir gently to combine and set the mixture aside for 10 minutes.
On a floured surface, roll out one of the chilled dough disks into a 12-inch circle. Gently transfer it to a 9-inch pie dish, pressing it into the bottom and sides.
Pour the strawberry-rhubarb filling into the crust, spreading it out evenly.
Roll out the second dough disk into a 12-inch circle. Place it over the filling as a top crust. Alternatively, cut the dough into strips to create a lattice pattern.
Trim any excess dough and crimp the edges to seal. If using a solid top crust, cut a few small slits to allow steam to escape.
Brush the crust with the beaten egg and sprinkle coarse sugar on top if desired.
Bake the pie in the preheated oven for 20 minutes. Then, reduce the temperature to 375°F (190°C) and continue baking for another 40 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving. This ensures the filling sets properly.
Slice, serve, and enjoy your Blue Ribbon Strawberry Rhubarb Pie!
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 76 mg | 3% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 37.6 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 221 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
