Strawberry Rhubarb Pie Recipe

Strawberries: Fresh, sliced strawberries add natural sweetness and vibrant color to the pie.

Rhubarb: Chopped rhubarb provides a tart contrast to the sweet strawberries.

Granulated sugar: Sweetens the filling and balances the tartness of the rhubarb.

Cornstarch: Thickens the fruit filling to prevent a runny pie.

Salt: Enhances the overall flavor of the pie.

Vanilla extract: Adds a subtle, aromatic sweetness to the filling.

Lemon juice: Brightens the flavors and adds a touch of acidity.

Pie crusts: Forms the base and top of the pie, providing a flaky, buttery texture.

Egg: Used to create an egg wash for a golden, glossy crust.

Water: Combined with the egg to make the egg wash.

When preparing the fruit mixture, ensure the strawberries and rhubarb are evenly coated with the sugar and cornstarch. This helps to evenly distribute the sweetness and thickening agent, preventing any clumps and ensuring a consistent texture throughout the pie. Additionally, when rolling out the pie crust, aim for an even thickness to avoid any areas that might cook faster than others, leading to an uneven bake.

• sliced strawberries - Substitute with sliced raspberries: Raspberries have a similar tartness and sweetness that can complement the rhubarb well.

• chopped rhubarb - Substitute with chopped green apples: Green apples provide a similar tart flavor and texture, making them a good alternative to rhubarb.

• granulated sugar - Substitute with honey: Honey can add a natural sweetness and a slight floral note to the pie.

• cornstarch - Substitute with tapioca starch: Tapioca starch is a great thickening agent and can provide a similar consistency to cornstarch.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a similar flavor.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor that can add depth to the pie.

• lemon juice - Substitute with lime juice: Lime juice has a similar acidity and can provide the necessary tartness to balance the sweetness.

• pie crusts - Substitute with graham cracker crusts: Graham cracker crusts offer a different texture and flavor that can add a unique twist to the pie.

• egg - Substitute with milk: Milk can be used for the egg wash to provide a similar browning effect on the crust.

• water - Substitute with milk: Milk can also be used to thin out the egg wash, providing a similar consistency.

• To keep your strawberry rhubarb pie fresh, allow it to cool completely at room temperature. Once cooled, cover it loosely with aluminum foil or plastic wrap and store it in the refrigerator. This will keep the pie fresh for up to 4 days.

• For longer storage, freezing is a great option. First, let the pie cool completely. Then, wrap the entire pie tightly in plastic wrap, ensuring there are no exposed areas. Follow this with a layer of aluminum foil to prevent freezer burn. The pie can be stored in the freezer for up to 3 months.

• If you prefer to freeze individual slices, cut the pie into portions after it has cooled. Wrap each slice in plastic wrap, then place them in a resealable freezer bag. This method allows you to thaw and enjoy single servings without defrosting the entire pie.

• When you're ready to enjoy your frozen pie, transfer it from the freezer to the refrigerator and let it thaw overnight. For a freshly baked taste, you can reheat the thawed pie in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through.

• If you want to freeze the pie filling separately, mix the strawberries and rhubarb with the sugar, cornstarch, salt, vanilla extract, and lemon juice as per the recipe. Place the mixture in a freezer-safe bag or container, leaving some space for expansion. Label and date the container, and freeze for up to 3 months. When ready to use, thaw the filling in the refrigerator overnight and proceed with assembling and baking the pie as directed.

• Remember, whether storing in the fridge or freezer, always label your containers with the date to keep track of freshness. This ensures you enjoy your dessert at its best quality.

• Preheat your oven to 350°F (175°C). Place the leftover strawberry rhubarb pie on a baking sheet to catch any drips. Cover the pie loosely with aluminum foil to prevent the crust from over-browning. Heat for about 15-20 minutes, or until the filling is warmed through and bubbly. Remove the foil for the last 5 minutes to crisp up the crust.

• For a quicker method, use a microwave. Place a slice of pie on a microwave-safe plate. Cover it with a microwave-safe cover or another plate to prevent splatters. Heat on medium power for 1-2 minutes, checking frequently to ensure it doesn't overheat. The crust may not be as crisp as when reheated in the oven, but the filling will be warm and delicious.

• If you prefer a crispier crust, try reheating in a toaster oven. Preheat the toaster oven to 350°F (175°C). Place the pie slice on a piece of aluminum foil or a small baking tray. Heat for about 10-15 minutes, or until the filling is hot and the crust is crispy.

• For an unconventional method, use a skillet. Preheat a non-stick skillet over medium-low heat. Place the pie slice in the skillet and cover with a lid. Heat for about 5-7 minutes, checking occasionally to ensure the crust doesn't burn. This method can help maintain a crispy crust while warming the filling.

• If you have an air fryer, preheat it to 350°F (175°C). Place the pie slice in the air fryer basket. Heat for about 5-7 minutes, or until the filling is hot and the crust is crispy. This method provides a quick and efficient way to reheat your strawberry rhubarb pie while keeping the crust flaky.

• Oven: Used to bake the pie at the specified temperature, ensuring the crust becomes golden brown and the filling is bubbly.

• Large bowl: Utilized to mix the strawberries, rhubarb, sugar, cornstarch, salt, vanilla extract, and lemon juice thoroughly.

• Rolling pin: Essential for rolling out the pie crusts to the appropriate size and thickness.

• 9-inch pie dish: The vessel in which the pie is assembled and baked.

• Pastry brush: Used to apply the egg wash evenly over the top crust for a golden finish.

• Small bowl: Needed to beat the egg with water to create the egg wash.

• Knife: Utilized to cut slits in the top crust to allow steam to escape during baking.

• Measuring cups: Necessary for accurately measuring the strawberries, rhubarb, sugar, and cornstarch.

• Measuring spoons: Used to measure the salt, vanilla extract, and lemon juice precisely.

• Cutting board: Provides a surface for slicing strawberries and chopping rhubarb.

• Mixing spoon: Helps in combining the fruit mixture evenly in the large bowl.

Use pre-made pie crusts: Save time by using store-bought pie crusts instead of making them from scratch.

Prep ingredients in advance: Chop rhubarb and slice strawberries the night before to streamline the process.

Mix dry ingredients ahead: Combine sugar, cornstarch, and salt in a bowl and store until ready to use.

Quick cooling: Place the baked pie on a wire rack to cool faster, allowing you to serve it sooner.