How To Make Strawberry-Rhubarb Pie
Preparation time: About 30 minutes.
Cooking time: Approximately 45-50 minutes.
Total time: Approximately 1 hour and 15 minutes (plus additional time for chilling the dough).
Servings: This recipe makes one 9-inch pie, serving approximately 8 slices.
Introducing the delightful Strawberry-Rhubarb Pie! This classic dessert combines the vibrant flavors of juicy strawberries and tangy rhubarb in a flaky, homemade crust. With its irresistible aroma and beautiful lattice design, this pie is sure to be a showstopper at any gathering or simply a delightful treat for yourself. The crust is made from a simple blend of all-purpose flour, salt, and cold butter, resulting in a tender and buttery base that perfectly complements the sweet and tart filling. Speaking of the filling, it’s a mouthwatering mixture of diced rhubarb, sliced strawberries, sugar, cornstarch, and a hint of lemon juice and vanilla extract. The optional touch of ground cinnamon adds a warm and comforting note to the filling.
Assembling the pie is a joyous process. Rolling out the dough, carefully arranging it in the pie dish, and filling it with the strawberry-rhubarb mixture creates a picturesque dessert that is as pleasing to the eyes as it is to the taste buds. You can opt for a traditional top crust or get creative with a lattice pattern, making each slice a work of art. Once baked to golden perfection, the Strawberry-Rhubarb Pie emerges from the oven with a tantalizing aroma that will have your mouth watering. The crust becomes flaky and golden, while the filling transforms into a bubbling symphony of sweet strawberries and tangy rhubarb.
Serving this pie is a delight in itself. Enjoy it warm or at room temperature, savoring each bite on its own or pairing it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence. Whether you’re serving it at a special occasion or simply treating yourself to a homemade delight, this Strawberry-Rhubarb Pie is bound to leave everyone craving for more.
Ingredients:
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