Imagine a dessert so irresistible that it transforms ordinary ingredients into a culinary masterpiece that will have everyone begging for seconds. The Glazed Strawberry Rhubarb Pie is not just a pie—it's a symphony of flavors that marries the bright sweetness of strawberries with the tangy punch of rhubarb, all nestled in a perfectly golden, flaky crust. Whether you're a seasoned baker or a curious kitchen novice, this recipe promises to elevate your dessert game and create a memorable treat that celebrates the best of seasonal fruits.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust
- 2 cups strawberries, sliced
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 egg, beaten (for glaze)
Instructions
- Preheat your oven to 425°F (220°C). This will ensure that the pie crust bakes evenly and becomes golden brown.
- Prepare your pie crust. If you’re using a store-bought crust, follow the package instructions. If you’re making a homemade crust, roll it out on a lightly floured surface to fit a 9-inch pie pan. Place the crust in the pie pan, pressing it gently into the edges. Trim any excess dough hanging over the sides.
- In a large mixing bowl, combine the sliced strawberries and chopped rhubarb. Make sure to wash and prepare the fruits beforehand. This will be the filling for your pie.
- Add the sugar, cornstarch, lemon juice, and salt to the fruit mixture. Gently toss everything together until the strawberries and rhubarb are well-coated. The sugar will help draw out the juices from the fruit, while the cornstarch will thicken the filling as it bakes.
- Pour the fruit mixture into the prepared pie crust, spreading it evenly. Make sure to fill the crust to the top, as the fruit will shrink slightly while baking.
- If you have extra pie crust, you can create a lattice top or simply cut out shapes to place on top of the filling. This adds a decorative touch and allows steam to escape while baking.
- Brush the top of the crust (or lattice) with the beaten egg. This will give your pie a beautiful golden glaze once baked.
- Place the pie in the preheated oven and bake for 15 minutes at 425°F (220°C). This initial high temperature will help set the crust.
- After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 45 minutes, or until the filling is bubbly and the crust is golden brown.
- Once baked, remove the pie from the oven and let it cool on a wire rack for at least 30 minutes. This cooling period allows the filling to set up, making it easier to slice.
- Serve the glazed strawberry rhubarb pie warm or at room temperature. It pairs wonderfully with whipped cream or vanilla ice cream.
Tips
- Choose Fresh Ingredients: Select ripe strawberries and crisp rhubarb for the most vibrant flavor profile.
- Prevent a Soggy Bottom: Sprinkle a thin layer of breadcrumbs or crushed graham crackers on the bottom crust to absorb excess fruit moisture.
- Temperature Matters: The initial high-temperature baking followed by lower heat helps create a crisp, golden crust while ensuring the filling cooks evenly.
- Cornstarch Trick: Toss the fruit with cornstarch before adding to the pie to help thicken the filling and prevent a runny texture.
- Egg Wash Secrets: For an extra glossy and golden crust, add a touch of cream to your egg wash.
- Cooling is Crucial: Allow the pie to cool completely to let the filling set, which makes slicing much easier and prevents a runny mess.
- Storage Tip: Cover and refrigerate any leftovers, and gently reheat before serving to maintain the pie's delightful texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 52g
Protein: 3g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 35mg
