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Venture back in time to the sun-soaked fields of 19th century New England, where the first strawberry rhubarb pies were baked. This classic dessert is deeply rooted in American culinary tradition, often gracing the tables of family gatherings, community potlucks, and Fourth of July celebrations. Our version of the Sweet & Tart Strawberry Rhubarb Pie in Flaky Pastry Crust is a homage to this cultural heritage while adding a modern twist that sets it apart from the rest.

This pie is not your usual run-of-the-mill strawberry rhubarb pie. It’s special, because we have perfected the balance between the sweetness of the Strawberries and the tartness of the rhubarb, creating a symphony of flavors that will leave your taste buds begging for more. The flaky pastry crust, golden and buttery, adds texture and depth, enveloping the filling in a delectable cocoon of flavor.

Biting into this pie is a sensory experience. The rich, buttery crust gives way to the sweet and tart filling, a perfect balance of flavors that dance on your palate. And let’s not forget the aroma, a heady mixture of strawberries, rhubarb, and buttery pastry that fills the room as soon as the pie comes out of the oven. Serve it slightly warm with a generous scoop of vanilla ice cream or a dollop of fresh whipped cream for the perfect end to any meal. Enjoy the journey this pie takes you on, one that celebrates tradition while embracing the new.

Main Ingredients

• 4 cups strawberries (hulled and halved)
• 2 cups rhubarb (cut into 1/2 inch pieces)
• 3 cups all-purpose flour
• 1 1/2 cups unsalted butter (cold and diced into small pieces)
• 1 1/2 cups granulated sugar
• 6 tablespoons cold water
• 1 large egg (for egg wash)

Seasonings and Spices

• 1/2 teaspoon salt
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

Optional Toppings

• to taste vanilla ice cream
• to taste fresh whipped cream

Preparation

1. Wash the strawberries and rhubarb. Hull the strawberries and cut them into halves. Cut the rhubarb into 1/2 inch pieces.
   Tip: Ensure any leaves and roots are removed from the rhubarb as they are toxic.
2. In a large bowl, mix together the strawberries, rhubarb, 1 cup of granulated sugar, lemon zest, and ground cinnamon. Set aside for 30 minutes to allow the flavors to meld together.
3. In another bowl, mix together the flour and salt. Cut 1 cup of butter into small pieces and add it to the flour mixture. Using your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
   Tip: Keep the butter as cold as possible to achieve a flaky crust.
4. Add the cold water to the flour mixture, one tablespoon at a time, mixing after each addition. Continue until the dough just comes together.
   Tip: Do not overwork the dough, it should just come together but still have small pieces of butter visible.
5. Divide the dough in half. Wrap each half in plastic wrap and refrigerate for at least 1 hour.
   Tip: This allows the gluten in the dough to relax, resulting in a more tender crust.

Cooking Instructions

1. Preheat your oven to 375°F (190°C).
2. Roll out one half of the dough on a lightly floured surface to fit your pie dish. Gently place the dough in the dish, pressing it into the corners.
   Tip: Lift the edges of the dough as you press it into the corners to avoid stretching it.
3. Pour the strawberry-rhubarb mixture into the pie dish, spreading it evenly.
4. Roll out the second half of the dough and place it over the filling. Crimp the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape.
   Tip: If you’re feeling creative, cut out shapes from the top crust for a decorative touch.
5. Beat the egg with the vanilla extract and brush it over the top crust. Sprinkle with the remaining 1/2 cup of sugar.
   Tip: This will give your pie a beautiful, golden-brown finish.
6. Bake for 50-60 minutes, or until the crust is golden and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with aluminum foil.
   Tip: Keep an eye on your pie during the last 15 minutes of baking to avoid over-browning.

Finishing Touches

1. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
   Tip: This allows the filling to set and makes the pie easier to slice.
2. Serve slightly warm, with a generous scoop of vanilla ice cream or a dollop of fresh whipped cream.