DEEP DISH Strawberry Rhubarb Pie – JUICY & SWEET

Introduction

Imagine a dessert that perfectly balances the sweetness of strawberries with the tartness of rhubarb, all encapsulated in a flaky, buttery crust. The DEEP DISH Strawberry Rhubarb Pie is a true delight for the senses, combining vibrant colors, delightful aromas, and a mouthwatering taste that will have everyone coming back for seconds. This pie is not just a treat; it’s a celebration of summer flavors that will warm your heart and home.

This recipe is ideal for gatherings or cozy nights in, and with each slice, you’ll find juicy filling that oozes flavor. Whether served warm with a scoop of vanilla ice cream or at room temperature, this pie is sure to impress. Let’s dive into creating this scrumptious dessert!

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 10 minutes
Servings: 8

Ingredients

• 2 deep dish pie crusts
• 4 cups rhubarb, chopped
• 3 cups strawberries, hulled and sliced
• 1 1/2 cups sugar
• 1/3 cup cornstarch
• 1 tbsp lemon juice
• 1 tbsp butter, cut into small pieces

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the chopped rhubarb, sliced strawberries, sugar, cornstarch, and lemon juice. Stir until well mixed, and let it sit for about 10 minutes. This will help the fruits release their juices.
3. Take one of the deep dish pie crusts and place it in a pie dish. Pour the fruit filling into the crust, spreading it evenly.
4. Cover the pie with the second crust. You can either cut slits in the top for a lattice design or leave it whole. If leaving whole, make sure to cut small slits to allow steam to escape.
5. Dot the top with small pieces of butter to create a lovely golden crust.
6. Bake in the preheated oven for 50-60 minutes or until the crust is golden brown and the filling is bubbling.
7. Remove from the oven and let it cool for at least one hour before serving. This will allow the filling to set.

Pro Tips for Perfect Results

• Ensure your fruits are ripe for maximum flavor. Avoid overly soft strawberries, as they can make the filling runny.
• Use a mix of tart and sweet strawberries to enhance the flavor profile.
• Chill your pie crusts before baking for a flakier texture.
• For extra richness, brush the top crust with an egg wash before baking.
• Serve with a scoop of vanilla ice cream or whipped cream for an indulgent treat.

Variations and Substitutions

For a healthier pie, consider using less sugar or a sugar substitute like Stevia. You can also substitute the pie crust with a whole-grain or gluten-free version if dietary needs require it. Experiment with different berries, like blueberries or raspberries, to personalize your pie.

Storage and Reheating Tips

Store leftover pie in the refrigerator, covered, for up to 3 days. To reheat, place slices in the microwave for 30-second intervals or warm in an oven at 350°F (175°C) until heated through.

FAQ

• Can I freeze this pie? Yes, you can freeze the pie before baking for up to 3 months. Bake straight from the freezer; just add 10-15 minutes to the cooking time.
• How can I prevent a soggy crust? Pre-bake the bottom crust for 10-15 minutes before adding the filling. This helps create a barrier against moisture.
• What can I serve with this pie? Vanilla ice cream, whipped cream, or even yogurt make excellent accompaniments.
• Can I use frozen rhubarb and strawberries? Absolutely! Just ensure they are fully thawed and drained of excess moisture before using.

Nutritional Estimate

Each serving of the DEEP DISH Strawberry Rhubarb Pie contains approximately 320 calories, 2g of protein, 12g of fat, and 50g of carbohydrates. This includes a delightful blend of essential nutrients from the fruits, making it a pleasing yet indulgent dessert.

Deep Dish Strawberry Rhubarb Pie – Juicy & Sweet

Chloe

A flaky, buttery deep-dish pie combining the tartness of rhubarb with juicy strawberries in a sweet, spiced filling. Perfect for summer, it offers a vibrant, golden dessert that pairs beautifully with vanilla ice cream. The double crust ensures a rich, indulgent experience while the balanced flavors warm the heart and home.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 450 kcal

Ingredients

  

• 2 deep dish pie crusts
• 4 cups rhubarb, chopped
• 3 cups strawberries, hulled and sliced
• 1 1/2 cups sugar
• 1/3 cup cornstarch
• 1 tbsp lemon juice
• 1 tbsp butter, cut into small pieces

Instructions

 

• Preheat oven to 400°F
• In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, and lemon juice
• Stir until well mixed, then let sit for 10 minutes
• Place one crust in a pie dish
• Pour the fruit filling into the crust, spreading evenly
• Cover with the second crust
• Cut slits in the top crust to allow steam to escape
• Dot with butter
• Bake for 50-60 minutes until crust is golden and filling is bubbling
• Remove from oven and let cool for at least 1 hour before serving

Notes

Use ripe but firm strawberries to avoid excess liquid
Combine tart and sweet strawberry varieties for depth
Chill crusts before baking to enhance flakiness
Brush the top crust with egg wash for a richer sheen
Serve with vanilla ice cream or whipped cream
Reduce sugar or use Stevia for a healthier version
Substitute crusts with whole-grain or gluten-free options
Experiment with raspberries or blackberries