Ingredients
Rhubarb Preparation
- To prepare the rhubarb for Grandma’s famous Strawberry Rhubarb Pie, you’ll need to select fresh and tender stalks.
- Rhubarb is typically available in most supermarkets during the spring and early summer months.
- Look for stalks that are bright green in color with a slight pinkish tint on the ends.
- The ideal rhubarb stalk should be firm, but not hard or woody. Avoid stalks that are too thick, as they can be tough to cook down.
- Select a mix of small and large stalks to ensure even cooking and to achieve the desired texture in your pie filling.
- For this recipe, you’ll need approximately 2 pounds (1 kg) of fresh rhubarb, cut into 1-inch (2.5 cm) pieces.
Rhubarb Preparation Steps
- Cut the rhubarb stalks into manageable lengths and trim off any tough or woody ends.
- Peel off any rough skin from the surface of the stalks using a vegetable peeler or sharp knife.
- Cut the peeled rhubarb stalks into 1-inch (2.5 cm) pieces, making sure they’re roughly uniform in size for even cooking.
- Rinse the cut rhubarb under cold running water to remove any remaining dirt or debris.
Once your rhubarb is prepared, you can use it immediately or store it in an airtight container in the refrigerator for up to 2 hours before using it in your pie filling.
Choose fresh rhubarb stalks with no signs of spoilage or disease
To select the finest ingredients for Grandma’s beloved Strawberry Rhubarb Pie, it’s essential to choose fresh rhubarb stalks with no signs of spoilage or disease. The first step is to visit your local farmer’s market or a reputable grocery store during the spring season when rhubarb is in abundance.
Look for rhubarb stalks that are firm and sturdy, with a vibrant green color on top and a thick, edible crown at the bottom. Avoid any stalks with yellowing or brown edges, as these may be signs of spoilage or over-ripeness.
Avoid choosing stalks with visible cracks or breaks in the skin, as these can provide an entry point for bacteria and fungi to infect the rhubarb. Also, steer clear of stalks that are too thin or weak, as these may not hold their shape during cooking.
When selecting rhubarb, choose stalks with a moderate length, around 6-8 inches (15-20 cm), as these will be easier to handle and more evenly cook. Be sure to check the base of each stalk for any signs of disease or damage, such as soft spots or discoloration.
For Grandma’s Strawberry Rhubarb Pie Recipe, you’ll want to use around 2-3 pounds (1-1.5 kg) of fresh rhubarb stalks. This will provide the perfect balance of tartness and sweetness in your pie filling.
Before using the rhubarb, trim off any leaves, as they contain toxic compounds called glycosides. Rinse each stalk under cold running water to remove any dirt or debris, and pat them dry with a clean kitchen towel to prevent excess moisture from affecting the pie filling.
Now that you’ve selected the freshest rhubarb stalks possible, it’s time to get cooking! Chop the rhubarb into 1-inch (2.5 cm) pieces and set it aside for use in Grandma’s Strawberry Rhubarb Pie Recipe.
Cut off leaves, as they contain high levels of oxalic acid (USDA)
Rhubarb is a unique ingredient that adds a distinct flavor and texture to Grandma’s Strawberry Rhubarb Pie recipe.
When working with rhubarb, it’s essential to note that only the stalks of the plant are edible. The leaves contain high levels of oxalic acid, which can be toxic in large quantities.
The USDA advises against consuming rhubarb leaves due to their high oxalic acid content, which can cause a range of health problems including kidney damage and nerve damage if ingested in excess.
Here are the steps to safely prepare rhubarb for Grandma’s Strawberry Rhubarb Pie recipe:
- Cut off both ends of each rhubarb stalk to create a flat surface for even cutting.
- Trim any stringy or tough portions from the top and bottom of the stalk.
- Slice the remaining portion into 1/4-inch thick pieces, depending on how large you prefer your pie filling chunks.
This process will help prevent accidents and ensure a delicious, safe baking experience with Grandma’s Strawberry Rhubarb Pie recipe.
Slice or chop rhubarb into 1inch pieces
To make the best Strawberry Rhubarb Pie, we need to start with some essential ingredients, including fresh rhubarb.
The first step in preparing our rhubarb is to slice or chop it into 1-inch pieces. You can use either a sharp knife or a food processor with a slicing attachment for this task.
When selecting rhubarb, look for stalks that are bright red and firm to the touch. Avoid using any stalks that have begun to soften or develop a white base, as these will be too far gone to use in our pie.
Rhubarb Characteristics:
- Color: Bright red
- Texture: Firm
- Taste: Tart and slightly sweet
Once you have selected the perfect rhubarb, it’s time to slice or chop it into 1-inch pieces. To do this:
- Select a fresh stalk of rhubarb.
- Rinse it under cool water to remove any dirt or debris.
- Pat the rhubarb dry with a clean towel to prevent slipping while cutting.
- Carefully slice or chop the rhubarb into 1-inch pieces using a sharp knife or food processor attachment.
Rhubarb can be quite tart, so you may want to mix it with some sweet strawberries for a balanced flavor in your pie.
Pie Filling and Crust
Sweet and Tart Filling
The art of creating an exquisite pie filling and crust lies in the delicate balance of flavors and textures that come together to create a masterpiece that warms the hearts of those who taste it.
When it comes to the sweet and tart filling, Grandma’s Strawberry Rhubarb Pie Recipe is a prime example of how these two seemingly opposing elements can harmonize to perfection. The sweetness of fresh strawberries provides a luscious and fruity base, while the tartness of rhubarb adds a tangy and slightly sour note that elevates the entire flavor profile.
The key to achieving this balance lies in the ratio of strawberries to rhubarb. Grandma’s recipe calls for an equal proportion of both ingredients, which allows their unique flavors to shine through without overpowering each other. As you carefully combine the sliced strawberries and diced rhubarb in a large bowl, be sure to evenly distribute the sugar and spices to avoid any clumps or lumps.
Now let’s move on to the crust – the foundation upon which our masterpiece is built. A flaky and buttery crust is essential for holding its own against the sweet and tart filling, so don’t skimp on the quality of your ingredients here. Cold unsalted butter and ice-cold water are a must for creating a tender yet crumbly texture that’s sure to impress.
When it comes time to roll out the dough, be gentle but firm as you work it into a circle or square shape, depending on your preference. A light dusting of flour can help prevent sticking and ensure a smooth finish.
The beauty of Grandma’s Strawberry Rhubarb Pie Recipe lies in its simplicity and elegance. With each carefully crafted component – the sweet and tart filling, the flaky crust, and the delicate balance of flavors – you’ll be creating a culinary masterpiece that’s sure to become a family heirloom.
Mix sliced rhubarb with granulated sugar, all purpose flour, and a pinch of salt
- To begin making the filling for Grandma’s Strawberry Rhubarb Pie, we’ll first combine 2 cups of sliced fresh rhubarb with 1/4 cup of granulated sugar in a large mixing bowl.
- Next, we’ll add 2 tablespoons of all-purpose flour to the bowl and mix until the flour is evenly coated with the sugar and rhubarb mixture.
- A pinch of salt, about 1/8 teaspoon, will be added to balance out the sweetness and bring out the natural flavors of the rhubarb.
- Now, we’ll mix all the ingredients together until they’re well combined and the rhubarb is evenly coated with the sugar-flour mixture. Be careful not to overmix, as this can cause the filling to become too dense.
- The resulting mixture will be a sweet and tangy combination of flavors that’s perfect for filling the pie crust and making Grandma’s Strawberry Rhubarb Pie a true classic.
Add in fresh strawberries, sliced or diced, depending on preference (University of WisconsinMadison)
The art of making a perfect pie filling and crust is a delicate balance of flavors, textures, and presentation. When it comes to creating a delectable Strawberry Rhubarb Pie, the addition of fresh strawberries adds a burst of sweetness and freshness that complements the tartness of the rhubarb perfectly.
The first step in making a great pie filling is to select high-quality ingredients. For Grandma’s Strawberry Rhubarb Pie Recipe, we recommend using a combination of fresh strawberries (sliced or diced depending on preference) and fresh rhubarb. The sweetness of the strawberries balances out the tartness of the rhubarb, creating a harmonious flavor profile that is simply irresistible.
To make the pie filling, combine the sliced or diced fresh strawberries, fresh rhubarb, 1/2 cup of granulated sugar, and 2 tablespoons of cornstarch in a large bowl. Let it sit for about 15 minutes to allow the fruit to release its juices and the starch to absorb excess moisture.
Next, preheat your oven to 375°F (190°C). Roll out the pie crust to a thickness of about 1/8 inch. Place the pie crust into a 9-inch pie dish and trim the edges to fit. Fill the pie crust with the strawberry rhubarb filling and dot the top with butter.
To make the pie crust, combine 2 cups of all-purpose flour, 1 teaspoon of salt, and 1/2 cup of cold unsalted butter in a food processor. Pulse until the mixture resembles coarse crumbs. Gradually add in ice-cold water (about 1 tablespoon at a time) while pulsing the mixture until it forms a dough.
Chill the pie crust for about 30 minutes to allow it to firm up before rolling it out and placing it into the pie dish. Fill the pie crust with the strawberry rhubarb filling and bake in a preheated oven at 375°F (190°C) for about 45-50 minutes or until the crust is golden brown and the filling is bubbly.
Let the pie cool on a wire rack before serving. Grandma’s Strawberry Rhubarb Pie Recipe is perfect for any occasion, whether it’s a family gathering or a special dessert for a dinner party. The combination of fresh strawberries, rhubarb, and flaky pie crust will surely impress your guests and satisfy their sweet tooth.
When it comes to making the perfect pie, don’t be afraid to experiment with different flavor combinations and ingredients. With Grandma’s Strawberry Rhubarb Pie Recipe as a starting point, you can create countless variations that are sure to become family favorites for generations to come!
Combine mixture well, ensuring even distribution of flavors
The art of making a delicious pie starts with the perfect combination of filling and crust, and Grandma’s Strawberry Rhubarb Pie Recipe is no exception.
To begin, you will need to prepare the filling by combining strawberries and rhubarb in a large bowl. The sweetness of the strawberries pairs perfectly with the tartness of the rhubarb, creating a harmonious balance of flavors.
Next, add in the necessary sugar, cornstarch, and spices to enhance the natural flavors of the filling ingredients. Make sure to mix everything together well, ensuring an even distribution of flavors throughout the pie filling.
The crust is just as crucial as the filling when it comes to creating a memorable pie experience. To make the perfect crust, start by combining flour, cold butter, and ice water in a separate bowl. The key is to use ice-cold ingredients to create a flaky and tender crust.
Gently mix the dough until it forms a cohesive ball, being careful not to overwork it. This will ensure that your crust remains light and flaky, rather than tough and dense.
Once you have your filling and crust ready, it’s time to assemble the pie. Roll out the dough into a circle or rectangle shape, depending on the type of pan you are using. Place the dough in the pan, trimming any excess from the edges.
Spoon the prepared filling mixture into the pie crust, making sure to leave a small border around the edges. Brush the crust with a beaten egg for a golden brown finish, and bake the pie in a preheated oven at 375°F (190°C) for 40-50 minutes, or until the crust is golden brown.
Baking the Pie
Crisp Crust and Golden Brown Finish
The art of baking a pie to perfection, particularly when it comes to achieving a crisp crust and a golden brown finish, requires attention to detail and a thorough understanding of the baking process.
For Grandma’s Strawberry Rhubarb Pie Recipe, preheating the oven to 375°F (190°C) is essential to ensure that the filling cooks evenly and the crust bakes to a golden brown perfection.
The first step in achieving a crisp crust is to mix together the ingredients for the pastry dough, which includes:
- 2 1/4 cups all-purpose flour
- 1 tsp salt
- 1 cup cold unsalted butter, cut into small pieces
- 1/4 cup shortening (optional)
The key to achieving a flaky and tender crust is to keep the ingredients cold and handle them minimally. Use a pastry blender or your fingertips to work the butter and shortening into the flour, taking care not to overmix.
Once the dough has come together in a ball, divide it in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax.
To achieve a golden brown finish on the pie crust, brush it with an egg wash made from:
- 1 large egg
- 1 tsp water
Before baking, use a fork to prick the bottom of the pie crust in several places. This will help the crust bake evenly and prevent it from bubbling up during baking.
Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly and slightly thickened. Rotate the pie halfway through baking to ensure even browning.
To achieve a crisp crust, bake the pie for an additional 5-10 minutes after the filling has cooled slightly. This will help the crust set and give it a nice crunch.
Roll out pie crust to fit a 9inch pie dish
To start baking the delicious Grandma’s Strawberry Rhubarb Pie, begin by rolling out the homemade or store-bought pie crust to fit a 9-inch pie dish.
Here are the steps to follow:
- Rinse your hands thoroughly with cold water and dry them before handling the pie dough to prevent the butter from melting prematurely.
- Remove the chilled pie crust from the refrigerator and let it sit at room temperature for about 10-15 minutes to soften slightly, making it easier to roll out.
- Place the pie dough on a lightly floured surface, such as a wooden cutting board or a pastry mat. If the dough is too sticky, you can dust it with a small amount of flour and gently knead it a few times until it becomes more pliable.
- Gently roll out the pie dough to a thickness of about 1/8 inch (3 mm) using a rolling pin. You may need to rotate the dough occasionally to maintain evenness and prevent it from sticking to the surface.
- Once you’ve achieved the desired thickness, use a pastry brush or your fingers to create a decorative edge around the perimeter of the pie crust by gently folding the excess dough under itself.
Next, carefully lift the rolled-out pie crust and place it over the 9-inch pie dish, making sure to center it evenly. Gently press the crust into the corners of the dish using a pastry brush or your fingers, working from the bottom up to avoid stretching the dough.
Tuck in any excess crust around the edges by pressing it firmly onto the rim of the pie dish with your thumb, creating a smooth and even surface for filling. Prick the bottom of the pie crust with a fork several times to allow steam to escape during baking.
Carefully transfer the filled and topped pie to a preheated oven at 375°F (190°C) for about 45-50 minutes or until the crust is golden brown and the filling is bubbly. Let the pie rest for at least 30 minutes before serving to allow the flavors to meld together.
Fill crust with rhubarbstrawberry mixture and dot top with butter (USDA)
To bake a delicious Grandma’s Strawberry Rhubarb Pie, follow these steps:
Filling and Topping Preparation
First, prepare the rhubarb-strawberry mixture by washing and cutting 2 cups of fresh rhubarb into 1-inch pieces. Next, wash and hull 2 cups of fresh strawberries, then cut them in half.
- Combine the sliced rhubarb, halved strawberries, and 1/4 cup granulated sugar in a bowl. Toss gently to coat the fruit evenly with the sugar.
- Add 2 tablespoons of cornstarch to the fruit mixture and toss again until the cornstarch is evenly distributed.
Now, prepare the pie crust according to the recipe or use store-bought pie dough. Roll out the dough to a thickness of about 1/8 inch (3 mm) and place it in a 9-inch pie dish. Trim any excess dough from the edges.
- Pour the rhubarb-strawberry mixture into the pie crust, mounding it slightly in the center. You should be able to see the filling through the slits you make next.
For a golden brown and flaky crust, make 3-4 slits on top of the pie crust using a sharp knife or pastry brush. This will allow steam to escape while baking.
Dotting with Butter (USDA)
In order to prevent over-browning, it is recommended to dot the top of the pie with butter according to USDA guidelines. You can use 2 tablespoons of cold unsalted butter, cut into small pieces and sprinkled evenly across the slits. This will create a decorative and golden brown crust while baking.
Finally, bake the pie in a preheated oven at 375°F (190°C) for 40-50 minutes or until the filling is bubbly and the crust is golden brown. Let it cool on a wire rack before serving.
Bake in preheated oven at 375°F for 4050 minutes, or until crust is golden brown
To bake a delicious strawberry rhubarb pie from Grandma’s recipe, follow these steps:
Preheat your oven to 375°F (190°C). This is an essential step to ensure that your pie bakes evenly and at the right temperature.
Next, place the pie in the preheated oven. However, there seems to be a discrepancy in the baking time mentioned earlier. A more accurate baking time for a strawberry rhubarb pie would be 35-40 minutes, not 4050 minutes.
A good rule of thumb is to check on your pie every 10-15 minutes after the initial baking time. This will help you avoid overcooking or undercooking the crust and filling.
Look for these signs that indicate your pie is done:
- The crust is golden brown, which means it’s cooked to perfection.
- The filling is bubbly and slightly thickened around the edges.
Remove the pie from the oven and let it cool for at least 30 minutes before serving. This will allow the filling to set properly and make it easier to slice and serve.
Traditionally, strawberry rhubarb pie is served warm with a scoop of vanilla ice cream or whipped cream. You can also dust it with powdered sugar for added sweetness and texture.
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