Rhubarb and Strawberry Pie Recipe

Flour: The base for the pie crust, providing structure and texture.

Butter: Adds richness and flakiness to the pie crust.

Ice water: Helps bring the dough together without making it too sticky.

Rhubarb: Provides a tart flavor that complements the sweetness of the strawberries.

Strawberries: Adds natural sweetness and a juicy texture to the filling.

Sugar: Sweetens the filling and balances the tartness of the rhubarb.

Cornstarch: Thickens the filling, ensuring it sets properly.

Lemon juice: Enhances the flavors and adds a touch of acidity.

Vanilla extract: Adds a warm, aromatic flavor to the filling.

When making the pie crust, ensure that your butter is very cold. This helps create a flaky texture. You can even chill your mixing bowl and flour in the refrigerator for about 30 minutes before starting. When combining the flour and butter, use a pastry cutter or your fingertips to avoid warming the butter. This will help achieve the desired coarse crumb texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the crust denser.

• unsalted butter - Substitute with margarine: Margarine can be used as a non-dairy alternative, though it may slightly alter the flavor and texture.

• ice water - Substitute with cold milk: Cold milk can add a bit of richness to the dough.

• rhubarb - Substitute with green apples: Green apples provide a similar tartness and texture, though the flavor will be slightly different.

• strawberries - Substitute with raspberries: Raspberries offer a similar sweetness and tartness, though they are more delicate and may break down more during cooking.

• granulated sugar - Substitute with honey: Honey adds a different kind of sweetness and a bit of extra moisture, though it will slightly alter the flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a good thickening agent and works similarly to cornstarch.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and tartness, though it has a slightly different flavor profile.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor, adding a nutty note to the pie.

• Allow the rhubarb and strawberry pie to cool completely at room temperature before storing. This helps to set the filling and prevents condensation from making the crust soggy.

• For short-term storage, cover the pie loosely with aluminum foil or plastic wrap and keep it at room temperature for up to 2 days. If you prefer, you can refrigerate it for up to 5 days, but be sure to wrap it tightly to maintain freshness.

• To freeze the pie, first ensure it is completely cooled. Wrap the entire pie tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Label with the date and freeze for up to 3 months.

• If you prefer to freeze individual slices, cut the pie into portions and wrap each slice in plastic wrap, followed by a layer of aluminum foil. Place the wrapped slices in a resealable freezer bag for added protection.

• When ready to enjoy a frozen pie, thaw it in the refrigerator overnight. For a crispier crust, reheat the thawed pie in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through.

• If reheating individual slices, place them on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated to your liking.

• Avoid microwaving the pie as it can make the crust soggy and unevenly heated.

• Preheat your oven to 350°F (175°C). Place the leftover rhubarb and strawberry pie on a baking sheet and cover it loosely with aluminum foil. Bake for about 15-20 minutes or until the filling is warmed through and the crust is crisp.

• For a quicker method, use a microwave. Place a slice of the pie on a microwave-safe plate. Heat on medium power for 1-2 minutes, checking frequently to avoid overheating. This method may not keep the crust as crisp as the oven method.

• If you have an air fryer, preheat it to 320°F (160°C). Place the pie slice in the air fryer basket and heat for 5-7 minutes. This method helps maintain a crispy crust while warming the filling.

• For a stovetop method, use a skillet over medium-low heat. Place the pie slice in the skillet and cover with a lid. Heat for about 5-10 minutes, checking occasionally to ensure the crust doesn't burn. This method can help keep the crust crisp while warming the filling evenly.

• Oven: Preheat to 375°F (190°C) for baking the pie.

• Mixing bowl: Combine flour and butter until the mixture resembles coarse crumbs.

• Pastry cutter: Cut the cold butter into the flour to create coarse crumbs.

• Measuring cups: Measure out the flour, sugar, cornstarch, and ice water accurately.

• Measuring spoons: Measure the lemon juice and vanilla extract precisely.

• Rolling pin: Roll out the dough discs to fit the pie dish.

• Pie dish: Place the rolled-out dough into this dish and fill it with the fruit mixture.

• Knife: Trim the excess dough and cut slits in the top crust to allow steam to escape.

• Refrigerator: Chill the dough discs for at least 30 minutes before rolling them out.

• Cutting board: Chop the rhubarb and slice the strawberries.

• Wooden spoon: Mix the rhubarb, strawberries, sugar, cornstarch, lemon juice, and vanilla extract.

• Pastry brush: Optionally, brush the top crust with an egg wash for a golden finish.

• Cooling rack: Let the pie cool on this rack before serving.

Prepare the filling: Mix rhubarb and strawberries with sugar, cornstarch, lemon juice, and vanilla extract while the dough chills.

Use a food processor: Quickly combine flour and butter in a food processor to save time.

Pre-chill ingredients: Ensure butter and water are cold to speed up dough preparation.

Make dough ahead: Prepare and refrigerate the dough a day in advance.

Preheat the oven: Start preheating your oven before you begin assembling the pie.