There’s truly nothing that screams Spring more than a flavorful, tangy, mouth-watering Spring Picnic Strawberry Rhubarb Pie. Bursting with the sweetness of ripe strawberries and the unique tartness of rickety rhubarb, this pie is a sterling showstopper for any spring or summer event. Nothing beats lounging around in a breezy picnic, with a generous slice of this heavenly dessert lighting up your taste buds!
Its homemade crust, well packed with buttery goodness, and luscious fruit filling will leave both the kids and the adults craving for more! It’s an absolute stunner folks, and once you’ve tried it, you won’t be able to resist its scrumptious allure. Why? Because it’s as easy as pie, and twice as delicious!
- Preparation Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Servings: 8
- Yield: One 8.5 inch pie
Now prep yourself up, roll-up those sleeves, and let’s get on the journey of making this fantabulous Spring Picnic Strawberry Rhubarb Pie.
Ingredients & Equipment You’ll Need
- 1 �� cups of white sugar
- 2 tablespoons of cornstarch
- 1 pound of fresh strawberries, sliced
- 1 pound of fresh rhubarb, chopped
- 1 tablespoon of lemon juice
- 1 (15 ounce) package of refrigerated pie crusts
The white sugar brings out the sweetness of the strawberries, while the rhubarb and lemon add that essential tartness. The cornstarch helps to thicken the filling. If you can���t get fresh strawberries or rhubarb, frozen ones will do just fine.
How To Make Spring Picnic Strawberry Rhubarb Pie
- Preheat your oven to 425 degrees F (220 degrees C).
- Mix together the sugar and cornstarch in a bowl. Combine this with the sliced strawberries, rhubarb and lemon juice. Fill the pie crust with the fruit mixture.
- Use the remaining pie crust to create a lattice top. Bake for 15 minutes, then lower the oven temperature to 375 degrees F (190 degrees C) and bake for an additional 35-45 minutes, or until the crust is golden and the filling is bubbling.
Tips For The Best Results
- Make sure to completely cool the pie before slicing to ensure clean slices.
- Cover the pie edge with foil if it starts to brown too much during baking.
Storage Tips
- The pie can be stored at room temperature for up to 2 days. For longer storage, refrigerate it.
- You can freeze the unbaked pie for up to 3 months. Bake as directed from frozen, adding a few extra minutes to the bake time.
Frequently Asked Questions
Q: Can I use a store-bought crust?
A: Absolutely! If you are pressed for time, you can absolutely use a store-bought crust.
Q: Can I freeze the pie before baking?
A: Yes, you can freeze the assembled pie before baking it. Just add a few extra minutes to the baking time when you are ready to cook it.
Q: What if I can���t get fresh strawberries or rhubarb?
A: If you can���t find fresh strawberries or rhubarb, frozen will do just fine. Just defrost them and let them drain before using.
Q: Can I reduce the amount of sugar?
A: Reducing the sugar will make the pie more tart. If you prefer it that way, feel free to reduce the sugar a bit.
Q: Can I substitute strawberries for other berries?
A: You can substitute the strawberries with other berries but keep in mind that the taste will be changed.
Nutritional Facts of Spring Picnic Strawberry Rhubarb Pie
This pie is packed with vitamin C from the strawberries and rhubarb, and also provides a good amount of fiber from the fruits and the pie crust.
In conclusion, whether you’re rocking up a family picnic or just enjoying a quiet spring evening, a slice of this divine Spring Picnic Strawberry Rhubarb Pie will simply never go amiss. Serve it with a dollop of whipped cream or a side of vanilla ice cream to truly bring out the succulent flavors. Bon appetit!
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