Does Strawberry Rhubarb Pie Need To Be Refrigerated? (Answered Plus Recipe)

You’ve just baked a delicious strawberry rhubarb pie, but now you’re left wondering: does it need to be refrigerated?

The answer is yes! While some pies can be stored at room temperature, strawberry rhubarb pie is best kept in the fridge to maintain its freshness and prevent spoilage.

Refrigerating Strawberry Rhubarb Pie

Refrigerating your strawberry rhubarb pie helps to preserve its delicate balance of flavors.

The cold temperature slows down the growth of bacteria, ensuring that your pie stays safe to eat for longer. Additionally, refrigeration helps the filling set properly, allowing it to firm up and hold its shape when sliced.

So next time you indulge in a slice of scrumptious strawberry rhubarb pie, make sure to place the leftovers in the refrigerator. It’s worth taking this simple step to ensure that every bite remains as delightful as the first!

Making Strawberry Rhubarb Pie

Ingredients

When it comes to making a delicious strawberry rhubarb pie, you’ll need a handful of key ingredients to bring out the perfect balance of flavors. Here are the essential components:

1. Strawberries: 2 cups of fresh strawberries will give your pie that sweet and tangy taste.
2. Rhubarb: You’ll need around 2 cups of fresh or frozen rhubarb stalks, chopped into small pieces. This tart ingredient adds a unique flavor and texture to the pie filling.
3. Sugar: About 1 cup of granulated sugar is necessary to sweeten up the filling and counterbalance the tartness of the rhubarb.
4. Cornstarch: To thicken up the filling, use about ¼ cup of cornstarch mixed with water or fruit juice before adding it to your strawberry and rhubarb mixture.
5. Lemon Juice: Squeeze in approximately 1 tablespoon of lemon juice for a burst of citrusy freshness that complements both fruits’ flavors.
6. Salt: Just a pinch helps enhance all these flavors by balancing them out perfectly.
7. Pie Crust: Whether homemade or store-bought, two ready-to-roll pastry crusts will encase your delicious strawberry rhubarb filling beautifully.
8. Egg Wash (optional): If you want that golden brown finish on top, beat an egg yolk with some water and brush it over the crust before baking.

By gathering these simple yet flavorful ingredients, you’re well on your way to creating an irresistible strawberry rhubarb pie that will leave everyone wanting more! Remember not to forget any steps while preparing this delightful dessert so that each bite brings pure joy and satisfaction

Preparing the Crust

Gather Your Ingredients:

• 2 ½ cups of all-purpose flour
• 1 teaspoon of salt
• 1 cup (2 sticks) of unsalted butter, cold and cubed
• Ice water

Measure and Combine Dry Ingredients:

• In a large mixing bowl, whisk together the all-purpose flour and salt until well combined.

Cut in Cold Butter:

• Add the cold and cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, cut in the butter until pea-sized crumbs form.

Add Ice Water:

• Gradually drizzle ice water into the mixture while tossing with a fork or your hands. Mix just until the dough starts coming together but is not sticky or wet.

Forming Dough:

• Transfer the dough onto a lightly floured surface and gently knead it for about one minute until it forms a smooth ball.

Divide and Chill:

• Divide the dough into two equal portions and shape each portion into flat disks. Wrap them tightly with plastic wrap and refrigerate for at least one hour before rolling them out.

Remember: Keeping your pie crust ingredients cold throughout this process ensures that you achieve that desirable flakiness once baked! By following these easy steps, you’ll be on your way to creating an amazing strawberry rhubarb pie with a perfectly prepared crust ready for filling.

Making the Filling

Prepare the Strawberries and Rhubarb:

• Rinse the strawberries under cold water and remove their stems. Slice them into small pieces.
• Wash the rhubarb stalks thoroughly and cut off both ends. Chop the rhubarb into ½-inch slices.

Combine with Sugar, Flour, and Spices:

• In a large bowl, mix together sliced strawberries, chopped rhubarb, granulated sugar, all-purpose flour, lemon juice (optional), and spices like cinnamon or nutmeg if desired.

Let It Rest:

• Allow the mixture to sit for about 15-20 minutes at room temperature. This helps draw out some of the juices from the fruit.

Thicken with Cornstarch (Optional):

• If you prefer a thicker filling consistency in your pie, sprinkle cornstarch over the fruit mixture after it has rested but before transferring it to your pie crust.

Transfer to Pie Crust:

• Once your filling is ready, pour it into an unbaked pie crust evenly.

Add Top Crust or Streusel Topping:

• Depending on your preference, you can either cover the filled pie with another layer of pastry dough for a traditional top crust or opt for a sweet streusel topping made from buttery crumbles of flour-sugar-butter mixture mixed with oats or nuts.

Bake According To Recipe Instructions:

• Follow your strawberry rhubarb pie recipe instructions regarding oven temperature and baking time until golden brown and bubbling.

Remember: While making strawberry rhubarb filling is straightforward enough; the pie will need to be refrigerated after baking to ensure it stays fresh and safe to eat for longer periods.

Assembling the Pie

Prepare the bottom crust:

• Roll out one pie dough disk on a lightly floured surface.
• Carefully transfer it to a 9-inch pie dish and gently press it into place.

Add the filling ingredients:

• In a large mixing bowl, combine 4 cups of sliced strawberries and 2 cups of diced rhubarb.
• Sprinkle with 1 cup of granulated sugar, ¼ cup of cornstarch, and a pinch of salt.
• Toss everything together until well coated.

Fill the pie crust:

• Pour the prepared filling mixture into the unbaked pie shell.

Dot with butter:

• Cut two tablespoons of cold unsalted butter into small pieces and scatter them over the filling.

Apply top crust or lattice design (optional):

• Roll out another dough disk for making a full top crust or create an attractive lattice pattern using strips of dough.

Seal and flute edges:

• If using a full top crust, carefully drape it over the filled pie dish and seal by pressing down along the edges with your fingers or by crimping with a fork.
• For a lattice design, weave strips over each other in an alternating pattern across the entire diameter.

Ventilation slits (for the full top crust only):

• Using a sharp knife or pastry wheel cutter, cut several slits in decorative patterns on top to allow steam to escape during baking.

Optional egg wash finish (for golden brown appearance):

• Beat one egg in a small bowl and brush it evenly over the exposed pastry for added shine if desired.

Baking Instructions

1. Preheat the oven to 425°F (220°C).
2. Prepare the pie crust by rolling it out and fitting it into a 9-inch pie dish.
3. In a large mixing bowl, combine 4 cups of sliced strawberries and 2 cups of diced rhubarb.
4. Add 1 cup of granulated sugar, ¼ cup of cornstarch, and a pinch of salt to the fruit mixture. Stir until well combined.
5. Pour the filling into the prepared pie crust, spreading it evenly.
6. Dot the top with small pieces of butter for added richness and flavor.

Remember: Freshly baked pies can be enjoyed at room temperature within two days without refrigeration unless otherwise stated by specific recipe guidelines or if there are concerns regarding food safety due to certain ingredients used in variations such as cream fillings or custards.

Enjoy your homemade strawberry rhubarb pie!

Remember: When thawing either a whole frozen pie or individual slices, do so slowly in the refrigerator overnight before reheating if desired.