{"id":260679,"date":"2025-05-27T23:58:19","date_gmt":"2025-05-27T23:58:19","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/old-fashioned-so-good-baking-a-moment\/"},"modified":"2025-05-27T23:58:19","modified_gmt":"2025-05-27T23:58:19","slug":"old-fashioned-so-good-baking-a-moment","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=260679","title":{"rendered":"old fashioned & so good! -Baking a Moment"},"content":{"rendered":"


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As an amazon associate I earn from qualifying purchases.<\/span><\/em><\/p>\n<\/div>\n

Make this old-fashioned strawberry rhubarb pie! It\u2019s sweet, tart, and so good with a scoop of vanilla<\/a> ice cream. Perfect dessert for spring or summer!<\/em><\/p>\n

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\u00a0Original Publish Date: June 19, 2018<\/em><\/p>\n

I am all about pie right now! Something about summertime just inspires the pie baker in me. In the last few weeks, we have shared banana cream pie<\/a>, key lime pie<\/a>, and now today we have this old-fashioned strawberry rhubarb pie.<\/p>\n

Have you ever tried strawberry rhubarb pie? It\u2019s such a clasic! If you\u2019ve never made it before, you\u2019ve gotta try! It\u2019s one of the best ways I can think of to celebrate the warm weather.<\/p>\n

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WHAT DOES STRAWBERRY RHUBARB PIE TASTE LIKE?<\/u><\/h3>\n

I didn\u2019t discover strawberry rhubarb pie until later in life, and when I did it was like a revelation. There is something about rhubarb that brings out the best in strawberries. It somehow makes them taste even more strawberry!<\/p>\n

Rhubarb is a vegetable that comes into season in spring, and thrives all throughout the summer. It grows in long, thick, red stalks and it has big green leaves at the top. Whatever you do, don\u2019t eat the leaves! They are toxic.<\/p>\n

But the stalks are perfectly safe and they\u2019re quite delicious. They\u2019re tart and tangy, and they give this strawberry rhubarb pie the most incredibly fruity, almost floral taste.<\/p>\n

WHAT\u2019S THE BEST WAY TO THICKEN STRAWBERRY RHUBARB PIE?<\/u><\/h3>\n

Strawberries are very juicy, and they become even more so as they bake. If you don\u2019t use some kind of thickener in the filling, your pie could come out runny or watery.<\/p>\n

When you research strawberry rhubarb pie recipes, you\u2019ll see that most call for one of three kinds of thickeners: tapioca, flour, or cornstarch<\/a>.<\/p>\n

I don\u2019t normally keep tapioca on hand, just because it\u2019s only really good for a few limited uses. And while flour works well, I really prefer cornstarch<\/a>.<\/p>\n

Cornstarch<\/a> thickens up the juices nicely and doesn\u2019t cause them to become opaque. The filling stays together well and stays clear. It becomes thick just as the temperature hits the boiling point.<\/p>\n

It\u2019s also a good idea to use a slotted spoon<\/a> when you transfer your fruit to the pie shell. This way any excess liquid gets left behind.<\/p>\n

And be sure to cool your strawberry rhubarb pie completely before taking a slice! It can still be quite juicy when it\u2019s warm.<\/p>\n

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CAN THIS STRAWBERRY RHUBARB PIE FILLING BE CANNED?<\/u><\/h3>\n

I prefer to bake everything together in the crust, but if you want to use this filling recipe<\/a> in some other way, you can definitely can it! Just cook it in a large pot over medium heat, stirring, until it comes to a bubble and becomes thick. Then, ladle into sterilized jars and process as you would any other canned fruit or jam<\/a>.<\/p>\n

HOW TO TOP STRAWBERRY RHUBARB PIE<\/u><\/h3>\n

I love to do a lattice top pie crust on strawberry rhubarb pie because all those little windows allow the steam and moisture to escape, and help the filling to thicken up. If you\u2019re intimidated by how intricate it looks, don\u2019t be! I have a step-by-step video tutorial for you that makes it super-simple. You can check it out here: How to Make a Lattice Pie Crust<\/a>.<\/p>\n

But you can also bake this pie with a regular double crust, a single crust (open faced), or with a scrumptious crumb topping. Find the recipe for crumb topping here: Basic Streusel Recipe<\/a>.<\/p>\n

WHAT CAN BE SERVED WITH STRAWBERRY RHUBARB PIE?<\/u><\/h3>\n

This strawberry rhubarb pie is delicious on it\u2019s own, but it\u2019s even better with a scoop of vanilla<\/a> ice cream! The combination of juicy fruit, buttery pastry, and sweet cream is just the best.<\/p>\n

I have 2 vanilla ice cream recipes you\u2019ll love: Old-Fashioned Vanilla Ice Cream<\/a>, and a No-Churn Ice Cream<\/a> that\u2019s so easy to make!<\/p>\n

HOW TO STORE STRAWBERRY RHUBARB PIE<\/u><\/h3>\n

This pie can be kept at room temperature for up to 36 hours. After that, it\u2019s best to cover it with foil and keep it refrigerated.<\/p>\n

If it hangs around for more than 5 days or so, it\u2019s probably best to freeze it. Just wrap it up tightly and slip it into a zip-top bag<\/a> so it doesn\u2019t pick up any funky freezer odors. It can be thawed in the fridge or at room temperature, and gently reheated in the oven or microwave if you like to eat it warm.<\/p>\n

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Have you ever had strawberry rhubarb pie before? Is it one of your favorites too?<\/p>\n

This post contains affiliate sales links<\/a>.<\/span><\/p>\n

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Strawberry Rhubarb Pie<\/h2>\n

Make this old-fashioned strawberry rhubarb pie! It\u2019s sweet, tart, and so good with a scoop of vanilla ice cream. Perfect dessert for spring or summer!<\/p>\n<\/div>\n

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