Strawberry Rhubarb Pie is the first sign of Spring!
Strawberry Rhubarb Pie means Spring is coming! The opportunities are endless when it comes to fruit pies and tarts. They are perfect choices for beginner pastry chefs and pie bakers. And with Spring just around the corner, my mouth starts to water just thinking about all the delicious fruit pies we can make, especially this homemade easy strawberry rhubarb pie!
One of the first plants that usually pops up on a vegetable garden in North America is the lowly rhubarb plant. Yet when the tender spring stalks are cooked with the right amount of sugar and spice, a delicious pie is the result!
There are lots of strawberry rhubarb pie recipes out there. Some of my favorites include Brown-eyed Baker and Sally’s Baking Addiction. Both are experienced food bloggers with amazing recipes!
The trick to choosing rhubarb for pies is to pick or choose the youngest, tender stalks and peel them. Thick stalks may look like more, and a shorter way to fill your measuring cup, but the older stalks become woody, and you or your guest will be picking a straw like material out of their teeth. Need I say more?
Strawberries, rhubarb, sugar and lemon. An easy combination for a very delicious spring time treat! Following the recipe, prepare the fruit and add the sugar and lemon. You cook the mixture just like you would for jam. Spoon the slightly cooled strawberry rhubarb jam filling into your prepared pie crust and bake.
You will fall in love with this delicious and easy strawberry rhubarb pie recipe!
Doesn’t the lattice top crust look spectacular? This is very easy to put together, and basically all you do is roll out the top crust, and then using a pastry cutter or pizza cutter even, cut your strips as evenly as you can. Then you just weave them back and forth!
Follow my recipe for Five Steps to Perfect Pie Crust You will need enough for a two crust pie. Now you know I believe that homemade is always best, but if you don’t have time or have never made pie crust from scratch, frozen or ready made piecrust to the rescue! There are lots of brands on the market. However, should you be curious and want to learn more, head on over to How to Make Perfect Flaky Pie Crust. It’s a full tutorial, with a step by step video and ebook!
An awesome family favorite, the Butter Tart is the number 1 tart in our family! Did you know that Butter Tarts are uniquely Canadian and this gooey confection is often judged by its syrup factor. If the the syrup runs up your arm as you try to eat it, you know you have a winner!
Homemade Butter Tarts come with raisin or without, with pecans, walnuts. I prefer the classics, no fruit or nuts for me! And you can get them just about anywhere – at the grocer, convenience store, restaurants, diners and now even coffee stores. I must admit I can rarely resist just having one. They are quite calorie friendly too – about 300 calories per tart for the regular sized ones – and loaded with – you guessed it! Sugar.
There are lots of great recipes out there and its fun to try new ones, like this one I found on food.com – it’s kind of cool and gives a really good history of the butter tart and its Canadian roots!
Homemade Butter tarts are a Canadian tradition. In my family the Butter Tart is known as a Honey Tart and such a rare treat that it was always coveted and one just wouldn’t do. My Grandma would always have a dozen or so freshly baked tarts on hand and would laugh out loud at the expressions on our faces.
The combination of the sweet sticky filling and the melt in your mouth flaky pie crust far surpassed any of the store bought treats consumers load up on today. All by using a simple pastry recipe and being creative with eggs, brown sugar and vanilla.
Yes that’s all it takes. And the secret ingredient? Well that’s easy – love. In the case of my siblings and I – from our Mom and Grandmother – because Mom would make these deliciously sweet mini pies for special occasions too!
So here it is – passed down by four generations….to you!
Homemade Butter Tarts
12 small tart shells using my pastry recipe –Tip: I grease the tin with shortening, as this will help to ease the tarts out of the tart tin. (You can use a small muffin tin as well)
one cup Brown sugar
1 tsp Vanilla
Pour the filling into the tart shells about 2/3 full. Bake in the bottom third of an oven at 350F for 20 – 30 minutes. Let cool and enjoy!
Juice 3-4 large fresh lemons and put some of the peel aside to make lemon zest.
The first tip to making a lovely creamy lemon meringue pie is that you have to stay with it and keep stirring at the stove!
And the second if not equally important tip is to mix a small amount of the hot filling into the beaten eggs first, and stir rapidly- – the last thing you want are lemony scrambled eggs and have to start all over again.
And that’s it!
My recipe for piecrust is so easy – you can get the recipe at The Best Homemade Piecrust Recipe or you can use a ready made pie shell from the grocer – if you wish, just make sure you bake it first. Another tip to lighten up the calorie load is to use a graham cracker pie crust. No baking required when you use a ready made crust!
Pecan pie is a great recipe for beginner pie bakers. I was once a beginner pastry chef too! But as I have gained more experience, my creativity has resulted in many different recipes – straying from the traditional tried and true – to venturing out on my own. As any good pie baker will tell you, we all love to take a basic recipe and add our own awesomeness to it!
Pecan pie has been around forever and is often on the dessert menu in restaurants and available at the supermarket. It has always, to me, left a little bit to be desired. What I mean by that is that some recipes are very bland. You would think that it would turn out to be just one big butter tart with nuts in it wouldn’t you? Or as delicious as a handful of pralines? I just haven’t found that to be the case. I like to use all sugar or honey in my pecan pie – not the over-processed corn syrup that is often recommended.
So over the years, I’ve been experimenting with different ingredients, trying to create a pie that could truly be called awesome. I think you’ll agree that this recipe is exactly that. And the awesomeness? Real semi-sweet chocolate chips. Served warm – this pie is like one big chocolate pecan cookie!
And when I say I eat it for Breakfast, Lunch and Dinner, you know I mean it. I’ve been known to savor a slice of pie for breakfast, standing over the sink. You too? It really tastes so much better that way.
Family celebrations just wouldn’t be complete without a homemadepumpkin pie.
This classic dessert is the star of many family celebrations like Thanksgiving, Christmas and Easter. Just the thought of the heady aroma of spice and sweetness that fill our homes at that time makes me really want a slice of that pie RIGHT NOW!
Some folks love their homemade pumpkin pie wreathed in whipped cream. Or ice cream.
Just the pie for me thanks.
Oh and is there enough for seconds?
I’ll be back for more.
Pumpkin is actually a vegetable and typically synonymous with Autumn, giving thanks and Hallowe’en! Part of the squash family you can cook the meat of the pumpkin down (peeled and diced) and once that is done – puree it in the food processor.
But in today’s busy world, few of us have time for all of that effort, when cooked pumpkin is available all year long at the grocery store – in a can.
Besides I would much rather spend the time save by going outdoors for a walk with my grandchildren and the dogs, that feverishly cooking over a hot stove. You know what I mean.
This is also one of those great pie recipes that you can make a couple of days ahead. It will keep up to a week in your refrigerator. I’ve frozen pumpkin pies too and they’ve been fine. You may want to warm them up in the oven – around 300F for 10 to 15 minutes.
I think pumpkin pie is where my passion for baking and pies actually began. Yes this was another one of those pies baked by Grandma – but I learned to enjoy my Mom’s homemade pumpkin pie even more.
Grandma’s tended to be a dark version that you often see and very spicy.
Mom’s homemade pumpkin pie recipe was lighter in color, with a lovely blend of spice and sweetness.
Hands down it was the best. So much so that when I went away to college – a full pumpkin pie would travel back to school with me. I was really popular after a long weekend at home!
Fast forward a few years and pie became a staple in our family catering business menu. The bulk of our business was banquet catering – for weddings, sports and business events. Mom’s homemade pumpkin pie recipe was always asked for so we usually planned on making enough so that most could have seconds. You really can’t eat just one piece of pumpkin pie!
When combining the pumpkin, eggs, sugar, milk flour and spices, make sure you mix all ingredients really well – using either a hand mixer or a large food processor with a really deep bowl.
Since I’ve probably baked a few hundred pumpkin pies during my forty years as a baker I do have a couple of important tips!
This liquid is very light and will spray everywhere so I use a really deep mixing bowl and even cover my kitchen counter with a towel.
When filling the pie crust shell, only fill about three quarters full – the filling will expand as it cooks.
There is no need to Blind Bake (pre-bake) the pie shell. This recipe temperature and time is perfect.
Let your homemade pumpkin pie cool in the oven to prevent cracking.
Hi, I’m Judy, author and recipe creator here at Pie Lady Bakes. We’re a Lifestyle Blog with a focus on Food – Family – Living. I love to eat pie standing at the sink, no calories! Baking is my Happy Place, and because we’re a busy family we love Easy Dinner Recipes! You too? I’m married to Mark, and we have embraced “Living Small” so that we can travel to wonderful places like Rome. Oh and I’m a Grandma too! What’s your biggest challenge? I’d love to hear from you!