Description
This award‑winning strawberry rhubarb pie features a sweet‑tart ruby‑hued filling and a flaky, buttery crust amazing by itself or with vanilla ice cream.
Ingredients
- 1 recipe double‑crust pie crust
- 2½ cups rhubarb, chopped into ½‑inch pieces
- 2½ cups strawberries, hulled and quartered
- 1 cup granulated sugar
- 3 tbsp instant tapioca
- 1 tbsp all‑purpose flour
<li½ tsp lemon zest
- ½ tsp lemon juice
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- 3 tbsp salted butter, cut into small pieces
- 1 beaten egg + 1 tsp water for egg wash
- Extra sugar for sprinkling
Instructions
- Roll out one crust into a 9″ pie plate.
- In a bowl, toss rhubarb, strawberries, sugar, tapioca, flour, lemon zest & juice, cinnamon, and vanilla; pour into crust.
- Dot filling with butter pieces.
- Place second crust over top (lattice or full), trim & crimp edges.
- Brush crust with egg wash (egg + water), sprinkle extra sugar.
- Bake at 425 °F for 15 min, then reduce to 375 °F and bake 45–50 min until golden and bubbly.
- Cool at least 3 hours before slicing.
Notes
Pie needs full cooling time (about 3 hrs) to set; serve with vanilla ice cream. Use foil tent if crust browns too quickly. Tapioca thickens filling without gumminess.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American