Description
A delightful balance of sweetness and tartness, this Best Strawberry Rhubarb Pie is perfect for any occasion.
Ingredients
Scale
- 1 recipe double-crust pie crust
- 2 1/2 cups rhubarb (chopped into 1/2-inch pieces)
- 2 1/2 cups strawberries (washed, hulled, and cut into pieces)
- 1 cup granulated sugar
- 3 tablespoons minute tapioca
- 1 tablespoon all-purpose flour
- 1/2 teaspoon lemon zest
- 1/2 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 tablespoons salted butter
- 1 beaten egg
- 1 teaspoon water
- Extra sugar for sprinkling on top of crust
Instructions
- Prepare your double-crust pie crust recipe. Roll out one half of the crust and place it in the bottom of a pie dish. Save the other half for the top crust.
- Mix together the rhubarb, strawberries, sugar, tapioca, flour, lemon zest, lemon juice, cinnamon, and vanilla in a large bowl. Pour this mixture into the prepared crust.
- Cut the salted butter into small chunks and spread them around the top of the strawberry rhubarb filling.
- Roll out the other half of the pie crust. You can place it over the filling or cut it into strips for a lattice design. Crimp the edges to seal.
- Beat the egg with 1 teaspoon of water to create an egg wash. Brush this over the top of the pie and sprinkle with extra sugar.
- Cover the edges of the pie loosely with foil and bake at 425°F for 15 minutes. Then, lower the temperature to 375°F and bake for another 45 to 50 minutes.
- Allow the pie to cool for at least 2 hours before cutting and serving.
Notes
Serve warm or at room temperature, with ice cream or whipped cream for added sweetness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: strawberry rhubarb pie, dessert, pie recipe, summer dessert