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Strawberry Rhubarb Pie with a slice missing

Strawberry Rhubarb Pie

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5 from 1 review

Recipe by Rose

  • Prep Time30
  • Cook Time60
  • Total Time1 hour 30 minutes
  • Yield16 1x

Description

This Classic Strawberry Rhubarb Pie is bursting with summertime flavors.  You can’t go wrong with sweet fresh strawberries and crisp tart rhubarb, topped with vanilla ice cream, thank you very much! 

Ingredients

Units Scale
  • 2 1/2 cups fresh strawberries, sliced
  • 2 1/2 cups fresh rhurbarb, sliced*
  • 1 cup + 1 tbsp. sugar (for the crust)
  • 1/4 cup quick-cooking tapioca
  • 2-3 tbsp salted butter, cold
  • 1 tsp cinnamon (optional - I like it with or without, TJ prefers the pie without cinnamon)
  • 2 double pie crusts (for top and bottom), homemade or store-bought**

Instructions

  1. Preheat oven to 425°F.
  2. In a large mixing bowl, toss together the strawberries, rhubarb, sugar, and tapioca.  Set that aside for 15 minutes.
  3. Line two pie plates with bottom crusts and divide the strawberry rhubarb filling between them evenly.
  4. Slice/cube the butter and dot the tops of the fruit mixture.
  5. Cover the filling with a top crust and cut slits in it or do something fancy like I did.. maybe a lattice top. Pinch the edges to seal.
  6. Brush lightly with egg whites, then sprinkle sugar over the top.
  7. Bake at 425° F for 30 minutes on the middle rack, then reduce heat to 350° F for an additional 30-35 minute until the pie is bubbling and the crust is golden brown.  I always place a cookie sheet on the rack under my pies to catch any bubbling over.
  8. Remove from the oven and allow it to cool at least 30 minutes before serving.  As I said up top, we like it warm with vanilla ice cream, but you could also serve with whipped cream or eat it plain!  Delish!!

Equipment

Notes

  • This recipe makes two great pies.
  • If you’re making homemade pie crust, keep everything cold, especially the butter and cold water. This helps create a flaky pie crust.
  • Use a pastry cutter or food processor to cut the butter into the dry ingredients until you have coarse crumbs.
  • Wrap your pie dough in plastic wrap and chill before rolling it into a large circle.
  • Place your pie pan on a baking sheet to catch any bubbling over.
  • To avoid a soggy crust, make sure your filling isn’t too watery and bake on the bottom third of your oven.
  • If using frozen rhubarb, measure it while frozen, then thaw completely and use a slotted spoon to remove the fruit from excess liquid. Do not squeeze it or you’ll lose too much moisture.
  • Have an extra piece of dough? Use it to make pie dough cookies.
  • This recipe is perfect for sharing or freezing one pie for later.
  • For an extra touch of rich flavor, you can add a splash of vanilla extract to the tart filling.

Nutrition

  • Serving Size:
  • Calories: 372
  • Sugar: 27.8 g
  • Sodium: 256.5 mg
  • Fat: 17.9 g
  • Carbohydrates: 51.2 g
  • Fiber: 3.4 g
  • Protein: 3.4 g
  • Cholesterol: 7.6 mg

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Find it online: https://rosebakes.com/strawberry-rhubarb-pie-recipe/

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