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!
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**
Preheat oven to 425°F.
In a large mixing bowl, toss together the strawberries, rhubarb, sugar, and tapioca. Set that aside for 15 minutes.
Line two pie plates with bottom crusts and divide the strawberry rhubarb filling between them evenly.
Slice/cube the butter and dot the tops of the fruit mixture.
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.
Brush lightly with egg whites, then sprinkle sugar over the top.
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.
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!!
*If using frozen sliced rhubarb, measure it when frozen, but thaw completely and drain before cooking. Do not squeeze out the liquid!
**this recipes makes two pies, each with top and bottom crust.