Strawberries and rhubarb team up to make a delicious fruit pie. The sweet strawberries complement the tart rhubarb beautifully. Celebrate rhubarb season with this pie. It’s an old-fashioned pie everyone will enjoy!
Recipe Variations
- Oat-Crumb Topping: Top the pie with a crumble mixture instead of the top crust. For the crumbs, combine 1/2 cup of brown sugar, 3/4 cup each of flour and oatmeal, 1/2 teaspoon of cinnamon, and a dash of salt. Cut 1/2 cup of butter into the mixture to make coarse crumbs. Spread the crumbs on the pie and bake as directed. Keep an eye on it for over-browning and tent the pie with foil if necessary.
- Lattice Crust: Fashion a lattice crust by weaving strips of crust over the top.
- Egg Wash: Apply an egg wash made with 1 egg white whisked with 2 teaspoons of water. Brush it over the top crust just before baking.
- Garnish: Sprinkle an egg wash with Demerera or sparkling sugar before baking.
Strawberry Rhubarb Pie
Enjoy a slice of summer with our mouthwatering strawberry rhubarb pie. The sweet strawberries and tangy rhubarb create the perfect balance of flavors.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Fruit Pies
- Method: Bake
Ingredients
Scale
- homemade or refrigerated pastry for a double crust 9-inch pie
- 1 1/4 cups granulated sugar
- 3 tablespoons instant tapioca
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 1/2 to 3 cups sliced (1/2-inch thick slices) rhubarb
- 1 1/2 cups sliced strawberries
- 1 tablespoon cold butter, cut into several small pieces
Instructions
- Prepare the pie pastry and separate it into two disks. Refrigerate for 20 to 30 minutes.
- Roll half of the dough out to about 11 inches in diameter. Fit the pastry into a 9-inch pie plate.
- In a large bowl combine the sugar, tapioca, salt, cinnamon, and nutmeg. Add the sliced rhubarb and strawberries; stir until well blended. Let stand for 15 minutes.
- Heat the oven to 400 F.
- Spoon the fruit mixture into the prepared pie crust. Dot with the small pieces of butter.
- Roll the remaining pastry disk out and place it over the top of the pie; trim the edges and crimp as desired.
- Cut several slits in the top of the pie to serve as a vent for steam.
- Bake for 20 minutes. Reduce the oven temperature to 350 F and bake for 30 to 40 minutes longer, or until the pie is nicely browned and the filling is bubbly.
- Cool on a rack.
- Serve slices warm or at room temperature with a scoop of ice cream or whipped cream.
- Cover the pie and store in the refrigerator.
