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Best Strawberry Rhubarb Pie

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A classic dessert featuring sweet strawberries and tart rhubarb in a golden crust, perfect for spring and summer gatherings.

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

  1. Prepare a double-crust pie crust recipe. Roll out one half of the crust and cover the bottom of a pie dish. Reserve the other half of the dough for the top crust.
  2. In a large bowl, mix the rhubarb, strawberries, sugar, tapioca, flour, lemon zest, lemon juice, cinnamon, and vanilla together. Pour this mixture into the prepared crust.
  3. Slice the butter into small chunks and place them around the top of the strawberry rhubarb filling.
  4. Roll out the remaining half of the pie crust. Place it gently over the filling. You can either create a solid crust with slits for ventilation or cut it into strips for a lattice pattern. Crimp the edges to seal.
  5. Make an egg wash by beating the egg with 1 teaspoon of water in a small bowl. Brush it over the top of the pie using a pastry brush, and sprinkle a teaspoon or two of sugar on top.
  6. Loosely cover the edges of the pie with foil. Bake at 425 degrees F for 15 minutes, then decrease the temperature to 375 degrees F. Continue baking for another 45 to 50 minutes, or until the filling bubbles and the crust turns golden brown.
  7. Let the pie cool for at least 2 hours before cutting and serving.

Notes

Serve with vanilla ice cream or whipped cream for an added treat.

Nutrition

Keywords: strawberry rhubarb pie, dessert, summer pie, fruit pie, classic recipe

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