Best Strawberry Rhubarb Pie Recipe
User Reviews
5
Best Strawberry Rhubarb Pie Recipe
Description
The Best Strawberry Rhubarb Pie Recipe combines chopped rhubarb and strawberries with sugar, minute tapioca, flour, lemon zest and juice, cinnamon, and vanilla extract to form a filling that balances tartness with natural sweetness and warmth. The mixture is poured into a prepared double-crust pie dough, which is rolled out and fitted into a pie dish. Small chunks of salted butter are placed evenly over the fruit filling to enrich the flavor and texture as it bakes.
The top crust is either a solid dough with steam slits or a decorative lattice, sealed by crimping the edges. An egg wash made from beaten egg and water is brushed over the crust and sprinkled with sugar for a golden finish. The pie is baked at high temperature initially, then lowered to finish cooking the filling and crust without burning.
The result is a pie with a tender, flaky crust and a filling that is juicy with softened fruit softened by tapioca thickening to a slightly glossy texture. The lemon and cinnamon brighten the fruity profile. It can be served warm or at room temperature, making it suitable for dessert or teatime.
This recipe references a basic pie crust approach and can be found in the cookbook "House of Nash Eats Everyday!" providing guidance for crust preparation.
Ingredients
- 1 pie crust double-crust
- 2 1/2 cups rhubarb chopped into 1/2-inch pieces
- 2 1/2 cups strawberries washed, hulled and cut into pieces about the same size as the chopped rhubarb
- 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 butter salted
- 1 egg beaten
- 1 teaspoon water
- sugar extra, for sprinkling on top of crust
Instructions
- Prepare double-crust pie crust recipe. Roll out one half of the crust and cover the bottom of a pie dish, while reserving the other half of the dough for the top crust.
- Mix the rhubarb, strawberries, sugar, tapioca, flour, lemon zest and juice, cinnamon, and vanilla together in a large bowl and pour out into prepared crust. Slice the butter into small chunks and place them around the top of the strawberry rhubarb filling.
- Roll out the remaining half of the pie crust and gently place it over the filling either as a solid crust with slits cut into it for ventilation or by cutting into strips and laying them out in a lattice pattern. Crimp to seal edges.
- Make an egg wash by beating the egg with 1 teaspoon of water in a small bowl, then brush it over the top of the pie with a pastry brush and sprinkle the top of the pie with a teaspoon or two of sugar.
- Loosely cover the edges of the pie with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling is bubbling and the crust is a golden brown.
- Let the pie cool for at least 2 hours before cutting and serving.
Notes
- Use a reliable double-crust pie dough recipe, such as the one suggested from the "House of Nash Eats Everyday!" cookbook.
- Chopping fruit pieces evenly helps ensure consistent cooking throughout the filling.
- Egg wash and sugar on top help create a golden, shiny crust finish.
- To avoid overbrowning, protect the pie edges with foil during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 1g | 2% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 9mg | 3% |
| Sodium | 101mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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