Servings
Font
Back
5.0 from 132 votes

Strawberry Rhubarb Pie

Tart rhubarb with juicy summer strawberries in a flaky crust make the perfect dessert!

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8 servings
Calories: 378 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 double pie crust
  • 1 tablespoon all-purpose flour
  • 1 tablespoon granulated sugar
  • 3 cups rhubarb chopped
  • 3 cups strawberries halved
  • 1 ¼ cups granulated sugar
  • 3 tablespoons minute tapioca
  • 1 lemon (zest only)
  • 1 egg

Instructions

    Cup of Yum
  1. Preheat the oven to 425°F.
  2. Line a pie plate with pastry, ensuring that it covers the bottom and sides of the plate evenly. In a small bowl, combine 1 tablespoon of flour and 1 tablespoon of sugar. Sprinkle evenly over the bottom of the pastry-lined crust.
  3. In a large bowl, combine the rhubarb, strawberries, remaining sugar, tapioca, and lemon zest. Gently stir the ingredients to combine.
  4. Pour the fruit mixture into the prepared crust. Place the remaining crust on top and cut 4-5 slits in the top crust to allow steam to escape. Alternatively, you can create a lattice crust.
  5. In a separate bowl, beat an egg. Brush the beaten egg over the top crust.
  6. Place the pie on the bottom rack of the preheated oven. Bake for 15 minutes at 425°F. After 15 minutes, reduce the oven temperature to 350°F. Continue baking for an additional 45 minutes or until the filling is bubbly and the crust turns golden brown.
  7. Cool at room temperature before serving to allow the filling to set.

Notes

  • If the edges of the crust start to brown too quickly during baking, cover them with strips of aluminum foil or use a pie shield to prevent burning while the filling continues to cook.
  • The pie can be made ahead of time and refrigerated. Simply allow it to come to room temperature before serving, or gently warm it in the oven.
  • Minute tapioca is used to thicken the juices from the fruit without altering their flavor. If you don't have tapioca, you can use about 1/4 cup or so of cornstarch.
  • If you'd prefer a crumb topping, the top crust can be replaced with the same mixture we add to our favorite Rhubarb Crisp.

Nutrition Information

Calories 378 (19%) Carbohydrates 65g (22%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 3g (15%) Cholesterol 20mg (7%) Sodium 184mg (8%) Potassium 281mg (8%) Fiber 3g (12%) Sugar 36g (72%) Vitamin A 85IU (2%) Vitamin C 42.6mg (47%) Calcium 63mg (6%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 378

% Daily Value*

Calories 378 19%
Carbohydrates 65g 22%
Protein 4g 8%
Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 20mg 7%
Sodium 184mg 8%
Potassium 281mg 6%
Fiber 3g 12%
Sugar 36g 72%
Vitamin A 85IU 2%
Vitamin C 42.6mg 47%
Calcium 63mg 6%
Iron 1.7mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.