Strawberry Rhubarb Pie
User Reviews
5
Strawberry Rhubarb Pie
Description
Strawberry Rhubarb Pie features a crisp double crust filled with a mix of chopped rhubarb and halved strawberries, sweetened and thickened for the right consistency. Lemon zest adds brightness to the filling alongside granulated sugar and tapioca which helps absorb excess fruit juices. The pie bakes initially at a high temperature for a short period to set the crust, then continues at a lower heat to cook the filling until bubbly and the crust turns a satisfying golden color. Cooling allows the filling to settle, ensuring clean slices.
The combination of rhubarb’s tartness balanced by strawberries’ sweetness delivers a classic pairing. The flaky crust complements the juicy interior, making it suitable for serving at seasonal gatherings or as a flavorful homemade dessert.
If you find the crust edges browning too quickly, covering them with foil protects from burning. The pie can be prepared ahead and kept refrigerated; warming it gently before serving revives its texture. Tapioca is the preferred thickener to maintain fruit flavor, though cornstarch can be used as an alternative. The top crust can be fashioned into a lattice or replaced with a crumb topping for variation.
Ingredients
- 1 pie crust double
- 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
- Preheat the oven to 425°F.
- 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.
- In a large bowl, combine the rhubarb, strawberries, remaining sugar, tapioca, and lemon zest. Gently stir the ingredients to combine.
- 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.
- In a separate bowl, beat an egg. Brush the beaten egg over the top crust.
- 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.
- Cool at room temperature before serving to allow the filling to set.
Notes
- Cover pie crust edges with foil or a pie shield if browning too fast during baking.
- Prepare the pie in advance and refrigerate; warm to room temperature or gently in the oven before serving.
- Minute tapioca thickens the filling without affecting flavor; cornstarch is a substitute but may alter texture slightly.
- The top crust can be lattice or a crumb topping depending on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 378 kcal
% 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.
User Reviews
Overall Rating
5
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