Strawberry Rhubarb Pie
User Reviews
5
Strawberry Rhubarb Pie
Description
This Strawberry Rhubarb Pie consists of a classic pie crust filled with a mixture of diced rhubarb and chopped strawberries. The filling is sweetened with granulated sugar and thickened with tapioca flour, while orange zest enhances the flavor complexity. A pinch of salt balances the sweetness. The filling rests for 15 to 30 minutes before baking, letting the tapioca absorb moisture and improve the pie's texture.
The crust is rolled to an eighth of an inch thickness before lining the pie plate and crimped along the edges. You can cover the pie with a solid crust or arrange the top crust as a lattice for a decorative touch. Slits or vents in the crust allow steam to escape during baking. This pie offers a combination of soft fruit filling with a flaky pastry exterior.
After baking, the pie can be stored at room temperature for two days if covered with foil or plastic wrap, or refrigerated for four to five days. It freezes well for six to eight months when tightly wrapped, making it convenient for longer storage.
Ingredients
- 1 pie crust whole recipe for top and bottom
- 4 cups rhubarb stalks cut small 1/4 to 1/2 inch pieces
- 4 cups strawberries cleaned and chopped small
- 1 cup sugar granulated
- ⅓ cup tapioca flour
- 1 tablespoon orange zest
- 1 pinch salt
- 1 egg for egg wash
Instructions
- Prepare The Filling: To a large bowl add the strawberries, rhubarb, sugar, tapioca flour, orange zest and salt. Toss everything together well then allow the filling to rest for 15 to 30 minutes before baking, for the tapioca to soften.
- Craft your crust: After removing your home made or store bought crust from the fridge you’ll want to allow it to rest for up to 10 minutes, this will make it easier to roll out. Once it’s softened you’ll want to flour your rolling pin, to prevent the dough from sticking, and get to work. Each disc will need to be 1/8 of an inch thick. Place the dough gently onto the pie plate before crimping the edges and removing any excess dough.
- Assemble your pie: Add the filling to your bottom crust, roll out your top crust in the same way described above and drape it over your pie. Crimp and seal your edges before slicing vents in the top crust with a knife or if you really want to impress, cut into long strips and weave a lattice crust. From there you will brush with your egg wash mixture, making sure to seal the edges.
- Bake the pie: Preheat your oven first to 425℉. Add the pie to the oven, on the bottom rack and bake for 15 minutes. Reduce the heat to 350 F degrees and bake for another 45 minutes to an hour or until the crust is golden brown and the filling is bubbling.
Notes
- Allow the pie to rest at room temperature covered with foil or plastic wrap for up to two days.
- Refrigerate leftovers to extend freshness for four to five days.
- Freeze tightly wrapped pies for six to eight months to preserve flavor and texture.
- The included video explains how to make the pie crust used for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 352kcal | 18% |
| Carbohydrates | 59g | 20% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 190mg | 8% |
| Potassium | 335mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 29g | 58% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 48.3mg | 54% |
| Calcium | 75mg | 8% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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