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Strawberry Rhubarb Pie
Strawberry Rhubarb Pie
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Prep Time:
25 minutes
Cook Time:
80 minutes
Total Time:
105 minutes
5-star strawberry rhubarb pie: Sweet strawberries, tart rhubarb, and orange zest in a flaky crust.
Ingredients:
  • 3 1/2 cups (440 g) rhubarb stalks cut into 1/2 inch pieces (Trim away and discard the leaves which are poisonous; trim ends.)
  • 2 cups (280 g) stemmed and sliced strawberries
  • 3/4 cup to 1 cup sugar (depending on how tart/sweet you like your pie)
  • 4 tablespoons of quick cooking ("minute") tapioca
  • 1/4 teaspoon of salt
  • 1 teaspoon of orange zest
  • 1 double-crust 9-inch pie dough recipe, like this one or your favorite pie crust recipe
Instructions:
  • Preheat the oven to 400°F, positioning the rack in the middle for even heating.
  • Combine the rhubarb, strawberries, sugar, tapioca, salt, and orange zest in a bowl. Allow to rest for 10 minutes.
  • Prepare the pie crust: Roll out one disc of pastry dough and line the bottom of the pie dish, leaving a 1/2-inch overhang. Fill the crust with the filling and distribute it evenly.
  • Cover the pie with the second pastry dough disc, leaving a one-inch overhang over the pie dish. Fold the edges of the top crust over the bottom crust and seal them by crimping with your fingers or a fork. Create slits on the top for steam to escape. Optionally, enhance the appearance of your pie by brushing a light coat of egg white or cream using a pastry brush.
  • To bake the pie, start by placing it on the middle rack of a preheated 400°F oven. Place a baking sheet on a lower rack to catch any juices that may spill over. Bake for 20 minutes at 400°F, then lower the heat to 350°F and continue baking for an additional 40-50 minutes (50-60 minutes for a 10-inch pie). The pie is ready when the crust is golden brown and the filling appears thick and bubbly through the venting holes.
  • For optimal enjoyment: Take out from the oven and allow it to cool on a rack. Serve either warm or cold. Allowing the pie to cool to room temperature will help the juices thicken. It can be kept covered at room temperature for 2 days or refrigerated for 5 days. If you loved this recipe, please share your feedback by rating and reviewing it!

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