"This strawberry rhubarb pie recipe is perfectly sweetened, holds together well, and is a crowd pleaser! I make this pie every spring!"
Strawberry Rhubarb Pie
Servings – 8 = 1 - 9" pie
Prep Time – 15 Minutes
Cook Time – 40 Minutes + 1 1/2 Hours to cool
Ingredients:
3 cups sliced strawberries
3 cups sliced rhubarb
1 ½ cups white sugar
¼ cup instant tapioca
1 teaspoon vanilla extract
1 squeeze of fresh lemon juice
1 Â (14.1 ounce) package double-crust pie pastry, thawed and unrolled
2 tablespoons butter, cut into small pieces
Coarse or granulated sugar, optional for decoration
1/4 cup milk
Directions:
Preheat the oven to 400 degrees.
Place a pie dish onto a baking sheet.
Mix strawberries, rhubarb, sugar, tapioca, vanilla and lemon juice together in a bowl, and let stand for 15 minutes, stirring occasionally.
Arrange a pie crust into a 9-inch pie dish; pour filling into the bottom crust.
Scatter pieces of butter over filling; arrange top crust on pie. You can use the full crust as is, try making lattice strips for a pretty top, use cookie cutters to cut out cute shapes if you would like and lay them over the top of the filling. Remember: Play with your food! :)
Press the edges together and crimp with finger pinch or a fork to seal.
Cut several slits in the top crust (if using the full crust) with a sharp knife. This will vent the pie and not least steam build under the crust.
Brush tip of crust with milk, sprinkle sugar over top.
Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.
Nutrition:
Calories 422/ Total Fat 18g / Saturated Fat 6g / Cholesterol 8mg / Sodium 257mg / Total Carbohydrate 69g / Dietary Fiber 4g / Total Sugars 41g / Protein 4g / Vitamin C 41mg / Calcium 56mg / Iron 2mg / Potassium 259mg
"It is DELICIOUS! Seriously, don't bother trying out other recipes...this is the only one you need!"
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.