Description

This Strawberry Rhubarb Pie showcases a delicious blend of sweet strawberries and tart rhubarb, all encased in a flaky homemade crust. It’s easy to prepare and offers a delightful dessert option for any occasion. Ideal for those seeking a comforting, fruity treat.

Ingredients

Scale

1 egg, beaten
1 tsp water
sugar
2 1/2 cups rhubarb, chopped
2 1/2 cups strawberries, chopped
1 cup sugar
3 tbsp minute tapioca
1 tbsp flour
1/2 tsp lemon zest
1/2 tsp lemon juice
1/2 tsp cinnamon
1 tsp vanilla
3 tbsp butter
2 cups flour
3/4 cup butter flavored crisco
1 tsp salt
4 tbsp cold water

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Instructions

Preheat your oven to 375 degrees F.
In a mixing bowl, combine flour, Crisco, and salt to form the pie crust. Gradually mix in the cold water until combined.
Divide the dough in half.
On a floured surface, roll out one half and place it in a pie pan, gently pressing it to fit.
Roll out the second half on a floured surface and set it aside.
In a large bowl, combine the chopped rhubarb, strawberries, sugar, minute tapioca, flour, lemon zest, lemon juice, cinnamon, and vanilla. Mix well.
Pour the fruit mixture into the prepared crust.
Cut the butter into small pieces and distribute it over the top of the filling.
Brush the edges of the crust with water.
Cover the filling with the second crust, sealing the edges by pressing them together with a finger or fork. Trim any excess dough.
Beat the egg with water and brush it over the top crust.
Sprinkle sugar on top as desired.
Cut slits in the top crust for steam to escape.
Cover the edges of the pie with aluminum foil to prevent over-browning.
Bake for 45-50 minutes, until the filling bubbles. If the crust darkens too quickly, cover with more aluminum foil.
Allow the pie to cool before slicing.

Notes

Serve with whipped cream or ice cream for added indulgence.
Ensure the fruits are well mixed with the tapioca to avoid a soupy filling.

Nutrition

Serving Size: 1 slice
Calories: 312
Sugar: 19g
Sodium: 256mg
Fat: 15.5g
Saturated Fat: 6.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 3g
Cholesterol: 32mg