Your cart is currently empty!
Strawberry Rhubarb Pie
Get updated by email whenever there’s a new post
This is probably our favorite pie of the year. I make it for Father’s Day and John’s birthday. We love apple pie too, but there’s just something quintessential summer about this flavor that makes this our number one in our home.
Yield: 1 pie
Strawberry Rhubarb Pie
If you’re not a rhubarb fan, don’t be fear this pie — like my jam, I use
a 2:1 ratio of berries to rhubarb so it’s more of a background flavor. I
promise it’s strawberry forward, and even rhubarb-avoiders will enjoy
this combo.
Ingredients
- All-butter pie crust (or your fav double pie crust recipe)
- 4 cups hulled and diced strawberries
- 2 cups rhubarb, chopped into 1/4” pieces, several stalks of rhubarb (it’s always more than I think I’ll need when harvesting)
- 3/4 cup sugar
- 3 T tapioca
- 1/2 tsp vanilla
- 2 tsp fresh lemon juice
Instructions
- Prepare all-butter pie crust and place in fridge to set while you prepare the filling.
- Turn the oven on to 400 to start preheating.
- Cut ends off strawberries and hull. Larger berries can be quartered, smaller ones can be halved, and really tiny ones can be left whole. You want 4 cups after they are cut up, so you’ll need more than 4 cups of berries total to yield this.
- Optional: peel the rhubarb before chopping (I don’t usually do this but it will make it even more tender). Using a paring knife, knick the end of the stalk and then use your fingers to continue to peel off the outer skin. I sometimes also use a peeler to start this process.
- Combine strawberries, rhubarb, sugar, tapioca, lemon juice, and vanilla in a medium sized bowl. Let macerate for 15 minutes.
- Roll out base pie crust, gently lay in your pie tin and repeat for the top pie crust. Fill pie shell with filling, top with upper crust. Seal with water and crimp edges. Add slits to top to provide openings for steam.
- Bake at 400 for 20 minutes and then lower oven to 350 and bake another 25-35 minutes, depending on how golden brown you want the crust. Be sure to see bubbling juices before you call your pie done.
- Let cool for several hours until just above room temperature — this takes 3-4 hours for me.
- Serve with a side vanilla ice cream, perhaps?!
You might also like:
Get updated by email whenever there’s a new post
Comments
If you’re a subscriber, you can discuss this post in the forums
Leave a Reply