Description
This Best Strawberry Rhubarb Pie features a sweet-tart fruit filling with a flaky buttery crust, perfect for summer desserts.
Ingredients
Scale
- 1 double-crust pie crust
- 2 1/2 cups rhubarb
- 2 1/2 cups strawberries
- 1 cup granulated sugar
- 3 tablespoons minute tapioca
- 1 tablespoon all-purpose flour
- 1/2 teaspoon lemon zest
- 1/2 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 tablespoons salted butter
- 1 egg
- 1 teaspoon water
- extra sugar
Instructions
- Prepare and roll out pie crust, placing one half into a pie dish.
- Mix rhubarb, strawberries, sugar, tapioca, flour, lemon zest, lemon juice, cinnamon, and vanilla.
- Pour filling into crust and dot with butter.
- Add top crust or lattice and seal edges.
- Brush with egg wash and sprinkle sugar.
- Bake at 425F for 15 minutes, then 375F for 45 to 50 minutes.
- Cool for 2 hours before serving.
Notes
- Cool completely before slicing.
- Store at room temperature for 2 days or refrigerate up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 3
- Cholesterol: 40