Summer Strawberry Rhubarb Pie

Submitted by lauralie41

• Ready In: 1hr 45mins
• Ingredients: 9
• Serves: 8

ingredients

• 1 pastry for double-crust pie, sufficient for top and bottom 9 inch crust (see Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial)
• 1 lb rhubarb, stalks unpeeled and cut into 1 inch lengths (2 1/2 cups)
• 2 1⁄2 cups strawberries, hulled and halved lengthwise
• 1 cup sugar
• 1⁄4 cup quick-cooking tapioca or 1/4 cup cornstarch
• 1⁄4 teaspoon salt
• 2 tablespoons unsalted butter, cut into small pieces
• milk or cream
• 2 teaspoons sugar

directions

1. Roll half of the dough and fit into a 9-inch pie pan leaving a 3/4 inch overhang all around and refrigerate.
2. roll the other half of dough into a 12-inch round and refrigerate.
3. Preheat oven to 425 degrees.
4. Put rhubarb and strawberries into a large bowl.
5. In another bowl, whisk together sugar, tapioca or cornstarch and salt.
6. Combine dry ingredients with rhubarb and let sit for 15 minutes, stirring occasionally.
7. Pour rhubarb and strawberries into bottom crust, dot with butter.
8. Brush overhang with water, cover with top crust, seal edge and crimp or flute edges.
9. Cut steam vents into top crust.
10. Lightly brush top of pie with milk or cream and sprinkle with sugar.
11. Bake for 30 minutes, reduce temperature to 350 degrees and bake 25-35 minutes longer, until crust is browned and juices bubble through the vents.

Reviews

[Momswyz]

I never made strawberry rhubarb pie before. This was very easy. Mine turned out a little runny so next time I will try to add a little more tapioca. Got rave reviews at church pie social though.

 

[kittycatmom]

Love, love, love this pie! I made this for my parents, then ended up in the hospital so didn't get to review until now. I used frozen rhubarb and strawberries that I let thaw and drain well. I was concerned about the pie being "soupy" so used closer to a 1/3 cup of tapioca which was perfect. Delicious! I also used splenda in place of sugar which was just great! Thanks Lor! I'll be making this often with our fresh rhubarb. Made for KK's Strawberry Tag

 

[MaryAnn Halstead]

I doubled the recipe and made 2 pies, one for home and one to take to a fellowship meal. What a hit! Should have taken both to dinner as the first didn't last 5 min after it was cut. This is a recipe to keep close at hand.

 

[KDLUVVIES]

Never made strawberry rhubarb pie before but have had many requests from cutomers, friends and family. This recipe was A-1! I used granulated tapioca and Splenda in place of the sugar. I used the full cup and it was still the perfect sweet/tart and no one knew it was sugar-free! I also used egg wash instead of the milk/sugar topping but that is just personal preference.

 

[Terrimerri]

Fantastic! all of my guests raved! I made this recipe in a deep dish pie pan... so I increased bothered the strawberries and rhubarb to 3 cups each. Both fruits were fresh from the garden. Oh! And I used tapioca instead of corn starch- much better! I did not increase the tapioca but will the next time I make this recipe to compensate for the additional fruit. I'll add an additional tablespoon of tapioca. This is my new "go-to" Strawberry Rhubarb Pie Recipe!