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Favorite Strawberry Rhubarb Pie

Favorite Strawberry Rhubarb Pie

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    2 h 10 m
Chelsea

Chelsea

This pie is wonderfully sweetened, holds together well, and is a crowd pleaser! I make this pie every spring.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 68.5g
  • 22%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.
  2. Mix the strawberries, rhubarb, sugar, tapioca, and lemon juice in a bowl, and let stand for 15 minutes, stirring occasionally. Fit a pie crust into a 9-inch pie dish; pour the filling into the bottom crust. Scatter pieces of butter over the filling, and place the top crust onto the pie. Press the edges together and crimp with a fork to seal. Cut several slits into the top crust with a sharp knife.
  3. Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

kagerwit
32

kagerwit

4/4/2011

It is DELICIOUS! Seriously, don't bother trying out other recipes...this is the only one you need! The only thing I do different is I sprinkle granulated sugar over the pie crust before baking. YUM!

Mrs.Callender
29

Mrs.Callender

5/17/2011

This pie knocks it out of the park, it's simple list of ingredients is the key. Follow just as written! I have never liked anything with rhubarb in it until I tried this recipe for my rhubarb-loving husband. Fresh lemon juice is a must, I squeezed a whole lemon's worth. I also glazed the crust in an egg yolk wash and dusted with white sugar before baking. I added this one to our families favorite book of recipes. Will remake this one again and again for sure. Thank you, Chelsea, for the great share.

naples34102
18

naples34102

5/6/2012

Great pie, great flavor with an ideal balance of rhubarb and strawberries. I also loved that it wasn't complicated by unnecessary, even distracting, spices. Still, after making this I found that a) it could have used 1-2 T. more tapioca and b) I prefer using flour in my strawberry-rhubarb pies. For the crust, I used the beautiful "Perfect Pie Crust II," also from this site.

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