Favorite Strawberry Rhubarb Pie

38 Reviews

Prep: 15 min
Cook: 40 min
Ready In: 2 hr 10 min

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

Ingredients

3 cups sliced strawberries
3 cups sliced rhubarb
1 1/2 cups white sugar
1/4 cup instant tapioca
1 squeeze fresh lemon juice
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter, cut into small pieces

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Metric US

Original recipe yields 1 9-inch pie

Directions

Preheat oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.
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.
Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.

Nutrition

Amount Per Serving (8 total)

Calories
442 cal
22%

Fat
18.1 g
28%

Carbs
68.5 g
22%

Based on a 2,000 calorie diet

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Reviews (38)

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kagerwit

Apr. 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..." See more!"

Mrs.Callender

May. 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..." See more 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

May. 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) i..." See moret 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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