Favorite Strawberry Rhubarb Pie

Favorite Strawberry Rhubarb Pie

43 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    2 h 10 m
Chelsea
Recipe by  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

Adjust Servings

Original recipe yields 1 9-inch pie

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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.

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Reviews (43)

Rate This Recipe
kagerwit
32

kagerwit

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

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

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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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 442 cal
  • 22%
  • Fat
  • 18.1 g
  • 28%
  • Carbs
  • 68.5 g
  • 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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Rhubarb and Strawberry Pie

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