Description

This Strawberry Rhubarb Pie features the perfect blend of sweet strawberries and tart rhubarb, creating an unforgettable flavor. With simple prep and classic ingredients like sugar and cinnamon, it’s ideal for gatherings or a comforting dessert at home.

Ingredients

Scale

1 Egg, Beaten
1 tsp Water
3 1/2 cups Sugar
2 1/2 cups Rhubarb, Chopped
2 1/2 cups Strawberries, Chopped
3 tbsp Minute Tapioca
1 tbsp Flour
1/2 tsp Lemon Zest
1/2 tsp Lemon Juice
1/2 tsp Cinnamon
1 tsp Vanilla
3 tbsp Butter
2 cups Flour
3/4 cup Butter Flavored Crisco
1 tsp Salt
4 tbsp Cold Water

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Instructions

Preheat the oven to 375 degrees F.
In a large bowl, mix flour, Crisco, and salt for the pie crust, then gradually add cold water to form a dough.
Divide the dough in half. Roll out the first half on a floured surface and place it in a pie pan, pressing gently to shape.
Roll out the second half of the dough and set it aside for the top crust.
In another bowl, combine the chopped rhubarb, chopped strawberries, 3 1/2 cups of sugar, minute tapioca, flour, lemon zest, lemon juice, cinnamon, and vanilla until well mixed.
Pour the fruit mixture into the prepared pie crust.
Dot the top of the filling with small chunks of butter.
Brush the edges of the crust with water and cover with the top crust, sealing the edges together with a fork or fingers.
Combine the beaten egg with water and brush over the top crust. Sprinkle sugar on top and cut slits for venting.
Cover the pie edges with aluminum foil to prevent over-browning.
Bake for 45-50 minutes until the filling is bubbling and the crust is golden. If needed, cover with foil if the crust darkens too quickly.
Allow cooling before slicing.

Notes

For extra flavor, consider adding a pinch of nutmeg to the filling.
Serve warm with a scoop of vanilla ice cream for a delightful dessert.
Store leftovers in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 20g
Sodium: 150mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 3g
Cholesterol: 25mg