Fresh Strawberry Rhubarb Pie
This Fresh Strawberry Rhubarb Pie features a perfect balance of sweet strawberries and tart rhubarb nestled in a flaky, buttery crust. The filling sets beautifully without being runny, creating a slice of summer you can actually hold in your hand.
Ingredients
- 2 cups fresh strawberries hulled and sliced
- 2 cups fresh rhubarb cut into 1/2-inch pieces
- 1 cup granulated sugar plus 1 tablespoon for sprinkling
- 3 tablespoons quick-cooking tapioca
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 tablespoon butter cut into small pieces
- Double pie crust homemade or store-bought
- 1 egg beaten (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C) and position a rack in the lower third of the oven. If you have a baking stone, place it on the rack to help ensure your bottom crust bakes properly.
- Prepare your fruit by washing thoroughly. Hull and slice strawberries into 1/2-inch pieces. Trim the ends of the rhubarb and cut into 1/2-inch pieces, ensuring you’ve removed all leaves as they’re toxic.
- Mix the filling by combining strawberries, rhubarb, sugar, tapioca, salt, lemon juice, vanilla, and cinnamon in a large bowl. Gently toss until all pieces are coated. Let the mixture sit for 15 minutes to allow the tapioca to begin absorbing juices.
- Roll out your bottom crust to about 12 inches in diameter and transfer it to your pie dish, gently pressing it into the corners without stretching the dough. Leave the excess hanging over the edges.
- Pour the fruit filling into the pie shell, making sure to include all the accumulated juices. Dot the top of the filling with the small pieces of butter, which will melt during baking and add richness.
- Roll out the top crust and either place it whole over the filling (cutting vents) or create a lattice pattern by cutting strips and weaving them. Trim excess dough, leaving about 1/2 inch overhang.
- Seal and crimp the edges by folding the overhang under itself and pressing to seal, then creating a decorative edge by pinching or using a fork to press around the perimeter.
- Brush the top crust with beaten egg and sprinkle with the remaining tablespoon of sugar for a beautiful, golden, sparkly finish.
- Place the pie on a baking sheet to catch any drips and bake at 425°F for 15 minutes, then reduce temperature to 350°F (175°C) and continue baking for 40-45 minutes until the crust is golden and the filling is bubbling.
- Allow the pie to cool completely (at least 3 hours) before slicing to give the filling time to set properly. Patience here makes the difference between a slice that holds together and a runny mess!
Notes
- For the flakiest crust, make sure all your ingredients are cold before making the dough, and chill the rolled-out crust before filling.
- If using frozen rhubarb, thaw and drain excess liquid before using to prevent a soggy pie.
- The tapioca needs time to work its magic—don’t skip the 15-minute rest for the filling.
- A pie shield or aluminum foil strips can protect the crust edges from over-browning during the longer baking time.
- This pie freezes well! Make it ahead and freeze unbaked for up to 3 months.