Description
A delightful and classic Strawberry Rhubarb Pie recipe that balances the tartness of rhubarb with the sweetness of fresh strawberries, all wrapped in a flaky pie crust. Perfect for any occasion!
Ingredients
Units
Scale
Rhubarb filling:
- 3 1/2 cups (440g) rhubarb stalks, cut into 1/2 inch pieces
- 2 cups (280g) stemmed and sliced strawberries
- 3/4 to 1 cup sugar
- 4 tablespoons quick-cooking tapioca
- 1/4 teaspoon salt
- 1 teaspoon finely grated orange zest
Pie crust:
- 1 double-crust 9-inch pie dough
- 1 large egg white, beaten, or 1 tablespoon cream for brushing (optional)
Instructions
- Preheat the oven: Place rack in the middle and preheat the oven to 400°F.
- Assemble the pie filling: Gently combine rhubarb, strawberries, sugar, tapioca, salt, and orange zest in a bowl. Let sit for 10 minutes.
- Roll out the bottom crust and fill the pie: Line a pie dish with one disc of pastry dough. Transfer the filling and spread out evenly.
- Top the pie: Place the second disc of pastry dough over the pie. Trim, tuck, and crimp the edges. Cut slits in the top for steam to escape. Optional: brush with egg white or cream for a glaze.
- Bake the pie: Bake at 400°F for 20 minutes, then reduce heat to 350°F and bake for an additional 40-50 minutes.
- Cool and serve: Let cool on a rack. Serve warm or cold. Store at room temperature for up to 2 days or refrigerate for 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 320 kcal
- Sugar: Approximately 25g
- Sodium: Approximately 300mg
- Fat: Approximately 12g
- Saturated Fat: Approximately 6g
- Unsaturated Fat: Approximately 5g
- Trans Fat: 0g
- Carbohydrates: Approximately 50g
- Fiber: Approximately 3g
- Protein: Approximately 3g
- Cholesterol: Approximately 20mg
