Thursday, May 13, 2021
HomeRECIPESStrawberry Rhubarb Pie

Strawberry Rhubarb Pie

Tart rhubarb with juicy summer strawberries in a flaky crust make the perfect dessert!


  • ▢1 double pie crust
  • ▢1 tablespoon flour
  • ▢1 tablespoon sugar
  • ▢3 cups rhubarb chopped
  • ▢3 cups strawberries halved
  • ▢1 ¼ cups white sugar
  • ▢3 tablespoons Minute tapioca
  • ▢1 lemon (zest only)
  • ▢1 egg


  • Preheate oven to 425°F.
  • Line pie plate with pastry. Combine 1 tablespoon flour and 1 tablespoon sugar. Sprinkle in the bottom of the crust.
  • In a large bowl, combine, rhubarb, strawberries, sugar, tapioca and lemon zest. Gently stir until combined.
  • Pour into crust. Top with remaining crust and cut 4-5 slits in crust to allow steam to escape (or make a lattice top if desired). Beat egg and brush over crust.
  • Bake on the bottom rack 15 minutes. Reduce temperature to 350°F and continue baking 45 minutes or until filling is bubbly and crust is golden.
  • Cool before serving.

Recipe Notes

If edges of crust begin to brown too much, cover with foil or a pie crust shield.

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