Description

This homemade Strawberry Rhubarb Pie features a perfect balance of sweet strawberries and tart rhubarb, wrapped in a buttery, flaky crust. Ideal for gatherings, this pie is both comforting and simple to make, making it a favorite among dessert enthusiasts.

Ingredients

Scale

1 beaten egg
1 tsp water
1 1/2 cups sugar
2 1/2 cups chopped rhubarb
2 1/2 cups chopped strawberries
1 cup sugar
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.
Combine pie crust ingredients: flour, Crisco, and salt. Gently stir in cold water.
Divide the mixture in half. Roll out the first half on a floured surface and lightly place in a pie pan, pressing gently to form.
Roll out the second half on a floured surface and set aside.
In a large bowl, mix together chopped rhubarb, chopped strawberries, sugar, minute tapioca, flour, lemon zest, lemon juice, cinnamon, and vanilla until well combined.
Pour the fruit mixture into the prepared crust.
Slice butter into small chunks and spread them over the top of the filling.
Brush the edges of the pie crust with water and cover with the top crust.
Seal the edges of the crust with a floured finger or fork and trim excess dough.
Beat together the egg and water and brush over the top crust. Sprinkle with sugar and cut slits for ventilation.
Cover the edges of the pie with aluminum foil.
Bake for 45-50 minutes, or until the filling is bubbling. Use foil to cover the top if it gets too dark.
Allow the pie to cool before slicing.

Notes

Ensure the fruit is fresh for the best flavor.
Use cold water in the crust for a flakier texture.
Let the pie cool completely for easier slicing.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 18g
Sodium: 150mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg