Description

There’s nothing quite like the sweet and tart combination of strawberries and rhubarb baked together in a golden, flaky crust. This Strawberry Rhubarb Pie is the perfect dessert to enjoy in the summer months when fresh rhubarb and juicy strawberries are in season. With a buttery crust, a perfectly balanced filling, and a hint of lemon zest, this pie is a delightful treat for family gatherings, picnics, or any occasion that calls for a classic homemade dessert.

Ingredients

1 double pie crust
1 tablespoon all-purpose flour
1 tablespoon granulated sugar
3 cups rhubarb, chopped
3 cups fresh strawberries, halved
1 ¼ cups granulated sugar
3 tablespoons Minute tapioca
Zest of 1 lemon
1 egg

Instructions

Preheat oven to 425°F.
Line a 9-inch pie plate with one of the pie crusts, making sure it covers the bottom and sides evenly.
In a small bowl, mix 1 tablespoon of flour and 1 tablespoon of sugar, then sprinkle over the bottom of the crust.
In a large mixing bowl, combine chopped rhubarb, strawberries, remaining sugar, tapioca, and lemon zest. Gently stir to coat.
Pour the fruit mixture into the prepared crust. Place the second crust on top, cutting 4–5 slits for steam to escape, or create a lattice design.
Beat the egg in a small bowl and brush it over the top crust for a golden finish.
Bake on the bottom rack at 425°F for 15 minutes, then reduce heat to 350°F and bake for another 45 minutes until filling is bubbly and crust is golden brown.
Cool at room temperature before serving to allow the filling to set.

Notes

Serving: Allow the pie to cool completely before slicing so the filling sets properly. Serve at room temperature or slightly warm with whipped cream, vanilla ice cream, or custard.
Room Temperature Storage: Cover loosely with foil or plastic wrap and keep on the counter for up to 1 day.
Refrigeration: Store leftovers in the refrigerator for up to 4 days.
Freezing: For longer storage, wrap individual slices tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven for best results.
Reheating: Warm slices in a 350°F oven for about 10–15 minutes to refresh the crust’s crispness.