Description
A delightful Strawberry Rhubarb Pie with a flaky crust and a sweet-tart filling that’s 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
Additional:
- 1 double-crust 9-inch pie dough recipe
- 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: Combine rhubarb, strawberries, sugar, tapioca, salt, and orange zest. Let sit for 10 minutes.
- Roll out the bottom crust and fill the pie: Line pie dish with pastry dough, add filling.
- Top the pie: Cover with second pastry dough, crimp edges, cut slits for steam.
- Bake the pie: Bake at 400°F for 20 minutes, then reduce to 350°F and bake for 40-50 minutes.
- Cool and serve: Let cool, serve warm or cold.
Notes
- Ensure the rhubarb stalks are trimmed properly.
- Adjust sugar based on personal preference for sweetness.
- Store leftover pie in the refrigerator for freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 21g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
