If you love sweet-tart pies made with fresh fruits, you’ll love this strawberry rhubarb pie. This pie is the perfect summer picnic dessert.
Sugar Flour Tapioca Rhubarb Strawberries Lemon Butter Pie Crusts Egg Yolk
Mix together sugar, flour and tapioca. Add rhubarb and strawberries; toss to coat. Add lemon juice and toss again.
Place one pie crust in the bottom of a shallow pie pan and add strawberry rhubarb mixture. Dart with butter. Add lattice top and brush on egg yolk to coat evenly.
Loosely cover with foil and bake at 400˚ for 25 minutes. Remove foil and bake an additional 10 minutes or until top is golden brown and filling is gently bubbling.
Let cool and serve with vanilla ice cream, if desired.