Strawberry Rhubarb Pie

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. This simple recipe creates thick, flavorful filling and uses store-bought pie crust to save time. Use your time gained to make a lattice top! I'll show you how.

Course Dessert

Cuisine American

Recipe Type Bridal Shower, Camping, Fruit, Kid-Friendly, Lemon, Memorial Day, Party, Pastries, Patriotic, Pie, Spring Desserts, Strawberry, Summer, Vegetarian

Skill Level Easy

Prep Time 10

Cook Time 35

Total Time 45

Servings Servings

Calories 395kcal

Author Angela G.

Equipment

pie pan

Ingredients

1 cup sugar
½ cup flour
2 tbs tapioca
2 ½ cups chopped rhubarb
3 ½ cups chopped strawberries
Juice from ½ lemon
2 tablespoon butter
2 pie crusts
1 egg yolk

Optional Topping

8 scoops vanilla ice cream

Instructions

Mix together sugar, flour and tapioca. Add rhubarb and strawberries; toss to coat. Add lemon juice and toss.
Place one pie crust in 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. How to make a lattice pie crust.
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 then serve.

Notes

To prevent crust from getting soggy it's best to use a thickening agent for the filling. Tapioca or pectin both work well. Tapioca works a bit better from my experience.

Nutrition