Best Strawberry Rhubarb Pie Recipe
This really is the best Strawberry Rhubarb Pie recipe made with a sweet-tart ruby-hued filling in a flaky, buttery homemade pie crust! It's fantastic all on its own or with a scoop of vanilla ice cream!
Ingredients
- 1recipe double-crust pie crust
- 2 ½ cupsrhubarb (chopped into 1/2-inch pieces)
- 2 ½ cupsstrawberries (washed, hulled and cut into pieces about the same size as the chopped rhubarb)
- 1 cupgranulated sugar
- 3 tablespoonsminute tapioca
- 1 tablespoonall-purpose flour
- ½ teaspoonlemon zest
- ½ teaspoonlemon juice
- ½ teaspoonground cinnamon
- 1 teaspoonvanilla extract
- 3 tablespoonssalted butter
- 1beaten egg
- 1 teaspoonwater
- extra sugar for sprinkling on top of crust
Directions
- 1
Prepare double-crust pie crust recipe. Roll out one half of the crust and cover the bottom of a pie dish, while reserving the other half of the dough for the top crust.
- 2
Mix the rhubarb, strawberries, sugar, tapioca, flour, lemon zest and juice, cinnamon, and vanilla together in a large bowl and pour out into prepared crust. Slice the butter into small chunks and place them around the top of the strawberry rhubarb filling.
- 3
Roll out the remaining half of the pie crust and gently place it over the filling either as a solid crust with slits cut into it for ventilation or by cutting into strips and laying them out in a lattice pattern. Crimp to seal edges.
- 4
Make an egg wash by beating the egg with 1 teaspoon of water in a small bowl, then brush it over the top of the pie with a pastry brush and sprinkle the top of the pie with a teaspoon or two of sugar.
- 5
Loosely cover the edges of the pie with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling is bubbling and the crust is a golden brown.
- 6
Let the pie cool for at least 2 hours before cutting and serving.