Strawberry Rhubarb Pie
A delightful blend of sweet strawberries and tangy rhubarb in a golden pie crust, perfect for summer gatherings.
Ingredients
Fruit Filling
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup sugar Adjust according to sweetness preference
- 1/4 cup tapioca flour (or cornstarch as a substitute) Can use cornstarch instead
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Pie Crust
- 1 piece pie crust (homemade or store-bought)
- 1 tablespoon butter, to dot
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the sliced strawberries, chopped rhubarb, sugar, tapioca flour, vanilla extract, lemon juice, and salt. Mix well and let it sit for 15 minutes to meld the flavors.
- Roll out your pie crust and place it into a pie dish.
- Pour the fruit filling into the crust and dot it with butter.
Assembly and Baking
- Roll out a second crust, cutting it into strips, and create a beautiful lattice top over the filling.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C). Bake for an additional 35-40 minutes, until the filling is bubbling and the crust is golden brown.
- Allow the pie to cool before slicing and serving.
Notes
This pie is best served warm or at room temperature. Pair with vanilla ice cream or whipped cream for an indulgent treat. Store leftover pie tightly covered in the refrigerator for up to five days, or freeze individual slices for up to three months.