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Strawberry Rhubarb Pie taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Best Strawberry Rhubarb Pie Recipe (Award Winning!)

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!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 servings
Calories 219 kcal

Equipment

  • 1 Rolling Pin
  • 1 Pie Pan my favorite one!

Ingredients
  

Main ingredients

  • 1 recipe double-crust pie crust
  • 2 ½ cups rhubarb chopped into ½-inch pieces
  • 2 ½ cups strawberries washed, hulled and cut into pieces about the same size as the chopped rhubarb
  • 1 cup granulated sugar
  • 3 Tablespoons minute tapioca
  • 1 Tablespoon all-purpose flour
  • ½ teaspoon lemon zest
  • ½ teaspoon lemon juice
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 Tablespoons salted butter
  • 1 beaten egg
  • 1 teaspoon water
  • as needed Extra sugar for sprinkling on top of crust

Instructions
 

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Let the pie cool for at least 2 hours before cutting and serving.

Notes

My favorite basic pie crust recipe can be found here. This recipe is on page 264 of my cookbook, House of Nash Eats Everyday!