Strawberry Rhubarb Pie Recipe
A classic sweet and tart pie
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  1. 3 1/2 cups (about 1 1/2 pounds, untrimmed) rhubarb, in 1/2-inch thick slices
  2. 3 1/2 cups (about 1 pound) strawberries, hulled and sliced if big, halved if tiny
  3. 1/2 cup granulated sugar
  4. 1/4 cup light brown sugar
  5. 1 tablespoon lemon juice
  6. 1/4 teaspoon salt
  7. 1/4 cup quick-cooking tapioca
  8. 1 egg white
  1. Roll out pie dough & refrigerate until ready to use
  2. Preheat oven to 400 degrees
  3. Stir together rhubarb, strawberries, sugars, lemon, salt and tapioca in a large bowl. Mound filling inside bottom pie crust
  4. Beat egg white with a pinch of salt until frothy to create an egg wash
  5. Brush top pie dough with egg wash, sprinkle lightly with sugar, then again with turbinado sugar (optional)
  6. Cut a hole in the top of the pie to vent
  7. Bake 45-60 minutes until top crust is browned and juices are thick & bubbly

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