Have you ever eaten Strawberry Rhubarb Pie?
I love rhubarb, but by itself, it’s not fantastic. The beauty of rhubarb is how well it goes with other flavors. My orange rhubarb bread is a very good example. Citrus pairs well with rhubarb in so many dishes. Rhubarb with cinnamon makes a lovely coffee cake.
In my opinion, the combination of rhubarb and strawberry is a match made in heaven. There is no better example than strawberry rhubarb pie. Tart from the rhubarb and sweet from the berries and sugar, it is pie perfection. That being said, my strawberry rhubarb pies have not quite hit the mark. The filling is usually runny, making the bottom crust soggy.
Flour has not worked well as thickener nor has cornstarch. Only once did I add enough cornstarch to thicken the juice, but the result was a gummy filling with a cornstarch taste and texture. The magic ingredient in this recipe is the use of quick-cooking tapioca as the thickener. Do not use regular tapioca. The beads will remain intact and the filling will be chewy.
I made mine extra fancy with lattice crust and star cut-outs. You can use shapes cut by hand or cute pie crust cookie cutters!
Decorated like this, Strawberry Rhubarb Pie is perfect for Veteran's Day or the 4th of July.
- 2 pie crusts, unbaked (9" prepared)
- 3 ½ cups strawberries, hulled and sliced ( (about 1 pound))
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ cup tapioca, quick-cooking
- 2 tbsp butter, cut into small pieces
- 1 tbsp heavy cream (for glazing the pie crust before baking)
- 1 tbsp sugar (course sanding)
- 1 tsp confectioners sugar (for garnish)
- Preheat oven to 400 degrees.
- Add cold, unbaked pie shell to a 9" pie pan.
- Stir the rhubarb, strawberries, sugars, lemon, salt and tapioca together in a large bowl.
- Mound filling inside bottom pie crust and dot the top with small pieces of butter.
- Cut the remaining pie crust into ¾" wide strips. Add the strips in a lattice pattern over the filling. If using a round premade crust, start in the center with the longest pieces, ending with the smaller pieces. Extend the pieces slightly over the edge. If you have any crust left, cut into shapes and add to top of lattice. This is optional.
- Fold the lattice stips under the bottom pie shell and crimp the edge. Brush heavy cream on the top crust. Sprinkle lightly with sanding sugar or coarse sugar (optional).
- Transfer the pie pan onto a baking sheet to catch any juice that bubbles over the edge.
- Bake for 20 minutes. Reduce the oven temperature to 350 degrees and bake for an additional 25-30 minutes, until the crust is golden and the juices bubbly.
- Remove from oven and cool on a wire rack until room temperature. this will take 2-3 hours. The juices will gel while the pie cools. If desired, lightly sprinkle confectioner's sugar over the crust cut-outs. Serve at room temperature or chilled.