When I think of summer there are always a few recipes that stand out to me, such as this Strawberry Rhubarb Pie or my Mexican Street Corn Salad. As soon as I see rhubarb in grocery stores, all I can think of is this pie! Although you can make this pie with just rhubarb, I love the addition of the strawberries. They cut through the tartness of the rhubarb and add a bit of sweetness. Rhubarb and strawberries really are a marriage made in heaven, these two just go together. Which is why I love this pie so much. Nothing fancy here, just a good, old fashioned pie that goes perfectly well with a scoop of vanilla ice cream! It’s what summer dreams are made of. For this delicious pie, I used my fool proof, pie crust. Yes, you can use store bought, but if you have a bit of time, trust me when I say that it really is worth making your own crust. I can always tell when a pie is made with store bought crust vs homemade. If you make your own crust, you are half way to baking your best ever pie! But hey, if you want this quick, just buy the store-bought, it will still be just as good. I love loading this strawberry rhubarb pie with lots of rhubarb and strawberries, 4 cups of each to be exact. This way the sweetness of the strawberries and the tartness of the rhubarb balance out equally to make the perfect pie.
Ingredients
Pie Crust – As I mentioned earlier, you can either use store bought pie crust or make your own. Try my recipe for an easy fool proof pie crust. If you have the time, I highly recommend making your own. Rhubarb – Did you know that rhubarb is technically a vegetable, but is legally considered a fruit? The stalks are the only edible part of the plant and in fact the leaves are poisonous. Rhubarb is extremely sour and tart, therefore perfect for this pie. Strawberries – We’ll need the same amount of strawberries as rhubarb. I love adding the same quantities of each to balance out the tartness of the rhubarb. Sugar – I used 1 cup of sugar but feel free to add more or less, depending on how sweet or tart you like your pie. Tapioca flour – tapioca flour is perfect for this strawberry rhubarb pie because they’re both juicy and require a lot of thickener. Tapioca flour will also make the filling bright, clear and give it that gluey texture. Orange Zest – A bit of orange zest will add some great fresh flavor to the pie. Salt – To bring all the flavors together. Egg – We need 1 egg beaten for an egg wash for our crust.
How to make Strawberry Rhubarb Pie
Check out my fool proof recipe for making your own pie crust, once you’ve tasted this recipe you’ll never go for store bought again. Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
What is Tapioca
Tapioca flour is used to thicken the filling and it’s particularly useful when making pies with extra juicy fruits like rhubarb or strawberries. Tapioca will help gel up the pie filling so that it won’t be too runny when cutting into it. If you don’t have tapioca or can’t find it, you can certainly use cornstarch instead.
Some tips
How long does it take to bake
As I always say, the baking time varies, since each oven is different. Also different fruits will take longer to bake than others. For this pie, we start baking at a higher temperature, 425 F degrees, and we bake it at this temperature for 15 minutes. We then lower the heat to 350 F degrees and bake for another 45 to 60 minutes, depending on your oven. This may seem like a lot but it’s not. Don’t worry, you cannot really over bake the fruit. The only thing to look out for is browning the crust too much. Your pie is ready the pie’s juices are bubbling thickly through the vents.
How do I avoid my pie from having a soggy bottom?
Make sure you bake the pie on the bottom rack, this will avoid your pie from having a soggy bottom. Even pies don’t want a soggy bottom. You can move the pie to the middle rack after the first 15 minutes, however, I left mine on the lower rack for the entire baking time. See what works for you.
Leftovers
You can store this pie at room temperature for 2 days, just make sure to cover it with foil or plastic wrap. You can also refrigerate it and it will keep for 4 to 5 days. To freeze strawberry rhubarb pie, wrap it tightly with aluminum foil or plastic freezer wrap and place in the freezer. It will last 6 to 8 months.
Craving More Strawberry Rhubarb?
Strawberry Rhubarb Crisp Strawberry Rhubarb Bars
More Delicious Pie Recipes To Try:
Classic Apple Pie Mini Blueberry Galettes Pumpkin Pie Pecan Pie Skillet Shepherd’s Pie Chicken Pot Pie Perfect Peach Pie Impossible Coconut Pie Strawberry Rhubarb Bars
