Description

This Strawberry Rhubarb Pie boasts an irresistible combination of sweet strawberries and tart rhubarb, wrapped in a flaky crust. Perfect for dessert lovers looking for an easy, delightful treat, it’s made with fresh ingredients and simple steps that ensure a delicious outcome.

Ingredients

Scale

1 Egg, Beaten
1 tsp Water
3 1/2 cups Sugar
2 1/2 cups Rhubarb, Chopped
2 1/2 cups Strawberries, Chopped
1 cup Sugar
3 tbsp Minute Tapioca
1 tbsp Flour
1/2 tsp Lemon Zest
1/2 tsp Lemon Juice
1/2 tsp Cinnamon
1 tsp Vanilla
3 tbsp Butter
2 cups Flour
3/4 cup Butter Flavored Crisco
1 tsp Salt
4 tbsp Cold Water

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Instructions

Preheat the oven to 375 degrees.
In a bowl, combine the pie crust ingredients: flour, Crisco, and salt. Mix in cold water gently.
Divide the mixture in half and roll out the first half on a floured surface; carefully lay it in a pie pan and press to form.
Roll out the second half of the mixture and set it aside on a floured surface.
In a large bowl, mix the chopped rhubarb and strawberries with sugar, tapioca, flour, lemon zest, lemon juice, cinnamon, and vanilla until well combined.
Pour the fruit filling into the prepared pie crust.
Cut the butter into small chunks and distribute them around the filling.
Brush the edges of the pie crust with water, placing the top crust over the filling.
Seal the edges by pressing them together with your fingers or a fork, and trim any excess crust.
Beat the egg with water and brush this mixture over the top crust; sprinkle with sugar.
Cut slits in the top crust for venting.
Cover the edges of the pie with aluminum foil to prevent burning.
Bake for 45-50 minutes, or until the filling is bubbling; cover the top with foil if it darkens too quickly.
Allow the pie to cool before slicing.

Notes

For a sweeter filling, add more sugar to taste.
Ensure to let the pie cool completely for easier slicing.
Serve with vanilla ice cream for an extra special touch.

Nutrition

Serving Size: 1 slice
Calories: 305
Sugar: 26g
Sodium: 180mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg