Favorite Strawberry Rhubarb Pie recipe

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Ingredients

3 cups sliced strawberries
3 cups sliced rhubarb
1 ½ cups white sugar
¼ cup instant tapioca
1 squeeze fresh lemon juice
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter, cut into small pieces

Nutrition Info

442.3 calories
carbohydrate: 68.5 g
cholesterol: 7.6 mg
fat: 18.1 g
fiber: 3.7 g
protein: 3.7 g
saturatedFat: 5.6 g
servingSize: -
sodium: 256.8 mg
sugar: 41.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.

  2. Mix the strawberries, rhubarb, sugar, tapioca, and lemon juice in a bowl, and let stand for 15 minutes, stirring occasionally. Fit a pie crust into a 9-inch pie dish, pour the filling into the bottom crust. Scatter pieces of butter over the filling, and place the top crust onto the pie. Press the edges together and crimp with a fork to seal. Cut several slits into the top crust with a sharp knife.

  3. Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.

Recipe Yield

1 9-inch pie

Recipe Note

This pie is wonderfully sweetened, holds together well, and is a crowd pleaser! I make this pie every spring.

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