Description

Strawberry Rhubarb Pie is a delightful dessert featuring a mix of sweet strawberries and tart rhubarb nestled in a buttery crust. This easy homemade pie is perfect for family gatherings or a comforting treat any day of the week.

Ingredients

Scale

1 Egg, Beaten
1 tsp Water
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 F.
Combine pie crust ingredients: flour, Crisco, and salt. Mix in cold water gently.
Divide the mixture in half. Roll out the first half on a floured surface, then place it into a pie pan and press to form.
Roll out the second half on a floured surface and set aside.
In a large bowl, mix rhubarb, strawberries, sugar, tapioca, flour, lemon zest, lemon juice, cinnamon, and vanilla until well combined.
Pour the filling into the prepared crust.
Slice butter into small pieces and scatter them on top of the filling.
Brush the edges of the crust with water and place the top crust over the filling.
Press the edges together or crimp with a fork, trimming any excess dough.
Beat together the egg and water; brush the mixture on the top crust and sprinkle with sugar. Cut slits in the top.
Cover the pie edges with foil.
Bake for 45-50 minutes or until bubbling. If the top darkens too much, cover with more foil.
Let the pie cool before slicing.

Notes

Allow the pie to cool completely for easier slicing.
Serve with ice cream or whipped cream for added indulgence.
If using frozen fruit, decrease the sugar by 1/4 cup to account for extra sweetness.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 18g
Sodium: 200mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 3g
Cholesterol: 50mg