Description

This Strawberry Rhubarb Pie combines the sweet flavor of strawberries with the tartness of rhubarb, creating a delicious dessert that’s easy to make and perfect for any gathering. Enjoy a slice of homemade goodness that showcases simple ingredients and delightful taste.

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.
Combine the pie crust ingredients: flour, Crisco, and salt. Gently stir in cold water to form a dough.
Split the dough in half. Roll out the first half on a floured surface and place it in a pie pan, pressing it into shape.
Roll out the second half of the dough and set it aside.
In a large bowl, mix the chopped rhubarb, strawberries, sugar, tapioca, flour, lemon zest, lemon juice, cinnamon, and vanilla until well combined.
Pour the fruit mixture into the prepared crust.
Cut the butter into small pieces and scatter them on top of the filling.
Brush the crust edges with water and place the top crust over the filling.
Press the edges together with a floured finger or fork and trim any excess crust.
Beat the egg with water and brush it over the top crust, sprinkling with sugar. Cut slits in the top for steam to escape.
Cover the edges of the pie with aluminum foil to prevent burning.
Bake for 45-50 minutes, or until the filling is bubbling and the crust is golden. Use foil to cover if the crust darkens too much.
Allow the pie to cool before slicing.

Notes

For a deeper color, add a bit more lemon juice to the filling.
Serve with whipped cream or vanilla ice cream for a delightful treat.
Make sure to let the pie cool completely before cutting to help maintain its shape.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 20g
Sodium: 150mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 2g
Protein: 3g
Cholesterol: 60mg