Strawberry Rhubarb Pie Recipe

Piece of strawberry rhubarb pie on a blue and white plate

Strawberry Rhubarb Pie Recipe

Prep Time: 20

Cook Time: 50

Servings:

Calories: 353kcal

Author: Maureen Abood

The amount of fruit for the filling need not be exact. But it’s always better, I find, to err on the side of a bit more fruit than a bit less. The tapioca is an ideal filling thickener, but be sure to use the “quick cooking” variety rather than “small pearl” which won’t cook as readily. Use a rimmed pie plate for ease of sealing and crimping. This pie is easily made vegan by leaving out the dotted butter and the milk glaze. This makes a 9-inch pie.

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Equipment

Ingredients

For the crust:

1 recipe oil pie crust dough for a 9-inch double crust pie

For the filling:

2 1/2 cups strawberries hulled and coarsely chopped
2 1/2 cups rhubarb cut in ½-inch pieces
1 3/4 cups granulated sugar plus a pinch to dust the finished pie
1/3 cup quick-cooking tapioca (dry/uncooked)
1/2 teaspoon rose water
2 tablespoons cold unsalted butter cut into small pieces

Instructions

Place the rack in the middle of the oven with another rack below. Place a large sheet of foil on the lower rack to catch drips. Preheat the oven to 425℉.
In a large bowl, combine the strawberries, rhubarb, sugar, tapioca, and rose water if using. The amount of rose water you add here depends on how strong yours is in flavor; a light touch is best, so start with 1/2 teaspoon and if a light fragrance of rose is present with the fruit, that’s enough.
On a pie crust mat or lightly damp work surface, roll out half of the pie crust dough between two sheets of wax paper to a circle 2 inches larger than the pie plate, remove top sheet of paper and invert over the pie plate. Remove the second sheet of wax paper.
Ease the dough down into the plate. After trimming the bottom layer and before rolling out the top layer, pour the sugared fruit into the bottom crust in the plate. Dot the top of the fruit with butter.
Roll out the top layer between two fresh sheets of wax paper on a damp work surface, to a circle 1 inch larger than the pie plate. Remove the top sheet of paper and invert the crust over the pie, using the sheet of wax paper it's on to move it into place.
Leaving a 1/2-1 inch overhang, trim, tuck the overhang under the bottom layer, and crimp. Cut vents decoratively in the top. Rub or brush the entire top of the pie with milk.
Cover the edges of the pie with a pie guard or pieces of foil, crunching it well so it stays in place. The foil is not a perfect science; just get it to cover as much of the edge as possible.
Bake for 40-50 minutes, removing the foil for the last 15 minutes of baking so the edges brown up. When the fruit can be seen bubbling up vigorously in the vents and the crust is golden brown, the pie is ready. Remove from the oven and dust the top of the hot pie with granulated sugar. Cool; the filling will firm up some as the pie cools. Serve lukewarm or at room temperature.

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