Introduction
This classic Strawberry Rhubarb Pie perfectly balances the sweetness of ripe strawberries with the unique, bright tartness of rhubarb. It’s a quintessential spring or early summer dessert where the two fruits combine under a flaky crust for a filling that is both juicy and wonderfully cohesive. You’ll find it’s surprisingly simple to bring this beloved treat to your table.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Servings: 10
Ingredients
- 4-5 cups sliced strawberries
- 6-7 stalks rhubarb (sliced about 1-inch thick)
- 1/3 cup instant tapioca
- 1 cup granulated sugar (adjust based on how sweet your strawberries are)
- 2 tablespoons lemon juice
- Sprinkle of ground nutmeg
- Homemade or store bought pie crust
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the sliced strawberries, sliced rhubarb, instant tapioca, granulated sugar, lemon juice, and a sprinkle of nutmeg. Gently toss until everything is evenly coated and let the mixture sit for 15 minutes.
- Roll out one half of your pie crust and fit it into a 9-inch pie plate.
- Pour the fruit filling into the crust-lined pie plate, discarding any excess liquid that hasn’t been absorbed by the tapioca.
- Roll out the remaining pie crust and place it over the filling. Crimp the edges to seal, then cut a few slits in the top crust to allow steam to escape.
- Place the pie on a baking sheet (to catch any drips) and bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling thickly through the vents.
- Remove the pie from the oven and let it cool completely on a wire rack, about 3-4 hours, to allow the filling to set properly before slicing.
Variations
- Crumb Topping: Swap the top crust for a streusel topping made by rubbing together flour, brown sugar, and cold butter until crumbly before baking.
- Mini Pies: Use the same filling to make individual hand pies or small tartlets, adjusting the baking time accordingly.
- Flavor Boost: Add a teaspoon of vanilla extract or a pinch of cinnamon to the fruit mixture along with the nutmeg.
- Serving Style: Serve a slice warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
Tips for Success
- Let the filling sit as directed; this allows the instant tapioca to begin absorbing the fruit juices, which helps prevent a runny pie.
- Use a baking sheet under the pie plate—this filling is prone to bubbling over, and the sheet will protect your oven from messy drips.
- If your crust edges are browning too quickly, cover them with strips of aluminum foil or a pie crust shield partway through baking.
Storage & Reheating
Store any leftover pie, covered loosely at room temperature, for up to 2 days, or refrigerate for up to 4 days. To reheat, warm individual slices in a 300°F oven for about 10 minutes to revive the crust’s flakiness. Avoid microwaving, as it will make the crust soggy.
FAQ
Can I use frozen fruit?
What can I substitute for instant tapioca?
You can substitute the 1/3 cup instant tapioca with 3 tablespoons of cornstarch or 5 tablespoons of all-purpose flour. The texture may vary slightly.
How do I know when the pie is done?
The pie is done when the crust is a deep golden brown and the filling is visibly bubbling thickly through the slits in the top crust.
My filling is too runny. What happened?
This is usually because the pie was sliced before it had cooled completely. The tapioca needs that cooling time to fully set the juices. Also, ensure you are using “instant” or “minute” tapioca, not pearl tapioca.
Can I make this pie ahead of time?
Yes, you can assemble the pie, wrap it tightly, and freeze it unbaked. Bake from frozen, adding 20-30 minutes to the bake time. You can also bake it a day ahead and store it at room temperature.
Do I need to peel the rhubarb?