Introduction
The classic combination of tart rhubarb and sweet strawberries creates a pie filling that’s vibrant, perfectly balanced, and tastes like summer in every bite. You’ll love the way the instant tapioca thickens the juicy berries into a luscious, sliceable consistency without clouding the beautiful red color.
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 375°F (190°C).
- In a large bowl, combine the sliced strawberries and rhubarb.
- Sprinkle the instant tapioca, granulated sugar, lemon juice, and a sprinkle of ground nutmeg over the fruit. Gently toss everything together until evenly coated. Let the mixture sit for 15 minutes to allow the tapioca to begin absorbing the juices.
- While the filling rests, prepare your pie crust in a 9-inch pie plate.
- Pour the fruit filling and all accumulated juices into the prepared bottom crust. Top with the second crust, crimp the edges to seal, and cut several slits in the top 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.
- Let the pie cool completely on a wire rack, at least 3-4 hours, to allow the filling to set properly before slicing.
Variations
- Crumb Topping: Swap the top pie crust for a streusel topping made from flour, brown sugar, and butter.
- Galette Style: For a rustic look, roll out one crust, pile the filling in the center, and fold the edges up and over the fruit.
- Mini Pies: Use the same filling to make individual hand pies or mini pies in a muffin tin.
- Serving Idea: Serve each slice warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
Tips for Success
- Let the filling rest with the tapioca and sugar before baking; this crucial step helps prevent a soupy pie.
- Always place your pie on a preheated baking sheet in the oven to catch bubbling juices and promote even bottom browning.
- If your crust edges brown too quickly, use a pie shield or strips of aluminum foil to protect them during the last 20-30 minutes of baking.
- For the best set and clean slices, resist the urge to cut the pie while it’s warm. Let it cool completely.
Storage & Reheating
Store any leftover pie, covered loosely at room temperature, for up to 2 days, or in the refrigerator for up to 4 days. To reheat, warm individual slices in a 300°F (150°C) oven for about 10 minutes to crisp the crust.
FAQ
Can I use frozen fruit?
What can I substitute for instant tapioca?
The recipe is formulated for instant tapioca. Substituting with cornstarch or flour will change the liquid ratio and texture; for best results, use the tapioca as listed.
Why is my filling runny?
The most common causes are not letting the filling rest with the tapioca, slicing the pie before it has fully cooled, or using fruit that was too watery.
How do I know when the pie is done?
The pie is done when the crust is deep golden brown and the filling is actively bubbling through the slits in the top crust.
Should I peel the rhubarb?
No, peeling is not necessary for rhubarb stalks. Just wash them well, trim the ends, and slice.
Can I make this pie ahead of time?
Yes, you can assemble the pie and refrigerate it unbaked for up to a day, or freeze it. Bake directly from the fridge, adding a few extra minutes, or from frozen, adding significant bake time.