Introduction
This classic Strawberry Rhubarb Pie captures the essence of early summer in a dessert. The sweet burst of ripe strawberries perfectly balances the bright, tart kick of fresh rhubarb. You’ll love the simple, comforting result that comes from this timeless flavor combination.
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 mixing bowl, combine the sliced strawberries and rhubarb.
- Sprinkle the instant tapioca, granulated sugar, lemon juice, and a sprinkle of nutmeg over the fruit. Gently stir until everything is evenly coated. Let the mixture sit for 15 minutes to allow the tapioca to begin absorbing the juices.
- Roll out your bottom pie crust and fit it into a 9-inch pie plate.
- Pour the fruit filling into the prepared crust, spreading it evenly.
- Top the filling with your second rolled-out pie crust. Crimp the edges to seal, and cut a few slits in the top to allow steam to escape.
- Optionally, brush the top crust with a little milk or egg wash and sprinkle with coarse sugar for a golden, sparkling finish.
- Place the pie on a baking sheet to catch any potential drips. Bake for 50-60 minutes, or until the crust is deep golden brown and the filling is bubbling through the vents.
- Remove the pie from the oven and let it cool completely on a wire rack, for at least 3-4 hours, before slicing. This allows the filling to set properly.
Variations
- Lattice Top: Create a beautiful, classic look by weaving a lattice crust instead of using a full top crust.
- Crumble Topping: Skip the top crust altogether and instead top the filling with a simple streusel made from flour, butter, and brown sugar before baking.
- Mini Pies: Use the same filling to make individual hand pies or small tarts, adjusting the baking time down by about 15 minutes.
- Serve à la Mode: Transform a simple slice into a decadent dessert by serving it warm with a scoop of vanilla bean ice cream.
Tips for Success
- Let the filling sit for the full 15 minutes. This step is crucial for activating the tapioca and preventing a soupy pie.
- Use a baking sheet. Placing your pie plate on a sheet pan protects your oven from messy spills from the bubbling fruit.
- Cool completely before cutting. As difficult as it is to wait, this is the secret to neat, perfect slices instead of a runny mess.
- For the best flavor, taste your strawberries before adding the sugar to determine if you need the full cup or slightly less.
Storage & Reheating
Store any leftover pie, covered at room temperature, for up to two days. For longer storage, cover tightly and refrigerate for up to 5 days. To reheat a slice, warm it in a 300°F oven for about 10 minutes until the crust crisps up again.
FAQ
Can I use frozen fruit?
What can I use instead of instant tapioca?
Cornstarch is a common substitute. Use about 3 ½ tablespoons of cornstarch in place of the 1/3 cup tapioca.
My filling is too runny. What happened?
This usually means the pie was sliced before it had fully cooled and set. The tapioca filling needs those few hours at room temperature to thicken properly.
How do I prevent a soggy bottom crust?
Using a glass or ceramic pie plate helps, as does baking the pie on the lower third of your preheated oven. The baking sheet underneath also helps conduct heat to the bottom.
Do I need to peel the rhubarb?
No, peeling is not necessary for rhubarb stalks. Just be sure to wash them well and trim off the leaves (which are toxic) and the very dry end of the stalk.
Can I make this pie ahead of time?
Absolutely. You can prepare the filling and store it in the refrigerator for up to a day ahead. Assemble and bake the pie on the day you plan to serve it for the freshest, crispiest crust.