Introduction
The sweet burst of strawberries and the tart, earthy punch of rhubarb are a classic spring pairing that you just can’t beat. This pie is the perfect balance of tangy and sweet, with a juicy, vibrant red filling that bubbles up beautifully. It’s a celebration of the season that you’ll want to make again and again.
Prep & Cook Time
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 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 mixing bowl, gently toss together the sliced strawberries, sliced rhubarb, instant tapioca, and granulated sugar until evenly coated.
- Add the lemon juice and a sprinkle of ground nutmeg to the fruit mixture and stir gently to combine.
- Fit your bottom pie crust into a 9-inch pie plate. Pour the filling into the crust, spreading it evenly.
- Top with your second pie crust, seal and crimp the edges. Cut several slits in the top crust to allow steam to escape.
- Place the pie on a baking sheet (to catch any drips) and bake for 20 minutes at 400°F (200°C).
- Reduce the oven temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until the crust is 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, at least 3-4 hours, before slicing. This allows the filling to set.
Variations
- Crumb Topping: Swap the top pie crust for a streusel topping made from flour, butter, brown sugar, and oats.
- Lattice Crust: Use a lattice top for a beautiful, traditional look that shows off the colorful filling.
- Mini Pies: Use the same filling to make individual hand pies or mini pies in a muffin tin.
- Serve with: Elevate a slice with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
Tips for Success
- Let the filling sit for 15 minutes after mixing to allow the tapioca to start absorbing the fruit juices.
- If your top crust browns too quickly, tent the pie loosely with aluminum foil for the remaining baking time.
- Always bake your pie on a baking sheet—this prevents a messy oven from bubbling-over juices.
- For the cleanest slices, use a sharp, thin knife and wipe it clean between cuts.
Storage & Reheating
Store leftover pie, covered loosely at room temperature, for up to 2 days. For longer storage, refrigerate for up to 5 days. To reheat, warm individual slices in a 300°F (150°C) oven for 10-15 minutes to revive the crust.
FAQ
1. Can I use frozen fruit?
2. Can I substitute the instant tapioca?
You can use an equal amount of cornstarch or 2 tablespoons of flour, but instant tapioca creates a clearer, glossy filling that holds its shape beautifully.
3. My pie filling is too runny. What happened?
This usually means the pie was not allowed to cool completely before slicing. The filling needs several hours at room temperature to fully set.
4. Do I need to peel the rhubarb?
No, the skin is tender. Just make sure to wash it thoroughly and slice off the very ends.
5. Can I make this pie ahead of time?
Absolutely. You can assemble the pie, wrap it tightly, and refrigerate it for up to a day before baking. You may need to add a few minutes to the bake time if it goes in cold.
6. Is the pie crust used for the top and bottom?
Yes, this recipe uses a double crust. You will need enough pie crust for both the bottom and the top of a 9-inch pie.