Strawberry Rhubarb Pie – a delicious recipe with fresh strawberries, rhubarb, sugar, tapioca, pastry, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix strawberries and rhubarb with 1 1/2 cups sugar and the tapioca; let stand while making pastry.
2
Divide pastry in half.
3
On lightly floured surface roll out one portion 1 1/2 inches larger than inverted 9-inch pie plate.
4
Fit into pie pan and trim crust even with edge.
5
Fill with fruit mixture.
6
Roll out remaining pastry; lift onto pie.
7
Trim crust 1/2 inch beyond edge of pie pan. Fold top crust under bottom crust; seal together to make a standing rim and flute edge.
8
Cut vents in top crust.
9
Brush with milk and sprinkle with sugar.
10
Bake in 400u00b0 oven 60 to 70 minutes or until filling bubbles in the center.
11
After 30 minutes of baking, check pie occasionally and cover edges with foil, if necessary, to prevent browning.
12
If pie begins to bubble over, place foil beneath pie plate.
13
Cool thoroughly before cutting.
360
kcal
Calories
93
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 pt. fresh strawberries, halved, 2 c. sliced rhubarb (2 to 3 medium stalks), 1 1/2 c. sugar, 6 Tbsp. quick cooking tapioca, and more.
Yes, Strawberry Rhubarb Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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