This strawberry rhubarb pie recipe is perfectly sweetened, holds together well, and is a crowd pleaser! I make this pie every spring.
Ingredients
- strawberries: 3 cups (sliced)
- rhubarb: 3 cups (sliced)
- ½ cups white sugar: 1 piece
- instant tapioca: 0.25 cup
- squeeze fresh lemon juice: 1 piece
- (14.1 ounce) package double-crust pie pastry: 1 piece (thawed)
- butter: 2 Tbsp (cut into small pieces)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.
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Mix strawberries, rhubarb, sugar, tapioca, and lemon juice together in a bowl, and let stand for 15 minutes, stirring occasionally.
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Arrange a pie crust into a 9-inch pie dish; pour filling into the bottom crust. Scatter pieces of butter over filling; arrange top crust on pie. Press the edges together and crimp with a fork to seal. Cut several slits in the top crust with a sharp knife.
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Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.
