Sweet Tart Summer Pie

This strawberry rhubarb pie perfectly balances sweet juicy strawberries with tart rhubarb for a classic summer dessert that never disappoints. The flaky homemade crust cradles a vibrant ruby filling that bubbles with bright flavor in every bite. I've been making this recipe for family gatherings for years, and it remains the most requested dessert when fresh rhubarb appears at farmers markets.

I first baked this pie for a summer potluck where I was nervous about bringing something homemade. Three people asked for the recipe before the night ended, and now it's become my signature dessert that friends request by name when strawberry season arrives.

Ingredients

• Pie crust whole recipe for top and bottom Creates the perfect flaky vessel for the filling and can be homemade or store bought for convenience
• 4 cups rhubarb stalks cut into small pieces The tart foundation that makes this pie special look for firm stalks with vibrant color
• 4 cups strawberries cleaned and chopped The sweet counterpart to the rhubarb choose ripe berries for maximum flavor
• 1 cup granulated sugar Balances the tartness of the rhubarb perfectly without overwhelming the natural fruit flavors
• ⅓ cup tapioca flour The secret to achieving the perfect thickness without a gummy texture
• 1 tablespoon orange zest Adds brightness and complexity that elevates the entire flavor profile
• Pinch of salt Enhances all the flavors and balances the sweetness
• 1 egg for egg wash Creates that beautiful golden sheen on the crust

Step-by-Step Instructions

Prepare The Filling

Combine strawberries, rhubarb, sugar, tapioca flour, orange zest and salt in a large bowl. Toss everything thoroughly to ensure even coating. Allow this mixture to rest for 15 to 30 minutes which gives the tapioca time to soften and begin absorbing juices. This resting period is crucial for achieving the perfect thickness in your finished pie.

Craft Your Crust

Remove your dough from the refrigerator and let it rest for about 10 minutes to soften slightly. This makes it easier to roll without cracking. Flour your rolling pin and work surface generously. Roll each disc to approximately 1/8 inch thickness, rotating frequently to maintain an even circle. Transfer the bottom crust gently to your pie plate, pressing it into the corners without stretching the dough.

Assemble Your Pie

Pour your rested filling into the bottom crust, mounding it slightly in the center. Roll out your top crust and either place it whole over the filling or create a lattice pattern. If using a whole top crust, be sure to cut vents for steam to escape. Trim excess dough and crimp the edges decoratively to seal. Brush the entire top with egg wash, paying special attention to the crimped edges.

Bake The Pie

Position a rack in the lower third of your oven and preheat to 425°F. Place the pie on the bottom rack and bake for 15 minutes at this high temperature to set the crust. Reduce heat to 350°F and continue baking for 45 minutes to an hour. The pie is done when the crust is deeply golden and you can see thick bubbles of filling simmering through the vents or lattice.

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My grandmother grew rhubarb along her garden fence, and I remember watching her dice the stalks with practiced precision each summer. She taught me that the tartness of rhubarb is what makes this pie special. Without it, you just have strawberry pie which is lovely but lacks the complexity that makes people close their eyes when they take that first bite.

Selecting Perfect Rhubarb

When shopping for rhubarb, look for firm stalks with vibrant red or pink color. Avoid any that appear limp or have brown spots. The deeper the color, the sweeter the rhubarb will be naturally. Remember that rhubarb leaves are toxic and should always be removed before using. If you find particularly tart rhubarb, you can increase the sugar by ¼ cup, but resist adding too much as the contrast with sweet strawberries is what makes this pie magical.

Making Ahead Options

This pie is perfect for preparing in advance of special gatherings. You can make the filling and store it in the refrigerator for up to 2 days before baking. Alternatively, assemble the entire pie and freeze it unbaked. When ready to serve, bake directly from frozen adding an extra 15 minutes to the baking time. The tapioca flour in this recipe makes it particularly freezer friendly as it prevents the filling from becoming watery when thawed.

Serving Suggestions

While delicious on its own, this strawberry rhubarb pie reaches new heights when served slightly warm with a scoop of vanilla ice cream. The contrast between the warm, tart filling and cold, sweet ice cream creates a dessert experience that's truly memorable. For a more sophisticated presentation, try serving with a dollop of lightly sweetened whipped cream infused with a touch of orange zest to echo the flavor in the filling.

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Commonly Asked Questions

→ Can I use frozen fruit for strawberry rhubarb pie?

Yes, you can use frozen strawberries and rhubarb. There's no need to thaw them first, but you may need to increase the baking time by 10-15 minutes. You might also consider adding an extra tablespoon of tapioca flour to account for the additional moisture.

→ What is tapioca flour and can I substitute it?

Tapioca flour is a thickening agent that gives the filling a glossy appearance and prevents it from becoming too runny. You can substitute with cornstarch (use the same amount) or all-purpose flour (use 1.5 times the amount called for), though the texture and appearance may differ slightly.

→ How do I prevent a soggy bottom crust?

Bake your pie on the bottom rack of the oven, which allows direct heat to reach the bottom crust. You can also blind bake (pre-bake) the bottom crust for about 10 minutes before adding the filling, or brush it with beaten egg white before adding the filling.

→ Why let the filling rest before baking?

Letting the filling rest for 15-30 minutes allows the tapioca flour to begin absorbing moisture from the fruit. This pre-softening helps ensure that the tapioca will properly thicken the filling during baking, preventing a runny pie.

→ How do I know when my pie is done baking?

Your pie is done when the crust is golden brown and the filling is visibly bubbling through the vents or lattice. If the edges start browning too quickly, cover them with foil or a pie shield. The bubbling is crucial as it indicates the thickening agent has activated properly.

→ Should I let the pie cool before serving?

Yes, allow the pie to cool for at least 2-3 hours before slicing. This cooling period allows the filling to set properly. Cutting into a hot pie will result in a runny filling that hasn't had time to thicken.