Strawberry Rhubarb Pie (Printable Version)
# What You'll Need:
→ Crust
01 -
1 complete pie crust recipe (for top and bottom)
→ Filling
02 -
4 cups rhubarb stalks, cut into 1/4 to 1/2 inch pieces
03 -
4 cups strawberries, cleaned and chopped small
04 -
1 cup granulated sugar
05 -
1/3 cup tapioca flour
06 -
1 tablespoon orange zest
07 -
1 pinch salt
→ Topping
08 -
1 egg for egg wash
# Step-by-Step Directions:
01 -
Combine strawberries, rhubarb, sugar, tapioca flour, orange zest and salt in a large bowl. Toss thoroughly and allow to rest for 15 to 30 minutes to soften the tapioca.
02 -
Remove homemade or store-bought crust from refrigerator and rest for 10 minutes to soften. Flour your rolling pin and roll each disc to 1/8 inch thickness. Place bottom crust gently onto the pie plate.
03 -
Add the filling to the bottom crust. Place top crust over filling and crimp edges to seal. Cut vents in the top crust or create a lattice pattern with strips. Brush completely with egg wash.
04 -
Preheat oven to 425°F. Place pie on the bottom rack and bake for 15 minutes. Reduce heat to 350°F and continue baking for 45 minutes to 1 hour, until crust is golden brown and filling is bubbling.
# Helpful Notes:
01 -
The pie can be stored at room temperature for 2 days if covered with foil or plastic wrap
02 -
Refrigerate for longer storage of 4 to 5 days
03 -
To freeze, wrap tightly with aluminum foil or plastic freezer wrap for 6 to 8 months preservation