Strawberry Rhubarb Pie
Prep time: 
Cook time: 
Total time: 
Yields: 8 to 10
  • Double-Butter Pie Crust for a 9-inch double-crust pie
  • 1 lb. strawberries, quartered (approximately 3 cups)
  • 4 cups rhubarb, chopped
  • 1½ cups sugar
  • 6 tablespoons quick cooking tapioca
  • 1 teaspoon orange rind, finely grated
  • Egg wash (1 large egg whisked with 1 teaspoon water and a pinch of salt)
  • Turbinado sugar, for finishing (optional)
  1. Have ready and refrigerated one pastry lined 9-inch pie pan and pastry one round.
  2. Toss together strawberries, rhubarb, sugar, tapioca and orange rind.
  3. Pour the filling into the refrigerated pie shell, arrange the pastry round on top, crimp pastry together, and pierce top of pie in several places around to allow steam to escape.
  4. Chill the pie in the refrigerator for 10 to 15 minutes to set the pastry.
  5. Meanwhile, position the oven racks in the bottom and center positions, place a rimmed baking sheet on the bottom rack, and preheat the oven to 425°F.
  6. Brush the pastry with the egg wash and sprinkle with desired amount of turbinado sugar.
  7. Place the pie on the rimmed baking sheet on the lower rack of a 425°F oven and bake for 20 to 25 minutes. Then lower the oven temperature to 375°F, move the pie to the center oven rack and continue to bake for another 35 to 40 minutes, or until the pastry is a deep golden brown and the juices are bubbling. If the crust is browning to fast place strips of foil around its edges.
  8. Allow to cool. Serve slightly warm or at room temperature.
The pie will keep refrigerated for 3 days or at room temperature for 2 days.
Recipe by Bake 2 The Future at