Description

This Strawberry Rhubarb Pie combines the sweetness of strawberries with the tartness of rhubarb, all encased in a flaky crust. It’s an easy-to-make dessert that’s perfect for any occasion, guaranteed to please family and friends with its mouthwatering flavor.

Ingredients

Scale

1 Egg, Beaten
1 tsp Water
2 1/2 cups Rhubarb, Chopped
2 1/2 cups Strawberries, Chopped
1 cup Sugar
3 tbsp Minute Tapioca
1 tbsp Flour
1/2 tsp Lemon Zest
1/2 tsp Lemon Juice
1/2 tsp Cinnamon
1 tsp Vanilla
3 tbsp Butter
2 cups Flour
3/4 cup Butter Flavored Crisco
1 tsp Salt
4 tbsp Cold Water

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Instructions

Preheat the oven to 375°F (190°C).
In a mixing bowl, combine flour, Crisco, and salt for the pie crust. Gradually add in cold water until it forms a dough.
Split the dough in half. Roll out one half on a floured surface and place it into a pie pan, gently pressing it into shape.
Roll out the second half of the dough and set it aside for the top crust.
In another bowl, mix together chopped rhubarb, chopped strawberries, sugar, minute tapioca, flour, lemon zest, lemon juice, cinnamon, and vanilla until well-combined.
Pour the fruit mixture into the prepared bottom crust.
Cut the butter into small pieces and scatter them over the fruit filling.
Brush the edges of the pie crust with water and place the top crust over the filling, sealing the edges tightly.
Beat together egg and water, then brush this mixture over the top crust. Sprinkle sugar on top and cut slits for steam to escape.
Cover the pie edges with aluminum foil to prevent burning.
Bake for 45-50 minutes until the filling is bubbly. If the top browns too quickly, cover with foil again.
Allow the pie to cool before slicing.

Notes

For a sweeter pie, add more sugar to the fruit filling to taste.
Make sure the pie cools completely for easier slicing and better presentation.
Serve with whipped cream or vanilla ice cream for added delight.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 190mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg