Happy Strawberry Rhubarb Pie Day! To be honest, what could be better than a day that celebrates my very favourite pie of all? Not much!

If you would like to join in the celebrations here’s a quick and easy recipe for strawberry rhubarb pie that uses pre-made pie crusts (or feel free to sub in your favourite homemade pie crust recipe) and works out perfectly every time! It has my Grandma’s trick of using instant tapioca pudding along with flour, which is the perfect way to gel up the copious amounts of juice from the rhubarb.

 

 

 

 

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    Ingredients
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    3 cups of rhubarb, sliced and washed
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    3 cups of strawberries, sliced and washed
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    1 ½ cups of white sugar
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    ½ cup instant tapioca mix
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    2 tbsp. flour
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    ½ tsp cinnamon
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    1 tbsp. lemon juice
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    2 tbsp. butter, diced into small pieces
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    Pastry for one double crust (9)
  • Directions
    • 1
      Preheat your oven to 400 °F and set your oven rack to the lowest position.
    • 2
      Combine the first seven ingredients together and let sit for 15 minutes, until the tapioca starts to dissolve. Stir every few minutes to help the tapioca dissolve.
    • 3
      Place one pie crust into the bottom of a 9-inch pie plate.
    • 4
      Pour the filling ingredients into the pie plate and gently spread out.
    • 5
      Dab the butter onto the top of the filling.
    • 6
      Place the other crust on top and pinch the edges to seal. Alternately, you can make a criss-cross lattice crust on top as well.
    • 7
      Bake in the 400-degree oven for 20 minutes, then reduce the heat to 350.
    • 8
      Bake until the crust is brown and the filling is bubbling – around 45-55 minutes. Cover the crust with tinfoil if it starts to brown too quickly.
    • 9
      Remove, cool and serve.
    Tips
    • 1
      Tips:  Make sure to choose rhubarb that is firm and crunchy, not soft for the best results.

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