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Strawberry Rhubarb Pie
Melissa Hart

Strawberry Rhubarb Pie

Rhubarb gives strawberries the tart backbone they need in a hot pie. Equal amounts keep the filling from becoming either vegetable-sharp or candy-sweet. The tapioca needs a short rest in the raw fruit, and the baked pie needs an even longer one on the counter.
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Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 batch All-Purpose Flaky Pie Crust chilled as 2 disks
  • 3 cups hulled strawberries halved
  • 3 cups rhubarb cut into 1/2-inch pieces
  • 1 1/4 cups granulated sugar
  • 1/4 cup quick-cooking tapioca
  • 1 tbsp fresh lemon juice
  • 2 tbsp unsalted butter cut into small pieces
  • 1 large egg beaten with 1 tbsp water

Method
 

  1. Heat the oven to 425°F with a rimmed sheet pan on the lower rack.
  2. Toss the strawberries, rhubarb, sugar, tapioca and lemon juice and let the mixture stand for 15 minutes.
  3. Fit one rolled dough disk into a 9-inch plate, add the fruit, and dot with butter.
  4. Cover with the second rolled crust, trim and crimp, cut 5 vents, and brush with egg wash.
  5. Bake for 20 minutes, lower the oven to 375°F, and bake 35 to 40 minutes more until the center bubbles thickly.
  6. Cool for at least 4 hours before slicing.