Description
Delicious strawberry rhubarb pie with a flaky crust and sweet filling, perfect for dessert lovers.
Ingredients
Scale
- 4 cups (about 600 g) rhubarb stalks, cut into ¼ to ½ inch pieces
- 4 cups (about 600 g) fresh strawberries, cleaned and chopped small
- 1 cup (200 g) granulated sugar
- ⅓ cup (45 g) tapioca flour
- 1 tablespoon orange zest
- 1 pinch salt
- 1 unbaked 9-inch (23 cm) pie crust bottom (homemade or store-bought)
- 1 unbaked 9-inch (23 cm) pie crust top (homemade or store-bought)
- 1 egg (for egg wash)
Instructions
- Step 1: In a large bowl, thoroughly combine the rhubarb, strawberries, sugar, tapioca flour, orange zest, and salt. Allow the mixture to sit for 15 to 30 minutes. This resting period activates the tapioca, aiding in thickening the filling.
- Step 2: After the resting period, carefully drain any excess juice collected at the bottom of the bowl to avoid a soggy crust.
- Step 3: If using homemade pie dough, let it rest at room temperature for 10 minutes. This softens the dough, making it easier to roll out.
- Step 4: Roll out each pie dough disk to approximately ⅛ inch thick. Line a 9-inch pie plate with the bottom crust, trimming any excess overhang so it fits neatly.
- Step 5: Spoon the drained fruit filling evenly into the prepared bottom crust, ensuring even distribution for balanced texture and flavor.
- Step 6: Roll out the top crust and gently place it over the filling. Trim any excess dough. Crimp the edges to seal the pie securely. Cut a few slits on the top crust to allow steam to escape during baking.
- Step 7: Place the pie in a preheated oven. Bake at 425°F (218°C) for 15 minutes. Then reduce the oven temperature to 350°F (177°C) and continue baking for an additional 45 to 60 minutes. The pie is done when the crust is golden brown and the filling bubbles visibly through the slits.
- Step 8: Allow the pie to cool completely for at least 2 hours to let the filling set, preventing messy slices when serving.
Notes
- Room Temperature: Store the pie in an airtight container at room temperature for up to 2 days. Keep out of direct sunlight and away from heat sources.
- Refrigeration: Cover the pie with plastic wrap or aluminum foil and refrigerate for up to 4 days. Bring it to room temperature before serving.
- Freezing: Wrap the pie tightly in plastic wrap and aluminum foil, then place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- If the filling becomes too watery, let the fruit mixture rest for 20 minutes longer after mixing to allow tapioca flour to absorb excess moisture.
- Protect pie edges from over-browning by covering them with foil strips during the last 30 minutes of baking if needed.
- For a golden-colored crust, brush the top with an egg wash about 5 minutes before baking.
- Properly draining excess liquid after resting the fruit is essential to prevent soggy crusts.
- Let the pie cool fully for at least 2 hours before slicing to ensure the filling firms up for neat serving.
Nutrition
- Serving Size: 1 slice
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided