Strawberry Rhubarb Pie

 First strawberry rhubarb pie of the season and my first try at doing a lattice or weave pattern on a pie. Hopefully the next one will have my own strawberries picked from the garden along with my rhubarb. The little missing piece was quality control.... Don't judge me...what if it was poisoned...someone had to make sure it wasn't so see I might have saved someone's life. You're welcome 😋😊🤣🤣



  • 2 1/2 cups strawberries, sliced

  • 2 1/2 cups rhubarb, cut into 1-2 inch pieces

  • 1 cup sugar, plus extra tsp. to decorate crust

  • zest of one orange (use less if you like)

  • 1/4 cup quick-cooking tapioca

  • dash of salt

  • 1 – 2 tablespoons butter (use real butter)


  1. Preheat oven to 425 degrees F. 
  2. Mix the first six ingredients in bowl. Set aside for 15 minutes. Line the pie plate with the bottom crust and fill with the rhubarb mixture. Slice the butter and dot the pie mixture (see picture below). Cover with top crust, fold and pinch seams together. Brush crust lightly with milk or cream and sprinkle with sugar. Cut at least four slits into top of pie to vent while baking.    
  3. Bake at 425 F for 30 minutes, then reduce heat to 350 F for an additional 30-35 minutes. Be sure to place a cookie sheet or foil on the rack beneath the pie, the juices will likely bubble over.
  4. Remove and cool. This pie is best served warm with a scoop or two of vanilla ice cream!


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