The Best Strawberry Rhubarb Pie Recipe for Spring

Ingredients

• 1 recipe pastry for a 9 inch double crust pie
• 4 cups diced rhubarb
• 3 cups sliced fresh strawberries
• 1.5 cups white sugar
• 6 tablespoons quick-cooking tapioca
• 1 teaspoon orange zest
• 1 tablespoon milk
• 1 tablespoon white sugar for decoration
• 1 cup all-purpose flour
• 1 cup white sugar
• 1 teaspoon salt
• 0.5 cup butter

Instructions

1. Preheat your oven to 400°F (205°C).
2. Line a 9-inch pie plate with your favorite pastry crust. Set aside.
3. Combine rhubarb, strawberries, 1 ½ cups sugar, tapioca, and orange zest until thoroughly mixed. Then, spoon the mixture into the prepared crust.
4. Roll out the remaining pastry on a lightly floured surface and carefully place it over the rhubarb mixture. Seal the edges, brush the top crust with milk, and sprinkle with 1 tablespoon of sugar.
5. Bake in the preheated oven for an initial 10 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 35 minutes.

Nutrition

• Calories: 689 kcal
• Fat Content: 27 g
• Fiber Content: 4 g
• Sugar Content: 68 g
• Sodium Content: 611 mg
• Protein Content: 6 g
• Cholesterol Content: 31 mg
• Carbohydrate Content: 109 g
• Saturated Fat Content: 11 g
• Unsaturated Fat Content: 0 g