Award Winning Strawberry Rhubarb Pie
I brought this to a churn potluck and a couple were cleaning the pan out with their fingers after the pan was gone so I went ahead and brought them a pie the next week.
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- 3 c
- sliced strawberries
- 3 c
- diced rhubarb
- 1 1/2 c
- 1/4 c
- double 9" pie crust, ready made or home made
- 2 Tbsp
- cold butter cut into tiny pieces
- fresh lemon, juiced
1Mix the rhubarb, strawberries, sugar, tapioca and lemon juice. Let sit on the counter for 30 minutes. Meanwhile lightly bake the bottom of the pie crust. 5-10 min.
2Cool pie crust and then pour in filing. Dot with small pieces of butter. Then cover with other pie crust in whatever fashion you want.
3Bake on 400 degrees for 40-45 min. I like to cover the outside edge of the crust with tin foil so it doesn't burn and then towards the end of the baking time I take it off to make sure it's the same color as the rest of the pie crust.
4Let stand before serving.