Award-Winning Strawberry Rhubarb Pie
By
Shannon Renee
@supermomshan
8
I had a woman give me $20 just to make her this pie. I would have done it for free, but she really wanted it. The best thing about this recipe is that it's not very hard to make at all. I ALWAYS use fresh ingredients. I only make this when rhubarb is in season. It's not grown in the south, so as soon as I see it in the stores I start buying a bunch of it for as many pies as possible before the rhubarb season is over. I bought this for a church potluck. A couple was cleaning the pan out with their fingers after the pan was gone. So, I went ahead and brought them a pie the next week.
Blue Ribbon Recipe
This strawberry rhubarb pie is perfection! The filling is sweet, tart, and addictive to eat. When it's cut, the rhubarb strawberry filling holds up. It's a beautiful slice of pie. We agree with Shannon, this rhubarb pie recipe is definitely a winner. 
Ingredients
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3 csliced strawberries
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3 cdiced rhubarb
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1 1/2 csugar
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1/4 ctapioca
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1fresh lemon, juiced
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1double 9" pie crust, ready made or homemade
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2 Tbspcold butter, cut into tiny pieces
How to Make Award-Winning Strawberry Rhubarb Pie
- Mix the rhubarb, strawberries, sugar, tapioca, and lemon juice. Let sit on the counter for 30 minutes.
- Meanwhile, using a fork, poke holes in the pie crust. Add parchment paper and pie weights. Then lightly bake the bottom of the pie crust for 5-10 minutes.
- Cool pie crust.
- Pour in the filing. Dot with small pieces of butter.
- Then cover with other pie crust in whatever fashion you want.
- Bake on 400 degrees for 40-45 min. I like to cover the outside edge of the crust with aluminum foil so it doesn't burn (or use a pie crust shield). 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.
- Let stand before serving.
