How to Make Strawberry Rhubarb Pie
May 2, 2010
Strawberry and rhubarb are a classic pairing, especially in pie. Their combination offers a delightful balance of flavors: the sweetness and juiciness of strawberries contrast with the tartness of rhubarb. This interplay creates a dynamic taste experience, enhanced by the textures of the fruits. The strawberries contribute a bright, sweet, and slightly acidic flavor, while rhubarb adds a unique tanginess and a tender, almost melt-in-your-mouth texture when cooked. Together, they create a harmonious and vibrant filling that makes for a delicious pie.
The pie’s flavor is further enhanced by the addition of sugar, which balances the tartness of the rhubarb, and orange zest, which adds a citrusy note that brightens the overall taste. The minute tapioca acts as a thickening agent, ensuring the filling isn’t too runny, while the butter adds richness and helps meld the flavors together.
Strawberry Rhubarb Pie Recipe
Ingredients
- 1 store-bought pie shell (for lining the pie dish)
- 3 cups chopped rhubarb
- 1 pint sliced strawberries
- 1 ¼ cups sugar
- ¼ cup minute tapioca
- 1 tsp orange zest
- 5 to 6 small pieces of unsalted butter
- 1 store-bought pie shell (for covering the pie)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Pie Dish: Line a pie dish with one store-bought pie shell.
- Mix the Filling: In a bowl, combine the chopped rhubarb, sliced strawberries, sugar, minute tapioca, and orange zest. Mix well to ensure the ingredients are evenly distributed.
- Fill the Pie: Pour the strawberry and rhubarb mixture into the prepared pie shell, spreading it out evenly.
- Add Butter: Place 5 to 6 small pieces of unsalted butter on top of the filling.
- Cover the Pie: Cover the pie with the second store-bought pie shell. Trim and crimp the edges to seal.
- Bake the Pie: Place the pie in the oven and bake at 425°F (220°C) for 15 minutes. Then, reduce the heat to 350°F (175°C) and continue baking for an additional 45 minutes.
- Cool and Serve: Allow the pie to cool before serving to let the filling set. Enjoy your homemade strawberry rhubarb pie!
Mary Ann
My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!