Strawberry Rhubarb Pie

nibbleboard.com/recipes/strawberry-rhubarb-pie

Ingredients

Instructions

1. Prepare your double-crust pie crust. Roll out one half and line a 9-inch pie dish, pressing gently into the bottom and sides. Refrigerate while you make the filling.
2. Toss the rhubarb, strawberries, sugar, minute tapioca, flour, lemon zest, lemon juice, cinnamon, and vanilla together in a large bowl. Let the mixture sit for 15 minutes so the tapioca can begin absorbing the fruit juices.
3. Preheat your oven to 425°F (220°C). Position a rack in the lower third of the oven.
4. Pour the filling into the prepared bottom crust, mounding it slightly in the center. Scatter the butter chunks evenly over the top of the filling.
5. Roll out the remaining pie dough. Place it over the filling as a solid top crust, or cut into strips for a lattice. Trim and crimp the edges to seal. If using a solid crust, cut 4-5 slits in the top for steam to escape.
6. Beat the egg with 1 teaspoon of water to make an egg wash. Brush it evenly over the entire top crust. Sprinkle generously with coarse sugar.
7. Loosely tent the edges of the pie with aluminum foil to prevent over-browning. Place the pie on a baking sheet to catch any drips. Bake at 425°F for 15 minutes.
8. Reduce the oven temperature to 375°F (190°C). Continue baking for 45-50 minutes, or until the filling is bubbling through the vents and the crust is deep golden brown. Remove the foil during the last 15 minutes if edges need more color.
9. Transfer the pie to a wire rack and cool for at least 2 hours before slicing. This is critical — the filling needs time to set up and thicken. Cutting too early means a soupy slice.

Nutrition per Serving

Chef Tips

• I've found that the tapioca-plus-flour combo is the best thickener for fruit pies. Tapioca alone can get stringy, cornstarch can turn cloudy, but the two together give you a clear, thick filling that holds its shape when sliced.
• Cut your strawberries to the same size as your rhubarb pieces — about 1/2 inch. This way everything cooks evenly and you get a consistent texture in every bite instead of mushy strawberries and crunchy rhubarb.
• Equal parts strawberry and rhubarb is the sweet spot. After trying different ratios, I always come back to 50/50 — more rhubarb gets too tart, more strawberry gets too sweet and loses that signature tang.
• If you can't find minute tapioca, use 2 tablespoons of cornstarch plus 1 tablespoon of flour as a substitute. It won't be quite as clear but the thickness will be right.
• Refrigerate leftovers and let slices come to room temp for 20 minutes before serving — the filling firms up nicely in the fridge and a little warming brings back the flavor.

Storage

Cover the cooled pie tightly with plastic wrap or aluminum foil and refrigerate for up to 4 days. Keep at room temperature for up to 1 day if your kitchen is cool.