The best strawberry rhubarb pie you will ever eat. End of story.
Guuuuuuuuyyyyysss. This is a big day friends. A huge monumental day. Today is the day we talk about pie..but not just any pie. We’ve been talking about pie all week for one reason, and that reason is this….the world’s best strawberry rhubarb pie. It’s only Kevin’s favorite pie in the entire world. And pie is basically his favorite thing to eat ever. And his mom made them all the time.
NO PRESSURE.
Because I enjoy a good challenge and because I get a kick out of impressing people I ran around our little freezing town in February the year we were dating and found rhubarb. In FEBRUARY!
And I surprised him with his very favorite, very red pie on Valentine’s Day. And he proposed the next month. You can put two and two together yes?
It is my firm belief that this pie can make a man fall in love with you. I make no claims on it working on women but feel free to put it to the test and let me know your results. It’s also a useful pie to have in your arsenal when presenting unexciting propositions to the significant other in your life.
“Here honey….have some pie. Oh by the way I’d like to fly across the country darling and go to a photography conference okay?”
It even works on kids, see? Spellbound.
We’ve spent all week talking about making perfect flaky pie crust…
And tying together a perfect lattice crust…
All for one purpose.
To take the most delicious sweet strawberries and tangy tart rhubarb and cover them with sugar and tapioca and love and pour them into that perfect pie crust.
Button it up all perfect like, tuck it in the oven and win someone’s heart again.
And again.
Mom's Famous Strawberry Rhubarb Pie
The best strawberry rhubarb pie you will ever eat. End of story.
Ingredients
- 1 1/2 cups sugar
- 3 tablespoons quick cooking tapioca
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 pound rhubarb cut in 1/2 inch pieces (about 3 cups)
- 1 cup sliced fresh strawberries
- 1 tablespoon butter
- 1 double batch of perfect flaky pie crust
- 1 egg for eggwash
- coarse sugar
Instructions
- Combine first 4 ingredients. Add rhubarb and strawberries; mix to coat fruit. Let stand about 20 minutes.
- Turn into pastry-lined 9-inch pie plate. Dot with butter. Adjust lattice top, seal. Brush with egg wash and dust with coarse sugar.
- Bake at 400 degrees for 35 to 40 minutes until bubbling and crust is cooked through.
- Serve with vanilla ice cream.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 299Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 179mgCarbohydrates: 56gFiber: 2gSugar: 41gProtein: 3g
Betsy says
Do you blind bake before adding the filling
Dani Meyer says
We do not!
Geraldine says
How do I do this with frozen strawberries and frozen rhubarb please?
Dani Meyer says
Hey Geraldine! I’ve never tried it that way but I would imagine you could. I would probably strain off the sauce once the berries and rhubarb melt and cook that down a bit to reduce the liquid. Then use them in the recipe. But not 100% sure the result since I’ve never tried it. Hope that helps!
Dani
Caitlin says
Just made this beautiful pie last night! I couldn’t find instant tapioca pudding at my grocery store, so I used a package of cook and serve tapioca instead. It came out great! It was a little too sweet for my taste, so next time i’ll cut the sugar down to a cup. Thanks for sharing!!
Christine says
This is great timing for me. I just finally made my first EDIBLE pie and am emboldened to start the quest for the perfect pie. Yay pie!
Dani Meyer says
Yay!!! This is a great one!
Barb @ A Life in Balance says
I’ve never had strawberry rhubarb pie, even though I love strawberries. Something to try this summer!
Dani Meyer says
Sooo good! Sweet and tangy.
Celeste says
Can the pie be made without the tapioca? What does the tapioca do to the pie’s consistency?
Dani Meyer says
Hi Celeste,
I would not advise doing it without the tapioca. The tapioca is the thickener that makes the pie set well otherwise it tends to be a bit runny.
Hope that helps!
Dani
Celeste says
Ok, thank you! 🙂 Yes, that helps explain things as I didn’t realize you used it as a thickener. Could you also substitute the 3 tbsp of tapioca for cornstarch?
Dani Meyer says
That would be my initial thought as many fruit pies are thickened with cornstarch but I’ve never tested it in this recipe so can’t say for sure. I’d take a look online at what quantities other recipes have that use cornstarch with the strawberry rhubarb for an exact quantity as it may be higher than the 3 tbsp.
Celeste says
Great, thanks a bunch for the advice! 🙂
Cindilee says
Your pies and ALL of your delicious cooking win hearts EVERYWHERE you go! This is an awesome post…now I will test my hand at this recipe <3 😉
Tonia says
Wow! I can see why that pie does magical things!
Beth @ The First Year says
My mom would love this pie because she’s all about rhubarb!
Anna @ Backyard Chicken Lady says
OMG that looks So Delicious!