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.
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.
Mom’s Famous Strawberry Rhubarb Pie
- 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
- 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.