Saturday, June 18, 2011

Strawberry Rhubarb Pie

My favorite pie is Strawberry-Rhubarb and I love making it this time of a year. I have been making this pie over several years now and found a recipe that works for me and does not take much time. Here it is.


Two 9" Traditional Wholly Wholesome Pie Shells
2 cups of red rhubarb, chopped
2 cups of strawberries, sliced
1 and 1/4 cups of sugar
1 tablespoon of white flour
2 tablespoons of minute tapioca
1 teaspoon of vanilla extract
1/2 teaspoon of lemon zest
1 teaspoon of lemon juice
1 egg
extra flour


1. Preheat oven to 425F. Combine sugar, rhubarb and strawberries in a large mixing bowl. Add flour, tapioca, vanilla, lemon juice and zest to the bowl and mix all ingredients together.

2. I usually let pie shells sit in a room temperature for about 30-45 minutes before baking. Add rhubarb and strawberry mixture into one pie shell and distribute evenly. Don't overload otherwise the filling will bubble over.

3. Next step is to make a pie top. If you are lazy you can just put the other pie shell on top and prick few holes in it. Don't forget to press the sides of both pie shells together to keep it sealed. But I like to have a lattice pie top. To make it I take the second pie shell and roll it out on a board with some flour. Then I cut strips of desired thickness and length with a regular knife. I braid the strips on top of the pie and press the ends of the strips to the first pie shell to seal them. I whisk an egg and brush the top of a pie with it.

4. Bake the pie at 425F for 15 minutes. After that lower temperature to 375F and bake for another 50 minutes until the pie is bubbling and the crust and top is golden brown. Let the pie cool off. I usually let it cool over night and in the morning I have a slice with a cup of coffee.


  1. It is sort of gelatin, but natural type :) Used to solidify the filling :)