Rhubarb & Strawberry Pie

I couldn’t resist buying these beautiful rhubarb stalks when I was at the store this morning. They had such a beautiful smell to them I knew I was going to bake something with them today. I came home and found some strawberries and tossed them in there too for some added sweetness. And oh my was it delicious. You can also use frozen berries and rhubarb if you can’t find fresh, just omit the water.

I made this in an afternoon while my little guy took his nap. It’s that easy.

Here’s how you make it!


Filling –

4 cups rhubarb (frozen is fine)

3 cups strawberries (frozen is fine)

1 cup brown sugar

3/4 cup plain sugar (white)

1/2 cup Tapioca Flour (you can find this at any local asian market or grocery store, if you cant fidn this then corn starch works just as fine)

1 tbs fresh lemon juice

1 tsp cinnamon (optional)

Pie Crust –

2 1/2 cup flour

1 cup butter, chilled (its very important that the butter is very cold)

1 tsp salt

6-7 tbs ice cold water


Pie Crust –

  1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Cut into half and wrap in plastic and refrigerate for minimum 40 min (or for best results overnight)
  2. Roll one of the dough balls out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate. Place the pie plate into the fridge until it the filling is ready.

Filling –

  1. In a bowl place all ingredients for the filling and stir until everything coated evenly.
  2. Once the filling is complete, take out the pie plate and fill with the filling. Place back into the fridge.
  3. Turn the oven on at 200 C.
  4. Grab the remaining pie dough and roll it out on a lightly floured surface.
  5. You can make any type of pie crust design or even just cover it whole. But if you do choose to cover it whole then make sure to poke a few holes to let the steam out while the pie bakes. I’ve chosen to do a tight lattice with crimping on the edges.
  6. Bake the pie for 60-70 minutes. Once the pie is ready let it sit for about 4 hours before slicing into it to let all the juices come together.




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