Classic Strawberry Rhubarb Pie
Yield: 1 pie
  • 1 recipe Pie Crust
  • 3½ cups chopped rhubarb
  • 3½ cups sliced strawberries
  • 1 tablespoon lemon juice
  • ½ cup white sugar
  • ¼ cup brown sugar
  • ¼ cup tapioca flour *
  • pinch of salt
  • 2 tablespoons unsalted butter cut into small pieces
  • heavy cream for brushing on top of crust
  • raw sugar for sprinkling
  1. Preheat oven to 400 degrees. On a well-floured counter, roll half of pie dough into a 12-inch circle and transfer to a 9-inch pie plate. (I roll the crust over my rolling pin to help me move it to the pie dish.)
  2. In a large bowl, combine the berries, rhubarb, sugars, lemon salt and tapioca flour. Pour the filling into the bottom crust. Dot with butter pieces. Roll out the top crust into a 12 inch circle, and either proceed with a lattice top, or a simple double crust. Seal the edges and crimp decoratively as desired. Brush the crust with the heavy cream and sprinkle with raw sugar.
  3. Bake for 20 minutes at 400 and then reduce temp to 350 for another 25 minutes or until the crust is golden and the filling is bubbly.
  4. Let pie cool for several hours before cutting, the filling will only thicken as it cools. (hard to be patient I know.) The pie can also be baked the night before serving.
*Other thickening options include instant tapioca or clear gel, cornstarch can be used, but the filling won't be as thick.

Recipe adapted from Smitten Kitchen
Recipe by The Baker Chick at