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Strawberry Rhubarb Pie


  • For the Pastry:
  • cups all-purpose flour
  • 1 tsp salt
  • 2 tbs granulated sugar
  • 18 tbs unsalted butter cold, cut into ¼-inch cubes
  • ? cup ice water
  • For the filling:
  • 3 cups fresh strawberries hulled and sliced
  • 3 cups fresh rhubarb cut into 1-inch pieces
  • ¾ cup granulated sugar
  • 2 tsp lemon juice
  • ¼ tsp vanilla extract
  • 3-4 tbs quick-cooking tapioca
  • 2 tbs unsalted butter cut into small pieces
  • 1 large egg for egg wash


  • For the pastry, in a medium bowl combine the flour, salt, and sugar. Mix until combined.
  • Add the butter, and using your fingers or a pastry cutter, rub the butter into the flour mixture until pea-sized pieces of butter remain.
  • Add the water a few tablespoons at a time and mix. Continue adding water until the dough forms a ball.
  • Divide the dough into two pieces.
  • Flatten each piece into a 4-inch disk. Wrap in plastic wrap and chill for at least 30 minutes.
  • Place a baking sheet in the oven and heat the oven to 400 degrees F.
  • Remove the pie pastry from fridge, and allow it to sit at room temperature for about 10 min.
  • Mix the fruit, sugar, lemon juice, vanilla extract, and tapioca. Let stand for about 15 minutes.
  • On a lightly floured surface, roll one pastry disk to fit a 9-inch pie plate.
  • Fit the pastry into the pie plate, leaving a bit of overhang. The overhang will be used to crimp the sides edges of the pie.
  • Place the pie filling into the lined pie plate. Chill in the fridge while rolling out the other pastry disk.
  • On a lightly floured surface, roll out the second pastry disk.
  • Remove the pie from the fridge and place pieces of butter on top of the pie filling.
  • Place the rolled out pastry on top of the filling. Cut slits in the top crust to allow steam to escape.
  • Crimp the edges of the pie to seal the bottom and top pastry. (I used a small flower cutter to cut flower shapes out of the top pastry, and I used the small flowers to cover the top of the pie.)
  • Lightly beat the egg in a small bowl. Using a pastry brush, brush the top of the pie with the egg wash.
  • Place the pie on the pre-heated baking sheet. Bake for 20 to 25 minutes until the crust is golden.
  • Reduce the oven temperature to 350 degrees F. Continue baking for 35 to 40 minutes until the juices bubble and the crust is golden brown.
  • Transfer the pie to a wire rack to cool to room temperature for about 1 to 2 hours until the juices thicken.