Strawberry Rhubarb Pie with Tapioca

Strawberry Rhubarb Pie with Tapioca

You have to make this old-fashioned Strawberry Rhubarb Pie with Tapioca! It’s sweet, tart, and so good with a scoop of vanilla ice cream. Perfect dessert for spring or summer!

Strawberry Rhubarb Pie with Tapioca.  You have to make this old-fashioned Strawberry Rhubarb Pie with Tapioca!  #strawberry #rhubarb #pie

Outstanding pie! My husband asked if I could make a Strawberry-Rhubarb Pie for his birthday and I am so happy to have found this recipe – we all flipped over it!! Made it exactly as written and it was perfect, not too runny and so delicious!

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Strawberry Rhubarb Pie with Tapioca
  • 1 large egg
  • 4 to 5 tablespoons ice water, divided
  • ¾ teaspoon white vinegar
  • 2-1/4 cups all-purpose flour
  • ¾ teaspoon salt
  • ¾ cup cold lard
  • 1-1/4 cups sugar
  • 6 tablespoons quick-cooking tapioca
  • 3 cups sliced fresh rhubarb
  • 3 cups halved fresh strawberries
  • 3 tablespoons butter
  • 1 tablespoon 2% milk
  • Coarse sugar
  1. In a small bowl, whisk egg, 4 tablespoons ice water and vinegar until blended.
  2. In a large bowl, mix flour and salt; cut in lard until crumbly.
  3. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed.
  4. If mixture is too dry, slowly add additional ice water, a teaspoon at a time, just until mixture comes together.
  5. Divide dough in half. Shape each into a disk; wrap in plastic.
  6. Refrigerate 1 hour or overnight.
  7. Preheat oven to 400°. In a large bowl, mix sugar and tapioca.
  8. Add rhubarb and strawberries; toss to coat evenly.
  9. Let stand 15 minutes.
  10. On a lightly floured surface, roll one half of dough to a ⅛-in.-thick circle; transfer to a 9-in. pie plate.
  11. Trim pastry even with rim.
  12. Add filling; dot with butter. Roll remaining dough to a ⅛-in.-thick circle. Place over filling. Trim, seal and flute edge.
  13. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar.
  14. Place pie on a baking sheet; bake 20 minutes.
  15. Reduce oven setting to 350°. Bake 45-55 minutes or until crust is golden brown and filling is bubbly.
  16. Cool pie on a wire rack.

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