FAVORITE STRAWBERRY RHUBARB PIE

Favorite Strawberry Rhubarb Pie image

This pie is wonderfully sweetened, holds together well, and is a crowd pleaser! I make this pie every spring.

Provided by Chelsea

Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes

Time 2h10m

Yield 8

Number Of Ingredients 7

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Ingredients

3 cups sliced strawberries
3 cups sliced rhubarb
1 ½ cups white sugar
¼ cup instant tapioca
1 squeeze fresh lemon juice
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter, cut into small pieces

Steps:

Preheat oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.
Mix the strawberries, rhubarb, sugar, tapioca, and lemon juice in a bowl, and let stand for 15 minutes, stirring occasionally. Fit a pie crust into a 9-inch pie dish; pour the filling into the bottom crust. Scatter pieces of butter over the filling, and place the top crust onto the pie. Press the edges together and crimp with a fork to seal. Cut several slits into the top crust with a sharp knife.
Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.

Nutrition Facts : Calories 442.3 calories, Carbohydrate 68.5 g, Cholesterol 7.6 mg, Fat 18.1 g, Fiber 3.7 g, Protein 3.7 g, SaturatedFat 5.6 g, Sodium 256.8 mg, Sugar 41.1 g