This old fashioned, strawberry rhubarb pie recipe was legendary in my family! Bright crimson filling is thickened with tapioca and covered in an all butter crust. No tapioca? I've got you with instructions for substituting with cornstarch!
Mix the tapioca with the salt, light brown and granulated sugars until well blended.
Add the prepared strawberries and rhubarb to the sugar mixture and toss gently until completely coated.
Set aside for 15 minutes.
Stir the vanilla into the strawberry mixture.
Fit the pie dough into a 9-inch pie plate.
Fill with the strawberry mixture.
Dot with the butter.
Cover with the other half of the dough, crimping the edges together.
Cut vents in the top crust to allow the steam to escape.
Brush pastry with milk and sprinkle with sugar.
Place on a cookie sheet to catch the drips the place the whole thing in the oven.
Bake at 400F for 15 minutes.
Reduce heat to 350F and cook for 45 to 55 minutes more, or until the crust is golden brown and the filling is bubbly.
Remove from the oven and cool completely before serving.
Video
Notes
Storage:Leftover strawberry rhubarb pie should be covered with plastic wrap or placed in a pie keeper and stored in the refrigerator for up to 5 days.It freezes well for up to 3 months, baked or unbaked.Tips:
Replace the tapioca called for in this recipe with an equal amount of cornstarch. The filling won't come out quite as thick and glossy but it will still taste amazing.
If you're buying rhubarb in the store the leaves will probably be removed. Sometimes they're left on when it's sold at farm stands and farmers' markets. Be sure to remove the leaves and discard them. The leaves are poisonous if they are eaten.
Leave berries in large chunks.
One pound of rhubarb is equal to about 3 cups sliced.
Like celery, rhubarb sometimes has tough strings running through it. You can remove them just like you do with celery. If the rhubarb is young and tender you don't need to worry about it.
Thaw rhubarb in a colander before using if it has been frozen.