Golden Strawberry Rhubarb Pie
Delicious Golden Strawberry Rhubarb Pie recipe with step-by-step instructions.
Equipment
- 9-inch pie dish
- baking sheet
- large bowl
Ingredients
For the filling
- 4 cups rhubarb (sliced into ½-inch thick pieces)
- 2.5 cups strawberries (hulled and halved) for better texture
- 1.25 cups sugar
- 5 tablespoon tapioca I use Minute brand for a perfect set
- ¼ teaspoon salt
- 1 teaspoon orange zest
- ½ teaspoon vanilla extract
For the crust and assembly
- 2 pieces pie doughs I always use Pillsbury for a consistently flaky crust
- 1 each egg white beaten until frothy to create a moisture barrier
Instructions
Preparation
- Preheat your oven to 400°F. While it heats, combine the sliced rhubarb, halved strawberries, sugar, tapioca, salt, orange zest, and vanilla extract in a large bowl. Stir well to distribute the tapioca evenly throughout the fruit and let the mixture sit for 10 minutes.
- Remove one pie dough disc from the refrigerator and unfold it into a 9-inch pie dish, then brush the beaten egg white over the bottom and sides of the dough.
- Pour the rhubarb-strawberry filling into the prepared pie crust, mound it slightly in the center, and unfold the second pie dough disc over the filling. Trim and crimp the edges to seal them well.
- Place the assembled pie on a baking sheet and bake at 400°F for 20 minutes. Reduce the temperature to 350°F and bake for another 40-50 minutes until the crust is golden brown and filling is bubbling.
- Remove the pie from the oven and let it cool completely at room temperature for at least 2-3 hours before slicing.
Notes
Serve at room temperature or with a scoop of vanilla ice cream.
Nutrition
Serving: 1sliceCalories: 1950kcalCarbohydrates: 320gProtein: 15gFat: 75gSaturated Fat: 30gPolyunsaturated Fat: 5gMonounsaturated Fat: 35gCholesterol: 150mgSodium: 300mgPotassium: 500mgFiber: 5gSugar: 100gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1.5mg
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