We picked up a flat of strawberries on Saturday from Beth’s Farm Market and the first thing I whipped up was a strawberry rhubarb pie. The pie was so good, we both had a slice for lunch and another slice for dinner.
Yep, this recipe for strawberry rhubarb pie is a total winner here at Camp Butterfield! In fact, I think I’m going to have another slice for breakfast. Because seriously, who doesn’t enjoy eating fruit for breakfast?
Strawberry season is finally here!
Make this pie now! You’ll be so glad you did.
~Mavis
P.S. If you have some extra strawberries and rhubarb leftover, be sure and try my strawberry rhubarb jam too!
P.P.S. I use granulated tapicoa in my fruit pies to help them set better. You can find it online.
Strawberry Rhubarb Pie
Ingredients
Pie Crust
2 1/2 cups all purpose flour
½ teaspoon salt
14 tablespoons unsalted butter
½ cup cold water
Pie Filling
2 cups strawberries
5 cups rhubarb cut into ¾”-1” pieces
¾ cup sugar
⅛ teaspoon cinnamon
¼ cup all purpose flour
3 tablespoons tapioca granules
1 egg for egg wash
1 tablespoon sugar {optional}
Instructions
With a pastry blender, combine pie crust ingredients together, divide in half, roll into a ball, use the palm of your hand to flatten crust to about 1 inch. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour. Roll out 1 crust and line a pie plate with it.
Preheat the oven to 375 degrees.
Mix the strawberry, rhubarb, ¾ cup sugar, cinnamon, flour and tapioca granules in a large bowl and toss to coat. Pour the filling into the crust lined pie plate and add a second, rolled out crust on top. Crimp the edges of pie crust together and brush with egg wash and sprinkle with sugar.
Cut a few slits {or use a small cookie cutter to make a few decorative “holes”} in the top of the crust.
Place the pie pan on a lined cookie sheet and bake at 375 degrees for 45 – 50 minutes or until the juices are bubbling and the top crust is a nice golden color. {I like to rotate my pie about halfway through the baking process}.
Let the pie cool for a few hours before serving.
BETTY J STEVENSON says
So have you ditched your 100 challenge?
Mavis Butterfield says
No, I am still keeping track and will do an update at some point.
Meg S says
I really miss the posts you used to do on Mondays!
Sherry says
I do too!!!! I looked forward to Mondays to read your posts.
Mellie says
Same here.
Linda M says
Me too!!
KC says
Likewise, *but* it is outdoor season in Maine, and life is sometimes busy, and photographing all the meals and all the groceries and then putting it all together is probably a chunk of time?
Nancy D says
Just curious….did I miss if you mentioned how many lbs in a flat and how much it cost in Maine? I’m in SW Washington and just paid $2.50 a lb to pick. Another place was $3 a lb and they asked $4 a lb picked. Flats ran about 10 lbs and were $40 picked.
Gwen says
LOVED the pie!!!! And the crust!!!!
Mavis Butterfield says
Glad you loved it. One of my favorite pies of all time! 🙂