Spring Strawberry Rhubarb Pie
Ingredients
- 1 14.1-ounce package double crust pie pastry, thawed
- 4 cups diced rhubarb
- 3 cups sliced fresh strawberries
- 1 ½ cups white sugar
- 6 tablespoons quick-cooking tapioca
- 1 teaspoon orange zest
- 1 tablespoon milk
- 1 tablespoon white sugar
- 1 cup all-purpose flour (Optional)
- 1 cup white sugar (Optional)
- 1 teaspoon salt (Optional)
- ½ cup butter (Optional)
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Instructions
- Preheat the oven to 400 degrees F (205 degrees C).
- Line a 9-inch pie plate with 1 pastry crust. Set aside.
- Mix together rhubarb, strawberries, 1 ½ cups sugar, tapioca, and orange zest until well combined; spoon into crust.
- Roll out remaining pastry on a lightly floured surface and place over rhubarb mixture. Seal the edges, brush the top crust with milk, then sprinkle with 1 tablespoon sugar.
- Bake in the preheated oven for 10 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake for 35 minutes more.
Source
Original recipe: View Original