Rating: 4.5 stars
78 Ratings
  • 5 star values: 56
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2

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

Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
1 hr 15 mins
total:
2 hrs 10 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.

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  • 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

442 calories; protein 3.7g; carbohydrates 68.5g; fat 18.1g; cholesterol 7.6mg; sodium 256.8mg. Full Nutrition
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