Description
A delicious pie combining strawberries and rhubarb with a tapioca filling, perfect for dessert lovers.
Ingredients
Scale
- 2 cups (240g) all-purpose flour, for crust
- 2/3 cup (150g) vegetable shortening, for crust
- 11/2 teaspoon salt, for crust
- 4–7 Tablespoons (60-105ml) ice-cold water, for crust
- 2 1/2 cups (350g) rhubarb, sliced thinly
- 3 cups (450g) strawberries, chopped
- 1 cup (200g) sugar, for filling
- 1/4 cup (30g) quick cooking tapioca, for filling
- 2 Tablespoons (28g) butter, for filling
- Milk, for brushing the top
- Additional sugar, for sprinkling
Instructions
- Prepare the Pie Crust: Start by mixing the all-purpose flour, salt, and vegetable shortening in a large bowl. Mix until the mixture resembles sand. Be careful not to overwork the dough or it will turn tough.
- Chill the Dough: Wrap the dough in plastic wrap and place it in the fridge for at least 30 minutes. This helps achieve a tender bite in your crust.
- Prepare the Filling: In another bowl, mix the strawberries, rhubarb, sugar, and the quick cooking tapioca. After mixing, let it sit for about 15-20 minutes to allow the juices to flow and for the tapioca to absorb the liquid, avoiding a runny pie.
- Roll Out the Dough: Take the chilled dough and roll it out on a floured surface to create a round shape for your pie. Avoid rolling it too thin to prevent tearing during baking.
- Fill the Pie Crust: Transfer the rolled-out dough into your pie dish. Pour in the prepared fruit filling and spread evenly. Avoid overfilling to prevent a messy overflow during baking.
- Cover the Pie: Use any remaining dough to create a lattice pattern or simply cover it with another layer. Cut vents in the top to allow steam to escape and prevent bubbling over during baking.
- Bake the Pie: Pop your pie into the preheated oven and bake until the crust is golden and the filling is bubbly. Keep an eye on it to prevent over-browning. If needed, cover the edges with foil during the last 15 minutes of baking.
- Cool Before Slicing: Allow the pie to cool for at least 30 minutes before slicing. This cooling period is crucial for setting the filling properly.
Notes
- Storage Tips: Store leftover pie tightly covered in the refrigerator for up to 3 days.
- Expert Tips: If the pie filling seems watery, ensure the tapioca has enough time to soak for 15-20 minutes before baking.
- If the crust feels tough after baking, try adding water in small amounts during mixing and avoid overworking the dough.
- To prevent overflow, place a baking sheet on the lower rack of the oven to catch any spills.
- Reheating Instructions: Reheat in the oven at 350 degrees F for about 15-20 minutes until warmed through.
- Serving Suggestions: Serve your strawberry rhubarb pie warm with a scoop of vanilla ice cream or fresh whipped cream. Accompany it with a fruit salad for a refreshing contrast.
- Recipe Variations: For a summer variation, you can replace rhubarb with peaches using the same measurements. Sprinkle some cinnamon in the filling for an extra flavor boost. Use whole wheat flour for a healthier crust option.
- Ingredient Notes: Choose fresh strawberries and rhubarb for the best flavor. Avoid frozen fruit as it is not recommended for this recipe. Ensure that your ingredients, especially the butter and shortening, are cold for the best crust texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg