Early Summer is that rare time when 2 magical ingredients are ripe and available fresh from your garden. Nothing beats the sweetness of fresh strawberries combined with the tartness of rhubarb in a pie.
While you may find strawberries out of season, it is rare to find fresh rhubarb, so take advantage of this time to stock up. Rhubarb freezes well. Simply remove the leaves and chop into bite-size pieces and store in an airtight container in your freezer. If using frozen rhubarb for this recipe, thaw it in the refrigerator and drain any moisture before adding to your pie.
- 2 9-inch Pie Crusts - use your favorite recipe (there’s no shame in storebought pie crusts)
- 3 1/2 cups rhubarb stalks cut into 1/2 inch pieces (if fresh from the garden be sure to remove the leaves - they are poisonous)
- 2 cups stemmed and sliced strawberries
- 3/4 to 1 cup of sugar (adjust amount to your desired sweetness as rhubarb is quite tart)
- 4 tablespoons quick-cooking tapioca or 5 tablespoons tapioca starch
- 1/4 teaspoon salt
- 1 teaspoon finely grated orange or lemon zest
- 1 large beaten egg white or 1 tablespoon cream for brushing on crust (soymilk also works)
- Preheat oven to 400 degrees Fahrenheit
- Combine rhubarb, strawberries, sugar, tapioca, salt and citrus zest in a large bowl and allow to sit for 10 minutes.
- Roll out one crust and line the bottom of the pie pan with it. Trim excess dough to 1/2 inch from the edge.
- Transfer the filling to the pie pan and spread evenly.
- Roll out top crust and cover the pie. Tuck excess pastry under the bottom filling and crimp to seal around the edges.
- Cut slits in the top of the pie to allow steam to escape.
- If you want a nice glaze on the pie brush with eggwhite/cream/soymilk.
Bake pie on center rack of the 400 degree F. oven with a baking sheet on rack below to catch any juices that might spill over.
Bake for 20 minutes at 400 degrees, lower heat to 350 degrees F. and bake for 40-50 minutes.
The pie is done when the crust is nicely browned and the filling is thick and bubbly.
Now is the time for patience. You should allow the pie to cool on a baking rack so the filling has time to thicken. Serve warm, at room temperature, or cold.
Pie can be stored covered at room temperature for up to 2 days, or refrigerated for 5.