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Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie


Makes 8 servings


Pastry for double-crust 9-inch pie
4 cups sliced (1-inch pieces) fresh rhubarb
3 cups sliced fresh strawberries
1-1/2 cups sugar
1/2 cup cornstarch
2 tablespoons quick-cooking tapioca
1 tablespoon grated lemon peel
1/4 teaspoon ground allspice
1 egg, lightly beaten


  1. Preheat oven to 425°F. Roll out half the pastry; place in 9-inch pie plate. Trim pastry; flute edges, sealing to edge of pie plate. Set aside.
  2. Place fruit in large bowl. Combine sugar, cornstarch, tapioca, lemon peel and allspice in medium bowl; mix well. Sprinkle sugar mixture over fruit; toss to coat well. Fill pie shell evenly with fruit. (Do not mound in center.)
  3. Roll out remaining pastry to 10-inch circle. Cut into 1/2-inch-wide strips. Arrange in lattice design over fruit. Brush egg over pastry.
  4. Bake 50 minutes or until filling is thick and bubbly. Cool on wire rack. Serve warm or at room temperature.

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