Strawberry Rhubarb Pie

Have you ever tried to buy rhubarb before? It's way more difficult than it has any right to be. You drive around to all the stores, then scour the produce sections for any sign of it. Finally, in desperation, you flag down an employee who responds with a confused expression. "What's a rhubarb?" You get smart and start calling ahead, only to be disappointed. Then you FINALLY locate some, but it's a 30 minute drive away. And this is during peak rhubarb season, mind you. But you know what? It's totally worth it for this pie. Because this pie is magical.

Strawberry rhubarb pie is, in my mind, the perfect fruit pie. Sweet strawberries paired with tart rhubarb, wrapped in a tender, flaky crust? Yes, please. If you haven't experienced the wonder that is strawberry rhubarb pie yet, do yourself a favor and make one of these. Your taste buds will thank you. 

Strawberry Rhubarb Pie
Source: Adapted from The Baker Chick                                                     Yield: One 9.5" pie

Ingredients: 
Dough for 2 pie crusts
2 cups of chopped rhubarb
2 cups of chopped strawberries
1 Tbsp of lemon juice
1/2 cup of white sugar
1/4 cup of brown sugar
1/4 cup of minute tapioca
A pinch of salt
2 Tbsp of butter (cut into small pieces)
A tiny bit of heavy cream or milk
Optional: raw sugar

Instructions:
1. Roll the dough for one pie crust into a circle and transfer to a 9.5" pie plate
2. Add the rhubarb, strawberries, lemon juice, sugars, minute tapioca, and salt to a large bowl. Mix together well. Pour filling into the prepared crust and distribute the small pieces of butter over the top of the filling. 
3. Roll out the second pie crust and cut into strips. Arrange in a lattice over the filling and seal the edges. Crimp or add other decorative edging if desired. Gently brush the top crust with cream and then sprinkle with raw sugar, if desired. 
4. Bake the pie at 400℉ for 20 minutes, then lower the oven temperature to 350℉ for another 25-35 minutes, or until the filling is bubbling and the crust is golden brown. If needed, you can use a pie shield partway through the bake to keep the edges from browning too quickly. 
5. Cool pie for at least several hours before you cut into it; the filling will continue to set and thicken as it cools. Store leftovers covered in the refrigerator. 

I hope that you enjoy this classic, underrated, magnificent pie! And if you need more information about pie crust recipes or things like lattice tops, feel free to contact me and I'd be happy to help you out. You can reach me in the comments section below or on social media. Happy baking!