Homemade Strawberry-Rhubarb Pie
Homemade strawberry-rhubarb pie pre-cooks a tapioca and cornstarch syrup before tossing with fresh strawberries and rhubarb, then bakes under a flaky crust. The classic spring fruit pairing without a soggy bottom.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minStrawberry-rhubarb is the great spring marriage of American baking. Tart, fibrous rhubarb tames sweet, juicy strawberries, and the two together produce a filling far more interesting than either fruit alone. The trick to making this pie work, the difference between bakery-quality and a watery mess, is pre-cooking the thickener.
Most recipes just toss the fruit with sugar and starch and pray. This one heats the tapioca, cornstarch, sugar, and water together first into a clear, thickened syrup before the fruit ever sees it. That gel forms a barrier around each piece of fruit so the released juices don’t pool at the bottom of the crust.
Only 20 minutes at 425°F (220°C). High heat sets the bottom crust crisp before the fruit can soak in, and the short bake keeps the strawberries from collapsing into mush.
Pro Tips
- Cut rhubarb into ½-inch pieces and strawberries into halves or quarters for even cooking.
- Don’t let the thickening syrup come to a boil; it will cause the cornstarch to break down and lose its thickening power.
- Use a glass or metal pie pan for the crispiest bottom crust; ceramic insulates and slows browning.
- Cool at least 2 hours before slicing for clean slices. Warm pie filling runs.
Variations
- Make a lattice or cut-out top crust for a more visually striking pie.
- Add 1 teaspoon of grated orange zest to the filling for a bright citrus lift.
- Sprinkle a streusel of butter, brown sugar, and oats over the top instead of a top crust for a crumble-style finish.
Ingredients
Directions
Heat tapioca, cornstarch, sugar, water until thick. Not to a boil.
Set aside to cool.
Add fruit and lemon juice to cooled and thickened juice.
Pour filling into a 9” pastry lined pan. Adjust top crust and flute edges and cut vents. Or you can make a lace top if you want a fancier pie :)
Bake in 425℉ (220℃) for 20 minutes or until browned.
Serve warm with vanilla ice cream if you wish.
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