Homemade Strawberry-Rhubarb Pie

Strawberry-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.