Favorite Strawberry Rhubarb Pie
This strawberry rhubarb pie recipe is perfectly sweetened, holds together well, and is a crowd pleaser! I make this pie every spring.
sliced strawberries
3
cups
sliced rhubarb
3
cups
white sugar
1 ½
cups
instant tapioca
¼
cup
fresh lemon juice
1
squeeze
double-crust pie pastry, thawed
1
 (14.1 ounce) package
butter, cut into small pieces
2
tablespoons
 Preheat the oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.
  Mix strawberries, rhubarb, sugar, tapioca, and lemon juice together in a bowl, and let stand for 15 minutes, stirring occasionally.
  Arrange a pie crust into a 9-inch pie dish; pour filling into the bottom crust. Scatter pieces of butter over filling; arrange top crust on pie. Press the edges together and crimp with a fork to seal. Cut several slits in the top crust with a sharp knife.
  Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.
