Prep Time::15 mins
Cook Time::40 mins
Additional Time:: 1 hr 15 mins
Total Time:: 2 hrs 10 mins
Servings::8
Yield::1 (9-inch) pie
Ingredients
Oops! Something went wrong. Our team is working on it.
3 cups sliced strawberries
3 cups sliced rhubarb
1 ½ cups white sugar
¼ cup instant tapioca
1 squeeze fresh lemon juice
1 (14.1 ounce) package double-crust pie pastry, thawed
2 tablespoons butter, cut into small pieces
Directions
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.