Grandma’s Strawberry Rhubarb Pie

Pie Crust

2 1/2 cups chopped red rhubarb

2 1/2 cups de-stemmed, quartered strawberries

2/3 cup sugar

2 tbsp minute tapioca

juice of 1 meyer lemon

1 tsp vanilla extract

3 tablespoons butter

1 eqq white for egg wash


  1. Preheat oven to 425 F
  2. Prep pie crust, roll out half, and put in a pie dish. Save the other half for the top.
  3. In a large bowl, combine all ingredients except butter and egg wash. Let sit 10 – 15 minutes.
  4. Roll out the half of pie crust, and set it aside.
  5. Pour filling into pie crust, cut the butter and plop on the filling. Top with second crust, pinch the edges and slit the center. Mix 1 egg white with 1 tbsp of water and brush onto the crust. Tent the edges with foil.
  6. Bake at 425F for 15 minutes. Reduce temperature to 375 and bake for an additional 45-50 minutes. Remove foil tent when only 15 minutes remain.
  7. Let cool for at least 30 minutes before serving.

*You may substitute minute tapioca for tapioca starch, but be sure it does not clump. Minute tapioca is the true Grandma way, and the DFC carries an organic product!


Yield: 8 servings