There's nothing to get between your taste buds and the great taste of strawberry and rhubarb in this pie -- there's only a pie crust, fruit, sugar, tapioca, and a squeeze of lemon.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
442 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.
Step 2
Mix the strawberries, rhubarb, sugar, tapioca, and lemon juice in a bowl, and let stand for 15 minutes, stirring occasionally. Fit a pie crust into a 9-inch pie dish; pour the filling into the bottom crust. Scatter pieces of butter over the filling, and place the top crust onto the pie. Press the edges together and crimp with a fork to seal. Cut several slits into the top crust with a sharp knife.
Step 3
Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.
