Favorite Strawberry Rhubarb Pie

Recipe View 5 mins Preheat oven to 400 degrees F (200 degrees C). Place a pie dish on a baking sheet. (5 minutes)

Recipe View 15 mins In a large bowl, gently combine the sliced strawberries, rhubarb, sugar, tapioca, and lemon juice. Let the mixture stand for 15 minutes, stirring occasionally, to allow the tapioca to begin thickening the juices. (20 minutes)

Recipe View 10 mins Carefully line a 9-inch pie dish with the bottom pie crust. Pour the strawberry-rhubarb filling evenly into the crust. Dot the top of the filling with the chilled butter pieces. (10 minutes)

Recipe View 5 mins Gently place the top crust over the filling. Trim any excess pastry, leaving about 1 inch overhang. Press the edges of the top and bottom crusts together to seal, then crimp decoratively with a fork or your fingers. (10 minutes)

Recipe View 2 mins Use a sharp knife to cut several slits in the top crust. This will allow steam to escape during baking and prevent the crust from puffing up unevenly. (5 minutes)

Recipe View 50 mins Bake in the preheated oven for 40 to 55 minutes, or until the crust is golden brown and the filling is bubbling. If the crust begins to brown too quickly, you can loosely tent the pie with aluminum foil for the last 15-20 minutes of baking. (55 minutes)

Recipe View 2 hrs Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This allows the filling to set properly. Enjoy! (60 minutes)