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
Directions
Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.
Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco
Mix strawberries, rhubarb, sugar, tapioca, and lemon juice together in a bowl, and let stand for 15 minutes, stirring occasionally.
Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco
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.
Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco
Press the edges together and crimp with a fork to seal.
Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco
Cut several slits in the top crust with a sharp knife.
Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco
Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.
Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco
Enjoy!
Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco
Nutrition Facts (per serving)
| 442 | Calories |
| 18g | Fat |
| 69g | Carbs |
| 4g | Protein |
