If strawberries and rhubarb are in season, it must be spring. And that also means it’s time to make pie!!!
- 3 c chopped rhubarb
- 2 lb sliced strawberries
- 1 c sugar
- 1/2 t orange zest
- 1/4 c tapioca or potato starch
- 1 recipe rage free crust
Make and chill pie crust.
Preheat oven to 425 degrees.
Roll out the bottom crust and place in your pie pan. Return to refrigerator while you roll out the top crust.
Combine all filling ingredients and add to bottom crust in pie pan. Top with second crust, remove excess pie dough leaving one inch of overhang. Fold the top crust under the bottom crust and seal by crimping the edge with your fingers. Brush with egg wash, cream or yogurt, sprinkle with sugar and cut 8 vents in the top to allow steam to escape.
Place on a rimmed baking sheet and bake on the bottom rack of your oven for 25 minutes. After 25 minutes, rotate the pie 180 degrees and reduce oven temperature to 375. Bake for an additional 25-35 minutes, or until the crust is brown and juice is starting to bubble and ooze from the vents in the crust. If the edges of the crust start to brown too quickly, wrap in strips of foil halfway through bake time.
Allow pie to cool completely before slicing.