Strawberry-rhubarb pie, improved from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • Rutabaga on June 17, 2019

    This pie was excellent, the best strawberry rhubarb pie I have ever made. Smitten Kitchen's all butter crust worked like a dream, and the filling was full flavored and not too sweet, letting both the rhubarb and strawberries shine. The tapioca gelled successfully, but it was still a little messy when serving, as the fruit spilled out the sides. No matter - it was so delicious, no one minded a bit.

  • zorra on November 10, 2017

    Spring pie perfection! Per other recipes, I let the fruit mixture sit 15 minutes before filling. With a warm kitchen & soft dough, I also froze the pie briefly prior to baking. Topped with sparkly sugar it was the prettiest I've made. Pity that's not reproducible every pie.

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