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How to make a strawberry rhubarb pie (9 inch)

Make a Strawberry Rhubarb Pie (9 Inch)

1
STEPS
INGREDIENTS
Lay out all your ingredients.

Lay out all your ingredients.

Cut your rhubarb stocks into small pieces. You will need 3 and 1/2 cups of them (no leaves they are poisonous) (I used frozen rhubarb).

Cut your rhubarb stocks into small pieces. You will need 3 and 1/2 cups of them (no leaves they are poisonous) (I used frozen rhubarb).

Cut and stem your strawberries. You will need 2 cups of them. Don't forget to rinse them.

Cut and stem your strawberries. You will need 2 cups of them. Don't forget to rinse them.

Put the strawberries and rhubarb that you just cut and measured into a large bowl.

Put the strawberries and rhubarb that you just cut and measured into a large bowl.

Measure 3/4 cups of sugar, 4 tablespoons of tapioca, 1/4 teaspoon of salt, and 1 teaspoon of orange zest (scraped orange skin).

Measure 3/4 cups of sugar, 4 tablespoons of tapioca, 1/4 teaspoon of salt, and 1 teaspoon of orange zest (scraped orange skin).

Add all of your measurements to the large bowl from step 4 and mix.

Add all of your measurements to the large bowl from step 4 and mix.

Preheat oven to 400 degrees Farenheit.

Preheat oven to 400 degrees Farenheit.

Pour mixture for the pie into the pie crust and pan.

Pour mixture for the pie into the pie crust and pan.

Place pie in oven with a baking sheet. Bake for 20 minutes at 400 degrees farenheit. Reduce heat to 350 degrees Fahrenheit for 40-50 more minutes. Pie is done when golden brown.

Audience should be 10+ (use of oven) basic knowledge of supplies.

  • 1/2c Rhubarb Stocks (I used frozen)
  • 2.0c Cut and Stemmed Strawberries
  • 4/5c Sugar
  • 4.0Tbsp Quick Cooking Tapioca (Or cornstarch)
  • 1/4tsp Salt
  • 1.0 Premade Pie Crust (Pillsbury 2 in 1)
  • 1.0 Egg for Eggwhite (Optional)
  • 1.0 Orange (for zest/scraped orange skin)