This rave-worthy pie showcases perfectly the classic combination of minute tapioca strawberries with tart rhubarb. Making A Statement With Spring’s Strawberries. The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Using a fork or pastry cutter, work half of the butter into the flour until it resembles coarse meal. Quickly work the remaining butter into the dough until the biggest pieces are the size of lima beans. Drizzle in the water in several additions, tossing and mixing between each. It should look rather ropy and rough. If rhubarb is thick, peel it. Combine rhubarb and strawberries in a bowl. Mix sugar and tapioca together and fold gently into the strawberries and rhubarb.
Allow to macerate for 15 minutes. Spoon fruit into pastry shell and dot with butter. Roll out remaining pastry, cut into strips three-quarters of an inch wide and weave a lattice to cover the pie. You can simply lay the strips on top in criss-cross fashion if weaving is not one of your skills. Seal, trim and crimp the edges. Brush the lattice with milk and sprinkle with a bit of sugar. Bake in preheated oven for 15 minutes.
Lower heat to 350 degrees and bake 40 minutes longer, until pastry has browned and filling begins to bubble. Let pie cool completely before serving, at least 3 hours and up to overnight to set the filling. About UsNYT Cooking is a subscription service of The New York Times. A piece of tiramisu on a blue plate with a fork.
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