Mom's Strawberry Rhubarb Pie

Strawberry and rhubarb is one of the great spring pairings, all sweet-tart tension, and this double-crust pie nails the balance. Tangy rhubarb and sweet strawberries get tossed with sugar, a little citrus zest, and a combination of tapioca and flour to thicken.

That double thickener is the smart move. Rhubarb throws off a lot of juice, and tapioca plus flour soaks it up into a glossy, sliceable filling instead of a soupy mess that floods the plate. Letting the filling stand before it goes in the crust helps it macerate and release those juices.

Dot the top with butter, seal on the pastry, brush with egg white, and finish with a sparkle of coarse sugar for a crackly, golden top.

Pro Tips

• Let the filling stand before filling the crust so the fruit releases juice and the thickeners can work.
• Use a chilled crust and bake hot at first; cold pastry into a hot oven is what keeps it flaky.
• Bake until the filling actually bubbles in the center, the sign the starches have set.

Variations

• Adjust the sugar to taste depending on how tart your rhubarb is.
• Use a lattice top instead of a full crust to show off the filling.
• A pinch of cinnamon or ginger warms up the fruit.