Grandma's Strawberry Rhubarb Pie

Grandma's Strawberry Rhubarb Pie
  • PREP TIME
    15 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    55 mins
  • SERVING
    8 People
  • VIEWS
    142

A symphony of sweet strawberries and tart rhubarb, nestled in a remarkably tender, flaky crust. This pie is a nostalgic ode to simple, home-baked goodness – a guaranteed crowd-pleaser.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    72 g
  • Cholesterol
    1 mg
  • Fiber
    2 g
  • Protein
    5 g
  • Saturated Fat
    2 g
  • Sodium
    298 mg
  • Sugar
    40 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 425°F (220°C). (5 minutes)

Image Step 02
02 Step

Recipe View In a large bowl, whisk together the flour and salt. (2 minutes)

Image Step 03
03 Step

Recipe View In a liquid measuring cup, pour in the vegetable oil, then top off with milk until you reach the 1-cup mark. Do not mix. (1 minute)

Image Step 04
04 Step

Recipe View Pour the oil-milk mixture over the flour mixture. Using a fork, gently blend until the dough just comes together. Be careful not to overmix. (3 minutes)

Image Step 05
05 Step

Recipe View Divide the dough in half. On a lightly floured surface or between two sheets of parchment paper, roll out one portion of the dough into a circle large enough to fit your 9-inch pie plate. (5 minutes)

Image Step 06
06 Step

Recipe View Carefully transfer the dough to the pie plate, gently pressing it into the bottom and up the sides. Trim any excess dough, leaving a slight overhang. (3 minutes)

Image Step 07
07 Step

Recipe View Repeat the rolling process with the second portion of dough for the top crust. (5 minutes)

Image Step 08
08 Step

Recipe View In a large bowl, combine the rhubarb, strawberries, sugar, tapioca starch, nutmeg, and a pinch of salt. Toss gently to ensure the fruit is evenly coated. (5 minutes)

Image Step 09
09 Step

Recipe View Pour the fruit filling into the prepared pie crust. (1 minute)

Image Step 10
10 Step

Recipe View Carefully place the top crust over the filling. Trim any excess dough and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape during baking. (5 minutes)

Image Step 11
11 Step

Recipe View Bake in the preheated oven for 20 minutes. (20 minutes)

Image Step 12
12 Step

Recipe View Reduce the oven temperature to 375°F (190°C) and continue baking for another 20 minutes, or until the crust is golden brown and the filling is bubbling. (20 minutes)

Image Step 13
13 Step

Recipe View Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly. (2 hours)

For a richer flavor, brush the top crust with milk or cream and sprinkle with sugar before baking.
Tapioca starch is crucial for thickening the filling. Don't skip it!
If the crust starts to brown too quickly, tent it with foil during the last 10-15 minutes of baking.
For an extra touch, try adding a teaspoon of lemon zest to the filling.

Horace Prohaska

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 47 Ratings)
Total Reviews: (4)
  • Cassandra Swaniawski

    I've made this pie several times now, and it's always a hit! The nutmeg adds such a warm, comforting flavor.

  • Eugene Grimes

    My rhubarb was a bit tart, so I added an extra 1/4 cup of sugar to the filling. It turned out perfectly!

  • Hope Wyman

    This recipe is a lifesaver! The crust is so easy to work with, and the filling is perfectly balanced.

  • Berta Daugherty

    The oil crust is genius! It's so much easier than dealing with butter, and the texture is fantastic.

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