Grandma’s Strawberry-Rhubarb Pie

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There’s something truly magical about a homemade pie, especially when it’s Grandma’s Strawberry-Rhubarb Pie. This delightful dessert perfectly balances the tartness of rhubarb with the sweetness of strawberries, creating a symphony of flavors that dance on your taste buds. If you’ve never attempted a rhubarb pie before, don’t worry—this recipe is as easy as it is delicious, and it comes with Grandma’s seal of approval!

Why You’ll Love This Recipe

Growing up, nothing could compare to the aroma of pies baking in Grandma’s kitchen. This pie stands out because every element, from the buttery crust to the vibrant filling, is made from scratch. The love and care that go into preparing it are evident with every bite. Plus, you can opt for a simple top crust or get creative with a lattice design!

Kitchen Equipment You’ll Need

• Pastry blender
• Rolling pin
• Pie dish
• Measuring cups and spoons
• Mixing bowls
• Whisk
• Foil for collaring

Ingredients

Crust:

• 2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
• 1/2 cup cake flour (recommended: Soft As Silk)
• 3 teaspoons sifted powdered sugar
• 1/2 cup butter-flavored shortening (recommended: Crisco)
• 1/4 cup salted butter
• Pinch salt
• 1 egg
• 2 teaspoons vinegar
• 1/4 cup ice cold water

Filling:

• 2 1/2 cups chopped red rhubarb, fresh
• 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
• 1 1/2 cups sugar (1 1/4 cups for high altitude)
• 2 tablespoons minute tapioca
• 1 tablespoon all-purpose flour
• 1/2 teaspoon lemon zest
• 1/2 teaspoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 tablespoons butter, cubed small
• 1 egg white beaten with 1 teaspoon water
• Large granule sugar

Step-by-Step Instructions

Crust Preparation:

Using 2 pastry blenders, blend the flours, sugar, shortening, butter, and salt. Whisk the egg, vinegar, and water in a 2-cup measure and pour over the dry ingredients, incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish and put the dish in the refrigerator to chill.

Preheat oven to 425 degrees F.

Filling Preparation:

Mix the rhubarb, strawberries, sugar, tapioca, flour, lemon zest and juice, cinnamon, and vanilla in a large bowl. Pour the mixture into the chilled crust and dot the top of the filling with butter. Brush the edges of the pie crust with egg white wash. Roll out the other piece of dough and place over the filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Adjust for higher altitude if necessary. Let cool before serving.

Tips for Success

• Ensure your butter and shortening are cold to achieve a flaky crust.
• Chill the dough for at least 30 minutes to make it easier to roll out.
• If the edges of the pie brown too quickly, cover them with foil to prevent burning.

Additional Tips and Variations

Experiment with adding a sprinkle of nutmeg or ginger to the filling for a different flavor profile. You can also substitute frozen rhubarb if fresh is unavailable—just be sure to thaw and drain well.

Nutritional Highlights (Per Serving)

Calories: 350, Fat: 15g, Carbohydrates: 55g, Protein: 4g, Fiber: 3g

Frequently Asked Questions (FAQ)

Can I use a store-bought crust? Yes, but making the crust from scratch enhances the flavor and texture.

What if I don’t have minute tapioca? You can substitute with cornstarch or flour, though the texture might slightly differ.

How do I store leftovers? Cover the pie tightly and store in the refrigerator for up to 3 days.

Conclusion

This Strawberry-Rhubarb Pie is a timeless classic that brings a touch of nostalgia with every bite. I invite you to try this recipe and create your own cherished memories. Don’t forget to share your experience and any personal twists you add!

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