Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

42

"This is as fool-proof as can be and is really delicious. The crust was my grandmother's and it's flaky and mistake proof."

Ingredients

servings 432 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 71.9g
  • 23%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 346 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. To Make Crust: In a large bowl, combine the flour and the salt. Place the 1/2 cup oil in a 1 cup sized measuring cup and top with the 6 tablespoons of milk. DO NOT MIX! Pour oil and milk over flour and blend with a fork until it forms a ball of dough. Divide dough into 2 balls. Place one ball on sheet of waxed paper. Top with another sheet of waxed paper and roll out to fit your pie plate. Repeat with remaining ball of dough. Peel top paper off of one crust and flip dough into pie plate. Peel off paper and press dough in. Save remaining dough for top crust.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. To Make Filling: Mix the rhubarb, strawberries, sugar, tapioca, salt and nutmeg until the fruit is well coated. Pour filling into the crust and dot with butter. Cover with top crust, seal edges and cut three 1 inch slits in top of crust.
  4. Bake pie at 425 degrees F (175 degrees C) for 20 minutes. Reduce temperature to 375 degrees F (190 degrees C) and bake for an additional 20 minutes. Let pie cool before cutting.
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Reviews

42
  1. 44 Ratings

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Was excellent and easy. However, I found the ingredient "5 stalks of rhubarb" a bit off - stalks come in various sizes! I used 2 cups chopped and it worked. Also I used only 1/2 teaspoon nutm...

This pie was a mess! The tapioca never dissolved, it came out with little hard tapioca balls in it. If your suppose to use instant Tapioca it should say so.

Great recipe! Thank you for sharing! I used farm fresh rhubarb and strawberries and it really turned out wonderfully. Recommendations from someone who rarely cooks (me): Be ready with a little e...