Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

42 Reviews 2 Pics
Deb Lacey
Recipe by  Deb Lacey

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

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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)

Rate This Recipe
BETFAM
59

BETFAM

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 nutmeg.

marie bond
41

marie bond

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.

HorsySce
29

HorsySce

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 extra oil and milk, because the dough may be too dry to roll using the amounts in the recipe. Just add a little oil and a little milk and mix it in your hands until it’s sticky, but not too sticky. Also, you may not want to use the top piece of parchment, since it’s awfully hard to roll, when you can’t see it and it’s slipping all around ;-) Be sure you use the instant tapioca! (Don’t ‘prepare’ it, just use the dry stuff in the box.) Oh, and for the rhubarb – after slicing it into 1 ½ inch pieces, slice it once the long way, in order to bring out the flavor. For those of you that are worried about making a big mess in the stove, cover the bottom rack with aluminum foil, so you can catch any extra filling that might seep out. When sealing the pie, go around the edges with a fork – it give it a nice look. This was my first homemade crust and it turned out great!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 432 cal
  • 22%
  • Fat
  • 14.7 g
  • 23%
  • Carbs
  • 71.9 g
  • 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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Rhubarb and Strawberry Pie

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