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Grandma's Strawberry-Rhubarb Pie

This recipe creates a classic Strawberry-Rhubarb Pie, featuring a tender, flaky butter-shortening crust and a sweet-tart fruit filling. It details preparing both crusts, mixing the fruit with thickeners and flavorings, and a two-stage baking process to achieve a perfectly set and golden-brown pie. A delightful seasonal dessert.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course lunch/dinner
Cuisine American
Servings 1 people
Calories 2662.3 kcal

Equipment

  • 2 Pastry Blender
  • 1 Pie Dish
  • 1 Large Mixing Bowl
  • 1 Rolling Pin
  • 1 Aluminum Foil for collar

Ingredients
  

Main

  • 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
  • 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

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. Put dish in refrigerator to chill.
  • Preheat oven to 425 degrees F.
  • Filling Preparation:
  • Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over 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. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

Notes

1. Dough Handling: Avoid overworking the dough; this is crucial for a tender, flaky crust. Once the liquids are just incorporated, stop mixing. Chilling the dough thoroughly, both after mixing and after placing the bottom crust, prevents shrinkage and ensures a crispier result.2. Fruit Preparation: Ensure rhubarb and strawberries are cut into consistent, manageable pieces for even cooking and distribution. The minute tapioca is key here as a thickener, preventing a watery pie. For best flavor, use ripe, in-season fruit.3. Baking Protocol: The initial high temperature helps set the crust quickly, while the reduced temperature allows the filling to cook through without burning. The foil collar is indispensable to prevent the crust edges from browning too much before the center is done. Always cool completely to allow the tapioca to fully set the filling.