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Grandma's Strawberry-Rhubarb Pie

This recipe guides you through making a classic strawberry-rhubarb pie with a homemade, flaky crust. It features a sweet-tart fruit filling thickened with tapioca and flour, baked to perfection with a golden-brown top, and finished with a sugar sprinkle. Perfect for a comforting 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 Blenders
  • 1 Measuring Cup (2-cup)
  • 1 Pie Dish 9-inch or 10-inch
  • 1 Large Mixing Bowl
  • 1 Rolling Pin

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. For a truly tender and flaky crust, avoid overworking the dough when incorporating the liquid. Mix just until combined. Chilling the dough thoroughly is crucial for ease of handling and preventing shrinkage during baking. 2. Ensure your rhubarb and strawberries are well-drained and cut uniformly to promote even cooking and prevent a watery filling. The tapioca and flour are essential thickeners; do not omit them. 3. The initial high heat creates a rapid steam release, preventing a soggy bottom crust, while the reduced temperature ensures the filling cooks through without over-browning the top. Collaring with foil is key for crust protection. 4. Always cool the pie completely before slicing to allow the filling to set properly, preventing a runny consistency.