Recipe Background
Grandma's Strawberry Rhubarb Pie will remind you of your childhood! The summery sweetness of strawberries makes a perfect pairing with the citrus-like sourness of the rhubarb for a filling that’s certainly worth writing home about! With its buttery, flaky crust sprinkling with crunchy sugar, Grandma's Strawberry Rhubarb Pie is nostalgic and delightful. There’s no better way to close out a lovely day in the sun!
Grandma's Strawberry Rhubarb Pie will remind you of your childhood! The summery sweetness of strawberries makes a perfect pairing with the citrus-like sourness of the rhubarb for a filling that’s certainly worth writing home about! With its buttery, flaky crust sprinkling with crunchy sugar, Grandma's Strawberry Rhubarb Pie is nostalgic and delightful. There’s no better way to close out a lovely day in the sun!
Ingredients
For the crust:
- 2 cups all-purpose flour plus more as needed
- 1/2 cup cake flour
- 3 teaspoons powdered sugar sifted
- 1/2 cup shortening butter-flavored
- 1/4 cup butter salted
- salt to taste
- 1 egg
- 2 teaspoons vinegar
- 1/4 cup water ice cold
For the filling:
- 2 1/2 cups red rhubarb chopped
- 2 1/2 cups strawberries de-stemmed, washed, and cut
- 1 1/2 cups sugar
- 2 tablespoons minute tapioca
- 1 tablespoon all-purpose flour
- 1/2 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 tablespoons butter cut into small cubes
For the topping:
- 1 egg white beaten with 1 teaspoon water
- large granule sugar optional, to taste, for garnish
Directions
- Preheat the oven to 425 degrees F.
- Blend the all-purpose flour, the cake flour, the 3 teaspoons of the powdered sugar, the shortening, 1/4 cup of the butter, and the salt using a pastry blender.
- In a small bowl, whisk together the egg, the vinegar, and the water.
- Pour the liquid mixture over the dry ingredients and incorporate it into a dough, adding more flour as needed.
- Chill the dough for 30-60 minutes, if possible.
- Divide the dough into two parts.
- Roll one piece of the dough to create the bottom crust in the pie dish, and chill.
- In a large bowl, mix together the rhubarb, the strawberries, the sugar, the tapioca, the flour, the lemon juice, the zest, the cinnamon, and the vanilla.
- Pour the filling into the chilled pie crust.
- Dot the top of the pie filling with the remaining 2 tablespoons of the butter.
- Using the egg wash made of beaten egg white and water, brush the edges of the pie crust.
- Roll out the remaining piece of dough and place it atop the filling.
- Using a fork or your fingers, crimp the edges to seal the pie.
- Use the remaining egg white wash to brush the top of the pie.
- Garnish with the large granule sugar.
- Create a foil collar around the pie.
- Bake for 15 minutes.
- Decrease the temperature of the oven to 375 degrees F.
- Bake until the filling is bubbly, about 45-50 minutes.
- Allow the pie to cool, then serve!
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