Grandma’s Strawberry-Rhubarb Pie
There’s something truly magical about a pie that combines the right amount of tart and sweet flavors, and Grandma’s Strawberry-Rhubarb Pie does just that. This pie is more than just a dessert; it’s a cherished memory, a slice of nostalgia wrapped in a flaky, homemade crust. If you’ve never ventured into making a rhubarb pie before, don’t worry—this recipe is straightforward and incredibly rewarding.
Why You’ll Love This Recipe
This pie is a beautiful blend of tart rhubarb and sweet strawberries, creating a perfect balance of flavors. It’s a family favorite, and making it from scratch gives you a sense of accomplishment and a taste of tradition. Plus, there’s nothing quite like the aroma of a freshly baked pie wafting through your home.
Kitchen Equipment You’ll Need
- Pastry blender
- 2-cup measuring cup
- Rolling pin
- Pie dish
- Baking sheet
- Aluminum foil
- Pastry brush
Ingredients
Crust:
- 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
Filling:
- 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
Step-by-Step Instructions
- Crust Preparation: Using 2 pastry blenders, blend the flours, sugar, shortening, butter, and salt together. In a separate 2-cup measure, whisk the egg, vinegar, and water. Pour this mixture over the dry ingredients, incorporating all the liquid without overworking the dough. Toss some additional flour over the ball of dough and chill if possible. Divide the dough into two disks. Roll out one piece of dough to make a bottom crust and place it into a pie dish. Put the dish in the refrigerator to chill.
- Preheat oven to 425 degrees F.
- Filling Preparation: In a large bowl, mix the rhubarb, strawberries, sugar, tapioca, flour, lemon zest, lemon juice, cinnamon, and vanilla. Pour the mixture into the chilled crust and dot the top with butter. Brush the edges of the pie crust with the egg white wash. Roll out the second piece of dough and place it over the filling. Crimp to seal the edges. Brush with egg white wash and sprinkle with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Reduce the temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. For higher altitudes, use 450 degrees F and 400 degrees F respectively. You can also use a pie bird for extra decor. Let cool before serving.
Tips for Success
- Ensure your butter and shortening are cold to achieve a flakier crust.
- Don’t over-mix the dough to keep it tender.
- Chilling the dough before rolling helps prevent shrinking during baking.
Additional Tips and Variations
For a unique twist, try adding a handful of blueberries for extra color and flavor. You can also experiment with different spices, such as nutmeg or allspice, for a warmer flavor profile.
Nutritional Highlights (Per Serving)
This pie is a delightful treat, but be mindful of portion sizes due to its sugar content. Each serving provides a source of vitamin C from the strawberries and rhubarb.
Frequently Asked Questions (FAQ)
Can I use frozen rhubarb and strawberries? Yes, just make sure to thaw and drain them well to avoid excess moisture in the pie.
How do I store leftover pie? Store any leftover pie in the refrigerator for up to three days. You can also freeze it for longer storage.
Conclusion
Grandma’s Strawberry-Rhubarb Pie is a delightful way to celebrate the flavors of spring and summer. We hope you enjoy making and eating this pie as much as we do. Give it a try and share your experiences with us—we’d love to hear how it turns out!