Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

42

"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

servings 432 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 71.9g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

42
  1. 44 Ratings

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Most helpful positive review

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 nutm...

Most helpful critical review

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.

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 nutm...

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.

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 e...

The filling in this recipe was very good, I did not try the crust because the refrigerated pie crusts are better than I make and save so much time. I will use this recipe from now on. I used a...

This is a GREAT recipe, but I would suggest using 1/2 t. nutmeg instead of 1 1/2 t. and 3/4 c. sugar. Other than that, I highly recommend this recipe!!

I really like the strawberry rhubarb pie. However, I think the pie crust is the star of this recipe. I use this pie crust recipe all the time now. I turns out perfectly flakey every time.

The filling for this pie was quite tasty but rather runny, even after it had cooled completely. After prolonged chilling it got better. I had a lot of difficulty with the crust--I have to agree ...

This was surprisingly easy to make. I am not a "baker" and I had no problems making the crust - there was just not enough of it to have a top & bottom. Next time I will double the crust recipe...

Made this dessert yesterday; with a few minor changes. With all of my pie crusts, before the pie goes in the oven, I take a long strip of aluminum foil & rim it around the outer edge of the pie...