| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Prep: | 15 min |
| Cook: | 1 hr 5 min |
| Yield: | 1 pie |
Ingredients
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 434 |
| Total Fat | 18 g |
| Saturated Fat | 7 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 2 g |
| Sugar | 35 g |
| Protein | 5 g |
| Cholesterol | 35 mg |
| Sodium | 65 mg |
Reviews
First time ever making this type pie.. Very good family all approved said it tasted like I bought it at a homemade bakery. I did use a store-bought crust and I did use a lot of reviewers comments and suggestions. I used 3 tablespoons of cornstarch no vanilla. Didn’t wanna buy tapioca. WoW will definitely make again next week. Thank you!! I was so afraid of rhubarb for so many years.
I made this as directed. It’s very important to let the pie cool so the filling sets and gels properly. Very excellent!
AMAZING!!! Used my homegrown rhubarb. I also removed the skin of the rhubarb. Love how tart it is! I’m not a baker and this turned out great. I cheated and used Marie Calendars double crust. I placed the top crust on and forgot the butter, so I had to remove it and it wasn’t pretty, but it had a rustic look. The turbinado sugar on top is definitely necessary! Thanks for the delicious recipe!!!
Delicious! I made it with an all lard crust because Crisco is so bad for your health. (I honestly can’t believe it’s still sold.) I was worried 1.5 cup of sugar was too much but it wasn’t. The little bit of lemon perks up all the flavors without being overt. Definitely let it cool for at least 4 hours because it comes out bubbling and soupy and really needs to firm up. I might add extra tapioca next time. But definitely try it!
Love this recipe and it’s a great master recipe for riffing on.
What is the butter for in the filling> It say “do not top”
This is now my go to recipe for strawberry rhubarb pie! The filling is the best tasting I have ever made. I used pie crust from the store, substituted corn starch for the flour and reduced the sugar to 3/4 cup (I am diabetic). I let it cool completely and the filling had jelled up perfectly. Thank you Valarie and your Grandma!
Outstanding flavor in the filling! A real crowd pleaser. I used my own gluten-free crust recipe and GF flour instead of AP flour in the filling. It was a bit thin, even though I added an extra 2 teaspoons of tapioca and made a lattice top. It would have been an easy 10 if it had set better. I’ll add a little more thickener, next time. There will DEFINITELY be a next time. YUMMMM.
I’ve made this recipe many times and it’s always a huge hit. Sometimes I have to strain out extra juice, depending on how juicy the filling turns out. I usually let the filling sit for a bit and then strain it.
Great tasting pie! I didn’t change the recipe except for the amount of rhubarb. I didn’t have quite enough so I made up the difference with strawberries. I’d like to freeze the leftover. Does this pie freeze well?