With various vegetables, crackers, and pita chips, this delectable low-fat dip is a fantastic accompaniment. To let the flavors to meld, I suggest letting it cool for an entire night.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon salt
- ½ cup vegetable oil
- 6 tablespoons milk
- 5 medium stalks rhubarb, cut into 1 1/2 inch pieces
- 1 ½ cups sliced fresh strawberries
- 1 ½ cups white sugar
- 3 ½ tablespoons tapioca
- 1 pinch salt
- 1 ½ teaspoons ground nutmeg
Instructions
- To make the crust: Combine flour and salt in a large bowl. Place oil in a 1 cup sized measuring cup and top with milk; do not mix. Pour oil and milk mixture over flour; blend with a fork until it forms a dough. Divide dough into 2 balls. Place one ball on a 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.
- Preheat oven to 425 degrees F (220 degrees C).
- To make the filling: Mix rhubarb, strawberries, sugar, tapioca, salt, and nutmeg until fruit is well coated. Pour filling into prepared crust and dot with butter. Cover with top crust; flute the edges to seal, then cut several slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 20 minutes. Reduce temperature to 375 degrees F (190 degrees C) and continue to bake for an additional 20 minutes. Let pie cool before cutting.
Nutrition Facts
| Calories | 432 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 298 mg |
| Sugars | 40 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Worst strawberry rhubarb pie I have ever had, crust didn’t want to roll out well, was thick and flaky, (never used oil before) too flakey to keep together. The tapioca turned into little balls and I used instant. Wasn’t very sweet and the rhubarb didn’t all get done consistantly and yes I cut them all comparable sizes. Won’t make again.
love it, I don’t like nutmeg, used cinnamon instead.
It was good! I added a few more spices and a little bit more cornstarch to thicken up
I agree with others about the nutmeg. I made the recipe exact as I like to make my own decision. Next time I’ll use 1/2 tsp or none at all. Other wise the pie was very good.
Filling alright, crust awful I was sad I wasted so many ingredients
The filling of the pie was delicious, but I reduced the amount of sugar and used just 1 cup instead of 1 1/2. The crust dough didn’t turn out very well, it was flaky and difficult to work with, so I ended up changing it to my old recipe. But overall – boyfriend was very satisfied with the taste and texture, so I will be making it again!
Great recipe! Make sure you use the dry tapioca. Add 3/4 c sugar to the fruit mix and use only 1/2 tsp of nutmeg. Wonderful!!!
I’m giving this five stars for the crust! I’ve used this crust for several pies now, it’s perfect. As for the filling, mine came out poorly because I used tapioca pudding instead of the thickener (I’m new–now I know). It came out a soupy mess, but a delicious soupy mess. I’m guessing it’s a good recipe if one does it right.
This pie filling is delicious. My family loved it. However, I must say I think people are either oil based pie crust lovers or shortening based pie crust lovers. My family is shortening based. They knew immediately that this was not my pie crust.
In this pie the filling was way to sweet, I couldn’t eat more than a few bites. The crust though was very good. I think that this recipe would be great if one reduces the sugar in the filling to about 4 tablespoons.
I thought this tasted very good. My son-in-law had cut up some rhubarb for me and put it in the freezer, so I thawed it out and the 6 cups looked like 2. I drained them and probably could have used a little more of the juice. I did slice my strawberries, but think next time will just cut them in half. The filling was not a nice thick sauce, but very thick on the pieces of filling. I believe this is because I had left out much of the juice. I also used Splenda Blend instead of sugar. Will definitely make this again, but use fresh rhubarb. Actually, I’m about to go have another piece. Thanks for this recipe.
Everyone who has had this pie, has said it is the best Strawberry Rhubarb Pie they have ever had.
This turned out great, don’t make pies normally. But it sounded so yummy I had to try it. Thank you for sharing
I use this recipe all the time. The only thing is – I do cheat! I buy the ready made pie crust. But I do filling exactly according to the recipe! The whole pie is gone everytime I serve it.
I made this pie for my mother today. Stawberry rhubarb pie is her favorite, and I had garden grown rhubarb I needed to do something with. I followed the recipe exactly except that I used half the amount of nutmeg, only because more seemed like too much to me. My mother said it is the best tasting strawberry rhubarb pie she’s had. (And I asked her to be honest so I would know if I should stick with this recipe or not.) She said she liked the amount of nutmet I had and that more may have been too much. The garden fresh rhubarb may have been the secret. Thanks for the recipe!
delicious! I made this for someone at work, everyone loved it! it does have a kick of spice, which was what made this pie so unique…great recipe!
I tried this recipe exactly as written for Father’s Day and it was awful!! There is way too much nutmeg, so you can not even taste the rhubarb. The pie was also not very full of berries or rhubarb per the recipe. I’ll keep looking.
i made this pie, and it is delicious. but instead of tapioca, i used cornstarch, because that was the thickener that i have on hand, it is alot easier and makes less of a mess. also i tried powdered sugar and a prepared graham cracker crust. and on top i put oatmeal cookies, to avoid the traditional pie calories. it turned out delicious… so i guess i used this recipe as a guideline, but i used about a pound of strawberries and 3 stalks of rhubarb. so every stalk isn’t the same. and i deviated from the recipe, to add a twist. try it you guys, make it your own. it really works. good recipe though.
followed the recipe exactly,let the pie rest in the oven for 20 or so minutes after it was turned off & the pie was perfect. Not runny,not floury ,just right!!
This was the first time I ever used rhubarb or baked a pie. This recipe made it very easy to do both! I didn’t make the pie crust, I just used the store bought stuff. I might consider using it the next time I make the recipe, since it looks so simple.
Strawberry Rhubarb Pie is my husband’s favorite birthday treat. I have been making it for many years. I tried this recipe yesterday and I must say my husband said that this was my best one yet! I believe it was the tapioca and the right portions of strawberry and rhubarb. I to have been using a similar recipe for the crust, but use skim milk to cut the fat. Thank you. This one is a keeper!