Grandma's Strawberry-Rhubarb Pie Recipe

Name: Grandma's Strawberry-Rhubarb Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt.
2
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.
3
Toss the additional flour over the ball of dough and chill if possible.
4
Divide the dough into 2 disks.
5
Roll out 1 piece of dough to make a bottom crust.
6
Place into a pie dish.
7
Put dish in refrigerator to chill.
8
Preheat oven to 425 degrees F.
9
Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla.
10
Mix well in a large bowl and pour out into chilled crust.
11
Dot the top of the filling with the butter.
12
Brush edges of pie crust with egg white wash.
13
Roll out the other piece of dough and place over filling.
14
Crimp to seal edges.
15
Brush with egg white wash and garnish with large granule sugar.
16
Collar with foil and bake at 425 degrees F for 15 minutes.
17
Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.
18
Higher altitude will take 450 degrees F and 400 degrees F respectively.
19
Also, you can use a pie bird for extra decor.
20
Let cool before serving.

1080

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 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), and more.

Yes, Grandma's Strawberry-Rhubarb Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Grandma's Strawberry-Rhubarb Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions