Bake Grandma’s Strawberry-Rhubarb Pie recipe from Allfood.Recipes. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home.
When my neighbor, Gracie, called to ask if I’d like some of the fresh rhubarb she’d harvested, I hesitated. I’d never tasted rhubarb, much less cooked with it. Well, she brought me a bucket full and I started looking for recipes. This is the result of several that I combined to make what everyone tells me is a winning combination.
Grandma’s Strawberry-Rhubarb Pie
Total Time: 1 hr 20 min
Prep: 15 min
Cook: 1 hr 5 min
Yield: 1 pie
- 2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
- 1/2 cup cake flour (I used Soft As Silk)
- 3 teaspoons sifted powdered sugar
- 1/2 cup butter-flavored shortening (I used Crisco)
- 1/4 cup unsalted butter
- Pinch salt
- 1 egg
- 2 teaspoons vinegar
- 1/4 cup ice cold water
- 2 tablespoons cornstarch
- 1 tablespoon water
- 2 1/2 cups chopped red rhubarb, fresh
- 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
- 1 1/4 cups white sugar
- 1/2 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 3/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 egg white beaten with 1 teaspoon water
- 3 tablespoons butter, cubed small
- 1 tablespoon turbinado sugar
- 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 (220 degrees C).
- In a bowl, whisk together the cornstarch with 1 tablespoon of water until thoroughly combined. Stir in the rhubarb, strawberries, white sugar, zest and juice of lemon, dash of cinnamon, and vanilla extract.
- Allow the mixture to stand for 30 minutes.
- After 30 minutes put the mixture 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 Sprinkle with turbinado sugar.
- Wrap aluminum foil strips around the edges of the pie.
- Bake in the preheated oven for 15 minutes; reduce heat to 375 degrees F (190 degrees C), and bake until the crust is browned and the filling is bubbling, 40 to 45 more minutes.
- Remove the aluminum foil for the last 10 minutes of baking time. Allow pie to cool completely before serving.