Grandma’s Strawberry-Rhubarb Pie

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


Crust Preparation:

  1. 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.
  2. 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.
  3. Place into a pie dish. Put dish in refrigerator to chill.
Slow Cooker Turtle Upside-Down Cake

Preheat oven to 425 degrees F (220 degrees C).

Filling Preparation:

  1. 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.
  2. Allow the mixture to stand for 30 minutes.
  3. After 30 minutes put the mixture out into chilled crust.
  4. Dot the top of the filling with the butter.
  5. Brush edges of pie crust with egg white wash.
  6. Roll out the other piece of dough and place over filling.
  7. Crimp to seal edges.
  8. Brush with egg white wash and Sprinkle with turbinado sugar.
  9. Wrap aluminum foil strips around the edges of the pie.
  10. 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.
  11. Remove the aluminum foil for the last 10 minutes of baking time. Allow pie to cool completely before serving.

Grandma's Strawberry-Rhubarb Pie
Grandma’s Strawberry-Rhubarb Pie

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