Grandma's Strawberry-Rhubarb Pie
Recipe courtesy Valarie Enters, Sanford, Florida
Show: Food Network Challenge
Episode: Great American Pie Cook-Off
Rate This RecipeRead users' reviews (130)
- Recipe categories: Strawberry, Fruit, Rhubarb,
- recipe
- ratings & reviews(130)
Browse Reviews by Keywordnew!
COMMENT ON THIS PROJECT
Sign in
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Oven Roasted Shrimp and Garlic
(03:29)
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
Easy Rice Bake Casserole
(02:57)
-
Best Ever Chicken Enchiladas
(05:06)
-
Shrimp Scampi
(00:03:27)
-
Ham and Cheese Spirals
(02:46)
-
Easy Party Appetizers
(01:47)
-
Baked Shrimp Scampi
(05:35)
-
Giada's Italian Pasta Salad
(03:54)
-
Paula's Summer Macaroni Salad
(00:02:05)
-
Oven Roasted Shrimp and Garlic
-
Photo Galleries
-
Healthy Carbs You Should Be Eating
7 Photos
-
Easy Summer Party Recipes
8 Photos
-
Healthy Chicken Recipes
41 Photos
-
Favorite Vegetarian Recipes
32 Photos
-
Mother's Day Breakfast and Brunch Recipes
24 Photos
-
Mother's Day Dessert Recipes
17 Photos
-
Family-Friendly Weeknight Dinner Recipes
20 Photos
-
Easy Breakfast for Dinner Recipes
23 Photos
-
Healthy Summer Sides
13 Photos
-
Homemade BBQ Sauce Recipes
14 Photos
-
Healthy Carbs You Should Be Eating
-
Topics
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 131
Showing 1-10 of 131
Sort by:
SELECT
By ChristinaStelly
on May 19, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I also cut the sugar to 1 cup, used 1 cup rhubarb, 2 cups strawberries and 1 cup blackberries! I doubled the tapioca as well. Plus, for convenience, I used Marie Callender pie crusts which worked out great. This pie is to die for!!
By Hoovy
Park View, Iowa
on May 16, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
THE BEST!
By meghyman_10369621
Baltimore, MD
on May 15, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
OMG...delish! I made individual Cutie-pies with a crumb topping using the filling and pastry bottom. A huge hit.
By Besselsleigh
on September 10, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
great pie! I found it a bit too sweet, but I am not a big fan of sugar. My husband found it great, and asked to repeat it, though strawberry and rhubarb season is over.
By kawasakikutie_1...
Madison, WI
on August 22, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This pie was amazing!!! The crust is soft and buttery. O man, the best strawberry rhubarb pie I've had thus far!!
By shellybees
arizona
on July 22, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Lots of flavor, my family loved it!
By Lynda M
Polson, MT
on July 02, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was the first Strawberry Rhubarb pie I have ever made. My daughter remembered my mother making it for her and since she has passed I need to step up. This recipe is amazing. This pie was a huge hit with my family and guests. I made a couple adjustments I had 3 cups of each of the fruits, used 1 cup sugar and 3T of the quick tapioca. I also used my crust recipe as it is what I am used to. I will try this crust soon.
By tera.smith_12942613
Mount Morris, 62
on June 17, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made this recipe for the first time yesterday. I doubled the tapioca and only put 1 cup of sugar in it and it was delicious! It was something I made for my dad and he loved it! :
By Chief78
Brooklyn, NY
on June 14, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Making the pie as we speak, I should have googled the term "collar with foil" instead of overlooking it. I have followed the recipe to the letter except I added a 1/4 teaspoon of ginger and nutmeg and seen some other reviews to increase fruit serving sizes to 3 cups each, double the tapioca and cut some sugar. Aside from the edge browning too quickly from not "collaring" the pie seems a bit juicy and has broke through below the pinch points of the two crusts. Minor, thankfully lined the baking pan with foil prior to putting the pie on it.
By HppyBkr
on June 13, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I thought this was a great base recipe, but knew ahead of time it would need tweaking because like all fruit pies this recipe depends heavily on 1. How sweet they berries you're using are and 2. How juicy they are. 1 1/2 cups of sugar is INSANE, even if you're using off-season-store bought berries that aren't very sweet! Highly recommend cutting this down to 1 cup of sugar at most - 1/2c to 3/4 cup if you've got farm fresh berries or are cutting down on the amount of rhubarb in the recipe like I did. Up the tapioca amount by a TBS or 2 unless your berries are dry and hard as rocks, but if that's the case and you don't have high quality berries you're better off skipping this recipe entirely since the strawberries are the stars of the show here. I also added more berries and less rhubarb - My ratio was more like 3 parts berries to one part rhubarb, and I basically did a thick julienne with it so that it wouldn't be too tough when contrasted with the texture of the berries.