Grandma's Strawberry-Rhubarb Pie

Recipe courtesy Valarie Enters, Sanford, Florida

Show: Food Network ChallengeEpisode: Great American Pie Cook-Off

Rated: 5 stars out of 5Rate itRead users' reviews (33)

RECIPE
COMMENTS & REVIEWS(33)

Cook Time:
1 hr 5 min
Level:
Intermediate
Yield:
1 pie

Times:

Prep: 15 min
Inactive Prep: --
Cook: 1 hr 5 min
Total:: 1 hr 20 min

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Ingredients

Crust:

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

Filling:

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

Crust Preparation:

Directions

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.

Filling Preparation:

Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour 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 garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

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Comments & Reviews

recipe Grandma's Strawberry-Rhubarb Pie
Richard Gladstone, OR 10-02-2009
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Mediocre
Rated: 3 stars out of 5

I have made rhubarb pies many times and thought I would try this, the pie does NOT need lemon or lemon zest, Rhubard is sour... enough and it for sure needs more tapioca or flour added to make it less runny. Also trust me on this, don't use crisco for your pie crusts, use mostly butter and some real old fasioned Lard added, for a piece of great pie once in a while you will thank me, Also freeze the butter and lard before incorporating it.Read more
recipe Grandma's Strawberry-Rhubarb Pie
amy arlington, VA 09-19-2009
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Great if you tweak the recipe
Rated: 5 stars out of 5

I just made this and it turned out wonderful. I did tweak the recipe due to the fact that there were a lot of complaints... about the filling being to runny. Dont use the tapioca- instead use 6 tablespoons corn starch. I cut into the pie after only 2 hours of cooling and it wasnt runny at all. Read more
recipe Grandma's Strawberry-Rhubarb Pie
Andrea Simsbury, CT 08-09-2009
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leftover filling=jam!!
Rated: 5 stars out of 5

just made this pie-I also doulbed the recipe for the filling and had a bit left over that I made into jam on the stovetop. ... I simmered the extra for maybe 10 minutes, stirring frequently and mashed it a bit too. It is amazing!! can't wait to try the pie! BTW-the large granule sugar, I think means large crystal sugar to sprinkle on the top. I just used raw sugar from a little pack for coffee b/c that's all I had. Looks pretty too.Read more
recipe Grandma's Strawberry-Rhubarb Pie
sally none of your business, NY 08-06-2009
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confused...
Rated: 4 stars out of 5

how much is a "large granule of sugar." i was surprised i wasn't the only one scratching my head at that as a measurement. ... help!Read more
recipe Grandma's Strawberry-Rhubarb Pie
Michael Newburgh, NY 08-01-2009
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Wonderful flavor!
Rated: 5 stars out of 5

I listened to the advice given and used corn starch instead of tapioca. I also tripled the amount the recipe called for and... it turned out great! (first time I made it, I did what the recipe called for and it was way too liquidy). This is honestly the best strawberry rhubarb pie I've ever had. I have a friend how hates strawberry rhubarb pie but couldn't get enough of this. I've never seen a pie eaten so quickly!Read more
recipe Grandma's Strawberry-Rhubarb Pie
LIZ Troy, NY 07-19-2009
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MmmmmHmmmmmm
Rated: 5 stars out of 5

Mmmm....thanks for the tips everyone. I read them all. I too used a store bought crust for this. The flavor was divine--the... subtle use of spices and the dots of butter account for this I think, plus I also used fresh organic strawberies and organic sugar. I used tapioca beads where it called for them. And instead of the regular flour I used tapioca flour. Worked fine! Plus I found out that to avoid runniness, HOLD OFF on cutting til next morning. My late-night piece ran, but next morning pieces did not--that is if you can hold off. Read more