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Grandma's Strawberry-Rhubarb Pie Recipe

Grandma's Strawberry-Rhubarb Pie

Recipe courtesy Valarie Enters, Sanford, Florida

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (131)

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Average Rating:

Total Reviews: 132

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  • on May 25, 2013

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    Made this pie several times last summer (using store bought crust - shh! and it was great every time! Had loads of compliments. Can't wait to make it again this year!

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  • on May 19, 2013

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    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!!

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  • on May 16, 2013

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    THE BEST!

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  • on May 15, 2013

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    OMG...delish! I made individual Cutie-pies with a crumb topping using the filling and pastry bottom. A huge hit.

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  • on September 10, 2012

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    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.

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  • on August 22, 2012

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    This pie was amazing!!! The crust is soft and buttery. O man, the best strawberry rhubarb pie I've had thus far!!

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  • on July 22, 2012

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    Lots of flavor, my family loved it!

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  • on July 02, 2012

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    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.

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  • on June 17, 2012

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    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! :

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  • on June 14, 2012

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    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.

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