Food Network
Home> Recipes> Seasonal>
Grandma's Strawberry-Rhubarb Pie Recipe

Grandma's Strawberry-Rhubarb Pie

Recipe courtesy Valarie Enters, Sanford, Florida

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (130)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

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.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 131

Showing 91-100 of 131

Sort by:

Newest

  • on June 01, 2010

    Flag

    I used pre-made crust - and cornstarch and it turned out wonderful. I also put steam slits in it. Took it to a family picnic and received great reviews.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 30, 2010

    Flag

    Followed directions but added a few extra berries along with added corn starch. Directions did not state to put steam slits on top crust but of course I did. Will make again and again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 27, 2010

    Flag

    In this recipe, I deleted the lemon juice and zest as well as the cinnamon entirely. I also replaced the tapioca with 5 tablespoons of corn starch and used my own shortening-based pie crust recipe with no sugar on top. With those modifications, this was the BEST darn rhubard/strawberry pie I have ever had! There was no runniness at all but the filling was nice and moist.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 10, 2010

    Flag

    I think this was the best strawberry rhubarb pie I've ever had. The cinnamon adds a nice flavor to the filling. Also after the pie cooled, the filling was nice and thick, not runny like some rhubarb pies I've had before. Will be making this again before rhubarb season is over.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 27, 2010

    Flag

    My grandmother always made me Strawberry Rhubarb Pies. While grocery shopping the other day, I saw rhubarb and decided I needed to make a Strawberry Rhubarb Pie for my daughters to try!! Well, I got home and couldn't find my grandmother's recipe! And my call to my mom did not yield a recipe either! So, I checked out the Food Network Site and low and behold...I found the one I was looking for!! Grandma's Strawberry Rhubarb Pie! It was delicious and very similiar to the taste I remember! I think that this recipe uses more cinnamin then my grand mothers did....if hers did at all. I may limit the cinnamon the next time I make it, but it was so close to my grandmothers! It was a great trip down memory lane and I am so happy that my kids love the pie too! A new tradition! Now, I need to find my grand mothers recipe so that I can compare the two!
    Thanks for the recipe!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 25, 2010

    Flag

    Before I made this pie, I read the reviews and noticed where one person had noted 6 tablespoons of cornstarch instead of tapioca pudding. I added 6-7 tablespoons becuase of my high altitude and the consistency was perfect. Unfortunatly, I am allergic to rhubarb, so I elimiated that and doubled the strawberries. I left the lemon juice and zest to add a bit of tartness and it was delicious..

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 20, 2010

    Flag

    Sally...I think the recipe means "table sugar" rather than powdered...and you only would need enough to sprinkle on the crust before baking.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 12, 2010

    Flag

    The crust was light and perfect for this sweet pie. The strawberry and rhubarb is a great combination and perfectly sweetened. I will definitely make it again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 11, 2010

    Flag

    I made this yesterday! I read the reviews and used the cornstarch and add just the lemon juice. It is wonderful!!!!! Now if I can just get pie crust right!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 02, 2009

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1... 5 6 7 8 9 10 11 12 13 14 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.