Strawberry Rhubarb Pie

3.9
(49)

This is as fool-proof as can be and is really delicious. The crust was my grandmother's and it's flaky and mistake proof.

4
4
4
4
Servings:
8
Yield:
1 to 9 - inch pie

Ingredients

  • 2 ¼ cups all-purpose flour

  • 1 teaspoon salt

  • ½ cup vegetable oil

  • 6 tablespoons milk

  • 5 medium stalks rhubarb, cut into 1 1/2 inch pieces

  • 1 ½ cups sliced fresh strawberries

  • 1 ½ cups white sugar

  • 3 ½ tablespoons tapioca

  • 1 pinch salt

  • 1 ½ teaspoons ground nutmeg

Directions

  1. To Make Crust: In a large bowl, combine the flour and the salt. Place the 1/2 cup oil in a 1 cup sized measuring cup and top with the 6 tablespoons of milk. DO NOT MIX! Pour oil and milk over flour and blend with a fork until it forms a ball of dough. Divide dough into 2 balls. Place one ball on sheet of waxed paper. Top with another sheet of waxed paper and roll out to fit your pie plate. Repeat with remaining ball of dough. Peel top paper off of one crust and flip dough into pie plate. Peel off paper and press dough in. Save remaining dough for top crust.

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

  3. To Make Filling: Mix the rhubarb, strawberries, sugar, tapioca, salt and nutmeg until the fruit is well coated. Pour filling into the crust and dot with butter. Cover with top crust, seal edges and cut three 1 inch slits in top of crust.

  4. Bake pie at 425 degrees F (175 degrees C) for 20 minutes. Reduce temperature to 375 degrees F (190 degrees C) and bake for an additional 20 minutes. Let pie cool before cutting.

Nutrition Facts (per serving)

432 Calories
15g Fat
72g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 432
% Daily Value *
Total Fat 15g 19%
Saturated Fat 2g 11%
Cholesterol 1mg 0%
Sodium 298mg 13%
Total Carbohydrate 72g 26%
Dietary Fiber 2g 8%
Total Sugars 40g
Protein 5g
Vitamin C 21mg 105%
Calcium 53mg 4%
Iron 2mg 11%
Potassium 198mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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