For a richer flavor, brush the top crust with milk or cream and sprinkle with sugar before baking. Tapioca starch is crucial for thickening the filling. Don't skip it! If the crust starts to brown too quickly, tent it with foil during the last 10-15 minutes of baking. For an extra touch, try adding a teaspoon of lemon zest to the filling.
Grandma's Strawberry Rhubarb Pie
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME55 mins
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SERVING8 People
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VIEWS142
A symphony of sweet strawberries and tart rhubarb, nestled in a remarkably tender, flaky crust. This pie is a nostalgic ode to simple, home-baked goodness – a guaranteed crowd-pleaser.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate72 g
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Cholesterol1 mg
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Fiber2 g
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Protein5 g
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Saturated Fat2 g
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Sodium298 mg
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Sugar40 g
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Fat15 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 425°F (220°C). (5 minutes)
02 Step
Recipe View In a large bowl, whisk together the flour and salt. (2 minutes)
03 Step
Recipe View In a liquid measuring cup, pour in the vegetable oil, then top off with milk until you reach the 1-cup mark. Do not mix. (1 minute)
04 Step
Recipe View Pour the oil-milk mixture over the flour mixture. Using a fork, gently blend until the dough just comes together. Be careful not to overmix. (3 minutes)
05 Step
Recipe View Divide the dough in half. On a lightly floured surface or between two sheets of parchment paper, roll out one portion of the dough into a circle large enough to fit your 9-inch pie plate. (5 minutes)
06 Step
Recipe View Carefully transfer the dough to the pie plate, gently pressing it into the bottom and up the sides. Trim any excess dough, leaving a slight overhang. (3 minutes)
07 Step
Recipe View Repeat the rolling process with the second portion of dough for the top crust. (5 minutes)
08 Step
Recipe View In a large bowl, combine the rhubarb, strawberries, sugar, tapioca starch, nutmeg, and a pinch of salt. Toss gently to ensure the fruit is evenly coated. (5 minutes)
09 Step
Recipe View Pour the fruit filling into the prepared pie crust. (1 minute)
10 Step
Recipe View Carefully place the top crust over the filling. Trim any excess dough and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape during baking. (5 minutes)
11 Step
Recipe View Bake in the preheated oven for 20 minutes. (20 minutes)
12 Step
Recipe View Reduce the oven temperature to 375°F (190°C) and continue baking for another 20 minutes, or until the crust is golden brown and the filling is bubbling. (20 minutes)
13 Step
Recipe View Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly. (2 hours)
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Cassandra Swaniawski
Apr 30, 2025I've made this pie several times now, and it's always a hit! The nutmeg adds such a warm, comforting flavor.
Eugene Grimes
Jun 23, 2024My rhubarb was a bit tart, so I added an extra 1/4 cup of sugar to the filling. It turned out perfectly!
Hope Wyman
Jan 17, 2024This recipe is a lifesaver! The crust is so easy to work with, and the filling is perfectly balanced.
Berta Daugherty
Dec 28, 2023The oil crust is genius! It's so much easier than dealing with butter, and the texture is fantastic.