Strawberry Rhubarb Pie

by Debra Wyatt
(last updated August 25, 2017)

One of the best tasting pies I have ever had was a strawberry rhubarb pie. I believe that what made this pie taste so great was the tartness of the rhubarb mixed with the sweetness of the strawberry. Before baking this pie you will want to taste the strawberries to see how sweet they are. If the strawberries aren't very sweet you will need to add more sugar to help counteract the tartness of the rhubarb.

If you didn't know rhubarb is vegetable that thinks it is a fruit. While the leaves of the rhubarb are poisonous, so you will want to cut off the leaves and discard them. It is the bright pink stems that you will want to use.

Make the pie crust first. Then chill the pie crust while making the filling.

Ingredients for the pie crust:

  • 2-3/4 cups of flour
  • 1/2 cup butter flavored shortening
  • 1/4 cup butter
  • Pinch salt
  • 1 egg
  • 2 teaspoons of vinegar
  • 1/4 cup ice water

Use only 2-1/2 cups of flour (saving the last 1/4 cup of flour for later), put the flour, salt, sugar, shortening and butter into a bowl. Cut the shortening, and butter into the flour. Do this by using a pastry blender or by using two knives and cutting the butter and shortening into small pieces about the size of a pea. In a separate small bowl place the egg, vinegar and water, whisk the ingredients till the ingredients are blended well. Pour the liquid ingredients over the dry ingredients; mix well without over working the dough. As soon as the ingredients are blended divide the dough into 2 balls. Sprinkle a little flour over the dough. Take one of the balls of dough and roll it out. Place the dough into a pie dish. Trim the pastry to the edge of the pie pan. Place the pie dish into the refrigerator to chill while you make the pie filling.

Ingredients needed for the filling:

  • 2-1/2 cups rhubarb stalks
  • 2-1/2 cup strawberries
  • 1 tablespoon butter
  • 1 cup sugar
  • 3 Tablespoons quick cooking tapioca
  • 1/4 teaspoon of salt
  • 1 teaspoon of grated orange peel
  • 1 teaspoon of vanilla

Wash the strawberries and the rhubarb. Remove the ends of the rhubarb and if the rhubarb happens to have a tough outer layer, peel it off. You will be able to tell if the outer skin layer is tough if it is easy to peel. Cut the rhubarb into 1/2 inch pieces.

Remove the hulls of the strawberries, and then slice. In a bowl place all the ingredients except for the butter, rhubarb and strawberries then stir. Gently toss into the bowl the strawberries and rhubarb until the fruit is well coated. Place the filling into the chilled pie crust. Cut the butter into four small pieces and place on top of the pie filling.

Roll out the second ball of pie dough, and place the pastry on top of the filling. Seal the pastry edges, and cut slits on top this will allow steam to escape. Place the pie into a pre-heated oven at 425 degrees Fahrenheit. Bake the pie at 425 degrees Fahrenheit for 15 minutes then reduce the temperature to 375 degrees Fahrenheit for forty-five minutes.

Let the pie cool to room temperature then place in the refrigerator. Better yet, why not let the pie cool just a little and eat it warm with your favorite vanilla ice cream!

Author Bio

Debra Wyatt

Deb has a communications degree and applies her talents to her position as Marketing Specialist at Sharon Parq Associates. In her spare time she spends time with her children and grandchildren and devotes time to her church. ...

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