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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Grandma's Strawberry Rhubarb Pie Recipe

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This recipe for Grandma's Strawberry Rhubarb Pie is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust- 2 c flour and additional as needed
1/2 c cake flour
3 tsp powdered sugar
1/2 c butter flavored shortening
1/4 c butter
pinch salt
1 egg
2 tsp vinegar
1/4 c cold water

Filling- 2 1/2 c rhubarb, chopped
2 1/2 c cut strawberries
1 1/2 c sugar
2 tbsp. minute tapioca
1 tbsp. flour
1/2 tsp lemon zest
1/2 tsp lemon juice
1/2 tsp cinnamon
1 tsp vanilla
3 tbsp. butter
1 egg white' beaten with 1 tsp water
sugar
Directions:
Directions:
Directions: 425º
Crust- Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a s c measure and pour over the dry ingredients blending without overworking the dough. Toss additional flour over the ball of dough and chill. Divide the sough into 2 disks. Roll out 1 at a time to make crust. chill

Filling: mix rhubarb, strawberries, sugar, tapioca, flour, zest, juice of lemon, dash of cinnamon and vanilla. Mix well and pour into crust. Dot the top of the filling with butter. Brush edges of crust with egg white wash. Top with crust and crimp to seal edges. Brush with egg white wash and garnish with sugar. Bake at 425ºfor 15 minutes and decrease temperature to 375º and bake for an additional 45 to 50 minutes until filling starts to bubble.

 

 

 

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