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Strawberry-Rhubarb Pie Recipe

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This recipe for Strawberry-Rhubarb Pie, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lyntha Nelson
Added: Monday, November 17, 2008


Pastry for 9" two-crust pie:
1 tsp Salt
2 1/2 C sifted Flour - sift then measure, plus extra for dusting
12 T unsalted Butter, chilled, cut into 1/4-inch pieces
1/2 C All-vegetable Shortening (Crisco)
6-8 T Ice Water
Strawberry-Rhubarb filling:

3 C hulled and sliced Strawberries
1 to 1 1/3 C Sugar
3 C Rhubarb, trimmed and cut into 1-inch pieces
3 to 4 tsp tapioca ( 3 for very juicy, 4 for firm pie)
Optional flavorings:

2 tsp lemon juice
1 T grated Orange Zest
1/4 tsp Vanilla Extract

Pie dough: Pulse flour,and salt, in food processor ( whisk together). Scatter butter pieces over flour mixture, tossing to coat with flour. Cut butter into flour with five 1-second pulses ( or by hand with pastry blender). Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about 4 more 1- second pulses. Turn mixture into medium bowl. Sprinkle 4 T. ice water over mixture. With blade or rubber spatula, fold and mix. Press down on mixture until dough sticks together, adding up to 1 T. more ice water if it will not come together. Shape dough into ball, squeezing until cohesive, then flatten into 4-inch wide disk. Dust lightly with flour, wrap in plastic, and refrigerate until needed. Remove dough from refrigerator If stiff and very cold, let stand until dough is cool but malleable. Adjust oven rack to center position and heat oven to 425. Roll dough on lightly floured work surface to a 12-inch disk about 1/8 inch thick. fold dough in quarters, then place dough point in center of 9" Pyrex regular or deep dish pie pan. Unfold dough. Gently press dough into sides of pan, leaving portion that overhangs lip of pie plate in place. Refrigerate while preparing fruit. Directions for filling: Combine the ingredients. Allow the fruit mixture to macerate for 15 minutes before scraping the mixture into the pie plate. Turn fruit mixture, including juice, into chilled pie shell and mound slightly in center. Roll out second dough disk and (unless making a lattice top) place over filling. Trim top and bottom edges to 1/2 inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with a fork to seal. Cut four slits on dough top. For lattice top, cut into 1/2-inch strips. To weave, place half the strips over the pie about 3/4-inch apart. Fold back every other strip from front to back. Place a strip across the unfolded strips from front to back. Unfold the strips. Fold back the alternates. Continue until half the pie is latticed, then repeat the process, beginning on the other side to the center line. Sprinkle a tablespoon of sugar over the latticed dough before baking. Bake 40 to 50 minutes of until crust is nicely browned and the juice begins to bubble through. Cover edge with aluminum foil if it browns too much before the rest of the pie is done.

Personal Notes:
Personal Notes:
Supposedly the original Crisco makes flakier crust than the new ( according to one expert) but the new is satisfactory if the original is not available.
Shortening makes it flaky - butter gives flavor. you can change the proportions to your liking. Some recipes have more shortening than butter, and others all butter or all shortening ( given a choice of the two I would go with all shortening)




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