This, my friends, is the best strawberry rhubarb pie I’ve ever made (and I’ve made a LOT of strawberry rhubarb pies over the years). I found this recipe on the Food Network Website and it’s the only strawberry pie I make anymore. It’s absolutely the best way to end a beautiful summer meal.
PrintBest Strawberry Rhubarb Pie Ever!
Ingredients
Scale
- For the crust:
- 2 cups all purpose flour
- 1/2 cup cake flour
- 3 t sifted powdered sugar
- 1/2 cup butter flavored shortening
- 1/2 cup salted butter
- pinch of salt
- 1 egg
- 2 t vinegar
- 1/4 cup ice cold water
- For the filling:
- 2 1/2 cups chopped, washed rhubarb
- 2 1/2 cups washed and cut strawberries
- 1 1/2 cups sugar
- 2 T minute tapioca
- 1 T all purpose flour
- 1/2 t lemon zest
- 1/2 t lemon juice
- 1/2 t cinnamon
- 1 t vanilla extract
- 3 T butter, cut in small cubes
- 1 egg white beaten with 1 t water
- 2 T raw or blonde sugar
Instructions
- Blend the flours, shortening and butter with two knives or a pastry blender until the dough is pea size
- Whisk the egg, vinegar and water together and incorporate into the flour and shortening mixture
- Form into a ball and refrigerate for an hour or so
- Divide the dough into two disks and roll one out flat big enough to cover the pie pan
- Place the second disk in the pan, cover and refrigerate again for an hour or so
- While the crust is chillin, make the fillin (hah!)
- Mix the rhubarb, strawberries, sugar, tapioca, flour, lemon zest, lemon juice, cinnamon and vanilla extract thoroughly in a large bowl
- When the crust has finished chillin, pour the fillin into the pastry lined pie plate (sorry)
- Dot with the butter
- Brush the edges of the pie crust with the egg white wash
- Roll the other disk of dough and place on top of the pie
- Cut slits for steam, brush the top with egg wash and sprinkle with the blonde sugar
- Crimp the edges and cover with aluminum foil
- Place on a cookie sheet in a preheated 425 degree oven for 15 minutes
- Decrease the heat to 375 and bake another 45 to 50 minutes, removing the foil in the last 15 minutes of baking
You high altitude people (you know who you are), should increase the temperature to 400 for the additional 40 minutes.
Keep an eye on it so it doesn’t get too brown!
Sit back and wait for the compliments!!
You had me at rhubarb! This combo is my all-time favorite pie. I will give your recipe a try because I can’t resist another version.
That looks so delicious RMW!! I love strawberry and rhubarb together 🙂
ever since I moved to Colorado I have had trouble baking, I am so tired of my Strawberry Rhubarb pies coming out watery and ruining my pie crust that I was about to give up, Then I found this recipe and I intend to make it first chance I get to see if it’s me or the altitude.
Hi Catherine,
I cook at 6500 feet elevation so I hope it works for you! If not, let me know and maybe we can do some trouble shooting. Baking at high elevation is certainly different and takes a little practice.
I’m wondering if this recipe deals with the sogginess (especially crust) of most rhubarb pies? Thanks
Not clear if aluminum foil is the be removed when temp is lowered to 375 degrees. I left it on for the whole bake and top crust is pale and undercooked. I’d also recommend that foil be sprayed with PAM before baking. Even though I removed foil very carefully, much of the crust stuck to the foil
Oh dear! I’m sorry that happened. I usually remove the foil in the last 15 minutes of cooking. I’ll fix the recipe!