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Grandma's Strawberry Rhubarb Pie
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Foolproof strawberry rhubarb pie with golden, flaky crust, best served with a scoop of vanilla ice cream.
Ingredients:
  • 2.25 cups all-purpose flour
  • 1 teaspoon salt
  • 0.5 cup vegetable oil
  • 6 tablespoons milk
  • 5 medium stalks rhubarb, cut into 1 1/2 inch pieces
  • 1.5 cups sliced fresh strawberries
  • 3.5 tablespoons tapioca
  • 1 pinch salt
  • 1.5 teaspoons ground nutmeg
Instructions:
  • For the crust: In a large bowl, mix flour and salt. In a 1 cup measuring cup, pour oil and then milk without mixing. Pour the oil and milk over the flour mixture and blend with a fork until dough forms. Divide the dough into 2 balls. Place one ball between two sheets of waxed paper, then roll it out to fit your pie plate. Repeat with the second ball. Peel off the top paper from one crust and flip the dough into the pie plate. Press the dough in and save the remaining dough for the top crust.
  • Heat your oven to a toasty 425°F (220°C).
  • Combine fresh rhubarb, juicy strawberries, sweet sugar, tapioca for thickness, a pinch of salt, and a hint of nutmeg until the fruit is evenly coated. Spread the mixture into the pastry-lined pan and scatter butter pieces on top. Place the second crust over the filling, seal and flute the edges, and don't forget to cut a few vents to release steam while baking.
  • Preheat the oven and bake for 20 minutes. Lower the temperature and bake for another 20 minutes. Allow the pie to cool before slicing.

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