Grandmas’ Rhubarb Strawberry Pie Recipe

The best memories growing up were Sunday dinners at my Grandma’s house because she would make the most amazing meals and dessert.  In today’s post, I share Grandma’s Rhubarb Strawberry Pie Recipe with a healthy spin for you to print and add to your recipe collection.

Rhubarb Strawberry Pie Recipe

cutting into the pie

YUM… I wish I had a SMELL button on this post so you could smell the fresh crust and sweet fruit baking in the oven today. In this recipe, I used a few healthy alternatives that you’ll never guess were 1/2 the sugar at first bite.

In the Midwest, it just isn’t Spring until that first harvest of strawberries is complete to add to the rhubarb garden fresh.  This recipe is super simple and memory your family will love and carry on for generations.

Yum
Grandmas’ Rhubarb Strawberry Pie Recipe

Grandmas’ Rhubarb Strawberry Pie Recipe

* Store bought crust can be used but it just isn't the same!

Ingredients

    Pie Filling
  • 1 cup white sugar
  • 1/2 cup all-purpose flour
  • 3 cups of fresh rhubarb, chopped
  • 2 cups fresh strawberries
    crust
  • 2 cups All Purpose Flour
  • 1 teaspoon salt
  • 3/4 cup All-Vegetable Shortening
  • 4 to 8 tablespoons ice cold water
  • 2 tablespoons butter
  • 1 egg yolk
  • 2 tablespoons white sugar

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes while making homemade crust.
    Prepare The Crust
  1. BLEND flour and salt in large bowl.
  2. Cut shortening into flour mixture using pastry blender or fork.
  3. Stir in just enough water with fork until dough holds together.
  4. Shape dough into 2 balls.
  5. Flatten balls into 1/2-inch thick round disk using rolling pin and lightly floured.
  6. Roll dough from center outward into a circle 2-inches wider than pie plate on lightly floured surface for the bottom crust. Transfer dough to pie plate.
  7. Second dough ball should be rolled out.
  8. Pour filling into pie crust. Dot top with butter, and cover with top crust as lattice or flat circle. Seal edges of top and bottom crust with water.
  9. Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
  10. Bake at 400 degrees F for 35 to 40 minutes, or until bubbly and brown. Cool before serving with favorite vanilla ice cream.

Recipe from my Dad’s recipe box – a few tweaks by me!~.

Not Your Grandma’s Rhubarb

This recipe is best when you use rhubarb you grow in your own backyard.  Growing this crop can be super easy and benifical to your landscape.  Many in the Midwest have heirloom varieties growing and don’t even realize how simple it is to prepare like in this recipe today.  I suggest if you have the plant growing in your garden try some when early spring when it should be its sweetest.  You may be surprised and find yourself sharing with neighbors and friends like we do.

sweet and sticky rhubarb strawberry pie

Be sure to use the fresh and the BEST Rhubarb for your homemade pie.   The stalks of the rhubarb plant can be sliced and frozen to use at a later time.

pie on counter ready to eat
pie!

Let’s Connect

I would love to hear from you so please comment below to tell me what you thought of this recipe and if you used it.  I would also like to invite you to visit my contact page to send me additional information.

Happy Spring Baking,

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