This easy strawberry rhubarb pie recipe features a sweet-tart filling in a homemade crust that bakes up golden and flaky. Serve with vanilla ice cream.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
432 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Combine flour and salt in a large bowl. Pour oil into a 1 cup-sized measuring cup and top with milk; do not mix. Pour oil-milk mixture over flour; blend with a fork until dough forms. Divide dough into 2 balls.
Step 3
Place 1 ball on a sheet of waxed paper. Top with another sheet of waxed paper and roll out large enough to fit a 9-inch pie plate. Repeat with remaining dough ball. Peel the top paper off of one of the crusts and flip dough into the pie plate. Peel off the paper and press dough in. Set aside remaining dough for top crust.
Step 4
Mix together rhubarb, strawberries, sugar, tapioca, nutmeg, and salt in a large bowl until fruit is well coated; pour into prepared crust in the pie plate. Cover with top crust; trim and flute the edges to seal, then cut several slits in top crust to allow steam to escape.
Step 5
Bake in the preheated oven for 20 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and continue to bake for 20 more minutes. Let pie cool before cutting.
Ingredients
1 pinch salt
1 teaspoon salt
6 tablespoons milk
5 medium stalks rhubarb, cut into 1 1/2 inch pieces
