Better homes and gardens strawberry rhubarb pie

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We had a little cookout yesterday for Father’s Day. The hamburgers and hot dogs tasted great, but the biggest hit of the day was this Strawberry Rhubarb Pie that I made. It turned out just perfect, with a rich, golden brown crust, and a filling that had just the right sweetness and consistency. Of course the filling bubbled out all over my oven, but don’t fruit pies always do that? That’s what makes them look homemade!

Doesn’t that look yummy? Here’s the recipe:

Strawberry Rhubarb Pie

(Recipe from 1970s Better Homes and Gardens Cookbook)

1 ½ c. sugar

3 T. quick cooking tapioca

¼ tsp salt

¼ tsp nutmeg

1 # fresh rhubarb, about 3 c. of ½” pieces

1 c. strawberries

1 T. butter

Double pie crust

Combine sugar, tapioca, salt, and nutmeg.

Add rhubarb and strawberries and stir to combine. Let stand for 20 minutes, stirring occasionally.

Pour into unbaked pie shell. Dot with 1 T. butter.

Make lattice top pie crust on top of filling.

Bake at 400º 35-45 minutes, or until filling is bubbly and top is lightly browned.

Perfect Pie Crust

 This pie crust recipe is practically foolproof and tastes absolutely wonderful. It is rich and flavorful and rolls out easily.

4 c. flour

1 T. sugar

2 tsp salt

1 T. vinegar

1 ¾ c. shortening

1 large egg

½ c. water

Put flour, sugar, and salt in a large bowl. Mix.

Cut in shortening with a pastry blender.

In a small bowl, beat together vinegar, egg, and water.

Combine the two mixtures, stirring lightly with a fork until all ingredients are moist.

May be refrigerated for up to 3 days before using. Or may be frozen.

(I usually roll it out between two sheets of plastic wrap, then just peel off the top layer of plastic, flip the crust over, position it in the pie pan, and peel off the plastic. It keeps from getting your counter all flour-y and even keeps your rolling pin clean.)

Makes 2 double 9” pie crusts plus 1 single pie shell.

Prep: 50 min. + chilling Bake: 65 min. + cooling

8 servings

While growing up on a farm, I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair. —Marianne Carlson, Jefferson, Iowa

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

• 1 large egg
• 4 to 5 tablespoons ice water, divided
• 3/4 teaspoon white vinegar
• 2-1/4 cups all-purpose flour
• 3/4 teaspoon salt
• 3/4 cup cold lard
• FILLING:
• 1-1/4 cups sugar
• 6 tablespoons quick-cooking tapioca
• 3 cups sliced fresh or frozen rhubarb, thawed
• 3 cups halved fresh strawberries
• 3 tablespoons butter
• 1 tablespoon 2% milk
• Coarse sugar

Directions

1. In a small bowl, whisk egg, 4 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add additional ice water, 1 teaspoon at a time, just until dough comes together.
2. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
3. Preheat oven to 400°. In a large bowl, mix sugar and tapioca. Add rhubarb and strawberries; toss to coat evenly. Let stand 15 minutes.
4. On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim.
5. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over top crust; sprinkle with coarse sugar. Place pie on a baking sheet; bake 20 minutes.
6. Reduce oven setting to 350°. Bake 45-55 minutes longer or until crust is golden brown and filling is bubbly. Cool pie on a wire rack.

Rhubarb-Strawberry Pie Tips

Do you thaw frozen rhubarb before making pie?

Yes, you should thaw frozen rhubarb if using it in your pie. Frozen fruits release extra moisture that can create a soggy bottom.

Can I use frozen strawberries?

You can use frozen strawberries, but be sure to thaw them before using to decrease excess moisture.

Why is my strawberry rhubarb pie runny?

Your pie may be runny if there’s too much liquid. There should be some liquid, but too much may mean your fruit wasn’t defrosted enough, or there wasn’t enough tapioca added.

How do you keep a bottom pie crust from getting soggy?

There are several tricks you can try to prevent soggy crusts: 1.) Choose a glass pie plate or metal pie plate with a dull finish. 2.) For double-crust fruit pies, cut slits in the top crust to allow steam to get out. 3.) Bake your pie in the lower third of the oven to allow the bottom crust to become crisp. Learn more about preventing soggy pie crusts. Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant

Rhubarb

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts

1 piece (calculated without coarse sugar): 531 calories, 25g fat (11g saturated fat), 53mg cholesterol, 269mg sodium, 73g carbohydrate (35g sugars, 3g fiber), 5g protein.

Should rhubarb be cooked before baking?

How do you use frozen rhubarb?

How do you cut rhubarb for pie?