No-Fail Strawberry Rhubarb Pie
Strawberry Rhubarb Pie recipe
I swear……G’ma Hull’s stove bakes the most beautiful pies! Strawberry rhubarb pie completely from scratch, baked in an 83 year old Chambers Stove that belonged to my paternal grandmother. I inherited it in 1992 when she passed away – she had told me and my dad that she wanted me to have it. What a treasure!
Strawberry Rhubarb Pie Filling:
- 4 cups cut up rhubarb
- 2 cups sliced strawberries
- 1 2/3 cups sugar
- 1/3 cup flour
Mix all together until well blended, set aside.
G’ma Schoppe’s Never Fail Pie Crust (Fits a 10″ pie plate):
- 3 cups all purpose flour
- 1 tsp salt
Mix together in a large bowl, set aside.
- 1 cup shortening (I used Butter Flavor Crisco)
- 8 Tbl cold water
Over LOW heat, melt the shortening and water, stirring continually until the shortening is melted. DO NOT LET IT BOIL!
Pour the melted shortening over the salt/flour and mix well so no dry flour is left. Form into a ball. It will seem greasy and heavy.
Divide in half. Place one half to be rolled out. Be sure to cover the remaining half with a moist paper towel.
Roll out between two pieces of plastic wrap i.e. Saran Wrap. You can use waxed paper, but it tends to dry out the crust.
Place rolled out crust in a pie plate. Fill with strawberry/rhubarb mixture. Dot with butter.
Roll out the other half of crust, place on top of the filling. Trim and flute the edges. Slice steam vents in top crust. Dust with sugar if desired.
Bake at 425 degrees for 40-50 minutes or until crust is golden. Enjoy!
