Strawberry Rhubarb Pie

Prepare Pastry For 2 Pie Crusts * Recipe Below

Pie Filling Ingredients

4 Cups Of Sliced Fresh Or Frozen Rhubarb , Thawed

3 1/2 Cups Of Hulled And Quartered Strawberries

1 1/4 Cups Raw Sugar

1/3 cup Minute Tapioca

Zest Of 1 Large Orange

1 Egg Lightly Beaten

Sugar For Sprinkling


Preheat oven to 425 degrees Fahrenheit.

Combine rhubarb and berries in a large bowl.

When you have the pastry ready to roll out, add the sugar, orange zest and Tapioca.

Mix with the fruit and let it rest for 15 minutes, to allow juices to release.

Roll out the pastry and place first crust into 10″pie plate.

Spread filling over the pie crust, slightly wet edges with your finger and a little water.

Top with second crust, crimping the edges with your thumb and index finger.

Brush top of the pie pastry with the beaten egg.

Cut small slits across the top for venting steam.

Sprinkle with sugar.

Place pie on the lowest rack in the oven on a rimmed cookie sheet.

Bake for 15 minutes.

Reduce heat to 325 degrees Fahrenheit and bake 45- 60 minutes until pastry is golden brown and juices are bubbly.

Cool on a rack for at least 2 hours before slicing.

Yield: 8-10

This pie is delicious on it’ s own but even better with a scoop of French Vanilla ice cream!

Nana Pat’s Favourite Gluten Free Pastry Recipe


2/3 Cup Buttery Crisco Shortening Chilled

1 ½ Cup Cake And Gluten Free Pastry Flour

¾ Cup Regular Gluten Free Plain Flour

¾ Teaspoon Fine Salt

4-6 Tablespoon Ice Water – Use As Needed To Pull The Dough Together, My Kitchen Is Always Warm, So I Usually Use The 6 Tablespoons

Hand Method

Mix flour and salt together in a bowl.

Cut the crisco into very small pieces with a pastry cutter or knife.

Add the crisco to the bowl with the flour and salt.

Add the ice water – start with 4 tablespoons.

Stir the mixture gently with a fork to make/pull the pastry together.

Do Not Over Mix – otherwise the pastry will become tough.

Food Processor Method

Mix flour and salt.

Cut the crisco into large chunks with a knife.

Add the flour and salt with the crisco into the food processor.

Just pulse the mixture 2 or 3 times to ensure that the crisco becomes pea-like pieces in the flour.

Add the ice water – start with 4 tablespoons.

Pulse gently 2-3 times.

The dough will pull away from the sides of the food processor.

Do not over mix – otherwise the pastry will become tough.

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Place the mixture gently on a lightly floured board.

Pat and shape the dough into a ball.

Cut into 2 equal pieces.

Wrap separately in plastic wrap and refrigerate for at least 30 minutes.

Remove one package of pastry dough from the refrigerator.

Keeping the other cool until you are ready to roll it out.

Place one ball of dough on a lightly floured board and roll out the bottom crust – approximately 10 inches diameter.

Place in the bottom of your pie plate.

Do not stretch the pastry or it will shrink when cooking.

Flour your board and roll out the second ball of dough for the pie top.

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