Low Nickel Strawberry Rhubarb Pie
The perfect combination of savory and sweet, this low nickel strawberry rhubarb pie recipe will be talked about at any event or family occasion.
- 1½-1¾ cups white flour
- ½ cup butter melted
- ½ cup water cold
For pie crust lattice as the pie needs to be vented
- ¾-1 cup white flour
- ¼ cup butter melted
- ¼ cup water cold
Strawberry Rhubarb Pie Filling
- 3 cups diced strawberries 32 oz
- 2½ cups diced rhubarb about 1.5 lbs
- ¾ cup sugar
- ¾ cup water
- 2 Tablespoons cornstarch or tapioca flour
- 2 teaspoons vanilla
Pie Crust and Lattice
Place the flour in a large bowl. Melt the butter in the microwave for 20-30 seconds and pour it over the flour. Using two kitchen knives, "cut up" the flour and butter until it is clumpy and then add the cold water. Start kneading the flour with your hands and shape it into a large round ball. Sprinkle a little more flour if needed.
Lightly dust some flour onto the counter and the rolling pin. Roll the pie dough several times into a thin layer of dough that is large enough to cover your glass pie dish. Pinch the edges of the pie dough along the outside of the pie dish.
If you're creating the lattice, roll out the dough into a thin layer of dough and use the back of one of the kitchen knives to slowly cut the lattice strips or cut out shapes using cookie cutters.
Dice the strawberries and rhubarb and set them aside.
Preheat the oven to 400 degrees.
Combine all the pie filling ingredients in a large ceramic sauce pan. Place the saucepan on medium heat, stirring regularly for 10-15 minutes or until it starts to boil and thicken.
Next slowly pour the hot thickened pie filling into your unbaked pie crust and place the individual lattices or uncooked dough shapes on top of the filling.
Final Steps - Baking Your Pie
Bake the low nickel strawberry rhubarb pie on a cookie sheet for 40-45 minutes or until it bubbles and and the crust looks golden brown.
Wait the pie to cool fully before eating! Enjoy a slice by itself or with a little homemade whipping cream!
Typically first I'll dice the strawberries and rhubarb and place them aside. Then I'll make the homemade pie crust and lattice, so they're ready when your pie filling begins to boil.
I like full pies, so I bake them on a cookie sheet to retain heat for the bottom of the pie and to retain any pie filling that may fall out of the pie!
You can use fresh or frozen strawberries and rhubarb, that have been thawed and drained if there's excess water.