Best 7 Grandmas Glazed Strawberry Rhubarb Pie Recipes

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In the realm of classic desserts, few treats evoke memories of home and nostalgia quite like Grandma's Glazed Strawberry Rhubarb Pie. This iconic pie, a testament to the enduring charm of traditional baking, is a delightful symphony of flavors and textures that will transport you back to simpler times. With its flaky, buttery crust, the pie encases a vibrant filling of tangy rhubarb and sweet strawberries, all lovingly enveloped in a luscious, glistening glaze that adds an irresistible touch of sweetness and shine. As you savor each bite, you'll be reminded of the warmth and comfort of Grandma's kitchen, where the aroma of freshly baked pies filled the air and every slice was a cherished moment of pure indulgence. So, let's embark on a culinary journey to recreate this timeless classic, ensuring that Grandma's Glazed Strawberry Rhubarb Pie continues to delight generations to come.

Here are our top 7 tried and tested recipes!

GRANDMA'S STRAWBERRY RHUBARB PIE RECIPE



Grandma's Strawberry Rhubarb Pie Recipe image

Grandma's Strawberry Rhubarb Pie Recipe is a delicious pie with sweetness and tartness combined. Grandma always knew how to make the best crust too. You will find both recipes all homemade from scratch along with some other pies we love here.

Provided by Claudia Lamascolo

Categories     pie recipes, rhubarb recipes, strawberry rhubarb recipes, pie dough recipes

Time 10m

Number Of Ingredients 7

3 1/2 cups rhubarb cleaned, trimmed ends with no leaves, and cut into 1/2 inch pieces
2 cups strawberries fresh sliced and stems removed
1 cup sugar
4 tablespoons quick-cooking tapioca
pinch of salt
1 teaspoon orange zest
2 -9 inch pie crusts your favorite pie crust recipe (see ours below) or use 2 - 9 inch doughs frozen or packaged style store-bought

Steps:

  • In a medium-sized bowl toss rhubarb, strawberries, sugar salt, and zest in together.
  • Let this sit for a few minutes.
  • Pour into a bottom crust and then top with another layer of dough or make the lattice top like above in strips with the second dough.
  • Bake in a 400-degree hot oven for 1 hour or until the top is evenly browned.
  • Pie Crust Recipe
  • 2 cups flour
  • 1/2 teaspoon salt
  • 2/3 cups shortening
  • 4 1/2 tablespoons ice water
  • Using a pastry cutter blend the shortening into the flour, salt the then ice water to form a ball. Roll crust as needed above.

Nutrition Facts : Calories 240.03, Fat 0.3, SaturatedFat 0.03, Carbohydrate 35.34, Fiber 1.71, Sugar 27.3, Protein 0.72, Sodium 7.59

GRANNY'S RHUBARB PIE



Granny's Rhubarb Pie image

This recipe originated with my grandmother, who baked many different rhubarb desserts. This was always a favorite of mine. -Blanche Baninski Minto North Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 8 servings.

Number Of Ingredients 15

3 cups all-purpose flour
1-1/2 teaspoons salt
1 cup shortening
1 large egg, room temperature
5 tablespoons cold water
1 teaspoon white vinegar
FILLING:
3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
2 cups sliced peeled tart apples
1 can (8 ounces) crushed pineapple, drained
1/4 cup honey
1 tablespoon lemon juice
1 cup sugar
3 tablespoons all-purpose flour
1 tablespoon butter

Steps:

  • In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture until a ball forms. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 350°. For filling, in a large bowl, combine rhubarb, apples, pineapple, honey and lemon juice. Combine sugar and flour; add to rhubarb mixture. , On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling; dot with butter. Roll out remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. , Bake until crust is golden brown and the apples are tender, about 1-1/4 hours.,

Nutrition Facts : Calories 595 calories, Fat 27g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 469mg sodium, Carbohydrate 83g carbohydrate (42g sugars, Fiber 3g fiber), Protein 7g protein.

GRANDMA'S RHUBARB CUSTARD PIE



Grandma's Rhubarb Custard Pie image

A sweet and tart rhubarb pie filled with custard and topped off with a light meringue. Passed from generation to generation, this pie is a hit with my whole family!

Provided by StickyFootMom

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 10

3 large eggs
4 cups diced fresh rhubarb
1 (9 inch) unbaked deep-dish pie crust
1 ¼ cups white sugar
⅔ cup evaporated milk
3 tablespoons all-purpose flour
½ teaspoon salt
6 tablespoons white sugar
½ teaspoon salt
½ teaspoon cream of tartar

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Separate egg yolks and egg whites. Set egg whites aside for meringue.
  • Place rhubarb into the prepared pie crust. Mix sugar, evaporated milk, 3 egg yolks, flour, and salt for filling together in a bowl. Pour mixture over rhubarb. Place pie onto a cookie sheet.
  • Bake in the preheated oven for 12 minutes. Turn oven temperature down to 350 degrees F (175 degrees C), and bake for 30 minutes more. Remove pie from the oven. Lower oven temperature to 325 degrees F (165 degrees C).
  • Beat the reserved egg whites for meringue in another bowl until frothy. Slowly add sugar, salt, and cream of tartar. Beat until stiff peaks form. Spread over the baked pie.
  • Bake in the preheated oven until light golden brown, about 15 minutes. Cool slightly before serving.

Nutrition Facts : Calories 349.9 calories, Carbohydrate 58.2 g, Cholesterol 75.8 mg, Fat 11.1 g, Fiber 2 g, Protein 6 g, SaturatedFat 3.4 g, Sodium 458.7 mg, Sugar 43.6 g

MAMAN'S FRESH STRAWBERRY RHUBARB PIE



Maman's Fresh Strawberry Rhubarb Pie image

My mom gave me this summer perfect pie recipe and I ran with it! It is a delicious strawberry rhubarb pie with only 8 ingredients (and that includes crust). Perfect for summer (no baking) and really quick!

Provided by Sophie

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 8

1 ¼ cups crushed graham crackers
¼ cup melted butter
1 pound fresh strawberries, halved lengthwise
½ cup diced rhubarb
¾ cup white sugar
¾ cup water
3 tablespoons cornstarch
1 tablespoon lemon juice

Steps:

  • Mix together the graham cracker crumbs and melted butter; press into the bottom of a 9-inch pie dish. Line the bottom of the pie crust with 1 layer of strawberry halves.
  • Place the remaining strawberries in a saucepan and crush (there should be about 1 cup of crushed berries); stir the rhubarb, sugar, water, and cornstarch into the crushed berries. Bring the mixture to a boil over medium-low heat, stirring often, until the mixture thickens and becomes translucent. Turn off the heat, let the mixture stand until slightly cooled, about 2 minutes; stir in the lemon juice. Pour the mixture into the pie dish over the strawberry halves.
  • Refrigerate until completely chilled, about 1 hour.

Nutrition Facts : Calories 210.6 calories, Carbohydrate 36.4 g, Cholesterol 15.3 mg, Fat 7.3 g, Fiber 1.7 g, Protein 1.4 g, SaturatedFat 3.9 g, Sodium 122.1 mg, Sugar 25.7 g

GRANDMA'S BIG BOY STRAWBERRY PIE



Grandma's Big Boy Strawberry Pie image

In searching the recipes already posted, I see they are very similar. However, this uses less filling with the strawberries- which really allows the freshness to shine.

Provided by Mom10

Categories     Pie

Time 2h20m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 6

1 pie crust
1 quart strawberry
3/4 cup water
2 tablespoons cornstarch
3/4 cup sugar
1/2 of a 3 oz package strawberry Jell-O gelatin dessert

Steps:

  • Cook water, cornstarch, and sugar until thick. Add jello. Cool slightly.
  • Slice berries into shell. Pour jello mixture over berries. Chill.
  • Serve with whipped cream, as desired.

MAKEOVER GRANDMA'S STRAWBERRY PIE



Makeover Grandma's Strawberry Pie image

Shannon Chabes of Portage, Indiana wanted a lighter version of her grandma's classic summer pie. Our Test Kitchen came up with this one that offers all the flavor of the original but a fourth less fat and 152 fewer calories per slice. How sweet is that?

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 13

1-1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons cold butter
3 tablespoons canola oil
4 to 5 tablespoons buttermilk
FILLING:
1/2 cup sugar
2 tablespoons cornstarch
1 cup cold water
1 package (.3 ounce) sugar-free strawberry gelatin
4 cups sliced fresh strawberries
1/2 cup reduced-fat whipped topping

Steps:

  • In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add oil, then buttermilk, tossing with a fork until dough forms a ball. , Between two sheets of lightly floured waxed paper, roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate; trim to 1/2 in. beyond edge of plate. Flute edges., Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned (cover edges with foil during the last few minutes to prevent overbrowning if necessary). Cool on a wire rack., For filling, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Let stand for 15 minutes. , Place strawberries in a large bowl. Add gelatin mixture; gently toss to coat. Pour into crust. Refrigerate for 4 hours or until set. Garnish with whipped topping.

Nutrition Facts : Calories 255 calories, Fat 10g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 150mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 3g protein.

GRANDMA'S RHUBARB PIE



Grandma's Rhubarb Pie image

Grandmas always have a hard time giving a recipe away because its a little bit of this and a handful of that, but I was able to get this out of MY Grandma! If you like it sweeter, use 1 cup of sugar. I like it tart so I use 3/4 cup sugar. Frozen rhubarb works fine.

Provided by pcshowell

Categories     Pie

Time 55m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 6

3 1/2-4 cups raw rhubarb
3/4 cup sugar
1/2 teaspoon orange zest
3 tablespoons flour or 3 tablespoons cornstarch
1/8 teaspoon salt
2 tablespoons butter

Steps:

  • Mix ingredients in a bowl (except for butter).
  • Pour into prepared pie shell.
  • Slice the butter over the top of the mixture.
  • Put top crust on and sprinkle with sugar.
  • Bake for 10-15 minutes at 450 degrees, then for 30-35 minutes at 350 degrees.

Nutrition Facts : Calories 120, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 59, Carbohydrate 23.4, Fiber 1.1, Sugar 19.3, Protein 0.8

Tips:

  • Select the ripest strawberries and rhubarb: The quality of your pie crust depends on the quality of your ingredients. Choose ripe, juicy strawberries and tender rhubarb stalks for the best flavor.
  • Don't overcook the filling: The filling should be thick and bubbly, but not too thick or dry. Overcooking the filling will make it tough and chewy.
  • Let the pie cool completely before serving: This will allow the filling to set and the crust to firm up.
  • Serve with your favorite topping: Vanilla ice cream, whipped cream, or fresh berries are all delicious options.

Conclusion:

Grandma's Glazed Strawberry Rhubarb Pie is a classic dessert that is perfect for any occasion. The sweet and tangy filling, flaky crust, and shiny glaze make this pie a real showstopper. With a few simple tips, you can make this pie at home and enjoy it with your family and friends.

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