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Grandma's Strawberry Rhubarb Tart

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PREP TIME
15 min
COOKING TIME
40 min
TOTAL TIME
55 min
SERVINGS
8 servings
Dessert
Grandma's Strawberry Rhubarb Tart
Ingredients
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 6 tablespoons milk
  • 5 medium stalks rhubarb, cut into 1 1/2 inch pieces
  • 1 1/2 cups sliced fresh strawberries
  • 1 1/2 cups white sugar
  • 3 1/2 tablespoons tapioca
  • 1 1/2 teaspoons ground nutmeg
  • 1 pinch salt
Instructions
1
First, preheat your oven to 425 degrees Fahrenheit or 220 degrees Celsius.
2
Then, combine the flour and salt in a large mixing container. Pour oil into a 1-cup measuring cup, followed by milk; do not mix the two liquids.
3
Next, pour the oil-milk mixture over the flour mixture and blend with a fork until a dough forms. Divide this dough into two portions.
4
Roll out one portion of the dough on a sheet of waxed paper, covering it with another sheet to make it easier to shape. The dough should be large enough to fit a 9-inch pie plate.
5
Place one ball of dough into the pie plate and cover it with another sheet of waxed paper. Roll out the second portion of dough to fit the pie plate, then remove the top paper and press the dough into place.
6
Set aside the remaining dough for use as a pie crust top. Now, combine the rhubarb, strawberries, sugar, tapioca, nutmeg, and salt in a large bowl until the fruit is evenly coated.
7
Pour the prepared fruit mixture into the pie crust, then cover it with the remaining dough. Trim and flute the edges to seal the pie, cutting several slits in the top crust to allow steam to escape.
8
Bake the pie in a preheated oven for 20 minutes, then reduce the temperature to 375 degrees Fahrenheit or 190 degrees Celsius and continue baking for an additional 20 minutes.
9
Finally, let the pie cool before cutting it into individual servings.