Rhubarb Strawberry Delight Pie

Rhubarb Strawberry Delight Pie

My mom used to make this pie but has lost the recipe.

Does anyone out there have this recipe?

Thanks for any help you can give me.

Try this recipe


2 2/3 cups all-purpose flour
1 teaspoons salt
2/3 cup sunflower oil
6 tablespoons cold milk


1 1/4 cups plus 2 teaspoons sugar
1/3 cup all-purpose flour
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 cups thinly sliced rhubarb
3 cups halved and hulled strawberries
4 tablespoons orange zest
2 tablespoons butter, cut into small pieces
2 teaspoons milk


1. Preheat oven to 400°F.

For the crust: Sift together flour and salt into a mixing bowl. Measure oil into a measuring cup, then add milk, but don't stir together.

Pour oil and milk into flour mixture. Stir until dough just holds together. Divide dough into half and shape into 2 balls, and flatten slightly.

Roll out each ball between two sheets of wax paper into 12" rounds. Transfer one pastry round (discarding wax paper) into a 9" pie plate, and set the other pastry round aside.

2. For the filling: Mix together 1 1/4 cups of the sugar, flour, nutmeg, and cinnamon in a large mixing bowl, then add rhubarb and strawberries, tossing well to coat evenly. Finally, add the orange zest. Mix well.

3. Fill bottom crust with rhubarb strawberry mixture and place the knobs of butter on the top.

Cover with remaining pastry round (discarding wax paper) and crimp edges together to seal.

Score top to allow steam to escape, brush with milk, and sprinkle with remaining 2 teaspoons sugar.

Place pie on a baking sheet and bake until crust is golden and filling is bubbling, about 50 minutes.

If the edges of crust browns too quickly, cover with a strip of aluminum foil to prevent burning.

Allow pie to cool for 1 hour before serving.

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