Rhubarb Pie Recipes

Steps:

• Roll half of pastry to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pie plate; trim off excess pastry along edges.
• Cover with plastic wrap, and chill until ready to fill.
• Combine sugar, cornstarch and nutmeg in a heavy saucepan, stirring to blend cornstarch well.
• Stir in orange rind, juice and butter.
• Cook over medium heat, stirring constantly, until thickened and bubbly.
• Stir in rhubarb.
• Spoon rhubarb mixture into prepared pastry shell.
• Roll remaining pastry to 1/4-inch thickness; cut into 1/2-inch strips.
• Arrange strips, lattice fashioned, across top of pie. Trim strips even with edges; fold edges under and flute. Bake at 425°F or 10 minutes.
• Reduce heat to 350°F and bake an additional 30 minutes or until crust is brown.
• ENJOY!

Steps:

• Preheat oven to 450 degrees F.
• Combine sugar and flour.
• Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture.
• Sprinkle with remaining sugar and flour.
• Dot with small pieces of butter. Cover with top crust.
• Place pie on lowest rack in oven.
• Bake for 15 minutes.
• Reduce oven temperature to 350 degrees F, and continue baking for 40 to 45 minutes.
• Serve warm or cold.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
• Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.

Steps:

• Roll half of the dough and fit into a 9-inch pie pan leaving a 3/4 inch overhang all around and refrigerate.
• roll the other half of dough into a 12-inch round and refrigerate.
• Preheat oven to 425 degrees.
• Put rhubarb into a large bowl.
• In another bowl, whisk together sugar, tapioca or cornstarch, zest and salt.
• Combine dry ingredients with rhubarb and let sit for 15 minutes, stirring occasionally.
• Pour rhubarb into bottom crust, dot with butter.
• Brush overhang with water, cover with top crust, seal edge and crimp or flute edges.
• Cut steam vents into top crust.
• Lightly brush top of pie with milk or cream and sprinkle with sugar.
• Bake for 30 minutes, reduce temperature to 350 degrees and bake 25-35 minutes longer, until crust is browned and juices bubble through the vents.

Steps:

• For the crust: In a food processor, combine the butter, sugar, salt and 1 1/2 cups flour. Mix on a medium setting until the mixture is crumbly, 25 to 35 seconds. Add the remaining cup flour and "pulse" 7 times. Move the mixture to a bowl and cut in the water with a pastry cutter until a dough forms. Roll the dough into a 6-inch log and cut in half. Set aside.
• For the filling: In a bowl, mix together the sugar, flour, oats, tapioca flour, cinnamon and ginger. Add the strawberries, rhubarb and butter and mix until the fruit and butter is coated in the dry ingredients. Set aside and let stand for 30 minutes.
• Preheat the oven to 350 degrees F.
• On a floured surface, roll out half of the dough into a circle about 1/8-inch thick to fit a 9-inch pie pan. Carefully place the dough in the pie pan. Using a fork, "dock" the dough by poking it all over. Add the filling. Roll out the other half of the dough into a circle about 1/8-inch thick to cover the pie, then carefully place on top of the filling.
• Trim the excess dough that drapes over the sides and pinch the top and bottom crusts together. Beat the egg in a small bowl, then brush the top of the crust with the egg wash and sprinkle with sugar. Poke six vent holes in the top with a fork.
• Make an aluminum foil "skirt" and wrap around the outer edge of the crust and pie pan. Bake for 20 minutes.
• Remove the aluminum foil skirt and continue baking until golden brown, another 20 minutes.
• Let stand until set up, about 3 hours. The longer it stands, the better!

Steps:

• Combine the flour, salt and butter in a large bowl. With a bench scraper or pastry cutter, cut the butter into the flour until it forms pea-size chunks. Slowly add the ice water, folding it into the flour until it comes together in a dough; be mindful not to overwork the dough. If the dough is too dry, add another tablespoon of water at a time. Turn the dough out onto a lightly floured work surface. Divide in half and form into disks. Wrap the two disks in plastic wrap and refrigerate for at least 30 minutes to let the dough rest.
• Preheat the oven to 425 degrees F.
• Roll out one of the disks into a 12-inch round on a lightly floured work surface. Roll it up onto the rolling pin and carefully transfer to a 9-inch pie plate. Gently press the bottom crust into the plate with your fingers. Leave the edges untrimmed.
• To the bottom crust, add the rhubarb, strawberries, sugar, cinnamon, flour, salt, lemon juice and vanilla. Dot with pats of the butter.
• On the same lightly floured work surface, roll the second disk of dough into a 12-inch round. Lay the top crust over the pie and crimp the edges.
• Brush the top crust lightly with milk and sprinkle with granulated sugar. Cut vent holes in the center. Bake for 20 minutes; lower the temperature to 375 degrees F and bake for another 45 to 60 minutes, or until the filling is bubbling.
• Cool completely before serving to allow time for the filling to set up.

Steps:

• Crust Preparation:
• Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
• Preheat oven to 425 degrees F.
• Filling Preparation:
• Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

Steps:

• Preheat the oven to 375°F.
• To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Set the pie shell to the side while you make the filling.
• To prepare the filling, in a small bowl, mix together the sugar, cornstarch, tapioca, and salt. Place the rhubarb in a large bowl and sprinkle it with the sugar mixture, making sure the rhubarb is thoroughly coated. Place the rhubarb in the pie shell, distributing it evenly. Dot the filling with the butter.
• To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 10-inch circle. Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie. Unfold the circle so that the entire pie is covered. Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times. Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish.
• To bake, place the pie plate on a baking sheet and bake for 50 to 60 minutes, or until the crust is golden brown. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
• Rhubarb Pie is best served at room temperature or warmed to 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.

Steps:

• Place the pie dough on a floured piece of parchment paper. Using your knuckles, press edges of dough to help prevent cracking. Roll out dough to a 14-inch round.
• Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour.
• Preheat oven to 400 degrees. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.
• Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.

Steps:

• Topping: Combine flour& sugar in a bowl; using a pastry blender or 2 knives, cut in butter until mixture is in fine crumbs.
• Set aside.
• PIE: Combine sugar, flour& salt in a bowl; whisk in egg until smooth.
• Add rhubarb& toss to coat.
• Scrape into pie shell& dot with butter.
• Sprinkle topping evenly over filling.
• Bake in the bottom third of a preheated 425F oven for 10 minutes.
• Reduce heat to 350F& continue baking until topping is golden& filling is bubbly, about 40 minutes.
• Remove from oven& cool on a rack.

Steps:

• Preheat oven to 425º F.
• Combine the rhubarb, sugar, flour, lemon and salt.
• Turn into unbaked pie shell.
• Bake for 30 minutes.
• Combine topping ingredients; mix with hands until large crumbs form sprinkle crumbs on top.
• Bake for 15 minutes more or until crumbs are brown and pie is bubbly.
• Cool on rack.
• NOTE: Rhubarb is tart.
• Depending on your taste, you might want to add more sugar.

Steps:

• Heat oven to 425°F. Place 1 pie crust in 9-inch glass pie plate.
• In large bowl, mix sugar, flour and orange peel. Stir in rhubarb. Spoon into pastry-lined plate. Cut butter into small pieces; sprinkle over rhubarb.
• Cover with second crust; seal and flute. Cut slits in several places in top crust. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning.
• Bake 50 to 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil during last 15 minutes. Cool on cooling rack at least 2 hours before serving.

Steps:

• Heat oven to 425°F.
• Combine first 4 ingredients. Let stand 15 min.
• Line 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to allow steam to escape.
• Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

Steps:

• Roll out the pastry and use to line a deep 23cm/9in flan tin. Chop the rhubarb into 3cm/1in lengths and tip into a large bowl with the flour and sugar. Mix well, then tip into the pastry case, spreading the rhubarb to level it.
• To make the topping, mix together the flour, cinnamon, sugar and nuts. Add the butter, cut into small pieces, and rub in with your fingertips until the mixture resembles coarse breadcrumbs. Sprinkle evenly over the top of the rhubarb. Set aside until ready to bake, up to 6 hours.
• Preheat the oven to 190C/Gas 5/fan oven 170C. Bake the pie for 40-45 minutes until the topping is crisp and golden and the rhubarb is tender - test by spearing a piece of fruit through the topping with a knife. Serve warm or cold with single cream or vanilla ice cream.