STRAWBERRY RHUBARB CUSTARD PIE
One of the most delicious and easiest pie recipes I know. I got this wonderful recipe from my mother Pauline, who I believe got it from my Aunt Angela. I love all their pies, but this might be my favorite.
Provided by Chef John
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat.
- Combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly.
- Whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. Slowly pour filling over rhubarb mixture until it just reaches the top edge of the crust. Scatter diced butter evenly over the top of the filling. Lightly tap and shake the baking sheet to remove any air bubbles.
- Transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour.
- Mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. Glaze the top of the pie with the jam mixture and let cool. Refrigerate until ready to serve.
Nutrition Facts : Calories 341.9 calories, Carbohydrate 57.4 g, Cholesterol 74 mg, Fat 11.1 g, Fiber 2.2 g, Protein 4.8 g, SaturatedFat 3.5 g, Sodium 159.4 mg, Sugar 41.8 g
STRAWBERRY RHUBARB CUSTARD PIE
This was my Grandmothers recipe, we all love it! You can adjust the sweetness by the amount of strawberries you add. You will need 3 cups of fruit in total, but if you want a more tart pie, use more rhubarb than strawberries. I have posted this with exactly 1/2 and 1/2.
Provided by Leslie
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Place rhubarb in a bowl and cover with boiling water for about 5 minutes.
- Meanwhile, with a mixer, mix sugar, egg, butter and flour until smooth.
- Strain rhubarb well.
- With wooden spoon, add strawberries and rhubarb to batter and mix.
- Pour into uncooked pie shell.
- Mix topping ingredients with a fork, and sprinkle over uncooked pie.
- Bake at 375 for 50 minutes or until set.
- Top with whipped cream if desired.
Nutrition Facts : Calories 2517.2, Fat 112, SaturatedFat 45.8, Cholesterol 308.1, Sodium 1431.6, Carbohydrate 364.2, Fiber 15.3, Sugar 239.6, Protein 25
STRAWBERRY RHUBARB CUSTARD PIE - QUICK VERSION
I've been making this pie for years. I started making a kicked up version with homemade custard and crust, but if you want a quick version, this is the one to go with. It is still really delicious
Provided by MC Baker
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven at 350°F.
- Combine pie filling, milk, salt and nutmeg and cook while mixing until thick.
- Combine rhubarb, sugar, strawberries and let sit.
- Prebake pie crust for about 15 minutes.
- Add pie filling, top with rhubarb, strawberry mixture, top with slices of puff pastry and if preferred, can weave to make a lattice on top of the pie. Cut off excess dough. Sprinkle top of pie with large granueled sugar and bake for another 30 minutes.
Nutrition Facts : Calories 462.5, Fat 20.2, SaturatedFat 5.7, Cholesterol 6.4, Sodium 462, Carbohydrate 66.3, Fiber 2.1, Sugar 38.2, Protein 5.2
GRANDMA'S STRAWBERRY-RHUBARB PIE
Bake Grandma's Strawberry-Rhubarb Pie recipe from Food Network. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home.
Provided by Food Network
Categories dessert
Time 1h20m
Yield 1 pie
Number Of Ingredients 21
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.
RHUBARB CUSTARD PIE
Rhubarb, technically a vegetable, is known for its very tart flavor and the fact that only the stalks are edible. There are many varieties of rhubarb which account for how the stalks vary in color from a deep red to a pale green. Although the flavor is delicious on all kinds, this pie looks prettiest with the red-stalked varieties. Look for thinner stalks, they will be more tender and less fibrous than thicker stalks.
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
- Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners' sugar.
RHUBARB CUSTARD PIE
A simple custard base lets the sweet-tart flavor of spring shine through in the sugar-coated pieces of rhubarb.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h25m
Yield Makes one 9-inch pie
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. On a clean work surface lightly dusted with flour, roll out pate brisee to an 11-inch round (about 1/8-inch thick). Transfer to a 9-inch pie plate, and trim edges of dough with kitchen shears to a 1/2-inch overhang. Fold edges under, and press to seal using the tines of a fork. Freeze until firm, about 20 minutes.
- Line crust with parchment, leaving an overhang on all sides. Fill completely with pie weights, dried beans, or rice. Bake until bottom is dry, 20 to 25 minutes. Remove weights and parchment. Continue baking until bottom of crust is golden, 7 to 9 minutes more. Let cool.
- In a bowl, toss rhubarb with 1/4 cup sugar. Let stand 10 minutes. In another bowl, whisk together flour, remaining 1 1/4 cup sugar, eggs, butter, and heavy cream until smooth and combined. Pour filling into crust. Scatter rhubarb evenly over top, gently pressing into custard. Bake until puffed and golden in places and slightly wobbly in the center, 50 minutes to 1 hour (tenting with foil if browning too quickly). Transfer to a wire rack; let cool 1 hour. Refrigerate until ready to serve, about 1 hour and up to 1 day.
STRAWBERRY RHUBARB PIE
Open top strawberry and Rhubarb tart
Provided by elaineoconnell
Time 1h30m
Yield Makes Pie
Number Of Ingredients 12
Steps:
- Combine the flour, sugar and salt in the bowl of a food processor and pulse the mixture several times to combine.
- Add the cold butter and pulse again for about 30 seconds.
- Add the shortening and process until the mixture resembles coarse meal. Sprinkle in the water and mix until the dough is moistened.
- Turn the dough out into a large bowl and use piece and 1/3 for the other. Wrap each piece separately in plastic wrap, pressing down to form a disk. Refrigerate for at least 30 minutes or up to 2 days.
- Combine all of the ingredients in a large mixing bowl. Mix thoroughly until some of the juices from the fruit are released. Set aside.
- Preheat the oven to 400°F and lightly oil the pie dish.
- Dust a work surface and rolling pin with flour. Roll the larger piece of dough into a piece to cover the preprepared pie plate.
- On a baking sheet that will fit into the freezer and dusted with flour, roll the remaining piece of dough into a rectangle. Trim the rough edges. Cut the rectangle into 12 (13"long) strips, then place the pan in the freezer for 10 to 15 minutes.
- Spoon the filling into the pastry-lined pan in an even layer. Lay the dough strips on top of the fruit in a lattice pattern. Use your fingers to pinch the edges of the dough strips and the bottom dough layer together. Sprinkle the top of the pie with 1 tablespoon sugar.
- Bake the pie on the second to lowest rack position of the oven for 35 to 40 minutes or until the filling is bubbly and the pastry is golden. Cool the pie to allow the filling to gel, then serve
STRAWBERRY RHUBARB PIE RECIPE BY TASTY
Here's what you need: rhubarb, strawberry, sugar, cornstarch, salt, pie dough, whipped cream
Provided by Matthew Johnson
Categories Bakery Goods
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large bowl, toss the strawberries and rhubarb with the sugar, salt, and cornstarch. Set to the side.
- Line a pie tin with the pie dough.
- Preheat the oven to 375°F (190°C).
- Empty rhubarb and strawberry mixture into the pie tin, evenly distributing the mixture.
- Cut pie dough into strips and weave a lattice design on top of the pie. (You can also top with more pie dough in a full sheet with slits.)
- Bake the pie until the filling is bubbling and the crust is golden brown, about 2 hours. Cover the edge of the pie with foil if it begins to darken.
- Let cool slightly before serving.
- Enjoy!
Nutrition Facts : Calories 302 calories, Carbohydrate 55 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, Sugar 28 grams
RHUBARB CUSTARD PIE
In Grandmother's day, rhubarb was considered a "spring tonic". Although it's technically a vegetable, it is usually served as a fruit. At our house, we used the first rhubarb of the season to make this pie, and later in summer, we'd make a delicious drink with it, cooked, blended and mixed with strawberry punch.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, lightly beat eggs; blend in milk. Combine sugar and tapioca; stir into egg mixture. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add the rhubarb. Pour egg mixture over rhubarb. Dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slit in top. Brush pastry with cream if desired. , Bake at 425° for 15 minutes. Reduce heat to 350°, bake 35-40 minutes longer or until lightly brown. Sprinkle with cinnamon-sugar if desired. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 501 calories, Fat 17g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 239mg sodium, Carbohydrate 83g carbohydrate (53g sugars, Fiber 1g fiber), Protein 5g protein.
WINNING RHUBARB-STRAWBERRY PIE
While being raised on a farm I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair. -Marianne Carlson, Jefferson, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk egg, 4 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add additional ice water, a teaspoon at a time, just until mixture comes together., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 400°. In a large bowl, mix sugar and tapioca. Add rhubarb and strawberries; toss to coat evenly. Let stand 15 minutes., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim., Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place pie on a baking sheet; bake 20 minutes., Reduce oven setting to 350°. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool pie on a wire rack.
Nutrition Facts : Calories 531 calories, Fat 25g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 269mg sodium, Carbohydrate 73g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.
More about "strawberry rhubarb custard pie recipes"
STRAWBERRY RHUBARB CUSTARD PIE
From thepieacademy.com
AMISH RHUBARB CUSTARD PIE WITH CRUMB TOPPING - ADAMANT KITCHEN
From adamantkitchen.com
ALL RECIPES (CHEF JOHN) - STRAWBERRY RHUBARB CUSTARD PIE
From sync.myfitnesspal.com
STRAWBERRY RHUBARB PIE - JULIE'S EATS & TREATS
From julieseatsandtreats.com
STRAWBERRY RHUBARB CUSTARD PIE - KETO, LOW-CARB, SUGAR-FREE
From feednflow.com
DEEP-DISH STRAWBERRY-RHUBARB PIE RECIPE - FOOD & WINE
From foodandwine.com
STRAWBERRY RHUBARB CREAM PIE - EAGLE BRAND
From eaglebrand.ca
EASY STRAWBERRY RHUBARB CUSTARD PIE - CREATE THE MOST AMAZING …
From recipeshappy.com
STRAWBERRY RHUBARB CUSTARD PIE RECIPE - BAKER RECIPES®
From bakerrecipes.com
STRAWBERRY-RHUBARB MINI PIES RECIPE - PILLSBURY.COM
From pillsbury.com
RHUBARB CUSTARD PIE » HUMMINGBIRD HIGH
From hummingbirdhigh.com
STRAWBERRY RHUBARB CUSTARD PIE - YOUTUBE
From youtube.com
STRAWBERRY RHUBARB CUSTARD TART/PIE – FOODSMITHS
From foodsmiths.com
RUSTIC STRAWBERRY RHUBARB PIE | RICARDO
From ricardocuisine.com
PIE RHUBARB STRAWBERRY - RECIPES | COOKS.COM
From cooks.com
STRAWBERRY-RHUBARB CUSTARD PIE RECIPE - PILLSBURY.COM
From pillsbury.com
14 STRAWBERRY RHUBARB PIE RECIPES | ALLRECIPES
From allrecipes.com
STRAWBERRY PIE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
STRAWBERRY RHUBARB CUSTARD PIE – ANGIE'S OPEN RECIPE BOX
From angiesopenrecipebox.com
STRAWBERRY RHUBARB CUSTARD PIE - STRAWBERRY PIE RECIPES
From worldrecipes.org
PERFECT RHUBARB (OR STRAWBERRY RHUBARB PIE) - CHRISTINA'S CUCINA
From christinascucina.com
10 BEST STRAWBERRY CUSTARD PIE RECIPES - YUMMLY
From yummly.com
STRAWBERRY/RHUBARB CUSTARD PIE. DAIRY FREE/GLUTEN FREE …
From youtube.com
STRAWBERRY RHUBARB CUSTARD DESSERT - INSPIRATIONAL MOMMA
From inspirationalmomma.com
STRAWBERRY RHUBARB CUSTARD PIE | RECIPESTY
From recipesty.com
MAKE THE MOST DELICIOUS COUNTRY STRAWBERRY RHUBARB PIE
From thediymommy.com
CLASSIC RHUBARB CUSTARD PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
STRAWBERRY RHUBARB PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
FRESH STRAWBERRY RHUBARB CUSTARD PIE - ANASTASIA RECIPES
From anastasiarecipes.com
STRAWBERRY RHUBARB PIE WITH CRUMB TOPPING - A FOOD LOVER'S LIFE
From afoodloverslife.com
BEST STRAWBERRY RHUBARB PIE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
RUSTIC STRAWBERRY RHUBARB CUSTARD GALETTE - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
RHUBARB AND STRAWBERRY CUSTARD PIE - CREATE THE MOST AMAZING …
From recipeshappy.com
FROZEN RHUBARB RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
FOOD WISHES VIDEO RECIPES: A STRAWBERRY RHUBARB …
From foodwishes.blogspot.com
RHUBARB CUSTARD PIE RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
THE ULTIMATE STRAWBERRY RHUBARB PIE | CANADIAN LIVING
From canadianliving.com
BEST STRAWBERRY RHUBARB PIE RECIPE - SWEET LITTLE BLUEBIRD
From sweetlittlebluebird.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #pies-and-tarts #desserts #fruit #canadian #oven #dinner-party #kid-friendly #summer #pies #dietary #seasonal #comfort-food #ontario #low-in-something #berries #strawberries #taste-mood #sweet #equipment #4-hours-or-less
You'll also love
Related Search