STRAWBERRY-RHUBARB PIE
Provided by Food Network Kitchen
Time 2h50m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the crust. Combine the flour, salt and butter in a large bowl. Gently cut the butter into the flour using 2 sharp knives in a crisscross motion until the butter is about the size of small peas. (The lighter the hand, the flakier the crust.) Slowly drizzle in 1/2 cup ice water and fold into the mixture with a fork until the dough comes together-you want to work the dough as little as possible. Add more water, 1 tablespoon at a time, if the dough is too dry. Turn the dough out onto a floured surface and divide into 2 balls. Form each into a disk, wrap in plastic and refrigerate at least 30 minutes. Meanwhile, trim the rhubarb and cut into 1/2-inch pieces. Hull the strawberries and slice. Combine the rhubarb, strawberries, granulated sugar, flour, cinnamon, salt, vanilla and lemon juice in a large bowl; toss.
- Prepare the bottom crust. Preheat the oven to 425 degrees F. Roll out 1 disk of dough on a floured surface into a 12-inch round. Roll the dough onto the rolling pin, then carefully unroll it over a 9-inch pie plate. Gently press the dough into the plate with your fingers. Add the strawberry-rhubarb filling. Do not trim the overhanging dough.
- Make the lattice. Roll out the remaining disk of dough into a 12-inch round. With an old-fashioned crimper, sharp knife or pizza cutter, cut into 1-inch-wide strips. Lay about half of the strips on the pie in one direction, about 1/2 inch apart. Fold back every other strip halfway. Lay a strip perpendicular to the first ones. Unfold the strips back over the new strip, then fold alternate strips back halfway. Add another perpendicular strip; unfold the strips back over it. Repeat to form a lattice. Pinch the overhanging top and bottom crusts together, trimming as needed, then fold the dough under itself and crimp with your fingers.
- Bake the pie. Using your fingers, pat the lattice top with milk and sprinkle with coarse sugar. Put the pie on a baking sheet and place in the preheated oven. Bake 20 minutes, then reduce the oven temperature to 375 degrees F and bake until the crust is golden brown and the filling is bubbling, 50 more minutes. Let cool completely before slicing.
STRAWBERRY RHUBARB PIE
This is as fool-proof as can be and is really delicious. The crust was my grandmother's and it's flaky and mistake proof.
Provided by Deb Lacey
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- To Make Crust: In a large bowl, combine the flour and the salt. Place the 1/2 cup oil in a 1 cup sized measuring cup and top with the 6 tablespoons of milk. DO NOT MIX! Pour oil and milk over flour and blend with a fork until it forms a ball of dough. Divide dough into 2 balls. Place one ball on sheet of waxed paper. Top with another sheet of waxed paper and roll out to fit your pie plate. Repeat with remaining ball of dough. Peel top paper off of one crust and flip dough into pie plate. Peel off paper and press dough in. Save remaining dough for top crust.
- Preheat oven to 425 degrees F (220 degrees C).
- To Make Filling: Mix the rhubarb, strawberries, sugar, tapioca, salt and nutmeg until the fruit is well coated. Pour filling into the crust and dot with butter. Cover with top crust, seal edges and cut three 1 inch slits in top of crust.
- Bake pie at 425 degrees F (175 degrees C) for 20 minutes. Reduce temperature to 375 degrees F (190 degrees C) and bake for an additional 20 minutes. Let pie cool before cutting.
Nutrition Facts : Calories 432 calories, Carbohydrate 71.9 g, Cholesterol 0.9 mg, Fat 14.7 g, Fiber 2.3 g, Protein 4.6 g, SaturatedFat 2.1 g, Sodium 297.9 mg, Sugar 40.1 g
RHUBARB AND STRAWBERRY PIE
A delicious tart and sweet combination. Nothing tastes better with vanilla ice cream. Fresh or frozen rhubarb may be used.
Provided by Terri
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
- Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
- Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
- Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.
Nutrition Facts : Calories 437.3 calories, Carbohydrate 64.1 g, Cholesterol 33.2 mg, Fat 18.8 g, Fiber 4.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 258.5 mg, Sugar 33.2 g
STRAWBERRY RHUBARB STREUSEL PIE
This great pie recipe comes from the Company's Coming - Gifts from the Kitchen. I find a large pie is sometimes too much for me, so I have made 6 or 7 small 5" pies using this recipe. I bake them in the meat pie pans and then freeze them. That way I can take out one pie and enjoy it without having the rest of the pie to temp me. I also freeze my rhubarb and strawberries in these required measures and keep them in a separate container in the freezer, knowing then these are the right measurements for this favourite pie recipe.
Provided by Shar-on
Categories Pie
Time 1h20m
Yield 1 9inch pie
Number Of Ingredients 10
Steps:
- Combine fruit, sugar, flour and lemon juice and stir well.
- Turn into pie shell.
- To make topping; combine dry ingredients and cut in margarine until crumbly.
- Sprinkle over rhubarb mixture.
- Bake at 375 degF for about 50 minutes.
- Cut into 8 wedges.
STRAWBERRY-RHUBARB PIE
Bake the ultimate summer recipe: Strawberry-Rhubarb Pie. Put your garden harvest or farmer's market finds to good use in this scrumptious Strawberry-Rhubarb Pie recipe, featuring peak-season fruits and a ready-to-use pie crust.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Combine first 4 ingredients. Let stand 15 min.
- Heat oven to 425°F. 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 permit steam to escape.
- Bake 45 min. or until juices form bubbles that burst slowly. Cool.
Nutrition Facts : Calories 340, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 3 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
STRAWBERRY-RHUBARB PIE
Make and share this Strawberry-Rhubarb Pie recipe from Food.com.
Provided by CoffeeMom
Categories Pie
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine eggs, sugar, flour, salt, and nutmeg; mix well.
- Combine rhubarb and strawberries.
- Line 9" pie plate with pastry; fill with fruits.
- Pour egg mixture over.
- Dot with butter.
- Top with lattice crust, crimping edge high.
- Bake at 400 degrees about 40 minutes.
- Fill openings in lattice crust with whole strawberries.
- Serve warm- plain, or topped with vanilla ice cream.
Nutrition Facts : Calories 343.5, Fat 10.4, SaturatedFat 3.5, Cholesterol 98.1, Sodium 308.6, Carbohydrate 58.8, Fiber 2.1, Sugar 44.1, Protein 5.5
STRAWBERRY RHUBARB PIE
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.
STRAWBERRY RHUBARB PIE
An excellent pie to make when strawberries and rhubarb are at their peak. This delicious fruit-filled pie is a recipe from Canadian Living magazine, May 1993. You can substitute a plain top crust instead of the lattice top if you like; brush with the egg glaze and cut steam vents. Tip: Keep a clear plastic quilt ruler with your baking and cooking supplies to measure pastry strips for lattice pies, to measure squares or strips of dough, pastry, or pasta, or as a guide for cutting squares evenly.
Provided by foodtvfan
Categories Pie
Time 2h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon.
- On lightly floured surface, roll out half of the pastry and line a nine-inch pie plate.
- Spoon in filling.
- Roll out pastry for top crust; using pastry wheel or knife, cut into 1-inch wide strips.
- Brush pastry rim with some of the beaten egg.
- Gently weave strips over the pie to form lattice; trim and flute the edge.
- Brush lattice with beaten egg. Sprinkle top with sugar if using.
- Bake on a baking sheet with sides in a 425 degree Fahrenheit oven for 15 minutes. Tip: If you do not have a cookie sheet handy, make a drip catcher out of foil paper, larger than the bottom of the pie plate, and place it under the pie plate and up the sides loosely.
- Reduce heat to 375 degrees Fahrenheit and bake for 50 to 60 minutes longer or until rhubarb is tender, filling thickened, and the crust is golden.
- Let stand for 15 to 20 minutes before cutting.
Nutrition Facts : Calories 178.1, Fat 0.8, SaturatedFat 0.2, Cholesterol 23.2, Sodium 12.4, Carbohydrate 42.8, Fiber 1.9, Sugar 35.8, Protein 1.6
EASY STRAWBERRY RHUBARB PIE
Lower in colesterol than most recipes but still delicious! Use your own pastry recipe, store bought pie shells, my recipe for Pastry With No Trans Fat or my recipe for Whole Wheat Canola Oil Pastry - depending on how healthy you want it to be. Cover the filling with a full crust, lattice or use the topping from my Rhubarb Crumble Pie (#91390) and enjoy!
Provided by CountryLady
Categories Dessert
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Toss all ingredients together& scrape into pie shell.
- If covering the filling with pastry, moisten the edge of pie shell; cover with pastry top.
- Trim, leaving 3/4 inch overhang; fold overhang under pastry rim.
- Seal& flute edge.
- Whish the yolk of 1 egg with 1 tbsp water& brush over pastry.
- Sprinkle with sugar& cut 4 steam vents in the centre.
- OR cover filling with a lattice of pastry strips.
- OR cover filling with the crumble mixture from recipe#91390.
- Place a foil-lined baking sheet (to catch drips) on the bottom rack of a preheated 425F oven.
- Place pie on rack above& bake for 20 minutes.
- Reduce heat to 350F& bake until golden with filling bubbling, about 55 to 70 minutes, shielding the edges with foil if browning too quickly.
- Let cool completely on rack.
Nutrition Facts : Calories 199.4, Fat 0.4, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 48.6, Fiber 2.7, Sugar 36.5, Protein 2.1
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
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.
STRAWBERRY RHUBARB PIE
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!
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.
STRAWBERRY RHUBARB PIE
Steps:
- For Pie Dough:
- Combine flour, cornmeal, baking powder, salt and sugar. Using the paddle of an electric mixer or a pastry cutter, cut in the butter and shortening until mixture resembles "small peas." Pour the vanilla extract over the dough. Pour ice water, a little at a time, over the dough, and mix lightly until the dough comes together. Separate dough into 2 pieces and flatten each piece like a pancake. Wrap each piece of dough separately in plastic wrap. Refrigerate for at least 2 hours.
- For Pie Filling:
- Combine rhubarb and strawberries in a big bowl. Combine sugar, flour and scraped vanilla bean seeds and mix in with fruit mixture. Let sit while rolling pie dough.
- Preheat oven to 425 degrees F. Butter a 9-inch glass pie plate. Roll 1/2 pie dough to approximately 1/8-inch thick and about 1 inch larger than the pie plate. Fit in into the pie pan leaving the overlap intact. Fill with fruit filling and dot top with 2 tablespoons of unsalted butter. Brush beaten egg with pastry brush around the rim of the pie. Roll out the remaining dough and make a lattice top. Crimp the edges. Brush lattice with beaten egg. Do not brush the edge of the pie--this will cause the dough to become too dark while baking. Generously sprinkle with crystal sugar. Bake for 10 minutes. Lower oven temperature to 350 degrees F and bake for an additional hour. Pie is done when golden brown and juices bubbling from pie appear thickened.
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- Make it with a food processor: Place flour, salt, sugar, and butter in a food processor and pulse 4-5 times. Pea-sized butter flakes should still be visible. Add one tablespoon water after another and pulse 1-2 times after every tablespoon. Stop adding water when the dough starts to clump.
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From foodland.ca
3.4/5 (8)Total Time 2 hrs 50 minsServings 8Calories 440 per serving
- To make pastry, in large bowl, whisk flour with salt. Reserve 2 tbsp (30 mL) butter. Cut remaining butter into flour mixture with pastry-blender or rub with fingertips until mixture resembles coarse meal. Use fork to stir in about 1/4 cup (60 mL) cold water just until moistened, but still slightly crumbly. The mixture should hold together when pinched. Stir in up to 1 tbsp (15 mL) additional water, if needed. Pat into a ball. Divide in half; shape into 2 disks. Place each in plastic wrap. Chill at least 1 hr.
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- Meanwhile, in large bowl, toss together rhubarb, strawberries, sugar, cornstarch, lemon zest, juice and vanilla. Take pie shell from freezer. Pour filling into pie shell (including juices in bowl). Cut reserved 2 tbsp (30 mL) butter cut into small pieces. Dot filling with the butter.
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- Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats.
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Reviews 3Category DessertServings 8Total Time 4 hrs 10 mins
- To prepare the pie crust: Prepare the shortcrust pastry as instructed. Roll the pastry out into a large circle, then fit into a lightly greased 9-inch (23-cm) tart pan with a removable bottom, pressing it down gently so it eases into the bottom and sides of the plate. Trim the excess dough. (You can also use a regular pie plate and crimp the edges, as desired.) Refrigerate for 30 minutes.
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- Preheat the oven to 375°. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.
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DEEP-DISH STRAWBERRY-RHUBARB PIE RECIPE - GRACE PARISI ...
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STRAWBERRY RHUBARB PIE | CANADIAN LIVING
From canadianliving.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #healthy #pies-and-tarts #desserts #fruit #oven #pies #dietary #berries #strawberries #equipment
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