Award Winning Strawberry Pie Recipes

WINNING RHUBARB-STRAWBERRY PIE

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.

STRAWBERRY PIE II

Steps:

• Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
• In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.

CONTEST-WINNING FRESH STRAWBERRY PIE

Steps:

• In a large bowl, combine the flour, oats, pecans, sugar and salt; stir in the butter until blended. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 400° for 12-15 minutes or until lightly browned. Cool on a wire rack. , For filling, combine sugar and cornstarch in a saucepan. Gradually stir in water and corn syrup; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature. , Arrange berries in the crust. Carefully pour gelatin mixture over berries. Refrigerate for 2 hours or until set. Refrigerate leftovers.

AWARD-WINNING STRAWBERRY RHUBARB PIE

Steps:

• 1. Mix the rhubarb, strawberries, sugar, tapioca, and lemon juice. Let sit on the counter for 30 minutes.
• 2. Meanwhile, using a fork, poke holes in the pie crust. Add parchment paper and pie weights. Then lightly bake the bottom of the pie crust for 5-10 minutes.
• 3. Cool pie crust.
• 4. Pour in the filing. Dot with small pieces of butter.
• 5. Then cover with other pie crust in whatever fashion you want.
• 6. Bake on 400 degrees for 40-45 min. I like to cover the outside edge of the crust with aluminum foil so it doesn't burn (or use a pie crust shield). Then towards the end of the baking time, I take it off to make sure it's the same color as the rest of the pie crust.
• 7. Let stand before serving.

UTAH STATE FAIR GRAND PRIZE WINNER - STRAWBERRY RHUBARB PIE

Steps:

• Combine rhubarb, strawberries, sugar, and tapioca in large bowl.
• Let mixture sit for 20 minutes at room temperature to dissolve sugar and tapioca.
• Stir every few minutes.
• Meanwhile, preheat oven to 450 and put pie crust in pie tin.
• After sitting time, add nutmeg, salt, cinnamon, cloves, and lemon juice to mixture.
• Stir well and put into crust, draining excess liquid.
• Dot top of mixture with pats of butter then place crust on top and seal edges.
• Place a cookie sheet under pie to catch drips.
• Bake at 450 for 30 minutes, then 425 for another 30 minutes, then 350 for 15 minutes or until done.
• You might have to cover edges of crust with foil or a pie guard to prevent crust from burning- Will thicken as it cools.

AWARD WINNING CHILI RECIPE

Steps:

• In a 7 Quart or larger pot brown the hamburger and diced onions together. I use a potato masher to break up the hamburger but you can leave it in larger pieces if you like.
• When the ground beef and onions are fully cooked and no pink in the meat, add in the salt, pepper, cumin, chili powder, seasoning salt and stir.
• Then add the brown sugar and stir again.
• Add in 8 cups of water and stir.
• Next add in your canned beans. You can use any type of canned beans you like. The chili or pinto beans and any type of white bean is my favorite and I always add baked beans as the sweetness adds a nice flavor along with the brown sugar. Kidney beans and black beans are an option too. If you want to add more or less beans you can do that as well. This is just what I use and it comes out every time.
• Next, put the two cans of diced tomatoes in a blender and blend slightly. Dump into the pot and stir.
• Turn heat to medium or medium low and simmer for about one hour or so. May add a little time if you simmer it slower. Make sure to stir every so often and check to make sure nothing is sticking to the bottom. Each type of pot or pan is different so stir fequently to make sure nothing is sticking and burning on the bottom of the pot.
• The chili will start to reduce down and it may look a little runny at first but it thickens up on it's own after you are done cooking it. Taste test it at about this point and if you need more salt, pepper or chili powder you can add more here and stir.
• Serve in a bowl with cheddar cheese or any type of cheese you like. You can add tortilla chips which is what we typically do or you can dump it over fritos and make it into a frito pie. Whatever your preference is! I've even made navajo tacos and nachos with this chili recipe. It keeps well in the fridge for a couple of days and it's a great leftover!

AWARD WINNING STRAWBERRY PIE

Steps:

• To makethe pie crust, mix together the first six ingredients and press into a 9-inch pie plate. Bake in a 400F oven for 12 minutes, let cool.
• In a saucepan, combine sugar and cornstarch. Add water and corn syrup. Cook and boil for 2 minutes. Add Jello powder. Cool for 10 minutes. Arrange cut strawberries in the cooled crust. Cover with the filling and chill for 4 hours or overnight.
• Top with whipped cream before serving.

BEST EVER STRAWBERRY RHUBARB PIE RECIPE

Steps:

• Combine rhubarb, strawberries and sugar in bowl.
• Allow to sit for 30-60 minutes
• Separate 1/4 cup juice from fruit and save. Drain the rest of the juice
• Combine fruit, juice, cornstarch, vanilla and salt. Stir.
• Fill bottom pie crust with fruit filling
• Add crust on top and seal edges
• Whisk the egg white
• Brush top of pie crust with egg white
• Sprinkle with sugar
• Bake at 350 for approximately 30 minutes or until top crust is golden.
• Cool for 1 hour