Award Winning Strawberry Rhubarb Pie Recipes

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BEST EVER STRAWBERRY RHUBARB PIE RECIPE



Best Ever Strawberry Rhubarb Pie Recipe image

The most amazing and mouthwatering Strawberry Rhubarb pie you will ever taste.

Provided by Amber

Categories     Dessert

Time 40m

Number Of Ingredients 9

3 cups red rhubarb cut
4 cups strawberries (sliced)
1 1/4 cup sugar
2 Tablespoons cornstarch
1/2 tsp vanilla
pinch of salt
2 pie crusts
1 egg white
sprinkle of sugar

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

GRANDMA'S STRAWBERRY-RHUBARB PIE



Grandma's Strawberry-Rhubarb Pie image

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

2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
1/2 cup cake flour (recommended: Soft As Silk)
3 teaspoons sifted powdered sugar
1/2 cup butter-flavored shortening (recommended: Crisco)
1/4 cup salted butter
Pinch salt
1 egg
2 teaspoons vinegar
1/4 cup ice cold water
2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar (1 1/4 cups for high altitude)
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar

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.

CONTEST-WINNING FRESH STRAWBERRY PIE



Contest-Winning Fresh Strawberry Pie image

Meet the Cook: Whether I've served this pie at family meals or club luncheons, I have never met a person who didn't enjoy it. It is easy to prepare, tasty and very pretty. I'm a widow with six married children and 20 grandchildren. -Florence Robinson, Lenox, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6-8 servings.

Number Of Ingredients 13

3/4 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup chopped pecans
2 tablespoons sugar
1/8 teaspoon salt
1/2 cup butter, melted
FILLING:
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
2 tablespoons light corn syrup
2 tablespoons strawberry gelatin powder
1 quart fresh strawberries

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.

Nutrition Facts : Calories 355 calories, Fat 17g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 168mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 3g fiber), Protein 4g protein.

RHUBARB AND STRAWBERRY PIE



Rhubarb and Strawberry Pie image

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

1 cup white sugar
½ cup all-purpose flour
1 pound fresh rhubarb, chopped
2 pints fresh strawberries
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter
1 egg yolk
2 tablespoons white sugar

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 PIE



Strawberry Rhubarb Pie image

A sweet, tart fruit filling and golden, flaky crust make this Strawberry Rhubarb Pie the dessert of the summer. With a pie this fresh and decadent, you won't want store-bought again!

Provided by Alyssa Rivers

Categories     Dessert

Time 1h10m

Number Of Ingredients 13

2 homemade pie crust (or store bought 9 inch pie crusts)
3 cups fresh rhubarb (chopped)
3 cups fresh strawberries (hulled and cut into large pieces)
½ cup granulated sugar
¾ cup brown sugar
¼ cup cornstarch
Pinch of salt
½ teaspoon vanilla extract
1 teaspoon lemon zest
1-2 teaspoon lemon juice
3 Tablespoon salted butter
1 egg yolk
2 Tablespoon water

Steps:

  • Preheat oven to 425.
  • In a 9 inch pie pan, place one of your pie crusts evenly in the pan and press it into the pan. Set aside in the fridge until the filling is ready.
  • In a medium bowl, add your chopped rhubarb and strawberries. In a smaller bowl, mix the granulated sugar, brown sugar, cornstarch and salt together.
  • Pour over the fruit and mix. Add the vanilla, lemon zest and lemon juice and mix again. Pour the filling in the prepared pie shell and dot with butter.
  • Place the top crust over the filled pie and crimp the edges together. Cut a few vents in the tip crust to allow steam to escape. Use a fork to mix the egg yolk and water together and with a pastry brush, brush it evenly across the top crust. You may sprinkle some granulated sugar or coarse sugar crystals over the top for added texture and sweetness.
  • Place pie on a baking sheet lined with parchment (this will prevent spills in your oven if the pie bubbles over) and bake on the middle rack for about 45-50 minutes, until the filling is bubbling and the top crust is very golden brown. If the crust is getting too dark before the time is up, cover it gently with foil to avoid burning the top crust while the bottom crust bakes through.
  • Allow to cool at least 30 minutes before serving.

Nutrition Facts : Calories 138 kcal, Carbohydrate 27 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 24 mg, Sodium 30 mg, Fiber 1 g, Sugar 23 g, UnsaturatedFat 2 g, ServingSize 1 serving

WINNING RHUBARB-STRAWBERRY PIE



Winning Rhubarb-Strawberry Pie image

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

1 large egg
4 to 5 tablespoons ice water, divided
3/4 teaspoon white vinegar
2-1/4 cups all-purpose flour
3/4 teaspoon salt
3/4 cup cold lard
FILLING:
1-1/4 cups sugar
6 tablespoons quick-cooking tapioca
3 cups sliced fresh or frozen rhubarb, thawed
3 cups halved fresh strawberries
3 tablespoons butter
1 tablespoon 2% milk
Coarse sugar

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.

AWARD-WINNING STRAWBERRY RHUBARB PIE



Award-Winning Strawberry Rhubarb Pie image

This strawberry rhubarb pie is perfection! The filling is sweet, tart, and addictive to eat. When it's cut, the rhubarb strawberry filling holds up. It's a beautiful slice of pie. We agree with Shannon, this rhubarb pie recipe is definitely a winner.

Provided by Shannon Renee

Categories     Pies

Time 1h5m

Number Of Ingredients 7

3 c sliced strawberries
3 c diced rhubarb
1 1/2 c sugar
1/4 c tapioca
1 fresh lemon, juiced
1 double 9" pie crust, ready made or homemade
2 Tbsp cold butter, cut into tiny pieces

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.

AWARD WINNING STRAWBERRY PIE



Award Winning Strawberry Pie image

Make and share this Award Winning Strawberry Pie recipe from Food.com.

Provided by Chef mariajane

Categories     Pie

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 12

3/4 cup flour
1/2 cup oatmeal
2 tablespoons sugar
1/8 teaspoon salt
1/3 cup pecans, chopped
1/2 cup butter, melted
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
2 tablespoons corn syrup
2 tablespoons strawberry Jell-O gelatin dessert
1 quart strawberry, sliced

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.

Nutrition Facts : Calories 325.2, Fat 15.4, SaturatedFat 7.7, Cholesterol 30.5, Sodium 120.1, Carbohydrate 46.1, Fiber 2.8, Sugar 27, Protein 3.1

UTAH STATE FAIR GRAND PRIZE WINNER - STRAWBERRY RHUBARB PIE



Utah State Fair Grand Prize Winner - Strawberry Rhubarb Pie image

The title says it all...we make this every time our rhubarb is ready to be picked...many times each summer and it's gone before it's even cooled!

Provided by Lorri in Wyoming

Categories     Pie

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 11

4 cups rhubarb, cut into 1 inch pieces
2 cups strawberries, washed and cut up
5 tablespoons dry tapioca
3 cups sugar
1 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon lemon juice
5 teaspoons butter
1 pie crust (I use Pillsbury ready-made)

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.

RHUBARB CUSTARD PIE



Rhubarb Custard Pie image

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

1 sheet refrigerated pie dough (from a 14.1-ounce package)
1 1/4 pounds rhubarb (about 6 medium stems), trimmed, halved lengthwise and cut into 1-inch pieces (about 4 1/2 cups)
3/4 cup granulated sugar
1/2 teaspoon finely grated orange zest, preferably Valencia
2 tablespoons orange juice, preferably Valencia
2 large eggs
2/3 cup heavy cream
1/4 cup all-purpose flour
Confectioners' sugar, for serving

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.

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  • Roll out the remaining half of the pie crust and gently place it over the filling either as a solid crust with slits cut into it for ventilation or by cutting into strips and laying them out in a lattice pattern. Crimp to seal edges.
  • Make an egg wash by beating the egg with 1 teaspoon of water in a small bowl, then brush it over the top of the pie with a pastry brush and sprinkle the top of the pie with a teaspoon or two of sugar.


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