Strawberry Rhubarb Pie Blue Flame Kitchen Recipes

FAVORITE STRAWBERRY RHUBARB PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.
• Mix the strawberries, rhubarb, sugar, tapioca, and lemon juice in a bowl, and let stand for 15 minutes, stirring occasionally. Fit a pie crust into a 9-inch pie dish; pour the filling into the bottom crust. Scatter pieces of butter over the filling, and place the top crust onto the pie. Press the edges together and crimp with a fork to seal. Cut several slits into the top crust with a sharp knife.
• Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.

RHUBARB AND STRAWBERRY PIE

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.

MAMAN'S FRESH STRAWBERRY RHUBARB PIE

Steps:

• Mix together the graham cracker crumbs and melted butter; press into the bottom of a 9-inch pie dish. Line the bottom of the pie crust with 1 layer of strawberry halves.
• Place the remaining strawberries in a saucepan and crush (there should be about 1 cup of crushed berries); stir the rhubarb, sugar, water, and cornstarch into the crushed berries. Bring the mixture to a boil over medium-low heat, stirring often, until the mixture thickens and becomes translucent. Turn off the heat, let the mixture stand until slightly cooled, about 2 minutes; stir in the lemon juice. Pour the mixture into the pie dish over the strawberry halves.
• Refrigerate until completely chilled, about 1 hour.

BLUE RIBBON STRAWBERRY RHUBARB PIE

Steps:

• Combine sugar, preserves and lemon juice.
• Add strawberries, rhubarb and tapioca.
• Set aside for 10 minutes.
• Adjust oven rack to lower 1/3 of oven.
• Preheat oven to 400 degrees fahrenheit.
• Prepare bottom crust in pie plate.
• Pour in fruit.
• Top with decorated crust-top. (I like a lattice top.).
• Brush with milk and sprinkle with sugar.
• Place on foil-lined baking sheet.
• Bake 55 minutes or until filling is bubbling and crust is brown. (You may need to cover the edges of the crust with foil paper part way through, if crust is getting too brown.).
• Remove to wire rack and cool.