Summertime Blue Rhubarb Pie Recipes

SUMMER STRAWBERRY RHUBARB PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Divide the pie pastry in half; roll out half into a circle on a floured work surface, and line a 9-inch pie dish with bottom crust. Roll the remaining half out into a 10-inch circle on a floured work surface, and set aside.
• Mix the rhubarb, whole strawberries, 1 cup of sugar, flour, butter, and nutmeg together in a bowl. Pour the filling into the crust-lined pie dish.
• Cut the remaining crust into 3/4-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Mix 1 tablespoon of sugar with cinnamon in a small bowl, and set aside.
• Bake in the preheated oven for 10 minutes; reduce heat to 375 degrees F (190 degrees C). Remove pie. Sprinkle the top with the cinnamon-sugar mixture, and return to oven; bake until the crust is golden brown and the filling is bubbling, about 30 more minutes.

STRAWBERRY-RHUBARB PIE RECIPE

Steps:

• Make the Crust: Place the flour, salt and sugar in a food processor and pulse a few times to combine. Scatter the pieces of butter over the flour mixture, using your fingers to toss and coat the butter with some flour. Cut the butter into the flour mixture with five 1-second pulses. Add the shortening and continue to pulse until the flour is ple yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn the mixture into a medium bowl.
• Sprinkle all but 1 tablespoon of the ice water over the mixture. Use a rubber spatula to fold the water into the flour mixture. Press down on the dough with the spatula until the dough sticks together, adding up to 1 tablespoon of remaining ice water if the dough does not come together. Divide the dough into two balls, one slightly larger than the other. Flatten each into disks, dust lightly with flour, wrap separately in plastic wrap and refrigerate for at least 30 minutes.
• Remove dough from the refrigerator; let stand at room temperature to soften slightly, about 10 minutes. Preheat oven to 400 degrees.
• Make the Filling: Toss the fruit with sugar, orange zest, lemon juice, vanilla extract and tapioca; let stand for 15 minutes.
• Assemble the Pie: Roll the larger dough disk on a lightly floured surface into a 12-inch circle, about 1/8-inch thick. Transfer and fit dough into 9-inch pie plate, leaving dough that overhangs the lip in place. Turn the fruit mixture, including juices, into the pie shell. Scatter the butter pieces over the fruit. Refrigerate until ready to top with the remaining dough.
• Roll the smaller disk on a lightly floured surface into a 10-inch circle. Lay over the fruit. Trim the top and bottom dough edges to ½-inch beyond the lip of the pie plate. Tuck this rim of dough underneath itself so that the folded edge is flush with the edge of the pie plate. Flute the dough or press with a fork to seal. Cut four slits at right angles on the top of the dough to allow steam to escape. Place in the freezer for 10 minutes before baking.
• Place the pie on a baking sheet; bake until the top crust is golden, 20 to 25 minutes. Reduce the oven temperature to 350 degrees and continue to bake until the juices bubble and the crust is golden brown, 30 to 40 minutes longer.
• Transfer the pie to a wire rack; let cool for at least 2 hours before serving so the juices have time to thicken. Leftovers can be stored at room temperature, covered, for up to 3 days.

STRAWBERRY RHUBARB PIE

Steps:

• Stir the flour and salt together. Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces.
• In a liquid measuring cup, combine the egg and vinegar. Add enough cold water to make one cup.
• Stir the liquid ¼ cup of the liquid into the flour mixture, adding just enough to make the dough cling together. You might not use all of the water.
• Mix with a wooden spoon until mixed thoroughly, then gather the dough into a ball. Cover and refrigerate for one hour, you can chill overnight, covered, providing you leave it at room temp for 15 mins before rolling.
• On a lightly floured surface, roll into a circle and place in a 9-inch pie plate. Crimp edges and chill until ready to fill.
• Toss the rhubarb & strawberry filling together. Fill the chilled pie shell with the rhubarb & strawberry filling. Place your pie crust on top, either a whole piece or lattice. Make sure there are pie vents cut into the top if you use the whole piece. Crimp the edges together. Preheat the oven to 400 °F.
• Bake the pie on a tray at 400°F for 20 minutes, then reduce heat to 350°F and bake for about 40 minutes more until the filling is bubbling.
• If the crust edge is browning too quickly, cover edges with a thin strip of tin foil. Brush the top of the pie crust with a beaten egg yolk 10 minutes before you are ready to remove it from the oven.
• Allow the pie to cool for 10-15 minutes.
• Serve with vanilla ice cream. Makes 8-10 servings.

ROSCOMMON RHUBARB PIE

Steps:

• Preheat the oven to 450 degrees F.
• Trim the rhubarb, wipe with a damp cloth and cut into pieces about 1-inch in length. Put into the base of a tin or saute pan, sprinkle with the sugar. We put the stainless steel saute pan on a low heat at this point while we make the dough.
• Sieve all the dry ingredients into a bowl. Cut the butter into cubes and rub into the flour until the mixture resembles coarse bread crumbs. Whisk the egg with the milk. Make a well in the centre of the dry ingredients, pour in the liquid all at once and mix to a soft dough. Turn out onto a floured board and roll into a 9-inch round about 1-inch thick. Place this round on top of the rhubarb and tuck in the edges neatly. Brush with a little egg wash and sprinkle with granulated sugar.
• Bake at 450 degrees for 15 minutes then, reduce the temperature to 350 degrees for another 30 minutes, or until the top is crusty and golden and the rhubarb soft and juicy.
• Remove from the oven and allow to sit for a few minutes. Put a warm plate over the top of the saute pan, turn upside down onto the plate being careful of the hot juices. Serve warm with soft brown sugar and whipped cream.

SUMMERTIME BLUE RHUBARB PIE

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, mix egg, sugar, vanilla, orange zest, rhubarb, blueberries and 2 tablespoons flour. Pour mixture into a prepared, unbaked pie shell (8-inch).
• In a small bowl, cut 3/4 cup flour, brown sugar, and butter together until pea-size clumps are formed. Sprinkle above mixture on top of pie filling.
• Bake pie for 10 minutes. Lower heat to 350 degrees F and bake another 30-40 minutes until bubbly.