Sweet Strawberry Rhubarb Pie Recipes

STRAWBERRY RHUBARB PIE

Steps:

• Prepare The Filling: To a large bowl add the strawberries, rhubarb, sugar, tapioca flour, orange zest and salt. Toss everything together well then allow the filling to rest for 15 to 30 minutes before baking, for the tapioca to soften.
• Craft your crust: After removing your home made or store bought crust from the fridge you'll want to allow it to rest for up to 10 minutes, this will make it easier to roll out. Once it's softened you'll want to flour your rolling pin, to prevent the dough from sticking, and get to work. Each disc will need to be 1/8 of an inch thick. Place the dough gently onto the pie plate before crimping the edges and removing any excess dough.
• Assemble your pie: Add the filling to your bottom crust, roll out your top crust in the same way described above and drape it over your pie. Crimp and seal your edges before slicing vents in the top crust with a knife or if you really want to impress, cut into long strips and weave a lattice crust. From there you will brush with your egg wash mixture, making sure to seal the edges.
• Bake the pie: Preheat your oven first to 425 F degrees. Add the pie to the oven, on the bottom rack and bake for 15 minutes. Reduce the heat to 350 F degrees and bake for another 45 minutes to an hour or until the crust is golden brown and the filling is bubbling.

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:

• Make or purchase a pie crust - enough for a bottom and top crust.
• Divide the dough into two balls; one ball slightly bigger than the other. Flatten the balls into discs and refrigerate them for at least 30 minutes.
• Hull and Slice the strawberries. Remove the green leaves and slice the rhubarb into 1/2 inch pieces. Combine the rhubarb, strawberries, sugar, flour, cinnamon, salt, vanilla and lemon juice in a large bowl. Mix well.
• Preheat your oven to 425˚ F.
• Remove the dough discs from the refrigerator and roll the larger one out into a 12 inch circle. Gently press the circle into a 9-10 inch pie plate and tuck in the edges instead of trimming them. Set aside.
• Roll out the smaller disc into an 11 inch circle and cut 1 inch strips with a knife or decorative cutter. Set aside.
• Spread your strawberry rhubarb filling into the bottom crust.
• Place six dough strips horizontally across the pie, about ¾ inches apart. Working from the right side, peel back strips 1,3 and 5 and place a new strip vertically across the pie on the far right side. Lay the peeled strips back over, covering the vertical strip. Next, again working from the right, peel back strips 2, 4 and 6 and place a new strip vertically across the pie next to the other vertical one. Lay the peeled strips back over. Repeat this process twice, working your way right to left. Tuck in the edges of the lattice into the folded edge of the pie.
• Brush the top of the pie crust with cream and sprinkle with coarse sugar (optional)
• Bake the pie on the center rack for 20 minutes at 425˚F.
• Decrease the temperature to 375˚ F and bake an additional 50 minutes.
• Cool completely before cutting. Serve with whipped cream or ice cream.

STRAWBERRY RHUBARB PIE

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.

SWEET STRAWBERRY RHUBARB PIE

Steps:

• 1. Preheat oven to 400 degrees.
• 2. To make crust, blend flour and salt in a bowl. Cut shortening into flour until coarse crumbs form. Add water, 1 T. at a time, until mixture holds together. Form into 2 balls, wrap in plastic wrap and chill while making filling.
• 3. In a saucepan over medium low heat, cook rhubarb and strawberries, covered, 10 minutes. Add lemon juice and stir.
• 4. Combine sugar and cornstarch and add to saucepan. Stir and cook, uncovered, 10 minutes, or until thick and bubbly. Cool in pan.
• 5. Roll out 1 portion of pie crust on a floured board and fill pie pan. Pour filling over crust. Roll out second portion of pie crust and top. Cut slits in top and crimp.
• 6. Brush top with a beaten egg and sprinkle with 1 Tablespoon sugar.
• 7. Bake 30 minutes. Reduce heat to 350 degrees and bake an additional 10-15 minutes, until filling is bubbly and top has lightly browned. Cool.

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.

STRAWBERRY RHUBARB PIE

Steps:

• 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 crust.
• Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash.
• Cut second pie crust into strips and lay across pie. Use a fork 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 minutes, or until the filling starts bubbling. Let cool before serving.