Blue Ribbon Strawberry Rhubarb Pie Recipes

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.

BUBBY'S STRAWBERRY RHUBARB PIE

Steps:

• Prepare your favorite pie crust or use store-bought. Either way, they should be good and cold. Roll out the bottom crust and place in pie pan.
• Clean and slice the rhubarb and strawberries and place in a large bowl.
• Cover the fruit with the sugar, flour, zest and salt. Toss lightly as you would were this a salad.
• Place the mixture into the pie pan. Dot the pie with the butter slices. Cover with top crust, crimping the tops and bottoms so that the pie is well sealed.
• Chill the pie in the freezer briefly, about 20 minutes. Cut vent slits on the top crust and dust the top with the sugar.
• While the pie is chilling pre-heat oven to 475 degrees.
• Place the pie on a cookie sheet with a lip to catch drippings. For easy clean up line the sheet with foil. Bake the pie for 10 minutes or until the top crust appears dry and lightly blistered.
• Reduce the cooking heat to 350 degrees. Bake an additional 30-40 minutes. The exact time varies from one oven to another. Pie crust should be golden and flaky.
• Allow pie to cool completely before serving.
• Storage suggestion: Bubby's suggest that the pie should be stored uncovered for up to 2 days so that the crust can remain crisp.

STRAWBERRY-RHUBARB PIE

Steps:

• Preheat oven to 450 degrees. Prepare pastry and prebake bottom crust for 8 to 10 minutes until cooked. Mix together well all pie filling ingredients except butter in a large bowl. Pour filling into prebaked bottom pie crust and dot with butter. Top with remaining pastry crust and make air vent slits (you can also do a lattice crust which is very pretty with the rosy juices from the pe).
• Bake at 450 degrees for 10 minutes and then, drop temperature to 350 degree and bake another 45 to 60 minutes or until done and crust is nicely browned. Since ovens vary a great deal, it is best to watch your pie carefully the first time you make this to determine how long it will take in your specific over. Enjoy!

STRAWBERRY RHUBARB CREAM PIE

Steps:

• 1. Preheat oven to 350 degrees F. Place preferred pie crust into pie pan and crimp edges as desired.
• 2. Place a layer of strawberries in bottom of crust, then sprinkle half the rhubarb over strawberries. Repeat until all fruit is in crust.
• 3. In a bowl, combine sugar and flour very well. Add eggs,sour cream and vanilla and blend well with mixer on medium speed for 2 minutes. Pour evenly over the fruit in pie crust.
• 4. In a separate bowl, combine brown sugar, sugar, cinnamon, and nutmeg. Pour in melted butter and combine well. Add in flour and stir well. Mixture should clump together well. Crumble evenly over pie mixture.
• 5. If desired, brush pie crust edges with an egg wash. Bake at 350 degrees F. for 1 hour and 10 minutes.
• 6. Cool completely on a wire rack for AT LEAST 4 hours. >>>Pie needs at least 4 hours for the cream to set up

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.

STRAWBERRY RHUBARB PIE

Steps:

• Preheat the oven to 400°F.
• Mix together gently the rhubarb and the strawberries, sugar, flour, almond extract, and salt.
• Line a 9-inch pie pan with pastry add the fruit.
• Dot with butter.
• Cover with the other pastry.
• Brush the crust with milk and sprinkle with sugar.
• Bake for 40 to 50 minutes until the fruit is tender and crust is lightly browned.