Cindy Crawfords Strawberry Rhubarb Pie Recipes

STRAWBERRY-RHUBARB PIE

Steps:

• Heat oven to 425°F. Make pastry. Mix sugar, flour and orange peel in large bowl. Stir in rhubarb and strawberries. Turn into pastry-lined pie plate. Dot with butter.
• Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Place pastry over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Sprinkle with additional sugar if desired.
• Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake about 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Serve warm or 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.

CINDY CRAWFORD'S STRAWBERRY-RHUBARB PIE RECIPE

Steps:

• To make the crust: Preheat oven to 400 degrees. Mix flour and salt. Measure oil and milk together. Don't stir. Add to flour. Roll out crust between two pieces of wax paper. Makes two crusts. To make filling: Mix sugar, flour, nutmeg and cinnamon. Add fruit, stirring to coat. Can be set aside in the refrigerator and then drained later. To make the pie: Lay one crust inside a baking pie plate. Fill crust with filling. Scatter butter pieces on top. Add top crust. Pinch edges and ventilate the top. Brush top crust with milk. Sprinkle sugar on top. Bake pie on cookie sheet for 50 minutes. Can cover edges of pie crust with foil if cooking too fast. Allow to cool 1 hour before serving.

STRAWBERRY RHUBARB PIE

Steps:

• Position a rack in the center of the oven; preheat oven to 400°F.
• In a large bowl, combine the strawberries, rhubarb, sugar, flour, vanilla, lemon zest, and lemon juice. Let stand for 10 minutes to allow the fruit to release its juices.
• Meanwhile, line a 9-inch pie plate with one of the piecrusts, gently pushing it into the edges of the pan.
• Use a slotted spoon to transfer the fruit into the piecrust.
• Lay the second dough on a work surface. Using a pastry wheel, sharp knife, or a pizza wheel, cut the dough into 3/4-inch-wide strips. Arrange half of the strips across the top of the pie, spacing them about 1/2 inch apart. Arrange the remaining strips across the top in the other direction, forming a lattice pattern. Fold the edges of the bottom crust up and over the ends of the strips.
• To flute the edges: Hold the thumb and forefinger of one hand against the outer edge and use the forefinger of your other hand to gently push the other side of the dough into the small gap between your finger and thumb. Repeat around the entire edge of the pie.
• In a small bowl, beat the egg white with 1 tablespoon of water. Brush the lattice strips lightly with the egg white wash and sprinkle with 1 to 2 teaspoons of sugar. Place the pie on a baking sheet.
• Bake for 10 minutes, then reduce the oven temperature to 350°F. Bake until the pie is golden brown and the filling is bubbling in spots, about 55 minutes. Transfer to a cooling rack to cool. Serve with whipped cream.