MAMAN'S FRESH STRAWBERRY RHUBARB PIE
My mom gave me this summer perfect pie recipe and I ran with it! It is a delicious strawberry rhubarb pie with only 8 ingredients (and that includes crust). Perfect for summer (no baking) and really quick!
Provided by Sophie
Categories Desserts Pies No-Bake Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 210.6 calories, Carbohydrate 36.4 g, Cholesterol 15.3 mg, Fat 7.3 g, Fiber 1.7 g, Protein 1.4 g, SaturatedFat 3.9 g, Sodium 122.1 mg, Sugar 25.7 g
STRAWBERRY-RHUBARB PIE
A marriage made in pastry heaven, fresh-from-the-patch sweet strawberries and ruby red rhubarb! This stunning Strawberry-Rhubarb Pie is a seasonal go-to. No fear, rhubarb is surprisingly easy to work with and Betty walks you through every step in this easy Strawberry-Rhubarb Pie. The gooey goodness of the filling paired with the flaky crust makes for a delightful dessert any day of the week. This sweet yet tart Strawberry-Rhubarb Pie recipe from scratch makes it easy to say "yes" to seconds.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 555, Carbohydrate 87 g, Cholesterol 5 mg, Fiber 3 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 310 mg
GRANDMA'S STRAWBERRY-RHUBARB PIE
Bake Grandma's Strawberry-Rhubarb Pie recipe from Food Network. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home.
Provided by Food Network
Categories dessert
Time 1h20m
Yield 1 pie
Number Of Ingredients 21
Steps:
- Crust Preparation:
- Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
- Preheat oven to 425 degrees F.
- Filling Preparation:
- 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 chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp 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 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.
FRESH RHUBARB PIE
Mom used to grow her own rhubarb in her backyard, and when her rhubarb was ripe, what great pies she made! I will enclose her recipe.
Provided by Carol
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
- Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 50.8 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 129.7 mg, Sugar 34 g
EASY STRAWBERRY RHUBARB PIE
Lower in colesterol than most recipes but still delicious! Use your own pastry recipe, store bought pie shells, my recipe for Pastry With No Trans Fat or my recipe for Whole Wheat Canola Oil Pastry - depending on how healthy you want it to be. Cover the filling with a full crust, lattice or use the topping from my Rhubarb Crumble Pie (#91390) and enjoy!
Provided by CountryLady
Categories Dessert
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Toss all ingredients together& scrape into pie shell.
- If covering the filling with pastry, moisten the edge of pie shell; cover with pastry top.
- Trim, leaving 3/4 inch overhang; fold overhang under pastry rim.
- Seal& flute edge.
- Whish the yolk of 1 egg with 1 tbsp water& brush over pastry.
- Sprinkle with sugar& cut 4 steam vents in the centre.
- OR cover filling with a lattice of pastry strips.
- OR cover filling with the crumble mixture from recipe#91390.
- Place a foil-lined baking sheet (to catch drips) on the bottom rack of a preheated 425F oven.
- Place pie on rack above& bake for 20 minutes.
- Reduce heat to 350F& bake until golden with filling bubbling, about 55 to 70 minutes, shielding the edges with foil if browning too quickly.
- Let cool completely on rack.
Nutrition Facts : Calories 199.4, Fat 0.4, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 48.6, Fiber 2.7, Sugar 36.5, Protein 2.1
CRUMB-TOPPED STRAWBERRY RHUBARB PIE
A fabulous pie for the summer, filled with a sweet and tart filling of strawberry and rhubarb with wonderful hints of cinnamon and nutmeg. A perfect complement is a very easy-to-make buttery and flaky crust! The crust was rather thin when I rolled it out but I easily pressed the crust into the pan and was able to create a beautiful crimped crust.
Provided by JessKnight
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Whisk 1 cup of flour and salt in a bowl.
- Cut 1/3 cup of butter into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs. Moisten with water, 1 tablespoon at a time, just until the mixture holds together. Shape the dough into a ball, and roll out into a 12-inch circle on a floured work surface. Crust will be thin. Fold the dough gently into quarters, and lay into a 9-inch pie dish; unfold the dough and center the crust in the pie dish. Trim the crust to 1/2 inch of overhang, and crimp or flute the edge of the crust. Refrigerate crust while making filling.
- Mix 1 1/4 cups of sugar, 1/3 cup of flour, cinnamon, and nutmeg in a bowl until thoroughly combined. Mix in the rhubarb and strawberries, and pour into the crust-lined pie dish. Sprinkle with pecans. Mix 1 cup of flour with 2/3 cup of sugar in a bowl, and cut 1/3 cup of butter into the mixture with a pastry cutter until the mixture resembles coarse crumbs; sprinkle the crumb topping evenly over the pie filling. Cover the edge of the pie with strips of aluminum foil.
- Bake in the preheated oven until the crumb topping is golden brown and the filling bubbles around the edges, 50 to 60 minutes. Remove foil for the last 10 minutes of baking to brown the pie edge.
Nutrition Facts : Calories 505.7 calories, Carbohydrate 81.1 g, Cholesterol 40.7 mg, Fat 19.2 g, Fiber 2.9 g, Protein 4.9 g, SaturatedFat 10.1 g, Sodium 147.8 mg, Sugar 50.6 g
STRAWBERRY RHUBARB PIE
My niece tasted this pie at a family dinner and urged me to enter it in our hometown pie contest. She said it win the Grand Prize, and she was right! I cook at our local nursing home and everyone enjoys this recipe. -Janice Schmidt, Baxter, Iowa
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, mix cornstarch and sugar. Stir in water until smooth. Add rhubarb; cook and stir until clear and thickened. Add gelatin and stir until dissolved. Cool. , Pour about half of rhubarb sauce into pastry shell. Arrange berries over sauce; top with remaining sauce. Refrigerate for 3-4 hours.
Nutrition Facts : Calories 268 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 114mg sodium, Carbohydrate 50g carbohydrate (34g sugars, Fiber 2g fiber), Protein 2g protein.
WINNING RHUBARB-STRAWBERRY PIE
While being raised on a farm I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair. -Marianne Carlson, Jefferson, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk egg, 4 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add additional ice water, a teaspoon at a time, just until mixture comes together., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 400°. In a large bowl, mix sugar and tapioca. Add rhubarb and strawberries; toss to coat evenly. Let stand 15 minutes., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim., Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place pie on a baking sheet; bake 20 minutes., Reduce oven setting to 350°. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool pie on a wire rack.
Nutrition Facts : Calories 531 calories, Fat 25g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 269mg sodium, Carbohydrate 73g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.
STRAWBERRY RHUBARB PIE
An excellent pie to make when strawberries and rhubarb are at their peak. This delicious fruit-filled pie is a recipe from Canadian Living magazine, May 1993. You can substitute a plain top crust instead of the lattice top if you like; brush with the egg glaze and cut steam vents. Tip: Keep a clear plastic quilt ruler with your baking and cooking supplies to measure pastry strips for lattice pies, to measure squares or strips of dough, pastry, or pasta, or as a guide for cutting squares evenly.
Provided by foodtvfan
Categories Pie
Time 2h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon.
- On lightly floured surface, roll out half of the pastry and line a nine-inch pie plate.
- Spoon in filling.
- Roll out pastry for top crust; using pastry wheel or knife, cut into 1-inch wide strips.
- Brush pastry rim with some of the beaten egg.
- Gently weave strips over the pie to form lattice; trim and flute the edge.
- Brush lattice with beaten egg. Sprinkle top with sugar if using.
- Bake on a baking sheet with sides in a 425 degree Fahrenheit oven for 15 minutes. Tip: If you do not have a cookie sheet handy, make a drip catcher out of foil paper, larger than the bottom of the pie plate, and place it under the pie plate and up the sides loosely.
- Reduce heat to 375 degrees Fahrenheit and bake for 50 to 60 minutes longer or until rhubarb is tender, filling thickened, and the crust is golden.
- Let stand for 15 to 20 minutes before cutting.
Nutrition Facts : Calories 178.1, Fat 0.8, SaturatedFat 0.2, Cholesterol 23.2, Sodium 12.4, Carbohydrate 42.8, Fiber 1.9, Sugar 35.8, Protein 1.6
STRAWBERRY RHUBARB PIE RECIPE BY TASTY
Here's what you need: rhubarb, strawberry, sugar, cornstarch, salt, pie dough, whipped cream
Provided by Matthew Johnson
Categories Bakery Goods
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large bowl, toss the strawberries and rhubarb with the sugar, salt, and cornstarch. Set to the side.
- Line a pie tin with the pie dough.
- Preheat the oven to 375°F (190°C).
- Empty rhubarb and strawberry mixture into the pie tin, evenly distributing the mixture.
- Cut pie dough into strips and weave a lattice design on top of the pie. (You can also top with more pie dough in a full sheet with slits.)
- Bake the pie until the filling is bubbling and the crust is golden brown, about 2 hours. Cover the edge of the pie with foil if it begins to darken.
- Let cool slightly before serving.
- Enjoy!
Nutrition Facts : Calories 302 calories, Carbohydrate 55 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, Sugar 28 grams
RHUBARB STRAWBERRY PIE
This strawberry rhubarb pie with frozen fruit recipe has become a favorite with us. My husband never liked rhubarb until he tasted this pie...now he asks me to make it often! - Sandy Brown, Lake Worth, Florida
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, combine sugar and tapioca. Add fruit; toss to coat. Gently stir in the juice, marmalade if desired and orange zest. Let stand for 15 minutes. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to 9-in. deep-dish pie plate. Trim to 1/2 in beyond rim of plate. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/4-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil., Bake until filling is bubbly and rhubarb is tender, 40-50 minutes. Remove foil. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 470 calories, Fat 23g fat (14g saturated fat), Cholesterol 60mg cholesterol, Sodium 312mg sodium, Carbohydrate 62g carbohydrate (24g sugars, Fiber 3g fiber), Protein 5g protein.
FRESH STRAWBERRY RHUBARB PIE
What a wonderful combination mother nature arranged to ripen at the same time. This pie is quick and simple. Prep time does not include pie crust.
Provided by sugarpea
Categories Pie
Time 1h20m
Yield 1 9inch pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- Line 9" pie plate with crust.
- Pour rhubarb and strawberries into large bowl and sprinkle with orange juice; mix gently.
- Add sugar, flour and salt and mix.
- Pour into pie plate and dot with butter; adjust top crust, seal and vent; cover edges with narrow piece of foil.
- Bake at 425° for 20 minutes; reduce heat to 375° and bake another 40-45 minutes until bubbling and browned.
- Remove foil last 10 minutes to brown edges if needed.
- Remove from oven and immediately sprinkle liberally with sugar.
Nutrition Facts : Calories 577.8, Fat 24.9, SaturatedFat 7.7, Cholesterol 10.2, Sodium 388.4, Carbohydrate 85.2, Fiber 3.3, Sugar 47.9, Protein 5.5
STRAWBERRY RHUBARB PIE
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
- Toss the rhubarb, strawberries, sugar, and orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it in with the fruit.
- Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. Spoon the fruit mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices.
- For the lattice, place the second crust on a cutting surface and slice 8 equal size strips of dough with a pizza wheel. Starting at one edge, using every other strip of dough, place 5 parallel strips across the pie. Fold back the 2 strips that are on either side of the center half way and place a strip of dough across the center of the pie perpendicular to the other strips. Place the 2 strips back over the pie again and fold the 3 alternate strips half way back. Place a second perpendicular strip of dough over the pie. Place the 3 strips back over the pie again and repeat with a third strip of dough on the opposite side.
- Trim the lattice pieces. Lift the edge of the bottom crust over the edge of the lattice pieces and crimp the two together with your fingers. Brush the lattice pieces with the egg wash.
- Place the pie on the prepared sheet pan and place it in the middle of the oven. Lower the heat to 350 degrees F and bake 45 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
- Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesnt stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
- "Barefoot Contessa Foolproof" by Ina Garten (c) Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.
RHUBARB AND STRAWBERRY PIE
A delicious tart and sweet combination. Nothing tastes better with vanilla ice cream. Fresh or frozen rhubarb may be used.
Provided by Terri
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 437.3 calories, Carbohydrate 64.1 g, Cholesterol 33.2 mg, Fat 18.8 g, Fiber 4.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 258.5 mg, Sugar 33.2 g
STRAWBERRY AND RHUBARB PIE
From Litchfield, Connecticut, Helen Ward O'Key writes, "I cook the old-fashioned way, using locally grown berries and garden rhubarb for this favorite."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, bring rhubarb and water to a boil; remove from the heat. Add gelatin and stir until dissolved; cool. Stir in sliced strawberries; chill until it begins to thicken. , Prepare whipped topping according to package directions; fold half into rhubarb mixture. Pour into crust. Chill 2 hours or until firm. , Top with remaining whipped topping and whole strawberries.
Nutrition Facts : Calories 226 calories, Fat 6g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 39g carbohydrate (34g sugars, Fiber 2g fiber), Protein 3g protein.
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