STRAWBERRY RHUBARB PIE WITH GINGER CRUMB TOPPING
Use the best, freshest ingredients available to add extra flavor to this twist on classic strawberry-rhubarb pie. This recipe comes from Sam Mogannam and Dabney Gough's "Bi-Rite Market's Eat Good Food."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 17
Steps:
- Make the crust: Place flour, butter, sugar, and salt in the bowl of an electric mixer. Transfer bowl to freezer for 20 minutes. Remove bowl from freezer and attach to mixer fitted with paddle attachment. Mix on low speed until mixture resembles a coarse meal, about 2 minutes.
- In a small glass measuring cup, combine ice water and vinegar. With the mixer on low, slowly add just enough water mixture to flour mixture so that it comes together into shaggy clumps. If all the liquid is used and dough still doesn't hold together, add additional cold water, 1 teaspoon at a time. Take care not to overmix.
- Turn dough out onto a large piece of plastic wrap; shape into a 5-inch disk and wrap. Transfer to refrigerator and chill for at least 30 minutes and up to 3 days.
- On a lightly floured work surface, roll out dough into a 12 1/2-inch circle about 1/8-inch thick. Carefully transfer to a 9-inch pie plate. Tuck excess dough under edges to create a double thickness and a smooth edge; pinch every 2 inches to create a decorative edge. Transfer to refrigerator to chill for at least 20 minutes.
- Make the filling: Preheat oven to 350 with a rack set in the center of oven.
- Place all filling ingredients in a medium bowl; gently toss to combine. Set aside.
- Make the topping: Place all topping ingredients in a medium bowl. Using a pastry blender or two table knives, cut mixture until the biggest pieces of butter are the size of small peas. Mixture will be dry.
- Place filling in chilled pie shell and sprinkle with topping. Place pie plate on a large rimmed baking sheet and bake until crust is dark golden and filling is bubbling, about 1 hour 15 minutes. Transfer to a wire rack and let cool completely before serving.
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.
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
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
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 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
GINGERED STRAWBERRY-RHUBARB PIE
Provided by Jeff Gordinier
Categories dessert
Time 2h30m
Yield one 9-inch pie (8 to 10 servings)
Number Of Ingredients 21
Steps:
- To make the crust: In a large bowl, whisk together 1 1/4 cups flour with the salt and sugar. Add the butter and shortening and quickly break the large chunks apart with your fingers until the mixture resembles very coarse meal. Stir in the fresh ginger. Sprinkle 3 tablespoons ice water over the dough and mix the dough with your hands, without over-handling, until it comes together. If too dry, add another tablespoon or 2 of water. Cover in plastic wrap and refrigerate for 30 minutes to an hour.
- To make the filling: Mix the rhubarb, strawberries, sugar, 1/3 cup flour and orange zest.
- To make the streusel: Mix 1/2 cup flour with the brown sugar, salt, cinnamon and ginger. Add the butter and mix with your fingertips until it is broken into tiny pebbles. Mix in the candied ginger and chopped pecans.
- Heat the oven to 475 degrees with a rack in the middle. Cover a rimmed sheet pan with foil. On a lightly floured surface, roll out the dough with a floured rolling pin into a disk about 1/4-inch thick and a few inches larger than the pie pan, pressing together if it breaks apart. Fold the disk in half and gently place across the center of a 9-inch pie plate. Unfold. Crimp the edges of the dough so that it ends along the rim. Press down around the edge with the tines of a fork.
- Mound the filling in the center and spread the streusel evenly on top, pressing down lightly. Brush the exposed crust with beaten egg and place on the prepared pan. Bake for 15 minutes, then reduce heat to 375 degrees and bake until golden brown, about 30 to 40 minutes more, checking the pie as it bakes. If the crust begins to look too brown, wrap a strip of foil around its edge. Cool for at least 20 minutes before serving. Serve warm or at room temperature, with ice cream.
Nutrition Facts : @context http, Calories 458, UnsaturatedFat 12 grams, Carbohydrate 55 grams, Fat 26 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 135 milligrams, Sugar 31 grams, TransFat 1 gram
STRAWBERRY RHUBARB PIE
Steps:
- For the crust: In a food processor, combine the butter, sugar, salt and 1 1/2 cups flour. Mix on a medium setting until the mixture is crumbly, 25 to 35 seconds. Add the remaining cup flour and "pulse" 7 times. Move the mixture to a bowl and cut in the water with a pastry cutter until a dough forms. Roll the dough into a 6-inch log and cut in half. Set aside.
- For the filling: In a bowl, mix together the sugar, flour, oats, tapioca flour, cinnamon and ginger. Add the strawberries, rhubarb and butter and mix until the fruit and butter is coated in the dry ingredients. Set aside and let stand for 30 minutes.
- Preheat the oven to 350 degrees F.
- On a floured surface, roll out half of the dough into a circle about 1/8-inch thick to fit a 9-inch pie pan. Carefully place the dough in the pie pan. Using a fork, "dock" the dough by poking it all over. Add the filling. Roll out the other half of the dough into a circle about 1/8-inch thick to cover the pie, then carefully place on top of the filling.
- Trim the excess dough that drapes over the sides and pinch the top and bottom crusts together. Beat the egg in a small bowl, then brush the top of the crust with the egg wash and sprinkle with sugar. Poke six vent holes in the top with a fork.
- Make an aluminum foil "skirt" and wrap around the outer edge of the crust and pie pan. Bake for 20 minutes.
- Remove the aluminum foil skirt and continue baking until golden brown, another 20 minutes.
- Let stand until set up, about 3 hours. The longer it stands, the better!
BUFFALOCHEF'S STRAWBERRY RHUBARB PIE
I make this wonderful pie every Mother's Day when the fresh fruits are coming out. Don't miss the ginger in this. It is the 'Secret Ingredient.' I've gotten to where I need to surprise people who don't think they like rhubarb, by not telling them until they are eating it. I've converted several non-rhubarbers into believers.
Provided by buffalochef
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 2h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Roll out half the pie crust pastry to a circle about 11 inches in diameter, and fit the crust into a 9-inch pie dish. Place the pie dish onto a rimmed baking sheet.
- Whisk together 1/2 cup of sugar, 1/2 cup of flour, and 1 teaspoon of cinnamon in a bowl. With a pastry cutter, chop in the butter until the topping resembles crumbs; set the topping aside.
- In another bowl, stir together the strawberries, rhubarb, 1 1/3 cup of sugar, crystallized ginger, 1/4 cup of flour, nutmeg, 1/4 teaspoon of cinnamon, and salt until thoroughly combined; beat in the eggs.
- Roll the rest of the pastry out into an 11-inch circle, and cut the crust into 1/2-inch wide strips. Spoon the strawberry-rhubarb filling into the bottom crust, and sprinkle the crumb topping evenly all over the filling. 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. Press the crust edges with a fork dipped in a little flour to make a crimped edge.
- Bake in the preheated oven for 10 minutes, then reduce heat to 350 degrees C (175 degrees C) until the pie is bubbling, and the crust and crumb topping are lightly browned, 45 to 50 more minutes. Cool pie at least 1 hour before serving.
Nutrition Facts : Calories 557.4 calories, Carbohydrate 83 g, Cholesterol 85 mg, Fat 23 g, Fiber 3.9 g, Protein 7.1 g, SaturatedFat 8 g, Sodium 340.9 mg, Sugar 49.5 g
STRAWBERRY RHUBARB PIE WITH GINGER CRUMB TOPPING
Steps:
- To make the crust
- Put the flour, butter, sugar, and salt in the bowl of a stand mixer and put in the freezer for 20 minutes.
- Remove the bowl from the freezer and put it on the mixer fitted with the paddle attachment. Mix on low speed until the mixture resembles a coarse meal, about 2 minutes. Combine the ice water and vinegar in a small measuring cup. With the mixer running, slowly add it to the flour mixture. Add just enough for the mixture to come together into shaggy clumps; if you use all the liquid and it is still not holding together, add cold water 1 teaspoon at a time until it does. Be careful not to overmix the dough, or it will become tough.
- Turn the dough out onto a large piece of plastic wrap, shape into a 5-inch disk, and wrap in the plastic. Chill for at least 30 minutes or up to a few days.
- On a lightly floured surface, roll the dough into a 12 1/2-inch circle about 1/8 inch thick.
- Transfer to a 9-inch pie dish by either folding the dough into quarters and unfolding it in the dish or rolling the dough around a rolling pin and unrolling it into the dish. Tuck the excess dough under the edges to create a double thickness and a smooth edge. Then pinch the dough every 2 inches to form a decorative border. Refrigerate while you prepare the filling and crumb topping (at least 20 minutes).
- To make the filling
- Position a rack in the center of the oven and heat to 350°F.
- In a medium bowl, combine the filling ingredients and toss gently to combine.
- To make the crumb topping
- In another medium bowl, combine the crumb topping ingredients. Using a pastry blender or two table knives, cut the mixture until the biggest pieces of butter are about the size of small peas. The mixture will still be very dry and floury looking.
- To assemble and bake
- Spoon the rhubarb mixture into the pie crust, then top with the crumb mixture. Place the pie on a large rimmed baking sheet and bake until the crust is dark golden brown, the filling is bubbling, and some juices are spilling over the edge, about 1 hour 15 minutes.
- Let cool completely on a rack.
- Tip
- If the dough has been in the fridge overnight or longer, let it come to room temperature for 30 minutes prior to rolling. (It needs to have a bit of give.) If it has been refrigerated for only a couple of hours, you can roll it out immediately.
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- Add flour, half of the salt, some sugar, and cold, cubed butter to a large bowl. Use hands to coat butter with flour and crumble into almond-sized pieces. Add cold water and continue to mix, adding more cold water as needed to form a shaggy dough. Flour a work surface, turn dough out, and form the dough into a flat disc. Wrap in plastic wrap and let chill for at least 1 hr. in the fridge.
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- Preheat oven to 375°F/190°C. Chop rhubarb and strawberries into bite-size pieces and add to a large bowl. Add some sugar, brown sugar, vanilla extract, starch, ginger, and lemon zest. Add a pinch of salt and toss everything together.
- Add room temperature butter, flour, remaining sugar, brown sugar, coconut, salt, ground ginger, and vanilla extract to a bowl and use your hands to combine everything into a chunky crumble topping. Transfer fruit filling to blind-baked, cooled crust. Top with the crumble and bake at 375°F/190°C for approx. 1 hr., or until the juices are bubbling up through the well-browned crumble. Let cool completely before slicing and serving with vanilla ice cream. Enjoy!
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