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
This recipe turned me into a strawberry rhubarb pie fanatic! The pie holds together nicely and the homemade pie crust is phenomenal.
Provided by Sally
Categories Pie
Time 7h
Number Of Ingredients 12
Steps:
- Prepare my pie crust recipe through step 5.
- Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats.
- Preheat oven to 400°F (204°C).
- On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving all of the excess liquid in the bowl (you don't want that in the filling- discard it). Dot the pieces of butter on top of the filling.
- Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1/2 - 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Crimp the edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. Or a crumble or streusel topping would be great.)
- Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.
- Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
- Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.
STRAWBERRY RHUBARB PIE
Old fashioned strawberry rhubarb pie made with a homemade pie filling and lattice pie crust.
Provided by meredith
Categories Pie
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 slice, Calories 257 kcal, Sugar 32 g, Sodium 164 mg, Fat 6 g, SaturatedFat 2 g, Carbohydrate 49 g, Fiber 4 g, Protein 3 g, UnsaturatedFat 4 g
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 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!
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
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.
More about "log cabin strawberry rhubarb pie recipes"
THE ULTIMATE STRAWBERRY RHUBARB PIE | CANADIAN LIVING
From canadianliving.com
STRAWBERRY RHUBARB PIE RECIPE - MAGNOLIA
From magnolia.com
STRAWBERRY RHUBARB PIE - SPEND WITH PENNIES
From spendwithpennies.com
EASY STRAWBERRY RASPBERRY RHUBARB PIE | A FARMGIRL'S KITCHEN
From afarmgirlskitchen.com
STRAWBERRY RHUBARB PIE FILLING - THE BEWITCHIN' KITCHEN
From thebewitchinkitchen.com
SMALL BATCH STRAWBERRY RHUBARB HAND PIES - IN JENNIE'S KITCHEN
From injennieskitchen.com
EASY STRAWBERRY RHUBARB SAUCE - THERESCIPES.INFO
From therecipes.info
ROBINHOOD | STRAWBERRY RHUBARB PIE
From robinhood.ca
BEST THE ULTIMATE STRAWBERRY RHUBARB PIE FOR CANADA DAY RECIPES …
From foodnetwork.ca
RHUBARB PIE (OR STRAWBERRY RHUBARB PIE) A RECIPE WITH PERFECT …
From christinascucina.com
COOKIN' UP NORTH: LOG CABIN RHUBARB PIE - BLOGGER
From cookinupnorth.blogspot.com
14 STRAWBERRY RHUBARB PIE RECIPES | ALLRECIPES
From allrecipes.com
STRAWBERRY RHUBARB PIE – BREADTOPIA
From breadtopia.com
STRAWBERRY RHUBARB PIE - PREPPY KITCHEN
From preppykitchen.com
STRAWBERRY AND RHUBARB PIE - RICARDO
From ricardocuisine.com
RUSTIC STRAWBERRY RHUBARB PIE - RICARDO
From ricardocuisine.com
STRAWBERRY RHUBARB PIE RECIPE - BROWN EYED BAKER
From browneyedbaker.com
STRAWBERRY RHUBARB PIE RECIPE - SAVORY NOTHINGS
From savorynothings.com
STRAWBERRY RHUBARB PIE - A FAMILY FEAST®
From afamilyfeast.com
STRAWBERRY RHUBARB PIE - JO COOKS
From jocooks.com
STRAWBERRY RHUBARB PIE | ROCKY MOUNTAIN LODGE & TEA ROOM
From rockymountainlodge.com
BEST STRAWBERRY RHUBARB PIE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
STRAWBERRY RHUBARB PIE - BAKING A MOMENT
From bakingamoment.com
THE BEST STRAWBERRY RHUBARB PIE | MEL'S KITCHEN CAFE
From melskitchencafe.com
STRAWBERRY-RHUBARB SLAB PIE - SAVOR THE BEST
From savorthebest.com
MAKE THE MOST DELICIOUS COUNTRY STRAWBERRY RHUBARB PIE
From thediymommy.com
EASY STRAWBERRY RHUBARB PIE - ZESTED LEMON
From zestedlemon.com
STRAWBERRY RHUBARB PIE! - NORINE'S NEST
From norinesnest.com
BEST EVER STRAWBERRY RHUBARB PIE (WITH TAPIOCA!) - AVERIE COOKS
From averiecooks.com
OLD-FASHIONED RHUBARB PIE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
STRAWBERRY RHUBARB PIE WITH CRUMBLE TOPPING - CLOUDY KITCHEN
From cloudykitchen.com
CLASSIC VEGAN STRAWBERRY RHUBARB PIE - MY DARLING VEGAN
From mydarlingvegan.com
PIE OF THE WEEK: STRAWBERRY RHUBARB - SERIOUS EATS
From seriouseats.com
STRAWBERRY RHUBARB PIE - JULIE'S EATS & TREATS
From julieseatsandtreats.com
STRAWBERRY-RHUBARB PIE - BAKE FROM SCRATCH
From bakefromscratch.com
CLASSIC STRAWBERRY RHUBARB PIE RECIPE - BLESS THIS MESS
From blessthismessplease.com
HOW TO MAKE THE ABSOLUTE BEST STRAWBERRY-RHUBARB PIE - KITCHN
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love