Mamans Fresh Strawberry Rhubarb Pie Recipes

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GRANDMA'S STRAWBERRY-RHUBARB PIE



Grandma's Strawberry-Rhubarb Pie image

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

2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
1/2 cup cake flour (recommended: Soft As Silk)
3 teaspoons sifted powdered sugar
1/2 cup butter-flavored shortening (recommended: Crisco)
1/4 cup salted butter
Pinch salt
1 egg
2 teaspoons vinegar
1/4 cup ice cold water
2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar (1 1/4 cups for high altitude)
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar

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.

MAMAN'S FRESH STRAWBERRY RHUBARB PIE



Maman's Fresh Strawberry Rhubarb Pie image

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

1 ¼ cups crushed graham crackers
¼ cup melted butter
1 pound fresh strawberries, halved lengthwise
½ cup diced rhubarb
¾ cup white sugar
¾ cup water
3 tablespoons cornstarch
1 tablespoon lemon juice

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

RHUBARB STRAWBERRY PIE



Rhubarb Strawberry Pie image

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

3/4 cup sugar
1/4 cup quick-cooking tapioca
3 cups sliced fresh or frozen rhubarb (1/4-inch pieces)
3 cups sliced fresh or frozen strawberries, thawed
1/3 cup orange juice
4-1/2 teaspoons orange marmalade, optional
1/4 teaspoon grated orange zest
Dough for double-crust pie

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.

STRAWBERRY-RHUBARB PIE



Strawberry-Rhubarb Pie image

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

Two-Crust pastry*
2 cups sugar
2/3 cup Gold Medal™ all-purpose flour
1 teaspoon grated orange peel, if desired
3 cups 1/2-inch pieces rhubarb
3 cups sliced strawberries
1 tablespoon butter or margarine

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

MAMAN'S FRESH STRAWBERRY RHUBARB PIE



Maman's Fresh Strawberry Rhubarb Pie image

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     No-Bake Pies

Time 1h20m

Yield 8

Number Of Ingredients 8

1 ¼ cups crushed graham crackers
¼ cup melted butter
1 pound fresh strawberries, halved lengthwise
½ cup diced rhubarb
¾ cup white sugar
¾ cup water
3 tablespoons cornstarch
1 tablespoon lemon juice

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

FRESH STRAWBERRY RHUBARB PIE



Fresh Strawberry Rhubarb Pie image

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

2 9-inch pie shells
3 cups fresh rhubarb, cut into 3/4 inch chunks
2 cups fresh strawberries, sliced
2 tablespoons orange juice
1 1/3 cups sugar
1/3 cup flour
1 dash salt
2 tablespoons butter
sugar, for dusting baked top crust

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

MAMAN'S FRESH STRAWBERRY RHUBARB PIE



Maman's Fresh Strawberry Rhubarb Pie image

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     No-Bake Pies

Time 1h20m

Yield 8

Number Of Ingredients 8

1 ¼ cups crushed graham crackers
¼ cup melted butter
1 pound fresh strawberries, halved lengthwise
½ cup diced rhubarb
¾ cup white sugar
¾ cup water
3 tablespoons cornstarch
1 tablespoon lemon juice

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

MAMAN'S FRESH STRAWBERRY RHUBARB PIE



Maman's Fresh Strawberry Rhubarb Pie image

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     No-Bake Pies

Time 1h20m

Yield 8

Number Of Ingredients 8

1 ¼ cups crushed graham crackers
¼ cup melted butter
1 pound fresh strawberries, halved lengthwise
½ cup diced rhubarb
¾ cup white sugar
¾ cup water
3 tablespoons cornstarch
1 tablespoon lemon juice

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

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