Rhubarb Pie With Vanilla Strawberries And Lemon Balm Recipes

WINNING RHUBARB-STRAWBERRY PIE

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.

STRAWBERRY RHUBARB PIE RECIPE BY TASTY

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!

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.

RHUBARB PIE WITH VANILLA, STRAWBERRIES AND LEMON BALM

Steps:

• In a large bowl, combine the rhubarb with ¼ cup sugar, cinnamon and lemon balm. Cover and let stand 2-3 hours.
• Drain the juice and set aside.
• Heat the oven to 425°F.
• Combine the flours, baking powder and salt in a bowl.
• Cut in the shortening and tallow until the mixture resembles coarse meal.
• Sprinkle in the water, a tablespoon at a time, stirring with a fork until blended.
• Divide into two balls, one about ⅔ of the mass, the other the remaining third.
• Wrap the smaller ball in plastic and set aside.
• Roll out the larger ball to about 11" in diameter and place in a 9" pie pan, pressing it into place.
• Sprinkle bottom with raw sugar and place in the fridge.
• Add the jam and vanilla to the rhubarb mixture.
• Whisk together the remaining sugar and tapioca flour and fold through the rhubarb mixture until thoroughly incorporated.
• Roll out the top crust and cut to make a pattern / lattice (if you want a solid top, you'll need to multiply the crust recipe by 1.5).
• Place the top crust over the rhubarb and place pie on a cookie sheet. Brush with egg wash or milk if desired.
• Bake for 15 minutes, then reduce the heat to 350F bake 30 minutes longer.

RHUBARB PIE WITH VANILLA, STRAWBERRIES AND LEMON BALM

Steps:

• In a large bowl, combine the rhubarb with ¼ cup sugar, cinnamon and lemon balm. Cover and let stand 2-3 hours.
• Drain the juice and set aside.
• Heat the oven to 425°F.
• Combine the flours, baking powder and salt in a bowl.
• Cut in the shortening and tallow until the mixture resembles coarse meal.
• Sprinkle in the water, a tablespoon at a time, stirring with a fork until blended.
• Divide into two balls, one about ⅔ of the mass, the other the remaining third.
• Wrap the smaller ball in plastic and set aside.
• Roll out the larger ball to about 12" in diameter and place in a 10" pie pan, pressing it into place.
• Sprinkle bottom with raw sugar (this keeps it from getting soggy!) and place in the fridge.
• Add the jam and vanilla to the rhubarb mixture.
• Whisk together the remaining sugar and tapioca flour and fold through the rhubarb mixture until thoroughly incorporated.
• Roll out the top crust and cut to make a pattern / lattice (if you want a solid top, you'll need to multiply the crust recipe by 1.5).
• Place the top crust over the rhubarb and place pie on a cookie sheet. Brush with egg wash or milk if desired.
• Bake for 15 minutes, then reduce the heat to 350F and bake 30 minutes longer.

LEMONY RHUBARB PIE

Steps:

• In a small bowl, mix flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap. Refrigerate 30 minutes or overnight., Preheat oven to 425°. In a large bowl, combine the first six filling ingredients; toss to combine., On a lightly floured surface, roll one half of dough to fit a 9-in. pie plate; transfer to pie plate. Trim pastry even with rim. Add filling; dot with butter. Roll remaining dough to fit top of pie. Place over filling. Trim, seal and flute edge. Cut slits in top. If desired, sprinkle with additional sugar. Bake 10 minutes., Reduce oven setting to 350°. Bake 40-45 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.