Utah State Fair Grand Prize Winner Strawberry Rhubarb Pie Recipes

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UTAH STATE FAIR GRAND PRIZE WINNER - STRAWBERRY RHUBARB PIE



Utah State Fair Grand Prize Winner - Strawberry Rhubarb Pie image

The title says it all...we make this every time our rhubarb is ready to be picked...many times each summer and it's gone before it's even cooled!

Provided by Lorri in Wyoming

Categories     Pie

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 11

4 cups rhubarb, cut into 1 inch pieces
2 cups strawberries, washed and cut up
5 tablespoons dry tapioca
3 cups sugar
1 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon lemon juice
5 teaspoons butter
1 pie crust (I use Pillsbury ready-made)

Steps:

  • Combine rhubarb, strawberries, sugar, and tapioca in large bowl.
  • Let mixture sit for 20 minutes at room temperature to dissolve sugar and tapioca.
  • Stir every few minutes.
  • Meanwhile, preheat oven to 450 and put pie crust in pie tin.
  • After sitting time, add nutmeg, salt, cinnamon, cloves, and lemon juice to mixture.
  • Stir well and put into crust, draining excess liquid.
  • Dot top of mixture with pats of butter then place crust on top and seal edges.
  • Place a cookie sheet under pie to catch drips.
  • Bake at 450 for 30 minutes, then 425 for another 30 minutes, then 350 for 15 minutes or until done.
  • You might have to cover edges of crust with foil or a pie guard to prevent crust from burning- Will thicken as it cools.

STRAWBERRY RHUBARB PIE



Strawberry Rhubarb Pie image

Until I left Texas, I had never even heard of rhubarb, which grows in more temperate parts of the country. The first time I saw someone mix strawberries with rhubarb was when Cindy Crawford shared her recipe on The Oprah Winfrey Show. This odd-looking, sour-tasting fruit did not seem to me a good candidate for a pie so good that one would go on national television to sing its praises. But I decided I had to try it myself. I discovered a fruit filling with a beautiful shade of pink (lighter or darker, depending on the color of your rhubarb) and an invigorating tart-sweet flavor. At last I understand what all the fuss is about! Now as soon as rhubarb appears in markets, I begin to look for in-season strawberries so I can make this pie.

Yield makes 6 to 8 servings

Number Of Ingredients 10

16 ounces strawberries, hulled and quartered (about 4 cups)
1 pound rhubarb, cut into 1/2-inch pieces (about 4 cups)
1 cup sugar, plus about 2 teaspoons for sprinkling on top of pie
1/3 cup all-purpose flour
1 teaspoon vanilla extract
Grated zest from 1 lemon
Juice from 1 small lemon (2 tablespoons)
2 store-bought, refrigerated, 9-inch piecrusts
1 large egg white
Whipped cream for serving

Steps:

  • Position a rack in the center of the oven; preheat oven to 400°F.
  • In a large bowl, combine the strawberries, rhubarb, sugar, flour, vanilla, lemon zest, and lemon juice. Let stand for 10 minutes to allow the fruit to release its juices.
  • Meanwhile, line a 9-inch pie plate with one of the piecrusts, gently pushing it into the edges of the pan.
  • Use a slotted spoon to transfer the fruit into the piecrust.
  • Lay the second dough on a work surface. Using a pastry wheel, sharp knife, or a pizza wheel, cut the dough into 3/4-inch-wide strips. Arrange half of the strips across the top of the pie, spacing them about 1/2 inch apart. Arrange the remaining strips across the top in the other direction, forming a lattice pattern. Fold the edges of the bottom crust up and over the ends of the strips.
  • To flute the edges: Hold the thumb and forefinger of one hand against the outer edge and use the forefinger of your other hand to gently push the other side of the dough into the small gap between your finger and thumb. Repeat around the entire edge of the pie.
  • In a small bowl, beat the egg white with 1 tablespoon of water. Brush the lattice strips lightly with the egg white wash and sprinkle with 1 to 2 teaspoons of sugar. Place the pie on a baking sheet.
  • Bake for 10 minutes, then reduce the oven temperature to 350°F. Bake until the pie is golden brown and the filling is bubbling in spots, about 55 minutes. Transfer to a cooling rack to cool. Serve with whipped cream.

STRAWBERRY RHUBARB PIE



Strawberry Rhubarb Pie image

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

4 cups rhubarb, chopped
2 cups strawberries, sliced
1 1/3 cups granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/4 teaspoon cinnamon
pastry for a double-crust 9-inch pie
1 egg, beaten for glaze
sugar (optional)

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



Winning Rhubarb-Strawberry Pie image

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

1 large egg
4 to 5 tablespoons ice water, divided
3/4 teaspoon white vinegar
2-1/4 cups all-purpose flour
3/4 teaspoon salt
3/4 cup cold lard
FILLING:
1-1/4 cups sugar
6 tablespoons quick-cooking tapioca
3 cups sliced fresh or frozen rhubarb, thawed
3 cups halved fresh strawberries
3 tablespoons butter
1 tablespoon 2% milk
Coarse sugar

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 CUSTARD PIE



Strawberry Rhubarb Custard Pie image

One of the most delicious and easiest pie recipes I know. I got this wonderful recipe from my mother Pauline, who I believe got it from my Aunt Angela. I love all their pies, but this might be my favorite.

Provided by Chef John

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 11

1 (9 inch) unbaked pie crust (see footnote for recipe link)
3 cups rhubarb, sliced 1/4-inch thick
1 cup fresh strawberries, quartered
3 large eggs
1 ½ cups white sugar
3 tablespoons milk
3 tablespoons all-purpose flour
¼ teaspoon freshly grated nutmeg
1 tablespoon butter, diced
2 tablespoons strawberry jam
¼ teaspoon water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat.
  • Combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly.
  • Whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. Slowly pour filling over rhubarb mixture until it just reaches the top edge of the crust. Scatter diced butter evenly over the top of the filling. Lightly tap and shake the baking sheet to remove any air bubbles.
  • Transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour.
  • Mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. Glaze the top of the pie with the jam mixture and let cool. Refrigerate until ready to serve.

Nutrition Facts : Calories 341.9 calories, Carbohydrate 57.4 g, Cholesterol 74 mg, Fat 11.1 g, Fiber 2.2 g, Protein 4.8 g, SaturatedFat 3.5 g, Sodium 159.4 mg, Sugar 41.8 g

CONTEST-WINNING FRESH STRAWBERRY PIE



Contest-Winning Fresh Strawberry Pie image

Meet the Cook: Whether I've served this pie at family meals or club luncheons, I have never met a person who didn't enjoy it. It is easy to prepare, tasty and very pretty. I'm a widow with six married children and 20 grandchildren. -Florence Robinson, Lenox, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6-8 servings.

Number Of Ingredients 13

3/4 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup chopped pecans
2 tablespoons sugar
1/8 teaspoon salt
1/2 cup butter, melted
FILLING:
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
2 tablespoons light corn syrup
2 tablespoons strawberry gelatin powder
1 quart fresh strawberries

Steps:

  • In a large bowl, combine the flour, oats, pecans, sugar and salt; stir in the butter until blended. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 400° for 12-15 minutes or until lightly browned. Cool on a wire rack. , For filling, combine sugar and cornstarch in a saucepan. Gradually stir in water and corn syrup; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature. , Arrange berries in the crust. Carefully pour gelatin mixture over berries. Refrigerate for 2 hours or until set. Refrigerate leftovers.

Nutrition Facts : Calories 355 calories, Fat 17g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 168mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 3g fiber), Protein 4g protein.

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Top Asked Questions

How to make rhubarb and strawberry pie?
PER SERVING % DAILY VALUE Combine rhubarb, strawberries, sugar, and tapioca in large bowl. Let mixture sit for 20 minutes at room temperature to dissolve sugar and tapioca. Stir every few minutes. Meanwhile, preheat oven to 450 and put pie crust in pie tin.
What kind of Pie won the Blue Ribbon at the fair?
They ended up winning a blue ribbon! —Pam Buerki Rogers, Victoria, Kansas A layer of sweetened cream cheese topped with a tart fruit filling makes this apple cherry cheese pie popular with family, friends and co-workers. It won the blue ribbon at a local fair. —Donna L. Rettew, Jonestown, Pennsylvania
Did you win a blue ribbon at the Texas State Fair?
—Patty Bourne, Owings, Maryland I won a blue ribbon for this pie at the Texas State Fair. In the military for over 20 years, I didn't really start cooking until after I retired.

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