Cindy Crawfords Strawberry Rhubarb Pie Recipes

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!

Steps:

• Make the crust. Combine the flour, salt and butter in a large bowl. Gently cut the butter into the flour using 2 sharp knives in a crisscross motion until the butter is about the size of small peas. (The lighter the hand, the flakier the crust.) Slowly drizzle in 1/2 cup ice water and fold into the mixture with a fork until the dough comes together-you want to work the dough as little as possible. Add more water, 1 tablespoon at a time, if the dough is too dry. Turn the dough out onto a floured surface and divide into 2 balls. Form each into a disk, wrap in plastic and refrigerate at least 30 minutes. Meanwhile, trim the rhubarb and cut into 1/2-inch pieces. Hull the strawberries and slice. Combine the rhubarb, strawberries, granulated sugar, flour, cinnamon, salt, vanilla and lemon juice in a large bowl; toss.
• Prepare the bottom crust. Preheat the oven to 425 degrees F. Roll out 1 disk of dough on a floured surface into a 12-inch round. Roll the dough onto the rolling pin, then carefully unroll it over a 9-inch pie plate. Gently press the dough into the plate with your fingers. Add the strawberry-rhubarb filling. Do not trim the overhanging dough.
• Make the lattice. Roll out the remaining disk of dough into a 12-inch round. With an old-fashioned crimper, sharp knife or pizza cutter, cut into 1-inch-wide strips. Lay about half of the strips on the pie in one direction, about 1/2 inch apart. Fold back every other strip halfway. Lay a strip perpendicular to the first ones. Unfold the strips back over the new strip, then fold alternate strips back halfway. Add another perpendicular strip; unfold the strips back over it. Repeat to form a lattice. Pinch the overhanging top and bottom crusts together, trimming as needed, then fold the dough under itself and crimp with your fingers.
• Bake the pie. Using your fingers, pat the lattice top with milk and sprinkle with coarse sugar. Put the pie on a baking sheet and place in the preheated oven. Bake 20 minutes, then reduce the oven temperature to 375 degrees F and bake until the crust is golden brown and the filling is bubbling, 50 more minutes. Let cool completely before slicing.

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.

Steps:

• To make the crust: Preheat oven to 400 degrees. Mix flour and salt. Measure oil and milk together. Don't stir. Add to flour. Roll out crust between two pieces of wax paper. Makes two crusts. To make filling: Mix sugar, flour, nutmeg and cinnamon. Add fruit, stirring to coat. Can be set aside in the refrigerator and then drained later. To make the pie: Lay one crust inside a baking pie plate. Fill crust with filling. Scatter butter pieces on top. Add top crust. Pinch edges and ventilate the top. Brush top crust with milk. Sprinkle sugar on top. Bake pie on cookie sheet for 50 minutes. Can cover edges of pie crust with foil if cooking too fast. Allow to cool 1 hour before serving.

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.