Rhubarb Strawberry Pie Recipes

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.

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.

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.

Steps:

• To Make Crust: In a large bowl, combine the flour and the salt. Place the 1/2 cup oil in a 1 cup sized measuring cup and top with the 6 tablespoons of milk. DO NOT MIX! Pour oil and milk over flour and blend with a fork until it forms a ball of dough. Divide dough into 2 balls. Place one ball on sheet of waxed paper. Top with another sheet of waxed paper and roll out to fit your pie plate. Repeat with remaining ball of dough. Peel top paper off of one crust and flip dough into pie plate. Peel off paper and press dough in. Save remaining dough for top crust.
• Preheat oven to 425 degrees F (220 degrees C).
• To Make Filling: Mix the rhubarb, strawberries, sugar, tapioca, salt and nutmeg until the fruit is well coated. Pour filling into the crust and dot with butter. Cover with top crust, seal edges and cut three 1 inch slits in top of crust.
• Bake pie at 425 degrees F (175 degrees C) for 20 minutes. Reduce temperature to 375 degrees F (190 degrees C) and bake for an additional 20 minutes. Let pie cool before cutting.

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.

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.

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:

• Preheat oven to 375 degrees. Make the filling: Mix together rhubarb, strawberries, granulated sugar, cornstarch, zest and juice, and 1/4 teaspoon salt.
• Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.
• Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut into at least 15 1/2-inch-wide strips using a fluted pastry cutter.
• Lay 8 strips across pie. Fold back every other strip, and lay a horizontal strip across the center of the pie. Unfold folded strips, then fold back remaining strips. Lay another horizontal strip across pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side. (Here is a detailed how-to.)
• Trim bottom and top crusts to a 1-inch overhang using kitchen shears, and press together to seal around edges. Fold edges under, and crimp as desired. Refrigerate for 30 minutes.
• Brush crust with egg wash, and sprinkle generously with sanding sugar. Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/2 hours. (Loosely tent with foil after 1 hour if crust is browning too quickly.) Transfer pie to a wire rack, and let cool for at least 2 hours (preferably longer) before serving.

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.
• Mix the strawberries, rhubarb, sugar, tapioca, and lemon juice in a bowl, and let stand for 15 minutes, stirring occasionally. Fit a pie crust into a 9-inch pie dish; pour the filling into the bottom crust. Scatter pieces of butter over the filling, and place the top crust onto the pie. Press the edges together and crimp with a fork to seal. Cut several slits into the top crust with a sharp knife.
• Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.

Steps:

• In a bowl, whisk together the cornstarch with 1 tablespoon of water until thoroughly combined. Stir in the rhubarb, strawberries, white sugar, lemon juice, cinnamon, and vanilla extract. Allow the mixture to stand for 30 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Place bottom crust into a 9-inch pie dish. Roll the remaining crust out into a 10-inch circle on a floured work surface, and set aside.
• Stir the filling, and pour into the prepared pie dish. Cut the remaining crust into 1-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Beat the egg white with 1 teaspoon of water in a small bowl, and brush the entire lattice top with the beaten egg white. Sprinkle with turbinado sugar. Wrap aluminum foil strips around the edges of the pie.
• Bake in the preheated oven for 15 minutes; reduce heat to 375 degrees F (190 degrees C), and bake until the crust is browned and the filling is bubbling, 40 to 45 more minutes. Remove the aluminum foil for the last 10 minutes of baking time. Allow pie to cool completely before serving.

Steps:

• Toss all ingredients together& scrape into pie shell.
• If covering the filling with pastry, moisten the edge of pie shell; cover with pastry top.
• Trim, leaving 3/4 inch overhang; fold overhang under pastry rim.
• Seal& flute edge.
• Whish the yolk of 1 egg with 1 tbsp water& brush over pastry.
• Sprinkle with sugar& cut 4 steam vents in the centre.
• OR cover filling with a lattice of pastry strips.
• OR cover filling with the crumble mixture from recipe#91390.
• Place a foil-lined baking sheet (to catch drips) on the bottom rack of a preheated 425F oven.
• Place pie on rack above& bake for 20 minutes.
• Reduce heat to 350F& bake until golden with filling bubbling, about 55 to 70 minutes, shielding the edges with foil if browning too quickly.
• Let cool completely on rack.