Roses Strawberry Pie Recipes

Steps:

• 1. PREHEAT OVEN TO 400 DEGREES F. This is the deep dish pie plate that I used.
• 2. You will need about 1 1/4 pounds of fresh rhubarb.
• 3. Trim and cut rhubarb into 1/2 inch pieces, should yield about 3 cups.
• 4. Pour cut Rhubarb into medium size bowl,and cover with boiling water, and let sit for about 15 to 20 minutes, then drain.
• 5. Wash hull and quarter 1 quart of fresh strawberries, then pour into a large bowl.Add drained rhubarb after the 15 to 20 minutes has elapsed.
• 6. In a smaller bowl add the flour, sugar, nutmeg, eggs, vanilla bean paste OR VANILLA EXTRACT, & lemon juice.
• 7. Beat till completely blended.
• 8. Then pour mixture over the berries/rhubarb mixture, & carefully mix sugar mixture together with fruit. Then pour into prepared pie shell. Dot top with butter and then,
• 9. Add top crust, and crimp edges of both top and bottom crust together. Brush top of crust with heavy whipping cream or egg wash, then sprinkle top with the decorators sugar or regular sugar, which ever you are using. Make 5-6 slashes in top of crust with sharp knife to allow steam to escape as it cooks.
• 10. Place pie on cookie sheet, and bake in preheated 400 degrees F. oven and bake for 15 minutes, THEN REDUCE HEAT TO 350 DEGREES F. AND CONTINUE TO BAKE FOR AN ADDITIONAL 45 TO 50 MINUTES OR UNTIL GOLDEN BROWN HOT AND BUBBLY.
• 11. Remove from oven and allow to cool then serve plain, or with whipped topping or your favorite ice cream.

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:

• 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:

• Mix together sugar, cornstarch and water, boiling until clear.
• Add jello. Mix well. Cool in refrigerator.
• Add strawberries (whole or sliced).
• Pour into a graham cracker crust and put in refrigerator several hours to set. May be topped with whipped topping and additional strawberries.

Steps:

• Clean and drain strawberries; arrange in cooled pie shell.
• In a sauce pan, combine sugar, water, cornstarch and salt.
• Cook, stirring often, until thickened.
• Add strawberry jello.
• Pour over berries.
• Chill.

Steps:

• Make pie crust: 1. Put shortening in bowl and pour boiling water over it. Stir until smooth and creamy. 2. Sift flour with salt and baking powder [in a small bowl]. Stir flour into liquid until it forms a ball. Chill at least ½ hour. 3. Preheat oven to 500 F. Roll out dough [on floured surface] and fit into 10-inch pie plate. Prick all over with a fork and bake at 500 F for 6 to 8 minutes until light brown. [Cool completely before filling.] Make filling and assemble pie: 1. Sort 1 pint of the smaller or imperfect berries and cook in water, boiling for 3 or 4 minutes. Mix sugar with cornstarch [in a small bowl] and add to glaze, stirring constantly, until glaze is clear and thick, about 3 minutes. Set aside to cool slightly. 2. Arrange remaining berries in pie shell. Pour lukewarm syrup over, coating every berry. 3. Chill and serve with whipped cream.