Strawberry Blackberry Rhubarb Pie Recipes

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:

• To Make Filling: In a medium bowl, combine blackberries, raspberries, and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight.
• To Make Crust: In a large bowl, mix 2 cups flour with salt. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9 inch pie pan.
• Preheat oven to 400 degrees F (200 degrees C).
• Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.
• Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 40 to 50 minutes, until crust is golden brown.

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:

• 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:

• Make crust:
• Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)
• Make filling:
• Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.
• Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang.
• Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
• Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.