Best Fresh Strawberry Rhubarb Pie Recipes

MAMAN'S FRESH STRAWBERRY RHUBARB PIE

Steps:

• Mix together the graham cracker crumbs and melted butter; press into the bottom of a 9-inch pie dish. Line the bottom of the pie crust with 1 layer of strawberry halves.
• Place the remaining strawberries in a saucepan and crush (there should be about 1 cup of crushed berries); stir the rhubarb, sugar, water, and cornstarch into the crushed berries. Bring the mixture to a boil over medium-low heat, stirring often, until the mixture thickens and becomes translucent. Turn off the heat, let the mixture stand until slightly cooled, about 2 minutes; stir in the lemon juice. Pour the mixture into the pie dish over the strawberry halves.
• Refrigerate until completely chilled, about 1 hour.

FRESH STRAWBERRY RHUBARB PIE

Steps:

• Line 9" pie plate with crust.
• Pour rhubarb and strawberries into large bowl and sprinkle with orange juice; mix gently.
• Add sugar, flour and salt and mix.
• Pour into pie plate and dot with butter; adjust top crust, seal and vent; cover edges with narrow piece of foil.
• Bake at 425° for 20 minutes; reduce heat to 375° and bake another 40-45 minutes until bubbling and browned.
• Remove foil last 10 minutes to brown edges if needed.
• Remove from oven and immediately sprinkle liberally with sugar.

LADY ROSE'S FRESH STRAWBERRY RHUBARB PIE

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.

MAMAN'S FRESH STRAWBERRY RHUBARB PIE

Steps:

• Mix together the graham cracker crumbs and melted butter; press into the bottom of a 9-inch pie dish. Line the bottom of the pie crust with 1 layer of strawberry halves.
• Place the remaining strawberries in a saucepan and crush (there should be about 1 cup of crushed berries); stir the rhubarb, sugar, water, and cornstarch into the crushed berries. Bring the mixture to a boil over medium-low heat, stirring often, until the mixture thickens and becomes translucent. Turn off the heat, let the mixture stand until slightly cooled, about 2 minutes; stir in the lemon juice. Pour the mixture into the pie dish over the strawberry halves.
• Refrigerate until completely chilled, about 1 hour.

FRESH STRAWBERRY-RHUBARB PIE

Steps:

• 1. Prepare pie crust for two-crust pie using 9-inch pie pan.2. Heat oven to 400°F. In large bowl, combine all filling ingredients mix gently. Spoon into crust-lined pan. Top with second crust seal edges and flute. Cut slits in several places in top crust.3. Bake at 400°F. for 45 to 60 minutes or until golden brown. (Place pan on foil or cookie sheet during last 15 minutes of baking to catch any spills.) If desired, serve with whipped cream and additional strawberries.TIP:* One 16-oz. pkg. frozen sliced rhubarb, thawed and well drained, can be substituted for fresh rhubarb.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 370 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 6 g 30% * Cholesterol: 15 mg 5% * Sodium: 210 mg 9% * Total Carbohydrate: 59 g 20% * Dietary Fiber: 2 g 8% * Sugars: 29 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 30% * Calcium: 6% * Iron: 4% * Dietary Exchanges: 1 Starch, 3 Fruit, 2 1/2 Fat or 4 Carbohydrate, 2 1/2 Fat