Best Mamans Fresh Strawberry Rhubarb Pie Recipes

WINNING RHUBARB-STRAWBERRY PIE

Winning Rhubarb-Strawberry Pie image

While being raised on a farm I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair. -Marianne Carlson, Jefferson, Iowa

Provided by Taste of Home

Categories Desserts

Time 1h55m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 large egg
4 to 5 tablespoons ice water, divided
3/4 teaspoon white vinegar
2-1/4 cups all-purpose flour
3/4 teaspoon salt
3/4 cup cold lard
FILLING:
1-1/4 cups sugar
6 tablespoons quick-cooking tapioca
3 cups sliced fresh or frozen rhubarb, thawed
3 cups halved fresh strawberries
3 tablespoons butter
1 tablespoon 2% milk
Coarse sugar

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.

Nutrition Facts : Calories 531 calories, Fat 25g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 269mg sodium, Carbohydrate 73g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.

FRESH STRAWBERRY RHUBARB PIE

Fresh Strawberry Rhubarb Pie image

What a wonderful combination mother nature arranged to ripen at the same time. This pie is quick and simple. Prep time does not include pie crust.

Provided by sugarpea

Categories Pie

Time 1h20m

Yield 1 9inch pie, 6 serving(s)

Number Of Ingredients 9

Ingredients

2 9-inch pie shells
3 cups fresh rhubarb, cut into 3/4 inch chunks
2 cups fresh strawberries, sliced
2 tablespoons orange juice
1 1/3 cups sugar
1/3 cup flour
1 dash salt
2 tablespoons butter
sugar, for dusting baked top crust

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.

Nutrition Facts : Calories 577.8, Fat 24.9, SaturatedFat 7.7, Cholesterol 10.2, Sodium 388.4, Carbohydrate 85.2, Fiber 3.3, Sugar 47.9, Protein 5.5