Best My Own Strawberry Rhubarb Pie Recipes

STRAWBERRY RHUBARB PIE RECIPE

Steps:

• Preheat oven to 350°F, and place a baking sheet on the lowest rack to catch any drips from the pie.
• In a large bowl, add the sliced strawberries, diced rhubarb, cinnamon, and sugar. Stir to combine.
• Place 1 pie crust in the bottom of a 9-inch pie plate. Spoon the fruit mixture over pie crust.
• Cut the butter into small pieces and put it randomly over the filling.
• Top the filling with the remaining pie crust.
• Whisk the egg with 1 tsp of water until no longer thick. Brush the top of the pie crust with the egg wash. Immediately sprinkle the top of the crust with 2 tablespoons of white turbinado sugar. Cut 4 or 5 slits in top for steam to escape.
• Bake at 350°F for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly. Shield the crust with aluminum foil during the last 10 minutes if the pie is becoming excessively brown.
• Cool on a wire rack 30 minutes before serving.

FAVORITE STRAWBERRY RHUBARB PIE

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.

GRANDMA'S STRAWBERRY-RHUBARB PIE

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.

WINNING RHUBARB-STRAWBERRY PIE

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.

STRAWBERRY-RHUBARB PIE

Steps:

• Combine 1 cup sugar with cornstarch; set aside.
• Heat oven to 375 degrees.
• Fit one of the pie crusts into a 9-inch pie plate.
• Set aside.
• In large bowl, toss rhubarb, strawberries, sugar-cornstarch mixture and lemon juice.
• Let stand 5 minutes.
• Pour strawberry mixture into crust-lined pie dish, leveling slightly.
• Using a knife or pizza cutter, cut remaining crust into 1-inch strips.
• Interweave into a lattice pattern.
• Crimp strip edges with bottom crust to seal.
• Brush crust with milk, then sprinkle with sugar.
• Bake at 375 degrees for 50 minutes, covering edge of pie with foil if browning too quickly.
• Cool to room temperature.
• Serve slightly warm with ice cream, if desired.