Best Strawberry Rhubarb Pink Lady Pie Recipes

CINDY CRAWFORD'S STRAWBERRY-RHUBARB PIE RECIPE

Steps:

• To make the crust: Preheat oven to 400 degrees. Mix flour and salt. Measure oil and milk together. Don't stir. Add to flour. Roll out crust between two pieces of wax paper. Makes two crusts. To make filling: Mix sugar, flour, nutmeg and cinnamon. Add fruit, stirring to coat. Can be set aside in the refrigerator and then drained later. To make the pie: Lay one crust inside a baking pie plate. Fill crust with filling. Scatter butter pieces on top. Add top crust. Pinch edges and ventilate the top. Brush top crust with milk. Sprinkle sugar on top. Bake pie on cookie sheet for 50 minutes. Can cover edges of pie crust with foil if cooking too fast. Allow to cool 1 hour before serving.

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.

STRAWBERRY RHUBARB PINK LADY PIE

Steps:

• For crust, mix 1 1/2 c flour, 1/4 tsp salt, 1 1/2 T sugar, 1/2 c oil and 2 T milk. Press into a 9 inch pie pan, making an edge.
• Bake at 350 degrees for 10-15 minutes. Cool.
• Cook rhubarb and 1 cup sugar slowly until tender. Add dry jello and stir gently until dissolved. Cool.
• Add lemon juice to rhubarb mixture. Fold in Cool Whip.
• Pour into crust;refrigerate.
• Can be frozen.

PINK LADY PIE

Steps:

• Blend the vanilla wafers, butter, and sugar together and press firmly into a 9-inch pie plate. Bake at 375°F for 5 minutes. Cool and chill.
• Heat orange juice in a double boiler. Add marshmallows and stir until melted.
• Cool mixture and chill in the refrigerator until partially set.
• After it is partially set, fold in the whipped cream and raspberries.
• Pour filling into crust.
• Top with extra whipped cream if desired.

STRAWBERRY RHUBARB PIE

Steps:

• To Make Crust: In a large bowl, combine the flour and the salt. Place the 1/2 cup oil in a 1 cup sized measuring cup and top with the 6 tablespoons of milk. DO NOT MIX! Pour oil and milk over flour and blend with a fork until it forms a ball of dough. Divide dough into 2 balls. Place one ball on sheet of waxed paper. Top with another sheet of waxed paper and roll out to fit your pie plate. Repeat with remaining ball of dough. Peel top paper off of one crust and flip dough into pie plate. Peel off paper and press dough in. Save remaining dough for top crust.
• Preheat oven to 425 degrees F (220 degrees C).
• To Make Filling: Mix the rhubarb, strawberries, sugar, tapioca, salt and nutmeg until the fruit is well coated. Pour filling into the crust and dot with butter. Cover with top crust, seal edges and cut three 1 inch slits in top of crust.
• Bake pie at 425 degrees F (175 degrees C) for 20 minutes. Reduce temperature to 375 degrees F (190 degrees C) and bake for an additional 20 minutes. Let pie cool before cutting.

RHUBARB AND STRAWBERRY PIE

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.

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.

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.