Award Winning Strawberry Rhubarb Pie Food

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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

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.

GRANDMA'S STRAWBERRY-RHUBARB PIE



Grandma's Strawberry-Rhubarb Pie image

Bake Grandma's Strawberry-Rhubarb Pie recipe from Food Network. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home.

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 1 pie

Number Of Ingredients 21

2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
1/2 cup cake flour (recommended: Soft As Silk)
3 teaspoons sifted powdered sugar
1/2 cup butter-flavored shortening (recommended: Crisco)
1/4 cup salted butter
Pinch salt
1 egg
2 teaspoons vinegar
1/4 cup ice cold water
2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar (1 1/4 cups for high altitude)
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar

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.

UTAH STATE FAIR GRAND PRIZE WINNER - STRAWBERRY RHUBARB PIE



Utah State Fair Grand Prize Winner - Strawberry Rhubarb Pie image

The title says it all...we make this every time our rhubarb is ready to be picked...many times each summer and it's gone before it's even cooled!

Provided by Lorri in Wyoming

Categories     Pie

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 11

4 cups rhubarb, cut into 1 inch pieces
2 cups strawberries, washed and cut up
5 tablespoons dry tapioca
3 cups sugar
1 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon lemon juice
5 teaspoons butter
1 pie crust (I use Pillsbury ready-made)

Steps:

  • Combine rhubarb, strawberries, sugar, and tapioca in large bowl.
  • Let mixture sit for 20 minutes at room temperature to dissolve sugar and tapioca.
  • Stir every few minutes.
  • Meanwhile, preheat oven to 450 and put pie crust in pie tin.
  • After sitting time, add nutmeg, salt, cinnamon, cloves, and lemon juice to mixture.
  • Stir well and put into crust, draining excess liquid.
  • Dot top of mixture with pats of butter then place crust on top and seal edges.
  • Place a cookie sheet under pie to catch drips.
  • Bake at 450 for 30 minutes, then 425 for another 30 minutes, then 350 for 15 minutes or until done.
  • You might have to cover edges of crust with foil or a pie guard to prevent crust from burning- Will thicken as it cools.

RHUBARB CUSTARD PIE



Rhubarb Custard Pie image

Rhubarb, technically a vegetable, is known for its very tart flavor and the fact that only the stalks are edible. There are many varieties of rhubarb which account for how the stalks vary in color from a deep red to a pale green. Although the flavor is delicious on all kinds, this pie looks prettiest with the red-stalked varieties. Look for thinner stalks, they will be more tender and less fibrous than thicker stalks.

Provided by Food Network Kitchen

Categories     dessert

Time 3h35m

Yield 10 servings

Number Of Ingredients 9

1 sheet refrigerated pie dough (from a 14.1-ounce package)
1 1/4 pounds rhubarb (about 6 medium stems), trimmed, halved lengthwise and cut into 1-inch pieces (about 4 1/2 cups)
3/4 cup granulated sugar
1/2 teaspoon finely grated orange zest, preferably Valencia
2 tablespoons orange juice, preferably Valencia
2 large eggs
2/3 cup heavy cream
1/4 cup all-purpose flour
Confectioners' sugar, for serving

Steps:

  • Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
  • Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners' sugar.

RHUBARB AND STRAWBERRY PIE



Rhubarb and Strawberry Pie image

A delicious tart and sweet combination. Nothing tastes better with vanilla ice cream. Fresh or frozen rhubarb may be used.

Provided by Terri

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Yield 8

Number Of Ingredients 8

1 cup white sugar
½ cup all-purpose flour
1 pound fresh rhubarb, chopped
2 pints fresh strawberries
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter
1 egg yolk
2 tablespoons white sugar

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.

Nutrition Facts : Calories 437.3 calories, Carbohydrate 64.1 g, Cholesterol 33.2 mg, Fat 18.8 g, Fiber 4.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 258.5 mg, Sugar 33.2 g

STRAWBERRY RHUBARB PIE RECIPE BY TASTY



Strawberry Rhubarb Pie Recipe by Tasty image

Here's what you need: rhubarb, strawberry, sugar, cornstarch, salt, pie dough, whipped cream

Provided by Matthew Johnson

Categories     Bakery Goods

Yield 6 servings

Number Of Ingredients 7

3 cups rhubarb, chopped
3 cups strawberry, quartered
1 cup sugar
¼ cup cornstarch
¼ teaspoon salt
1 package pie dough
whipped cream, to garnish

Steps:

  • In a large bowl, toss the strawberries and rhubarb with the sugar, salt, and cornstarch. Set to the side.
  • Line a pie tin with the pie dough.
  • Preheat the oven to 375°F (190°C).
  • Empty rhubarb and strawberry mixture into the pie tin, evenly distributing the mixture.
  • Cut pie dough into strips and weave a lattice design on top of the pie. (You can also top with more pie dough in a full sheet with slits.)
  • Bake the pie until the filling is bubbling and the crust is golden brown, about 2 hours. Cover the edge of the pie with foil if it begins to darken.
  • Let cool slightly before serving.
  • Enjoy!

Nutrition Facts : Calories 302 calories, Carbohydrate 55 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, Sugar 28 grams

FAVORITE STRAWBERRY RHUBARB PIE



Favorite Strawberry Rhubarb Pie image

This pie is wonderfully sweetened, holds together well, and is a crowd pleaser! I make this pie every spring.

Provided by Chelsea

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 2h10m

Yield 8

Number Of Ingredients 7

3 cups sliced strawberries
3 cups sliced rhubarb
1 ½ cups white sugar
¼ cup instant tapioca
1 squeeze fresh lemon juice
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter, cut into small pieces

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.

Nutrition Facts : Calories 442.3 calories, Carbohydrate 68.5 g, Cholesterol 7.6 mg, Fat 18.1 g, Fiber 3.7 g, Protein 3.7 g, SaturatedFat 5.6 g, Sodium 256.8 mg, Sugar 41.1 g

STRAWBERRY RHUBARB PIE



Strawberry Rhubarb Pie image

Open top strawberry and Rhubarb tart

Provided by elaineoconnell

Time 1h30m

Yield Makes Pie

Number Of Ingredients 12

3 3/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 1/2 cups (3 sticks) cold unsalted butter, cut into 1/2" pieces
6 tablespoons cold vegetable shortening
3-4 tablespoons ice cold water
2 cups rhubarb, sliced into 1/2" pieces
6 cups strawberries, halved
Juice of 1/2 lemon
3/4 cup sugar
3 tablespoons all-purpose flour
1 tablespoon cornstarch

Steps:

  • Combine the flour, sugar and salt in the bowl of a food processor and pulse the mixture several times to combine.
  • Add the cold butter and pulse again for about 30 seconds.
  • Add the shortening and process until the mixture resembles coarse meal. Sprinkle in the water and mix until the dough is moistened.
  • Turn the dough out into a large bowl and use piece and 1/3 for the other. Wrap each piece separately in plastic wrap, pressing down to form a disk. Refrigerate for at least 30 minutes or up to 2 days.
  • Combine all of the ingredients in a large mixing bowl. Mix thoroughly until some of the juices from the fruit are released. Set aside.
  • Preheat the oven to 400°F and lightly oil the pie dish.
  • Dust a work surface and rolling pin with flour. Roll the larger piece of dough into a piece to cover the preprepared pie plate.
  • On a baking sheet that will fit into the freezer and dusted with flour, roll the remaining piece of dough into a rectangle. Trim the rough edges. Cut the rectangle into 12 (13"long) strips, then place the pan in the freezer for 10 to 15 minutes.
  • Spoon the filling into the pastry-lined pan in an even layer. Lay the dough strips on top of the fruit in a lattice pattern. Use your fingers to pinch the edges of the dough strips and the bottom dough layer together. Sprinkle the top of the pie with 1 tablespoon sugar.
  • Bake the pie on the second to lowest rack position of the oven for 35 to 40 minutes or until the filling is bubbly and the pastry is golden. Cool the pie to allow the filling to gel, then serve

STRAWBERRY RHUBARB PIE



Strawberry Rhubarb Pie image

This rave-worthy pie showcases perfectly the classic combination of sweet strawberries with tart rhubarb.

Provided by Florence Fabricant

Categories     pies and tarts, dessert

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 11

2 cups rhubarb in one-inch pieces, about one pound
3 cups strawberry halves
1 cup sugar
3 tablespoons ''minute'' tapioca
3 tablespoons unsalted butter
2 ½ cups all-purpose flour, plus more for dusting
½ teaspoon salt
¾ teaspoon sugar, plus extra for sprinkling
15 tablespoons unsalted butter (almost 2 sticks), very cold and cut into 1/4-inch cubes
½ cup ice-cold water
1 tablespoons milk

Steps:

  • Prepare the pastry: combine the flour, salt and sugar in a large mixing bowl. Using a fork or pastry cutter, work half of the butter into the flour until it resembles coarse meal. Quickly work the remaining butter into the dough until the biggest pieces are the size of lima beans. Drizzle in the water in several additions, tossing and mixing between each. (It should look rather ropy and rough.) Stop adding water when a few bits of dry flour remain in the bottom of the bowl; do not overwork the dough or it will become tough. Gather two-thirds of the dough and wrap tightly with plastic wrap. Do the same with the remaining third. Flatten into disks. Refrigerate for at least 30 minutes. When the dough is chilled, roll out the larger piece and line a nine-inch pie pan.
  • If rhubarb is thick, peel it. Combine rhubarb and strawberries in a bowl. Mix sugar and tapioca together and fold gently into the strawberries and rhubarb. Allow to macerate for 15 minutes.
  • Preheat oven to 425.
  • Spoon fruit into pastry shell and dot with butter. Roll out remaining pastry, cut into strips three-quarters of an inch wide and weave a lattice to cover the pie. You can simply lay the strips on top in criss-cross fashion if weaving is not one of your skills. Seal, trim and crimp the edges. Brush the lattice with milk and sprinkle with a bit of sugar.
  • Bake in preheated oven for 15 minutes. Lower heat to 350 degrees and bake 40 minutes longer, until pastry has browned and filling begins to bubble. Let pie cool completely before serving, at least 3 hours and up to overnight to set the filling.

Nutrition Facts : @context http, Calories 508, UnsaturatedFat 8 grams, Carbohydrate 64 grams, Fat 27 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 17 grams, Sodium 153 milligrams, Sugar 29 grams, TransFat 1 gram

CONTEST-WINNING FRESH STRAWBERRY PIE



Contest-Winning Fresh Strawberry Pie image

Meet the Cook: Whether I've served this pie at family meals or club luncheons, I have never met a person who didn't enjoy it. It is easy to prepare, tasty and very pretty. I'm a widow with six married children and 20 grandchildren. -Florence Robinson, Lenox, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6-8 servings.

Number Of Ingredients 13

3/4 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup chopped pecans
2 tablespoons sugar
1/8 teaspoon salt
1/2 cup butter, melted
FILLING:
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
2 tablespoons light corn syrup
2 tablespoons strawberry gelatin powder
1 quart fresh strawberries

Steps:

  • In a large bowl, combine the flour, oats, pecans, sugar and salt; stir in the butter until blended. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 400° for 12-15 minutes or until lightly browned. Cool on a wire rack. , For filling, combine sugar and cornstarch in a saucepan. Gradually stir in water and corn syrup; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature. , Arrange berries in the crust. Carefully pour gelatin mixture over berries. Refrigerate for 2 hours or until set. Refrigerate leftovers.

Nutrition Facts : Calories 355 calories, Fat 17g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 168mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 3g fiber), Protein 4g protein.

AWARD WINNING STRAWBERRY PIE



Award Winning Strawberry Pie image

Make and share this Award Winning Strawberry Pie recipe from Food.com.

Provided by Chef mariajane

Categories     Pie

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 12

3/4 cup flour
1/2 cup oatmeal
2 tablespoons sugar
1/8 teaspoon salt
1/3 cup pecans, chopped
1/2 cup butter, melted
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
2 tablespoons corn syrup
2 tablespoons strawberry Jell-O gelatin dessert
1 quart strawberry, sliced

Steps:

  • To makethe pie crust, mix together the first six ingredients and press into a 9-inch pie plate. Bake in a 400F oven for 12 minutes, let cool.
  • In a saucepan, combine sugar and cornstarch. Add water and corn syrup. Cook and boil for 2 minutes. Add Jello powder. Cool for 10 minutes. Arrange cut strawberries in the cooled crust. Cover with the filling and chill for 4 hours or overnight.
  • Top with whipped cream before serving.

Nutrition Facts : Calories 325.2, Fat 15.4, SaturatedFat 7.7, Cholesterol 30.5, Sodium 120.1, Carbohydrate 46.1, Fiber 2.8, Sugar 27, Protein 3.1

STRAWBERRY-RHUBARB PIE



Strawberry-Rhubarb Pie image

A marriage made in pastry heaven, fresh-from-the-patch sweet strawberries and ruby red rhubarb! This stunning Strawberry-Rhubarb Pie is a seasonal go-to. No fear, rhubarb is surprisingly easy to work with and Betty walks you through every step in this easy Strawberry-Rhubarb Pie. The gooey goodness of the filling paired with the flaky crust makes for a delightful dessert any day of the week. This sweet yet tart Strawberry-Rhubarb Pie recipe from scratch makes it easy to say "yes" to seconds.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 8

Number Of Ingredients 7

Two-Crust pastry*
2 cups sugar
2/3 cup Gold Medal™ all-purpose flour
1 teaspoon grated orange peel, if desired
3 cups 1/2-inch pieces rhubarb
3 cups sliced strawberries
1 tablespoon butter or margarine

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.

Nutrition Facts : Calories 555, Carbohydrate 87 g, Cholesterol 5 mg, Fiber 3 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 310 mg

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From recipeshappy.com


AWARD WINNING STRAWBERRY RHUBARB PIE - ALL INFORMATION ABOUT …
Mix the rhubarb, strawberries, sugar, tapioca, and lemon juice. Let sit on the counter for 30 minutes. Meanwhile, using a fork, poke holes in the pie crust. Add parchment paper and pie weights. Let sit on the counter for 30 minutes.
From therecipes.info


THE WINNING RECIPE: STRAWBERRY RHUBARB PIE – HIREAMBITIONS
16 oz. frozen Rhubarb (unsweetened, completely thawed and drained), cut into 1/2 inch pieces. 2 cups Sugar. 2/3 cup Flour. 1 teaspoon grated orange peel. 1 tablespoon butter, diced into 4-6 small pieces. Preparation: Mix the sugar, flour and orange peel in a large bowl. Stir in strawberry and rhubarb. Pour mixture into the crust-lined pie plate.
From hireambitions.wordpress.com


STRAWBERRY RHUBARB PIE (OLD FASHIONED RECIPE) - CLEVERLY SIMPLE
Remove the green leaves and slice the rhubarb into ½ inch pieces. Combine the rhubarb, strawberries, sugar, flour, cinnamon, salt, vanilla and lemon juice in a large bowl. Mix well. Preheat your oven to 425˚ F. Remove the dough discs from the refrigerator and roll the larger one out into a 12 inch circle.
From cleverlysimple.com


HOW TO MAKE THE ABSOLUTE BEST STRAWBERRY-RHUBARB PIE
Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 350ºF. Prep the rhubarb and strawberries. Prep the following, placing them all in a large bowl: Discard any leaves from 1 1/4 pounds rhubarb, then dice. Trim the …
From thekitchn.com


TONY FIELDS’ FIRST-PLACE STRAWBERRY-RHUBARB PIE RECIPE - DENVER POST
In a large bowl, mix strawberries, sugar, cornstarch, rhubarb, lemon peel and lemon juice. For fresh fruit, let stand 15 minutes. For frozen, let …
From denverpost.com


BEST STRAWBERRY RHUBARB PIE RECIPE - HOW TO MAKE STRAWBERRY …
Directions. Preheat oven to 375°. Using a rolling pin, roll out both pie crusts to about 16" across. In a large bowl, mix together rhubarb, …
From delish.com


STRAWBERRY RHUBARB PIE RECIPE - JOYOFBAKING.COM
In a small bowl mix together the cornstarch, sugar, and ground cinnamon. Remove the chilled pie crust from the fridge. Sprinkle about 2 tablespoons of the sugar mixture over the bottom of the pastry crust. Add the remaining sugar mixture to the strawberries and rhubarb and gently toss to …
From joyofbaking.com


AWARD-WINNING STRAWBERRY RHUBARB PIE
Jul 11, 2018 - This strawberry rhubarb pie is perfection! The filling is sweet, tart, and addictive to eat. When it's cut, the rhubarb strawberry filling holds up. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And …
From pinterest.com


BEST EVER STRAWBERRY RHUBARB PIE RECIPE - BUSY CREATING MEMORIES
Combine rhubarb, strawberries and sugar in bowl. Allow to sit for 30-60 minutes. Separate 1/4 cup juice from fruit and save. Drain the rest of the juice. Combine fruit, juice, cornstarch, vanilla and salt. Stir. Fill bottom pie crust with fruit filling. Add crust on top and seal edges. Whisk the egg white.
From busycreatingmemories.com


BEST THE ULTIMATE STRAWBERRY RHUBARB PIE FOR CANADA …
A Great Canadian Cookbook recipe for making the best The Ultimate Strawberry Rhubarb Pie for Canada Day. ADVERTISEMENT. IN PARTNERSHIP WITH. Great Canadian Cookbook . The Ultimate Strawberry Rhubarb Pie for Canada Day. by Amy Ho. June 24, 2018. Be the first to rate this recipe PREP TIME. 30 min. COOK TIME. 50 min. YIELDS. One double …
From foodnetwork.ca


MY FAVORITE STRAWBERRY RHUBARB PIE - ALSO THE CRUMBS PLEASE
Cover tightly with plastic wrap and refrigerate at least 2 hours or up to 2 days. Stir rhubarb, strawberries, both sugars, salt, and vanilla together in a large bowl and set aside. On a l ightly floured surface roll out the first dough disc into a 12-inch circle. Transfer to a 9-inch pie dish.
From alsothecrumbsplease.com


BEST-EVER STRAWBERRY RHUBARB PIE | BETTER HOMES & GARDENS
Strawberry Rhubarb Filling. 2 ½ tablespoons quick-cooking tapioca. 1 tablespoon grated fresh ginger. ¼ teaspoon salt. 1 pound fresh rhubarb, cut into 1-inch pieces (3 cups) or one 16-oz. package frozen cut rhubarb. 3 cups sliced fresh strawberries. 1 ¼ cups sugar.
From bhg.com


BEST STRAWBERRY RHUBARB PIE RECIPE | THE RECIPE CRITIC
Preheat oven to 425. In a 9 inch pie pan, place one of your pie crusts evenly in the pan and press it into the pan. Set aside in the fridge until the filling is ready. In a medium bowl, add your chopped rhubarb and strawberries. In a smaller bowl, mix the granulated sugar, brown sugar, cornstarch and salt together.
From therecipecritic.com


THE BEST STRAWBERRY RHUBARB PIE - LIVE & LOVE LIFE ON A BUDGET …
Make 2-Crust Pastry (see notes and post for link) In a large bowl, mix sugar, flour. Stir in rhubarb and strawberries. Spoon into pastry-lined pie plate. Optional: cut 1 Tbsp butter into smaller pieces and sprinkle over the fruit mixture. Cover with top pastry that has slits cut into it; seal and flute.
From poordrwife.com


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