Award Winning Strawberry Rhubarb Pie Food

FIRST PRIZE STRAWBERRY RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
• Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
• Bake in the preheated oven until bubbling, about 1 hour.

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.

CONTEST-WINNING FRESH STRAWBERRY PIE

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.

WINNIE'S MINI RHUBARB & STRAWBERRY PIES

Steps:

• Place tapioca in a small food processor or spice grinder; process until finely ground., In a large saucepan, combine strawberries, rhubarb, sugar, orange zest, vanilla, salt, cinnamon, tapioca and, if desired, food coloring; bring to a boil. Reduce heat; simmer, covered, until strawberries are tender, stirring occasionally, 15-20 minutes. Transfer to a large bowl; cover and refrigerate overnight., Preheat oven to 425°. On a lightly floured surface, roll half of dough to an 18-in. circle. Cut 12 circles with a 4-in. biscuit cutter, rerolling scraps as necessary; press crust onto bottom and up sides of ungreased muffin cups. Repeat with remaining dough, cutting 6 more circles. Spoon strawberry mixture into muffin cups., Bake until filling is bubbly and crust golden brown, 12-15 minutes. Cool in pan 5 minutes; remove to wire racks to cool. If desired, serve with whipped cream.

RHUBARB CUSTARD PIE

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.

FRESH RHUBARB PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
• Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.

STRAWBERRY RHUBARB CUSTARD PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat.
• Combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly.
• Whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. Slowly pour filling over rhubarb mixture until it just reaches the top edge of the crust. Scatter diced butter evenly over the top of the filling. Lightly tap and shake the baking sheet to remove any air bubbles.
• Transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour.
• Mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. Glaze the top of the pie with the jam mixture and let cool. Refrigerate until ready to serve.

STRAWBERRY-RHUBARB PIE

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.

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.

STRAWBERRY RHUBARB PIE

Steps:

• In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon.
• On lightly floured surface, roll out half of the pastry and line a nine-inch pie plate.
• Spoon in filling.
• Roll out pastry for top crust; using pastry wheel or knife, cut into 1-inch wide strips.
• Brush pastry rim with some of the beaten egg.
• Gently weave strips over the pie to form lattice; trim and flute the edge.
• Brush lattice with beaten egg. Sprinkle top with sugar if using.
• Bake on a baking sheet with sides in a 425 degree Fahrenheit oven for 15 minutes. Tip: If you do not have a cookie sheet handy, make a drip catcher out of foil paper, larger than the bottom of the pie plate, and place it under the pie plate and up the sides loosely.
• Reduce heat to 375 degrees Fahrenheit and bake for 50 to 60 minutes longer or until rhubarb is tender, filling thickened, and the crust is golden.
• Let stand for 15 to 20 minutes before cutting.

AWARD-WINNING STRAWBERRY RHUBARB PIE

Steps:

• 1. Mix the rhubarb, strawberries, sugar, tapioca, and lemon juice. Let sit on the counter for 30 minutes.
• 2. Meanwhile, using a fork, poke holes in the pie crust. Add parchment paper and pie weights. Then lightly bake the bottom of the pie crust for 5-10 minutes.
• 3. Cool pie crust.
• 4. Pour in the filing. Dot with small pieces of butter.
• 5. Then cover with other pie crust in whatever fashion you want.
• 6. Bake on 400 degrees for 40-45 min. I like to cover the outside edge of the crust with aluminum foil so it doesn't burn (or use a pie crust shield). Then towards the end of the baking time, I take it off to make sure it's the same color as the rest of the pie crust.
• 7. Let stand before serving.

STRAWBERRY RHUBARB PIE

Steps:

• 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.
• Pour over the fruit and mix. Add the vanilla, lemon zest and lemon juice and mix again. Pour the filling in the prepared pie shell and dot with butter.
• Place the top crust over the filled pie and crimp the edges together. Cut a few vents in the tip crust to allow steam to escape. Use a fork to mix the egg yolk and water together and with a pastry brush, brush it evenly across the top crust. You may sprinkle some granulated sugar or coarse sugar crystals over the top for added texture and sweetness.
• Place pie on a baking sheet lined with parchment (this will prevent spills in your oven if the pie bubbles over) and bake on the middle rack for about 45-50 minutes, until the filling is bubbling and the top crust is very golden brown. If the crust is getting too dark before the time is up, cover it gently with foil to avoid burning the top crust while the bottom crust bakes through.
• Allow to cool at least 30 minutes before serving.

UTAH STATE FAIR GRAND PRIZE WINNER - STRAWBERRY RHUBARB PIE

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.

BEST EVER STRAWBERRY RHUBARB PIE RECIPE

Steps:

• 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
• Brush top of pie crust with egg white
• Sprinkle with sugar
• Bake at 350 for approximately 30 minutes or until top crust is golden.
• Cool for 1 hour

STRAWBERRY RHUBARB PIE

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

AWARD WINNING STRAWBERRY PIE

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.

STRAWBERRY RHUBARB PIE

Steps:

• Line a heavy-duty rimmed baking sheet or pizza stone with foil. Place in the oven on the middle rack. Preheat oven to 400°F.
• In a large mixing bowl combine the rhubarb and granulated sugar. Microwave the rhubarb on high for 1 minute. Remove and stir then microwave on high, one minute more. Add the strawberries and fold gently to combine. Set aside for 30 minutes, stirring halfway through.
• While the rhubarb and strawberries macerate, roll out half of the prepared pie dough. Roll the pastry into a circle large enough to fit in a deep dish pie plate with a 1-inch overhang. Gently ease the pastry into the pie plate taking care not to stretch the dough while pressing into the corners. Place the pie plate and pastry in the refrigerator to chill until needed.
• Add the tapioca, salt and orange zest to the rhubarb and strawberry mixture. Fold gently to combine. Pour the fruit and any juices into the prepare pie crust. Return the pie plate to the refrigerator to keep cool while rolling out the top crust.
• Roll the top crust into a circle about 2-inches larger than the top of the pie plate. Cut into strips for a lattice crust and create a weave design over the fruit. Trim the excess dough and fold the over-hang up over the lattice pieces. Pinch together to seal and crimp into a decorative edge, as desired.
• Brush the pie crust lightly with 1 egg beaten with 1 teaspoon of milk. Sprinkle with coarse sugar and place on the prepared baking sheet in the oven.
• Bake at 400°F for 25 minutes. Reduce the temperature to 350°F and continue baking for an additional 40 to 45 minutes or until the crust is golden brown and the juices are bubbling.
• Remove from the oven and allow the pie to cool on a rack at room temperature. Serve slightly warm, room temperature or chilled. Top with a scoop of ice cream, if desired.

MOMS AWARD WINNING STRAWBERRY PIE

Steps:

• In small sauce pan combine water, corn starch, jello, sugar. Stirring constantly till becomes very thick. About 8 to 10 minutes.
• Wash and remove stems from strawberries. Dry very well.
• Add strawberries to pie crust pour mixture over strawberries covering making sure every strawberry is covered.
• Place in refrigerator till ready to serve.