LATTICE-TOP STRAWBERRY PIE
Here is a classic American strawberry pie. The filling is super simple - just strawberries, sugar, a bit of flour and butter - and the crosshatched crust is spectacular. If the thought of weaving together a lattice-top makes you quiver, check out our pie guide for a how-to video, or use a round biscuit cutter to cut out circles and lay them on top, like Melissa Clark did on this sour cherry pie.
Provided by The New York Times
Categories dessert, side dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 13
Steps:
- To make the crust, combine the flour, 2 teaspoons of the sugar and the salt in a large bowl. Add the butter and shortening and rub into the dry ingredients until the mixture resembles coarse meal. Gradually and gently stir in just enough water to make it come together. Divide the dough in halve and gently press each half into a ball. Wrap both in plastic, flatten into disks, and refrigerate until cold, at least 30 minutes and up to 1 day.
- To make the filling, preheat the oven to 425 degrees. In a large bowl, toss together the strawberries, sugar, cornstarch, lemon juice, and salt. Set aside.
- On a lightly floured surface, roll out one dough round to fit a 9-inch pie plate. Fit the dough in the pie plate and spoon in the filling. Scatter the butter evenly over the top. Roll out the remaining dough, cut it into 1-inch strips and weave a lattice top over the filling. Trim and crimp the edges. Brush the egg over the crust and sprinkle with the remaining tablespoon of sugar. Place on a rimmed baking sheet to catch any drips and bake for 15 minutes. Turn the oven down to 350 degrees. Continue baking until the crust is nicely browned and the filling bubbles thickly, 40-50 minutes. Place on a rack to cool completely, at least 3 hours and up to 1 day. Cut into wedges and serve.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 11 grams, Carbohydrate 66 grams, Fat 24 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 520 milligrams, Sugar 28 grams, TransFat 2 grams
STRAWBERRY RHUBARB PIE
An excellent pie to make when strawberries and rhubarb are at their peak. This delicious fruit-filled pie is a recipe from Canadian Living magazine, May 1993. You can substitute a plain top crust instead of the lattice top if you like; brush with the egg glaze and cut steam vents. Tip: Keep a clear plastic quilt ruler with your baking and cooking supplies to measure pastry strips for lattice pies, to measure squares or strips of dough, pastry, or pasta, or as a guide for cutting squares evenly.
Provided by foodtvfan
Categories Pie
Time 2h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 178.1, Fat 0.8, SaturatedFat 0.2, Cholesterol 23.2, Sodium 12.4, Carbohydrate 42.8, Fiber 1.9, Sugar 35.8, Protein 1.6
STRAWBERRY-RHUBARB PIE
Bake the ultimate summer recipe: Strawberry-Rhubarb Pie. Put your garden harvest or farmer's market finds to good use in this scrumptious Strawberry-Rhubarb Pie recipe, featuring peak-season fruits and a ready-to-use pie crust.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Combine first 4 ingredients. Let stand 15 min.
- Heat oven to 425°F. Line 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape.
- Bake 45 min. or until juices form bubbles that burst slowly. Cool.
Nutrition Facts : Calories 340, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 3 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
GRANDMA'S STRAWBERRY-RHUBARB PIE
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
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.
LATTICE-TOPPED STRAWBERRY-RHUBARB PIE
This is a pretty pie, with the perfect combination of strawberries, rhubarb and cinnamon, and a delicate, flaky crust.
Categories Dessert Bake Strawberry Spring Rhubarb Bon Appétit Pie
Yield 8 servings
Number Of Ingredients 17
Steps:
- Make crust:
- Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)
- Make filling:
- Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.
- Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang.
- Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
- Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.
STRAWBERRY-RHUBARB PIE
Provided by Food Network Kitchen
Time 2h50m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the crust. Combine the flour, salt and butter in a large bowl. Gently cut the butter into the flour using 2 sharp knives in a crisscross motion until the butter is about the size of small peas. (The lighter the hand, the flakier the crust.) Slowly drizzle in 1/2 cup ice water and fold into the mixture with a fork until the dough comes together-you want to work the dough as little as possible. Add more water, 1 tablespoon at a time, if the dough is too dry. Turn the dough out onto a floured surface and divide into 2 balls. Form each into a disk, wrap in plastic and refrigerate at least 30 minutes. Meanwhile, trim the rhubarb and cut into 1/2-inch pieces. Hull the strawberries and slice. Combine the rhubarb, strawberries, granulated sugar, flour, cinnamon, salt, vanilla and lemon juice in a large bowl; toss.
- Prepare the bottom crust. Preheat the oven to 425 degrees F. Roll out 1 disk of dough on a floured surface into a 12-inch round. Roll the dough onto the rolling pin, then carefully unroll it over a 9-inch pie plate. Gently press the dough into the plate with your fingers. Add the strawberry-rhubarb filling. Do not trim the overhanging dough.
- Make the lattice. Roll out the remaining disk of dough into a 12-inch round. With an old-fashioned crimper, sharp knife or pizza cutter, cut into 1-inch-wide strips. Lay about half of the strips on the pie in one direction, about 1/2 inch apart. Fold back every other strip halfway. Lay a strip perpendicular to the first ones. Unfold the strips back over the new strip, then fold alternate strips back halfway. Add another perpendicular strip; unfold the strips back over it. Repeat to form a lattice. Pinch the overhanging top and bottom crusts together, trimming as needed, then fold the dough under itself and crimp with your fingers.
- Bake the pie. Using your fingers, pat the lattice top with milk and sprinkle with coarse sugar. Put the pie on a baking sheet and place in the preheated oven. Bake 20 minutes, then reduce the oven temperature to 375 degrees F and bake until the crust is golden brown and the filling is bubbling, 50 more minutes. Let cool completely before slicing.
SPICED STRAWBERRY RHUBARB PIE
So I actually made this pie last week, before our weekend berry picking adventure. And I'm tempted to make it again with the berries that I froze "fresh from the farm." For this, I cheated and used 2 pre-made pie crusts that I've had in the freezer since the holidays. And I say cheated, because I much prefer to use my own...but in a moment of weakness, busy-ness over the holidays, I grabbed a few packages and didn't end up using them. So now I figured, I better not let them go to waste and just use them up. And enjoy the convenience! (Note: If you freeze the store bought crusts, just set them out on the counter a few hours before you need to use them and let them come up to room temperature before unrolling.) I even made a pretty lattice top. It all baked down to ooey-gooey sweet-tart perfection! Don't worry if your pie seems kinda "tall" when you put it in the oven...it will shrink down as it bakes! And also, I recommend baking this with the pie plate on a foil lined cookie sheet. It can make for a bubbly mess in the bottom of your oven if you don't!
Provided by ElizabethKnicely
Categories Pie
Time 1h15m
Yield 1 9" pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F, and lightly grease a pie plate with cooking spray.
- Make the crust/roll out the crust on a lightly floured surface. Place into the pie plate.
- In a mixing bowl, toss the strawberries, rhubarb, sugar, cornstarch, cinnamon, nutmeg and salt.
- Pour the mixture into the pie plate. Make a lattice top over the strawberry mixture and pinch the edges together well.
- Mix the egg yolk with 1 tablespoon water in a small mixing bowl and brush on top of the lattice and edges of the pie crust.
- Bake in the preheated oven (on a foiled lined baking sheet) for 1 hour, 15 minutes.
- Serve warm with ice cream, or cold (for breakfast!). Yes, it's OK to eat this for breakfast! ;).
Nutrition Facts : Calories 374.8, Fat 15.9, SaturatedFat 4.1, Cholesterol 20.8, Sodium 382.6, Carbohydrate 55.8, Fiber 4, Sugar 28.2, Protein 3.8
STRAWBERRY RHUBARB PIE
Open top strawberry and Rhubarb tart
Provided by elaineoconnell
Time 1h30m
Yield Makes Pie
Number Of Ingredients 12
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
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3.4/5 (8)Total Time 2 hrs 50 minsServings 8Calories 440 per serving
- To make pastry, in large bowl, whisk flour with salt. Reserve 2 tbsp (30 mL) butter. Cut remaining butter into flour mixture with pastry-blender or rub with fingertips until mixture resembles coarse meal. Use fork to stir in about 1/4 cup (60 mL) cold water just until moistened, but still slightly crumbly. The mixture should hold together when pinched. Stir in up to 1 tbsp (15 mL) additional water, if needed. Pat into a ball. Divide in half; shape into 2 disks. Place each in plastic wrap. Chill at least 1 hr.
- Preheat oven to 190°C (375°F). Roll out 1 disk to 1/8-in. (3 mm) thick circle large enough to line the bottom, sides and rim of a 9-in. (23 cm) pie plate. Trim off excess pastry. Prick bottom with a fork a few times. Freeze pie shell 10 min.
- Meanwhile, in large bowl, toss together rhubarb, strawberries, sugar, cornstarch, lemon zest, juice and vanilla. Take pie shell from freezer. Pour filling into pie shell (including juices in bowl). Cut reserved 2 tbsp (30 mL) butter cut into small pieces. Dot filling with the butter.
- Roll second pastry disk into 1/8-in. (3 mm) thick circle at least 2 in. (5 cm) wider than the pie. Cut into 8 strips about 1 in. (2.5 cm) wide. Arrange over filling and weave into a lattice top. trim off excess pastry at edges. Use a fork to press tines into the edge or crimp with fingers. (As an easy alternative to a lattice top, use a 2-in. (5 cm) diameter cookie-cutter, such as a star shape, to make cut-outs in rolled pastry and arrange them to partially cover the filling.)
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- Preheat oven to 190°C (170ºC fan). Using a rolling pin, roll out both pie crusts to about 40cm (16") across.
- In a large bowl, mix together rhubarb, strawberries, sugar, cornstarch, lemon juice, zest, and salt until mixture begins to look juicy.
LATTICE STRAWBERRY-RHUBARB PIE - THE SEASIDE BAKER
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- When butter and flour have come together forming little pea size clumps, mix in the water and vinegar.
- Once everything is wet, gently knead dough with your hands until it all comes together and there is no flour at the bottom of the bowl.
STRAWBERRY RHUBARB PIE RECIPE - ZOëBAKES
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4.8/5 (12)Estimated Reading Time 5 mins
- To make the pie crust: Have all of your ingredients ready and chilled. Combine the flour, salt and sugar.
- Add the butter. Use a pastry cutter or your hands to work the butter into the flour, until it looks like cornmeal and starts to stick together when squeezed. You want to keep some of the butter in pea-sized pieces. If the butter is too soft and it won't stay in pieces, place the bowl in the freezer for about 15 minutes and then try again.
- Mix together the water and vodka and add to the flour/butter mixture.Stir this with your hand or a wooden spoon, but be very gentle. The goal is to keep the pea-sized chunks of butter in tact.
- When most of the flour is coming together, gently knead the dough into a ball. It should not be perfectly smooth, but, it should also not seem dry or crumbly.
LATTICE-TOPPED RHUBARB PIE RECIPE | MYRECIPES
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3/5 (1)Calories 276 per servingServings 10
- To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, and salt in a large bowl; cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).
- Gently press two-thirds of dough into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll dough into a 12-inch circle. Press remaining dough into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll dough into a 9-inch circle. Freeze both dough portions 10 minutes or until plastic wrap can be easily removed.
- Remove 1 sheet of plastic wrap from 12-inch dough circle; fit dough, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Remove top sheet of plastic wrap; fold edges under, and flute.
STRAWBERRY AND RHUBARB LATTICE TART - DESSERT RECIPES
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Servings 8Total Time 1 hr 15 minsCategory BakingCalories 400 per serving
- Roll out the smaller piece on a lightly floured surface to the thickness of a 50p coin and slightly larger in diameter than the pie dish.
- Transfer to a baking sheet. Use a sharp knife, pizza wheel or pastry wheel to cut into 10 strips, each about 2cm wide.
STRAWBERRY RHUBARB PIE - A FAMILY FEAST®
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5/5 (1)Total Time 1 hr 30 minsCategory PieCalories 537 per serving
- Make a double recipe of our perfect pie crust (see recipe here). Divide the dough in half and squeeze each half into a disc wrapped in plastic wrap and refrigerate while you make the filling.
- In a large bowl mix rhubarb, strawberries, granulated and brown sugar, corn starch, flour, zest, juice, cinnamon, salt and vanilla. Set aside.
- Preheat the oven to 425 degrees F with a rack in the center and a second rack just below it. Tear off a piece of foil and slide it onto the lower rack. This will be used to catch any drips should the pie bubble over (as ours did).
- On a floured surface, roll out one of the dough discs into a 12” circle. Fold in half and place in the pie plate and unfold, letting excess hang over edges.
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