Rhubarb 3 Berry Pie Food

RHUBARB MIXED BERRY PIE

Steps:

• Preheat the oven to 425 degrees and get your pie crusts ready! Chop the rhubarb stalks to just under 1" in length and throw into a large measuring bowl. Mix in your favorite berry combination and gently toss. Next, add flour and sugar and mix thoroughly. Pour the mixture into the bottom pie crust, then add the top crust. Be sure to cover the edges of the pie with aluminum foil before baking. Bake for 55-65 minutes until rhubarb is tender, and pie is bubbling! This pie tastes best served hot.

BERRY RHUBARB PIE

Steps:

• To Make Filling: In a medium bowl, combine blackberries, raspberries, and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight.
• To Make Crust: In a large bowl, mix 2 cups flour with salt. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9 inch pie pan.
• Preheat oven to 400 degrees F (200 degrees C).
• Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.
• Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 40 to 50 minutes, until crust is golden brown.

BLUEBERRY RHUBARB PIE

Steps:

• Preheat oven to 400°.
• Combine sugars, salt and tapioca in a large bowl and mix well. Add fruit and toss until well coated.
• Mound fruit mixture in 9-inch pie pan lined with pastry dough. Top with second crust, trimming so that top crust hangs 1/2 inch beyond rim. Tuck edge of top crust under bottom crust and crimp.
• Bake 20 minutes. Reduce temperature to 350° and bake an additional 25-30 minutes, until pie is golden and the juices are bubbling. Let cool 2 hours and then serve.

RHUBARB & 3 BERRY PIE

Steps:

• Preheat oven to 425 degrees (to lower to 375 degrees after pie bakes for 15 minutes.
• Remove crusts from refrigerator and let them come to room temperature.
• Line pie pan with crust as directed for a 2 crust pie on the Pillsbury box.
• In a large bowl or pot, add rinsed and well drained blueberries, raspberries, sliced strawberries, and rhubarb. (6-7 cups total.).
• In a medium bowl whisk together the sugar, cornstarch, flour, and cinnamon.
• Pour sugar mixture onto berry mixture. Add lemon juice. Fold together gently but thoroughly and set aside to blend for 15 minutes. Stir again and pour into deep dish glass pie pan.
• Dot top of filling with small butter cubes. Top with second crust that has been brushed with egg and water mixture and sprinkled with coarse sugar.Make sure to cut air holes to allow steam to escape.
• Place on a pizza or cookie pan to catch drips. Place in oven on middle rack. Bake at 425 degrees for 15 minutes; then lower temperature to 375 degrees for 45-50 minutes more. Top with aluminum foil if crust browns too fast.
• Remove from oven and let cool for at least an hour before serving. Serve with ice-cream or whipped cream or a glass of ice-cold milk.

PEACH-BERRY RHUBARB SLAB PIE

Steps:

• Prepare the crust. In a medium bowl, stir together flour and salt until well combined. Add 1/3 cup butter and the shortening, then cut in with a pastry blender until flour appears crumbly and no crumbs are larger than pea size. Gradually add water, one tablespoon at a time, tossing thoroughly with fork after each addition until dough sticks together. Dough should be only slightly moist and should still retain a crumbly appearance until pressed together between fingers. Place mixture into an ungreased 9 x 13 inch glass baking dish and flatten to bottom, pressing dough halfway up the sides of the baking dish. Melt the remaining tablespoon of butter and brush over crust using a pastry brush. Immediately sprinkle with cinnamon and sugar and set aside.
• Make the filling. Peel and slice two of the peaches and place into a medium bowl. Add strawberries, blackberries, raspberries, and rhubarb. In a small bowl, combine 1 tablespoon flour and 2 tablespoons sugar, then pour over fruit and toss until fruit is evenly coated. Set aside.
• Preheat oven to 350 degrees. In a medium sauce pan, add remaining peaches (peeled and sliced), cinnamon, butter, corn syrup, honey, lemon jice, orange juice, and sugar. Begin cooking over medium heat, stirring constantly until juices form. Mix corn starch with 1 teaspoon of water and gradually pour into mixture while stirring constantly. Allow mixture to come to a boil. Continue to boil, stirring occasionally, until mixture thickens. Once thickened, stir constantly until the liquid portion of the filling sticks to the spoon when removed from the pan. It should almost have the appearance of cooled pie filling. Remove from heat and add remaining fruit, stirring juices into flour mixture before adding to the filling. Lightly stir to combine and set aside.
• Place empty pie crust in the oven on the middle rack and bake until the butter is melted and the cinnamon and sugar appear to have absorbed into the crust.
• In the meantime, prepare the streusel. In a medium bowl, combine all ingredients and stir together until crumbly and all dry ingredients appear a bit moist. Set aside.
• Remove crust from the oven and top evenly with pie filling. Cover with the streusel, paying special attention to the sides as the filling tends to bubble up over the topping along the edges. Bake on center rack for approximately 45 minutes, or until crust appears golden and streusel is crunchy. Remove from oven and cool, then slice into 12 pieces.

STRAWBERRY RHUBARB PIE

Steps:

• CRUST.
• In a large bowl, sift together flour and salt.
• Rub or cut (using a pastry cutter or two knives) the butter into the flour mixture, until it all looks like small peas.
• Beat together egg, cold water and lime juice.
• Gradually add liquid mixture to flour mixture, stirring gently with a fork. You may need to add the 6th tablespoon of cold water. Do not overwork the dough or your crust will be tough.
• Shape mixture into two balls, wrap each in wax paper and refrigerate for 20 minutes.
• FILLING.
• Combine all the filling ingredients, in a large bowl, in the order listed. Stir well and let sit for 10-15 minutes.
• Just before rolling out the pie crust dough, start to pre-heat the oven to 400°F.
• ASSEMBLE.
• Flatten and roll out one ball of pie crust and use it to line a 9 or 10-inch pie pan. I use a 10-inch pan. For ease of handling, roll out the crust between two sheets of floured wax paper; also flour the rolling pin.
• Pour pie filling into crust.
• Flatten and roll out second ball of pie crust. Use it to cover the filling, then crimp around the edges.
• Cut air slits.
• Brush top crust with finishing lime juice and sprinkle with sugar.
• BAKE.
• Put in 400°F oven for 40 minutes or until rhubarb is tender.
• Let rest for at least 60 minutes (one hour) before slicing.

3 BERRY PIE

Steps:

• Mix sugar and cornstarch. Add berries and gently toss.
• Line crust in pie pan. Put berry mixture in, top with remaining crust and crimp edges. cover edges with strips of foil.
• Bake at 375ºfor 25 minutes. Remove foil from edges and bake 20-30 minutes more.