Rhuberry Pie Food

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.

RHUBERRY PIE

Steps:

• 1. Bring pie crusts to room temp, as directed on package. When crusts are at room temp, handling them the way the box instructions tell you, put one of them into a 9" pie plate. (If you prefer to make a home-made crust for a two-crust pie, that's great! Go for it! ha!) Preheat oven to 400°.
• 2. In a large bowl, toss the fruit w/ the lemon juice, to coat.
• 3. Mix in all other filling ingredients. Toss filling ingreds. gently, to mix.
• 4. Spoon into crust-lined pie plate.
• 5. Cut up the second crust into small rectangles, about 2" x 1-1/2" in size. [Hint: use a pizza cutter to do this; makes it really easy!] Lay these small rectangles across the pie filling, alternating rows, leaving about an inch between squares [to look like a checkerboard pattern]. Corners of the crust pieces should touch, from row to row. Take remaining pieces and line the edge of the pie crust with them, overlapping, if necessary. (See JAP's version of the checkerboard top in their photo, above). TIP: use a small cookie cutter instead of cutting 2nd crust into rectangles. Lay cookie cutter shapes on top of filling for a creative look! I use my heart- or star- or flower-shaped bread tubes as cutters; the shapes look great on top of pies! I used the flower-shaped bread tube in the main recipe photo).
• 6. Brush the crust with the milk, using a soft pastry brush. Friends from where I used to live in New England call this "washing its face!" Sprinkle the coarse sugar onto the milky crust.
• 7. Cover the crust edge with foil, to prevent excessive browning HINT: instead of using several thin strips of foil around edges, and fighting w/them to stay on, try this ... tear off a square of foil, and cut a circle out of the middle, leaving a "frame" of about 2" to cover the outer edge of the pie. Remove foil during the last 15 - 20 minutes of baking time.
• 8. Bake for approx 45 - 50 minutes, or until the filling is bubbly in the middle and the crust is a pretty golden brown. PROTECT YOUR OVEN by putting pie onto a cookie sheet before putting in the oven. If it boils over, you'll have a real red/purple mess! Cool to room temp before serving.

EASY STRAWBERRY RHUBARB PIE

Steps:

• Toss all ingredients together& scrape into pie shell.
• If covering the filling with pastry, moisten the edge of pie shell; cover with pastry top.
• Trim, leaving 3/4 inch overhang; fold overhang under pastry rim.
• Seal& flute edge.
• Whish the yolk of 1 egg with 1 tbsp water& brush over pastry.
• Sprinkle with sugar& cut 4 steam vents in the centre.
• OR cover filling with a lattice of pastry strips.
• OR cover filling with the crumble mixture from recipe#91390.
• Place a foil-lined baking sheet (to catch drips) on the bottom rack of a preheated 425F oven.
• Place pie on rack above& bake for 20 minutes.
• Reduce heat to 350F& bake until golden with filling bubbling, about 55 to 70 minutes, shielding the edges with foil if browning too quickly.
• Let cool completely on rack.

OLD FASHIONED RHUBERRY PIE

Steps:

• Prepare pie crust according to pkg. directions for 2 crust pie or make homemade pastry for 2 crust 9" pie.
• Heat oven to 400 degrees.
• In large bowl, combine all filling ingredients. Toss lightly.
• Spoon into crust-lined pan.
• Top with second crust. Seal edges and flute. Cut slits in top crust.
• Bake at 400°F for 40-45 minutes or until golden brown.
• Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning.

RHUBARB KUCHEN

Steps:

• Cream butter with 3/4 cup of the sugar.
• Beat in yogurt, egg yolk and orange rind.
• Combine flour, baking soda, salt and 1/2 cup of the almonds.
• Gradually stir into butter mixture until mixed.
• Using wet spatula or hands, spread dough evenly onto bottom and 3/4 inch up side of greased 10-inch springform pan.
• Toss rhubarb with remaining sugar and orange juice.
• Arrange evenly over the dough.
• Sprinkle remaining almonds around the edge.
• Bake in 350 F or (180 C) oven for 45-50 minutes or until pastry edge is golden brown and rhubarb is tender.
• Let cool on rack.
• Remove side of pan.
• To make Glaze: In small saucepan, bring strawberry jelly and 3 tbsp of water to a boil while whisking constantly.
• Reduce heat and boil gently whisking often for approx.
• 3 minutes or until thickened.
• Brush over rhubarb and sides of cake.
• Let stand to cool for 5 minutes.

RHU-BERRY PIE

Steps:

• Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a large heavy saucepan, combine sugar and cornstarch. Stir in apple juice until smooth. Cook and stir over medium heat until thickened. Add rhubarb; cook and stir gently 2-3 minutes or just until heated through. Stir in blueberries. Spoon mixture into pie shell., Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake at 375° for 45-50 minutes or until bubbly. Cool completely on a wire rack.

RASPBERRY RHUBARB PIE

Steps:

• In a large bowl, combine the sugar, tapioca, salt and cinnamon. Add rhubarb and raspberries; toss gently. Let stand for 20 minutes. , Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. Pour filling into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. , Bake at 400° for 30 minutes. Remove foil; bake 5-10 minutes longer or until pastry is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.

RASPBERRY PIE

Steps:

• Mix together raspberries, sugar, cornstarch, minute tapioca and water.
• Mix and let sit while you make your pie crust.
• Put berries in bottom crust, and put 4-1 T pats of butter on top.
• Put on top crust and crimp edges.
• Make slits in the crust to allow the steam to escape.
• Bake at 425 degrees F for 15 minutes.
• Reduce heat to 350 degrees F and bake for 45 minutes.

STRAWBERRY RHUBARB PIE

Steps:

• For the crust: In a food processor, combine the butter, sugar, salt and 1 1/2 cups flour. Mix on a medium setting until the mixture is crumbly, 25 to 35 seconds. Add the remaining cup flour and "pulse" 7 times. Move the mixture to a bowl and cut in the water with a pastry cutter until a dough forms. Roll the dough into a 6-inch log and cut in half. Set aside.
• For the filling: In a bowl, mix together the sugar, flour, oats, tapioca flour, cinnamon and ginger. Add the strawberries, rhubarb and butter and mix until the fruit and butter is coated in the dry ingredients. Set aside and let stand for 30 minutes.
• Preheat the oven to 350 degrees F.
• On a floured surface, roll out half of the dough into a circle about 1/8-inch thick to fit a 9-inch pie pan. Carefully place the dough in the pie pan. Using a fork, "dock" the dough by poking it all over. Add the filling. Roll out the other half of the dough into a circle about 1/8-inch thick to cover the pie, then carefully place on top of the filling.
• Trim the excess dough that drapes over the sides and pinch the top and bottom crusts together. Beat the egg in a small bowl, then brush the top of the crust with the egg wash and sprinkle with sugar. Poke six vent holes in the top with a fork.
• Make an aluminum foil "skirt" and wrap around the outer edge of the crust and pie pan. Bake for 20 minutes.
• Remove the aluminum foil skirt and continue baking until golden brown, another 20 minutes.
• Let stand until set up, about 3 hours. The longer it stands, the better!

RHUBARB PIE

Steps:

• To make the crust: Have all of your ingredients ready and chilled. Combine the flour, salt and sugar in a food processor. Add the butter and lard. Use the food processor to work the butter and lard into the flour. Work the fats into the flour until it starts to stick together when squeezed, but you want to keep some of the fat in pea-size pieces. If it is too soft and it won't stay in pieces, place the bowl in the freezer for about 15 minutes and then try again.
• Whisk the egg, add it along with the water and vinegar to the flour/lard mixture. Stir this with your hand or a wooden spoon, but be very gentle. The goal is to keep the pea-size chunks of fat intact. It will start to look shaggy and not dry. It should hold together when you squeeze it in your hand. Gently knead the dough into a ball. Divide the dough into two pieces and create round disks. Wrap the dough in plastic and refrigerate for at least an hour, or overnight.
• Preheat oven to 425 degrees F with the rack on the bottom shelf.
• In a large bowl, toss together the rhubarb, cherries, sugar, cornstarch and spices. Roll out one of the circles of dough and drape it into the pie plate. Place the filling in the pie shell. Break the butter up into several pieces and put it over the filling.
• Weave the lattice over the top. Crimp the edges. Brush the top with egg wash.
• Sprinkle generously with sugar.
• Place the pie on a baking sheet, just in case the juices bubble over.
• Bake for 30 minutes. Reduce the heat to 350 degrees F, bake until the juices are bubbling and translucent, and the fruit is very soft. This can take up to 1 1/2 hours. If the top crust starts to get too much color, tent the pie loosely with foil.
• Allow the pie to cool so the juices set enough to cut the pie.
• Enjoy with ice cream.

RHUBERRY JAM

Steps:

• In a large preserving kettle, combine rhubarb and water; cook over medium-high heat for about 5 minutes or until rhubarb is tender.
• Add sugar and bring to a boil; boil for 2 minutes.
• Stir in pie filling.
• Remove from the heat and let cool for 10 minutes.
• Add jello and mix well.
• Place in sterilized mason jars, leaving a 1/4 inch headspace.
• Process in a boiling water bath for 15 minutes.
• Remove from bath, let cool, check seals, label jars, and store in a cool, dry place.