Zendeas Strawberry Rhubarb 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.

FRESH STRAWBERRY RHUBARB PIE

Steps:

• Line 9" pie plate with crust.
• Pour rhubarb and strawberries into large bowl and sprinkle with orange juice; mix gently.
• Add sugar, flour and salt and mix.
• Pour into pie plate and dot with butter; adjust top crust, seal and vent; cover edges with narrow piece of foil.
• Bake at 425° for 20 minutes; reduce heat to 375° and bake another 40-45 minutes until bubbling and browned.
• Remove foil last 10 minutes to brown edges if needed.
• Remove from oven and immediately sprinkle liberally with sugar.

STRAWBERRY-RHUBARB PIE

Steps:

• Preheat oven to 450 degrees. Prepare pastry and prebake bottom crust for 8 to 10 minutes until cooked. Mix together well all pie filling ingredients except butter in a large bowl. Pour filling into prebaked bottom pie crust and dot with butter. Top with remaining pastry crust and make air vent slits (you can also do a lattice crust which is very pretty with the rosy juices from the pe).
• Bake at 450 degrees for 10 minutes and then, drop temperature to 350 degree and bake another 45 to 60 minutes or until done and crust is nicely browned. Since ovens vary a great deal, it is best to watch your pie carefully the first time you make this to determine how long it will take in your specific over. Enjoy!

SUMMER STRAWBERRY RHUBARB PIE

Steps:

• Roll half of the dough and fit into a 9-inch pie pan leaving a 3/4 inch overhang all around and refrigerate.
• roll the other half of dough into a 12-inch round and refrigerate.
• Preheat oven to 425 degrees.
• Put rhubarb and strawberries into a large bowl.
• In another bowl, whisk together sugar, tapioca or cornstarch and salt.
• Combine dry ingredients with rhubarb and let sit for 15 minutes, stirring occasionally.
• Pour rhubarb and strawberries into bottom crust, dot with butter.
• Brush overhang with water, cover with top crust, seal edge and crimp or flute edges.
• Cut steam vents into top crust.
• Lightly brush top of pie with milk or cream and sprinkle with sugar.
• Bake for 30 minutes, reduce temperature to 350 degrees and bake 25-35 minutes longer, until crust is browned and juices bubble through the vents.

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.

STRAWBERRY RHUBARB PIE

Steps:

• Preheat the oven to 400°F.
• Mix together gently the rhubarb and the strawberries, sugar, flour, almond extract, and salt.
• Line a 9-inch pie pan with pastry add the fruit.
• Dot with butter.
• Cover with the other pastry.
• Brush the crust with milk and sprinkle with sugar.
• Bake for 40 to 50 minutes until the fruit is tender and crust is lightly browned.

STRAWBERRY RHUBARB PIE

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, mix flour and sugar. Add strawberries and rhubarb. Toss and let stand for 30 minutes.
• Pour into prepared pie crust. Dot with butter and cover with top crust. Seal edges with water.
• Apply yolk to top of pie with a pastry brush. Sprinkle with sugar. Cut small holes in crust to allow steam to escape.
• Bake 35-40 minutes, or until brown and bubbly. Cool on rack.

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.

ZENDEA'S STRAWBERRY RHUBARB PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place 1 cup of sugar into a saucepan, and mix in the rhubarb; add butter, and bring to a boil over medium-high heat. Cook, stirring often, until the rhubarb is tender, about 10 minutes. Stir in the strawberries, and set aside. Let cool to lukewarm. Beat the eggs in a bowl until frothy, and mix into the rhubarb mixture.
• Unroll the pie crusts, and line an 8-inch pie dish with a crust; pour the filling into the bottom crust. Place the second crust on top of the pie, and press the edges together. Crimp edge with a fork to seal. Cut 4 1-inch slits in the top of the crust with a sharp knife. Pour milk into a small bowl, and brush top crust with milk; sprinkle pie with 3 more tablespoons of sugar.
• Bake the pie in the preheated oven until the crust is golden and the filling is set, 45 minutes to 1 hour. Allow pie to cool before cutting. Refrigerate leftovers.