Zendeas Strawberry Rhubarb Pie Food

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.

STRAWBERRY-RHUBARB PIE

Steps:

• Preheat oven to 425 degrees.
• To make crust:.
• Combine flour, sugar, and salt. With a pastry blender, cut shortening and COLD butter into dry ingredients until mixture resembles pea-sized crumbs. Pour in 1/3 cup of water and continue blending until dough comes together. If it looks dry, add the other two tablespoons of water. Divide dough into two round balls, press flat, cover with plastic wrap, and refreigerate for at least 30 minutes.
• To make filling:.
• In a bowl, mix cut rhubarb and strawberries, sugar, cornstarch, and salt. Let sit for 20 minutes so the fruits can absorb the ingredients.
• To assemble pie:.
• Remove one half of the dough from refrigerator. Roll it out to about a 10-inch circle as best you can. Use a little flour if dough is too sticky. Work the dough as little as possible. Place the circle into a 9-inch pie dish. Press to the sides and trim off any excess. Remove the other half of your dough from the fridge and repeat. Roll it out to make another circle. With a pizza or pastry cutter, cut pieces of dough 1-inch wide, you'll need 6 of them for a nice lattice top. Pour fruit mixture into prepared pie dish. Alternate strips of dough to create a lattice top. Trim off excess. Brush the top of crust with milk.
• Bake in oven on 425 for 30 minutes. Lower the temperature to 350 degrees, bake another 25-30 minutes until juices are bubbling and crust is golden brown.
• Eat and Enjoy!

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.

STRAWBERRY RHUBARB PIE

Steps:

• Blend dry ingredients and butter:Mix flour and sea salt in a large mixing bowl. Add the butter and blend using pastry blenders or your fingers until you have a bowl filled with crumbs.
• Make pastry:Mix vinegar and water in a measuring jug. Slowly pour over dry ingredients and mix just until it comes together into a dough. Push into a ball. Do not knead or overwork! Divide into 2 disks, wrap in foil and chill for 1 hour.
• Roll out bottom crust: Place 1 disk of the pastry between 2 sheets of baking parchment. Roll into a circle slightly larger than a 9 inch pie dish. Fit into the lightly greased pie dish and place back into the fridge to chill.
• Prep:Preheat oven to 420°F.
• Mix filling ingredients:Place all ingredients for the filling in a large bowl and mix well. Pour into prepared bottom crust. Evenly dot with the diced butter.
• Add top crust:Remove the second disk of dough from the fridge and roll into a 10 inch circle between two sheets of baking parchment. You can either place it on top as a whole (make sure to cut some air vents into the top if doing this!) OR cut it into strips to make a lattice. The lattice is a bit of a pain with this crust... But it looks pretty and helps the filling to thicken and set as more liquid can evaporate.
• Crimp edge:Pinch together the edges of the top and bottom crust, then crimp. Brush with egg white and sprinkle with granulated sugar.
• Hot bake:Bake the pie on the bottom rack for 10 minutes at 420°F. Place a pie shield or aluminum foil over the edge once these 15 minutes are up.
• Finish Baking:Lower the heat to 375°F and finish baking the pie for 35-45 minutes, or until the filling is bubbly and the crust is baked. Cool on a wire rack before slicing.
• To get neat slices, cool overnight. If you want to eat the pie warm after a shorter cooling period, the filling will be a little more lose like in a crisp. But it's delicious either way!

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.

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.

STRAWBERRY RHUBARB PIE

Steps:

• Combine the flour, salt and butter in a large bowl. With a bench scraper or pastry cutter, cut the butter into the flour until it forms pea-size chunks. Slowly add the ice water, folding it into the flour until it comes together in a dough; be mindful not to overwork the dough. If the dough is too dry, add another tablespoon of water at a time. Turn the dough out onto a lightly floured work surface. Divide in half and form into disks. Wrap the two disks in plastic wrap and refrigerate for at least 30 minutes to let the dough rest.
• Preheat the oven to 425 degrees F.
• Roll out one of the disks into a 12-inch round on a lightly floured work surface. Roll it up onto the rolling pin and carefully transfer to a 9-inch pie plate. Gently press the bottom crust into the plate with your fingers. Leave the edges untrimmed.
• To the bottom crust, add the rhubarb, strawberries, sugar, cinnamon, flour, salt, lemon juice and vanilla. Dot with pats of the butter.
• On the same lightly floured work surface, roll the second disk of dough into a 12-inch round. Lay the top crust over the pie and crimp the edges.
• Brush the top crust lightly with milk and sprinkle with granulated sugar. Cut vent holes in the center. Bake for 20 minutes; lower the temperature to 375 degrees F and bake for another 45 to 60 minutes, or until the filling is bubbling.
• Cool completely before serving to allow time for the filling to set up.

STRAWBERRY-RHUBARB CRUMBLE PIE

Steps:

• Heat oven to 350°F.
• Use pulsing action of food processor to process flour, nuts, butter and 3/4 cup sugar until mixture resembles coarse crumbs. Add oats; pulse just until blended.
• Reserve 1/3 cup oat mixture for later use. Press remaining oat mixture onto bottom and halfway up sides of 9-inch square pan.
• Toss fruit with dry pudding mix and remaining sugar; spoon into crust. Sprinkle with reserved oat mixture.
• Bake 50 to 55 min. or until rhubarb is tender. Cool slightly.

STRAWBERRY-RHUBARB PIE

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.

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.

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