STRAWBERRY-RHUBARB PIE RECIPE - BETTYCROCKER.COM
Our eyes are always on the pies, and this Strawberry-Rhubarb Pie is a showstopper! Never cooked with rhubarb? Don't stress! It's easier than you think, and we'll walk you through every step of the way. In our opinion, this is the best Strawberry-Rhubarb Pie going 'round. Between the bright sweet-tart filling and golden, flaky crust, this is one of those pies you won't be able to stop thinking about! Whip up our Strawberry-Rhubarb Pie recipe for any occasion; just be prepared, with a pie this good leftovers are hard to come by.
Provided by Betty Crocker Kitchens
Total Time 2 hours 30 minutes
Prep Time 35 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. In medium bowl, mix 2 1/2 cups flour and the salt. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Divide pastry in half, and shape into 2 rounds on lightly floured surface. Wrap flattened rounds in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry flaky. If refrigerated longer, let pastry soften slightly at room temperature before rolling.
- In large bowl, mix sugar, 1/2 cup flour and the orange zest. Stir in rhubarb and strawberries. Using floured rolling pin, roll one round of pastry on lightly floured surface (or pastry board with floured pastry cloth) into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths, and place in pie plate, or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Add filling mixture. Dot with butter.
- Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll out second pastry round. Fold into fourths, and place over filling, or roll loosely around rolling pin and place over filling. Unfold or unroll pastry over filling. Cut slits in pastry so steam can escape. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold edge of top crust under bottom crust, forming a stand-up rim of pastry that is even thickness on edge of pie plate, pressing on rim to seal; flute edges.
- Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Bake on parchment-covered baking sheet 20 minutes. Reduce oven temperature to 350°F. Remove foil, and continue to bake 35 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Serve warm or cool.
Nutrition Facts : Calories 420 , CarbohydrateContent 54 g, CholesterolContent 0 mg, FatContent 4 , FiberContent 3 g, ProteinContent 4 g, SaturatedFatContent 5 g, ServingSize 1 Slice, SodiumContent 310 mg, SugarContent 22 g, TransFatContent 0 g
RHUBARB & GINGER CRUMBLE RECIPE - BBC GOOD FOOD
This super easy, lightly spiced crumble can be prepared ahead of time - a comfort food favourite that makes a great budget-friendly dinner party dessert
Provided by Tom Kerridge
Categories Dessert
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. First, make the topping. In a bowl, rub the flour and butter together with your fingertips until it resembles fine breadcrumbs. Add in the oats and sugar, and stir with a wooden spoon to form a coarse crumble.
- Spread out the crumble in an even layer on a baking tray and bake in the centre of the oven for 15 mins until golden, with larger clusters of crumble formed. Once the mixture has cooled slightly, stir through the nuts.
- Next, make the crumble filling. Melt the butter in a heavy-based saucepan, then add the sugar and vanilla, and give everything a good stir. Tip in the apple and cook for 5 mins, stirring constantly, until the apples have turned into a thick purée. Once the apples have broken down, add the rhubarb and ginger. Stir well, then simmer for 5 mins until the rhubarb has just begun to soften. Pour the filling into a bowl and leave to cool.
- Once ready to eat, divide the crumble filling into six individual pie dishes, or one larger dish if you prefer, then top with the crumble topping. Can be assembled a day ahead and kept in the fridge, or frozen. To reheat from frozen, cook for an extra 15 mins until piping hot throughout. Bake in the centre of the oven for 15 mins, until bubbling throughout. Serve with the clotted cream.
Nutrition Facts : Calories 705 calories, FatContent 33 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 87 grams carbohydrates, SugarContent 53 grams sugar, FiberContent 8 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.5 milligram of sodium
More about "frozen rhubarb pie recipes"
RHUBARB & GINGER CRUMBLE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Dessert
Cuisine British
Calories 705 calories per serving
- Once ready to eat, divide the crumble filling into six individual pie dishes, or one larger dish if you prefer, then top with the crumble topping. Can be assembled a day ahead and kept in the fridge, or frozen. To reheat from frozen, cook for an extra 15 mins until piping hot throughout. Bake in the centre of the oven for 15 mins, until bubbling throughout. Serve with the clotted cream.
10 BEST QUICK CHERRY PIE FILLING DESSERT RECIPES | YUMMLY
From yummly.com
TOASTED MARSHMALLOW AND RHUBARB CAKE | NIGELLA'S RECIP…
From nigella.com
RECIPES WITH RHUBARB - TASTE OF HOME
From tasteofhome.com
RECIPES THAT USE FROZEN STRAWBERRIES | MYRECIPES
From myrecipes.com
SIMPLE AND DELICIOUS RECIPES FOR EVERYONE - BLOGGHETTI
From blogghetti.com
35+ FANTASTICALLY EASY PIE RECIPES | MYRECIPES
From myrecipes.com
20+ PIE RECIPES FOR NATIONAL PI DAY | EATINGWELL
From eatingwell.com
10 BEST QUICK CHERRY PIE FILLING DESSERT RECIPES | YUMMLY
From yummly.com
CLOUDY KITCHEN | A BAKING AND DESSERTS BLOG BY ERIN CLARKSON
From cloudykitchen.com
TOASTED MARSHMALLOW AND RHUBARB CAKE | NIGELLA'S RECIP…
From nigella.com
35+ FANTASTICALLY EASY PIE RECIPES | MYRECIPES
From myrecipes.com
20+ PIE RECIPES FOR NATIONAL PI DAY | EATINGWELL
From eatingwell.com
CLOUDY KITCHEN | A BAKING AND DESSERTS BLOG BY ERIN CLARKSON
From cloudykitchen.com