RHUBARB STRAWBERRY PIE RECIPE: HOW TO MAKE IT
This strawberry rhubarb pie with frozen fruit recipe has become a favorite with us. My husband never liked rhubarb until he tasted this pie...now he asks me to make it often! — Sandy Brown, Lake Worth, Florida
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, combine sugar and tapioca. Add fruit; toss to coat. Gently stir in the juice, marmalade if desired, and orange zest. Let stand for 15 minutes. , On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to 9-in. deep-dish pie plate. Trim to 1/2 in beyond rim of plate. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/4-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil., Bake until filling is bubbly and rhubarb is tender, 40-50 minutes. Remove foil. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 470 calories, FatContent 23g fat (14g saturated fat), CholesterolContent 60mg cholesterol, SodiumContent 312mg sodium, CarbohydrateContent 62g carbohydrate (24g sugars, FiberContent 3g fiber), ProteinContent 5g protein.
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
More about "rhubarb and strawberry pie recipes"
STRAWBERRY RHUBARB CRISP RECIPE | INA GARTEN | FOOD NET…
Reviews 4.5
Total Time 1 hours 25 minutes
Category dessert
- For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.
STRAWBERRY RHUBARB CRISP RECIPE | INA GARTEN | FOOD NET…
Reviews 4.5
Total Time 1 hours 25 minutes
Category dessert
- For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.
MINI STRAWBERRY-RHUBARB SHORTCAKES RECIPE - PUREWOW
From purewow.com
Reviews 4.4
Total Time 1 hours 20 minutes
Calories 194 calories per serving
- 1. Make the Compote: In a medium saucepan, combine the strawberries, rhubarb, sugar and � cup water. Bring to a simmer over low heat. Cook, stirring frequently to prevent scorching, until the fruit is soft but not completely broken down, 25 to 30 minutes. Cool while you make the shortcake biscuits. 2. Make the Shortcake Biscuits: Preheat the oven to 400�F. Line a baking sheet with parchment paper. 3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the butter and using your fingertips, work it into the dry ingredients until it's about the size of peas. 4. Using a silicone spatula, stir in the buttermilk until you have a shaggy dough. (There will be a lot of dry spots; that's OK.) Dump the dough out onto a well-floured surface and pat it into a roughly �-inch thick rectangle. Using a bench scraper, fold one third of the rectangle toward the center. Repeat with the other side (like you're folding a letter or making a C-fold). Pat the dough into a �-inch thick rectangle; repeat this folding and patting process twice, flouring your hands and the surface as needed. 5. Using a sharp knife, cut the dough into 20 small biscuits, and transfer them to the prepared baking sheet. Using a pastry brush, lightly brush the tops with heavy cream and sprinkle with sparkling sugar. Bake until puffed and golden brown, 15 to 20 minutes. 6. To assemble, split a biscuit in half crosswise. Add a dollop of whipped cream to the bottom half and top with some of the cooled compote. Top with the biscuit top, another dollop of whipped cream and compote. Repeat with the remaining biscuits. Note: The compote can be made up to 5 days ahead and stored in an airtight container in the fridge.
MINI STRAWBERRY-RHUBARB SHORTCAKES RECIPE - PUREWOW
From purewow.com
Reviews 4.4
Total Time 1 hours 20 minutes
Calories 194 calories per serving
- 1. Make the Compote: In a medium saucepan, combine the strawberries, rhubarb, sugar and � cup water. Bring to a simmer over low heat. Cook, stirring frequently to prevent scorching, until the fruit is soft but not completely broken down, 25 to 30 minutes. Cool while you make the shortcake biscuits. 2. Make the Shortcake Biscuits: Preheat the oven to 400�F. Line a baking sheet with parchment paper. 3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the butter and using your fingertips, work it into the dry ingredients until it's about the size of peas. 4. Using a silicone spatula, stir in the buttermilk until you have a shaggy dough. (There will be a lot of dry spots; that's OK.) Dump the dough out onto a well-floured surface and pat it into a roughly �-inch thick rectangle. Using a bench scraper, fold one third of the rectangle toward the center. Repeat with the other side (like you're folding a letter or making a C-fold). Pat the dough into a �-inch thick rectangle; repeat this folding and patting process twice, flouring your hands and the surface as needed. 5. Using a sharp knife, cut the dough into 20 small biscuits, and transfer them to the prepared baking sheet. Using a pastry brush, lightly brush the tops with heavy cream and sprinkle with sparkling sugar. Bake until puffed and golden brown, 15 to 20 minutes. 6. To assemble, split a biscuit in half crosswise. Add a dollop of whipped cream to the bottom half and top with some of the cooled compote. Top with the biscuit top, another dollop of whipped cream and compote. Repeat with the remaining biscuits. Note: The compote can be made up to 5 days ahead and stored in an airtight container in the fridge.
RHUBARB AND STRAWBERRY PIE RECIPE | ALLRECIPES
From allrecipes.com
THE BEST CLASSIC STRAWBERRY RHUBARB PIE RECIPE - FOODAL
From foodal.com
RHUBARB STRAWBERRY CRUNCH RECIPE | ALLRECIPES
From allrecipes.com
STRAWBERRY RHUBARB CAKE - PRINCESS PINKY GIRL
From princesspinkygirl.com
83 STRAWBERRY DESSERT RECIPES TO SWOON OVER I TASTE OF HOME
From tasteofhome.com
FRESH RHUBARB PIE RECIPE | ALLRECIPES
From allrecipes.com
RECIPES WITH RHUBARB | TASTE OF HOME
From tasteofhome.com
PALEO STRAWBERRY RHUBARB CRISP RECIPE - PINCH OF YUM
From pinchofyum.com
STRAWBERRY RHUBARB CAKE - PRINCESS PINKY GIRL
From princesspinkygirl.com
STRAWBERRY RHUBARB CAKE - PRINCESS PINKY GIRL
From princesspinkygirl.com