STRAWBERRY PIE RECIPES

Name: Grandma's Strawberry-Rhubarb Pie
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 1 pie
Ingredients: 2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup; 1/2 cup cake flour (recommended: Soft As Silk); 3 teaspoons sifted powdered sugar; 1/2 cup butter-flavored shortening (recommended: Crisco); 1/4 cup salted butter; Pinch salt; 1 egg; 2 teaspoons vinegar; 1/4 cup ice cold water; 2 1/2 cups chopped red rhubarb, fresh; 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces); 1 1/2 cups sugar (1 1/4 cups for high altitude); 2 tablespoons minute tapioca; 1 tablespoon all-purpose flour; 1/2 teaspoon lemon zest; 1/2 teaspoon lemon juice; 1/2 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 3 tablespoons butter, cubed small; 1 egg white beaten with 1 teaspoon water; Large granule sugar

GRANDMA'S STRAWBERRY-RHUBARB PIE RECIPE - FOOD NETWORK

Grandma's Strawberry-Rhubarb Pie Recipe - Food Network image

Bake Grandma's Strawberry-Rhubarb Pie recipe from Food Network. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home.

Provided by Food Network

Categories dessert

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 1 hours 5 minutes

Yield 1 pie

Number Of Ingredients 21

Ingredients

2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
1/2 cup cake flour (recommended: Soft As Silk)
3 teaspoons sifted powdered sugar
1/2 cup butter-flavored shortening (recommended: Crisco)
1/4 cup salted butter
Pinch salt
1 egg
2 teaspoons vinegar
1/4 cup ice cold water
2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar (1 1/4 cups for high altitude)
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar

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 PIE RECIPE - PILLSBURY.COM

Fresh Strawberry Pie Recipe - Pillsbury.com image

A strawberry pie can make any day feel like a sunny summer afternoon. Learn how to make strawberry pie with this four-step Fresh Strawberry Pie recipe. It's packed with juicy strawberries and topped with a sweet whipped cream that will make your mouth water. Use Pillsbury™ Pie Crust to cut down prep time when making your homemade strawberry pie, and spend more time enjoying moments with your family.

Provided by Pillsbury Kitchens

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 7

Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3 pints (6 cups) fresh strawberries
1 cup sugar
3 tablespoons cornstarch
1/2 cup water
4 to 5 drops red food color, if desired
1 cup sweetened whipped cream

Steps:

Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
Meanwhile, in small bowl, mash 1 1/2 cups sliced strawberries with fork to make 1 cup mashed berries. In 2-quart saucepan, mix sugar and cornstarch; stir in mashed strawberries and water. Cook, over medium heat, stirring constantly, until mixture boils and thickens. Boil and stir 1 minute. Remove from heat. Cool 5 minutes. If desired, stir in food color.
Place remaining strawberries, whole or sliced, in cooled baked shell. Pour cooked strawberry mixture evenly over berries. Refrigerate at least 3 hours until set, before serving.
Just before serving, top pie with sweetened whipped cream. Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 310 , CarbohydrateContent 51 g, CholesterolContent 20 mg, FatContent 2 , FiberContent 2 g, ProteinContent 2 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 135 mg, SugarContent 33 g, TransFatContent 0 g

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