STRAWBERRY RHUBARB PIE RECIPE | ALLRECIPES
This is as fool-proof as can be and is really delicious. The crust was my grandmother's and it's flaky and mistake proof.
Provided by Deb Lacey
Categories Desserts Pies Fruit Pies Strawberry Pie Recipes
Yield 1 - 9 inch pie
Number Of Ingredients 10
Steps:
- To Make Crust: In a large bowl, combine the flour and the salt. Place the 1/2 cup oil in a 1 cup sized measuring cup and top with the 6 tablespoons of milk. DO NOT MIX! Pour oil and milk over flour and blend with a fork until it forms a ball of dough. Divide dough into 2 balls. Place one ball on sheet of waxed paper. Top with another sheet of waxed paper and roll out to fit your pie plate. Repeat with remaining ball of dough. Peel top paper off of one crust and flip dough into pie plate. Peel off paper and press dough in. Save remaining dough for top crust.
- Preheat oven to 425 degrees F (220 degrees C).
- To Make Filling: Mix the rhubarb, strawberries, sugar, tapioca, salt and nutmeg until the fruit is well coated. Pour filling into the crust and dot with butter. Cover with top crust, seal edges and cut three 1 inch slits in top of crust.
- Bake pie at 425 degrees F (175 degrees C) for 20 minutes. Reduce temperature to 375 degrees F (190 degrees C) and bake for an additional 20 minutes. Let pie cool before cutting.
Nutrition Facts : Calories 432 calories, CarbohydrateContent 71.9 g, CholesterolContent 0.9 mg, FatContent 14.7 g, FiberContent 2.3 g, ProteinContent 4.6 g, SaturatedFatContent 2.1 g, SodiumContent 297.9 mg, SugarContent 40.1 g
RENEE'S STRAWBERRY RHUBARB PIE RECIPE | ALLRECIPES
When my neighbor, Debbie, called to ask if I'd like some of the fresh rhubarb she'd harvested, I hesitated. I'd never tasted rhubarb, much less cooked with it. Well, she brought me a bucket full and I started looking for recipes. This is the result of several that I combined to make what everyone tells me is a winning combination.
Provided by Renee
Categories Desserts Pies Fruit Pies Strawberry Pie Recipes
Total Time 4 hours 25 minutes
Prep Time 30 minutes
Cook Time 55 minutes
Yield 1 9-inch pie
Number Of Ingredients 12
Steps:
- In a bowl, whisk together the cornstarch with 1 tablespoon of water until thoroughly combined. Stir in the rhubarb, strawberries, white sugar, lemon juice, cinnamon, and vanilla extract. Allow the mixture to stand for 30 minutes.
- Preheat oven to 425 degrees F (220 degrees C). Place bottom crust into a 9-inch pie dish. Roll the remaining crust out into a 10-inch circle on a floured work surface, and set aside.
- Stir the filling, and pour into the prepared pie dish. Cut the remaining crust into 1-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Beat the egg white with 1 teaspoon of water in a small bowl, and brush the entire lattice top with the beaten egg white. Sprinkle with turbinado sugar. Wrap aluminum foil strips around the edges of the pie.
- Bake in the preheated oven for 15 minutes; reduce heat to 375 degrees F (190 degrees C), and bake until the crust is browned and the filling is bubbling, 40 to 45 more minutes. Remove the aluminum foil for the last 10 minutes of baking time. Allow pie to cool completely before serving.
Nutrition Facts : Calories 390.6 calories, CarbohydrateContent 61.1 g, FatContent 15.2 g, FiberContent 3.5 g, ProteinContent 3.9 g, SaturatedFatContent 3.8 g, SodiumContent 243.6 mg, SugarContent 35.8 g
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