How To make Deep Dish Rhubarb Strawberry Pie
3/4 c Sugar
1/3 c Flour, sifted
1 t Ground cinnamon
1/2 ts Ground cloves
1 lb Fresh rhubarb
1 pt Strawberries
2 tb Butter or margarine
FLAKY PAStrY II (or 1/2 -package pie crust mix) Milk or cream Sugar
FLAKY PAStrY II:
1 1/2 c Flour, sifted
1 t Salt
1/2 c Vegetable shortening
4 tb -- Water, cold, approx
Sift flour and salt into a medium bowl; cut in shortening with a fork or pastry blender until mixture is crumbly. Sprinkle cold water over mixture, 1 tablespoon at a time; mix lightly with a fork just until pastry holds together and leaves sides of bowl clean. Make a ball; flatten it. Wrap dough in plastic and store in refrigerator until ready for use. Mix sugar, flour, cinnamon, and cloves in a bowl. Wash rhubarb; trim ends; cut into 1-inch pieces (You should have 6 cups). Wash strawberries; hull and halve (you should have 4 cups). Place both in a large bowl. Sprinkle with sugar mixture; toss lightly to mix. Let stand 15 minutes. Toss again. Spoon rhubarb-strawberry filling into an 8 x 8 x 2-inch baking dish; dot with butter or margarine.
Prepare pastry. Roll out to a 10-inch square on a lightly floured surface. Cut in 1/2-inch strips with a pastry wheel or knife. Weave strips into a lattice. Cover filling. Turn ends under just enough so that strips touch sides of baking dish. Brush lattice top with milk or cream; sprinkle with sugar. Bake in hot oven (425 F) for 40 minutes, or until pastry is golden and juices bubble up. Cool. Serve warm with vanilla ice cream, if you wish. [ Family Circle All-Time Baking Favorites; 1974 ]
How To make Deep Dish Rhubarb Strawberry Pie's Videos
Strawberry Rhubarb Mini Pies
*Ingredients*
*Recipe*
Preheat the oven to 400 degrees F/200 degrees C.
Put the strawberries, rhubarb, 1/2 a cup (100 grams) of sugar, cinnamon, and lemon juice in a bowl.
Mix to combine everything.
Add 1 tablespoon of flour and mix with a spoon.
Put the remaining flour in a medium bowl.
Add the remaining sugar, baking powder, the butter (both melted and solid), and the cream cheese, then mix.
Flour your work surface and knead the dough, then spread it.
Cut 4 rectangular or round sheets of dough, depending on the baking dishes you’ll use.
Take 4 rectangular small baking dishes (or ramekins) and equally divide the strawberry mixture into them.
Cover each pot with one dough sheet.
Place the small baking dishes in a larger one, then pour water into the last.
Transfer to the oven and bake for 30 minutes.
Remove from the oven and let them cool.
Before serving, sift some powdered sugar on/over them.
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Deep Dish Strawberry Rhubarb Pie
From Cooking on the Block a weekly cooking show featuring Chef Ellie Espo demonstrating one of her easy and delicious recipes
Fresh Strawberry Pie Recipe
This recipe is an easy and delicious way to use fresh strawberries. Its perfect for anytime of the year, but its best when strawberries are at peak season. You can use a pre-made pie shell or your own favorite pie crust recipe. I decided to use the Fresh Strawberry Pie from Flying saucer Pie Co. as inspiration for this recipe. If you live in the Greater Houston, Texas area or just visiting, you should definitely make your way to the Flying Saucer Pie Co. shop for a fresh slice.
INGREDIENTS
1 1/2 lbs Fresh Strawberries
9 inch deep dish pie shell (from scratch or pre-made)
GLAZE RECIPE
3/4 cup sugar
3 tbls corn starch
1 1/2 cups water
2 to 3 tbls Strawberry Jello
PIE CRUST
1 3/4 cups all purpose flour
1 tbls sugar
1/2 tsp salt
1/2 cup shortening
3 to 4 tbls ice cold water
WHIPPED CREAM
1 1/2 cups heavy cream
2 tbls confectioner's sugar
**Canned Whipped cream or Cool Whip work as well
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STRAWBERRY & RHUBARB PIE AND OLD FASHIONED CRISP
Welcome to my kitchen. Today I am baking with strawberries and rhubarb and they are the perfect summer combination. I also make a pie crust from scratch and share the process on how easy it is to make. I hope that you enjoy these recipes and try this perfect summer fruit combination.
Perfect Pie Crust Recipe:
Rhubarb & Strawberry Pie:
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How To Make Rhubarb Pie - The Easiest Pie You'll Ever Make!| Rockin Robin Cooks With Jane Massengill
My friend Jane Massengill shares her family's delicious rhubarb pie recipe that is absolutely delicious! And this pie only takes 15 minutes to put together. You've gotta try it!
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This is the best rhubarb pie recipe ever. If you haven't tried rhubarb before you really must. It's a slightly tart vegetable that is pretty easy to grow. Just remember that the leaves are poisonous so don't eat the leaves.
The stalks can be either red or green and remind me of celery in looks alone. So either buy some rhubarb or try to grow some in your garden. According to Jane, it's pretty easy. She recommends making the pie and then freezing it before cooking it. This way you can have a pie ready for any occasion.
Ingredients:
Filling:
4 cups sliced Rhubarb (1/4 inch thick)
1 egg
3/4 to 1 cup sugar
1/4 cup flour
Crust:
2 cups flour
2 tsp. sugar
1 tsp. salt
2/3 cup vegetable oil
4 Tbsp. milk
For the pie crust:
Preheat oven to 425 degrees F.
In a bowl add the flour, salt and sugar. Mix to combine.
Mix together in another bowl the vegetable oil and milk. Stir until creamy and then pour all at once into the flour mixture.
Using a pastry blender or fork until the flour is evenly dampened. Reserve between 1/4 to 1/3 cup of the mixture for the top of the pie.
Pour the pie dough into a pie dish, either an 8 or 9 inch pie plate. Push and press the dough into the pie plate until the dough covers the pie plate up the sides as well.
Shape and press to even the edges. You can pinch lightly to flute the crust.
Rinse and slice the rhubarb stalks to 1/4 inch thick pieces. In a bowl, combine the rhubarb with the sugar and flour and add the eggs to the mix and stir until all combined.
Pour the filling into the pie crust. I save a little of the pie crust mixture for the topping - about 2 Tbs.
You can add in a little cinnamon or sugar or both for variety but it's not necessary. Sprinkle the reserved pie crumble over the top of the rhubarb.
Place in the oven on a cookie sheet if desired and bake at 425 degrees F for 10 minutes. Then reduce the temperature to 350 degrees F. for 30 minutes.
Check the pie and see how much liquid is in it by jiggling the pan. If it looks a little too lose, bake an additional 5 to 10 minutes. Pie should be golden brown.
Serve with vanilla ice cream or homemade whipped cream topping. Yum!
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Rockin Robin
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Rhubarb Strawberry Lattice Pie
Rhubarb Strawberry Pie is the perfect combination of sweet with a little tart. The rhubarb is pucker-your-mouth tart. However, add a little sugar and some ripe, juicy strawberries, and it is delicious.
EQUIPMENT
????9 inch deep-dish pie plate:
INGREDIENTS
????Pie Filling
1 cup granulated sugar (198g) :
⅓ cup corn starch(40g):
????Streusel
¼ cup oats(25g):
¼ cup brown sugar(55g):
¼ cup flour(30g) :
????Glaze for Top
Sparkling sugar :
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