How to Make Fresh Rhubarb Pie | Allrecipes.com
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See how to bake a delicious rhubarb pie from scratch—with just five ingredients. The key is a high baking temperature to start, and then finishing the baking at a lower temperature. It softens the fresh rhubarb without making it mushy. It's fantastic.
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Strawberry and Cherry Jelly Cake Recipe | Emojoie
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➢
〜 Please check the subtitles for more recipe details 〜
➢Puree
200g Strawberries
20g Sugar
30g Jam (sour cherry)
➢Sauce
100g Puree
0.3g Xanthan gum
1.5g Gelatin
➢Mousse
7g Gelatin
300g Whipping cream
40g Sugar
150g Puree
➢Jelly
16g Gelatin
60g Sugar
500g Water
3 Frozen raspberries
15g Lemon juice
Sponge Cake
Strawberry
Cherry
The mold I used in the video
Φ8cm, Φ10cmxH4.5cm, Φ14cm
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#jellycake
Strawberry Rhubarb Pie - Chef Jason Bunin Cocoa Beach, Fl
On this week's episode I'm making a dessert that is perfect for a late Spring day, Strawberry Rhubarb Pie. I've recently served these in the restaurant and everyone seems to love these individual sized pies!
You can visit Flavour Kitchen and Wine Bar in Downtown Cocoa Beach Monday, Wednesday, and Thursday 4-9PM, Friday and Saturday 4-11PM and Sunday Brunch 11AM-3PM. Reserve your table through OpenTable on our website or any of our social media channels.
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Recipe: Strawberry Rhubarb Pie
If there’s one recipe that embodies summer, it’s strawberry-rhubarb pie. Beloved by nearly everyone, you’ll need a reliable recipe to turn to this season – lucky for you, you’ve found it! Try it for yourself:
Strawberry-Rhubarb Pie
Prep time: 15 min.
Chill time: 1 hr.,15 min
Total time: 2 hr., 45 min.
Serves: 8
2 cups (500 mL) all-purpose flour
1/2 tsp (2 mL) salt
1 cup (250 mL) cold unsalted butter, cubed, divided
3 cups (750 mL) chopped fresh or frozen rhubarb (1/2-in./1-cm pieces)
2 cups (500 mL) sliced strawberries
3/4 cup (175 mL) sugar
1/4 cup (60 mL) cornstarch
1 tsp (5 mL) lemon zest
2 tbsp (30 mL) lemon juice
1 tsp (5 mL) vanilla extract
1 egg
Directions:
1. To make pastry, in large bowl, whisk flour with salt. Reserve 2 tbsp (30 mL) butter. Cut remaining butter into flour mixture with pastry-blender or rub with fingertips until mixture resembles coarse meal. Use fork to stir approx. 1/4 cup (60 mL) cold water into flour mixture until moistened, but slightly crumbly. Dough should come together when pinched. Stir in up to 1 tbsp (15 mL) water, if needed. Form dough into ball. Divide in half and shape into 2 disks. Wrap each disk in plastic wrap and refrigerate at least 1 hr.
2. Preheat oven to 375ºF (190ºC). Roll out one disk of dough to line bottom, sides and rim of 9-in. (23-cm) pie plate. Trim off excess pastry. Use fork tines to press decorative pattern onto edge or crimp edge with fingers. Freeze pie shell 10 min.
3. Meanwhile, roll remaining dough to 1/8-in. (3-mm) thickness. Use 2-in. (5-cm) diameter star cookie-cutter to cut out about 24 stars, re-rolling dough scraps once. Place cut-outs on parchment-lined baking sheet; freeze about 5 min. Meanwhile, in large bowl, toss rhubarb, strawberries, sugar, cornstarch, lemon zest, lemon juice and vanilla. Scrape mixture into pie shell (including juices in bowl).
4. Dot filling with reserved 2 tbsp (30 mL) butter cut into small pieces. Fork-beat egg with 1 tbsp (15 mL) water. Brush tops of chilled cut-outs and pie shell edge with egg wash. Starting from edge of pie, lay star cut-outs in circular pattern on filling, with tips of stars touching. Place pie on parchment-lined baking sheet. Bake 60 to 65 min., until filling is bubbling in the centre and crust is golden brown. Transfer to wire rack to cool completely. Can be made up to 1 day in advance.
Tip: To prevent sticking when rolling pie pastry, lift and move dough a quarter turn between every couple rolls and lightly dust surface with additional flour as needed.
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Strawberry Pie with Bear Lard Crust | Oklahoma Joe's®️
So rich. So delicious. This Strawberry Pie recipe by @OutdoorsAllie comes with a bear lard crust—and trust us, it's delicious.
Strawberry Pie with Bear Lard Crust
For the pie dough:
2 1/4 cups all purpose flour
1 teaspoon kosher salt
1 tablespoon granulated sugar
1/2 cup very cold unsalted butter, grated
1/2 cup very cold rendered bear fat
1/2 cup ice water (start with 1/3 cup and add more as needed), strained
For the filling:
3 lbs Strawberries, halved
3/4 cup granulated sugar
1 lemon, juiced
1 teaspoon Cointreau
3 tablespoons cornstarch
1/3 cup Water
1 teaspoon Vanilla Extract
1. In a large bowl, combine the flour, salt, and sugar. Add the cold butter and lard. Use your hands to mix, breaking apart the butter and lard until they become small, gravel like balls coated in flour.
2. Add the ice water and lightly mix with your hands until the dough just starts to come together
3. On a lightly floured work surface, use a rolling pin to roll the dough into a long sheet. Using a bench scraper, fold the sheet onto itself. Repeat four or five times, until the dough starts to come together. Be careful not to overwork the dough.
4. Wrap the dough in plastic wrap and place it in the fridge to rest for 20 minutes.
5. On a lightly floured surface, roll the dough so it’s about 2 inches bigger than the cast iron pan on all sides. Gently place the sheet of dough over and into the pie plate.
6. In a large bowl, combine the cut strawberries, sugar, lemon juice, cointreau, cornstarch, water and vanilla extract. Stir until well combined.
7. Preheat your Oklahoma Joe’s Bronco Grill to 350 degrees F using charcoal briquettes.
8. In a large saucepan, bring half of the strawberries and all of the liquid to a boil, then immediately reduce to a simmer. Simmer until the mixture begins to thicken, about 3 minutes. Remove from the heat and set aside with remaining strawberries.
9. Pour the strawberry filling into the pie dough crust and place on the grill for 40 to 50 minutes until the crust is golden brown.
10. Allow the pie to cool for 2 - 3 hours or overnight. Slice and serve with fresh whipped cream.
How To Make Pie in Any Pan | Bake It Up a Notch with Erin McDowell
In this episode of #BakeItUpANotch, Erin shares everything you need to know about making pie in any kind of pan or dish. Learn how to convert your recipe when baking in different sizes, what to consider when using various pans, and how to fix common mistakes. With so many fun options to choose from, let your creativity flow and happy baking!
GET THE RECIPES
Vanilla-Mascarpone Cream Pie with Honeyed Fruit:
Deep-Dish Chicken Pot Pie:
Black Bottom Cherry Sunflower Pie:
Peanut Butter & Jelly Pie:
Milk & Cookies Tart:
Strawberry Rhubarb Crumb Pie:
Mini Blueberry Crumb Pies:
Also mentioned/featured in this video
How to Use One Cake Pan For Any Baking Recipe:
Cloudy Kitchen Calculators & Converters:
Par-Bake Your Double Crust Pies & Join the Anti-Soggy Crust Crusade:
10 Ways To Make Your Pie Look Like a Pro’s | Bite Size:
Smithey Traditional Cast Iron Skillet:
Mosser 3-Piece Colored Glass Mixing Bowl Set:
KitchenAid Artisan Series Tilt Head Stand Mixer, 5QT:
Five Two Silicone Spoon Set:
JK Adams Tapered French Rolling Pin:
Mason Cash In The Forest Mini Bowls:
Looking for something specific?
VIDEO CHAPTERS
00:00:00 Intro
00:01:09 Converting your pie recipes
00:04:06 Fancy tart pan pies
00:10:30 Sturdy cast iron skillet pies
00:15:03 Sky-high springform pan pies
00:22:42 Round & square & rectangle pies
00:27:51 Sheet pan pies A.K.A. slab pies
00:30:55 Mini muffin pan pies
00:35:10 Mistakes happen!
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