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 ]
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How to Make: Strawberry Rhubarb Pie
This pie is so easy to make and so very delicious. It's one of my family's favorite. I especially love this served with vanilla ice cream. I hope you give it a try. Please give it a thumbs up and subscribe!!
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Strawberry Rhubarb Pie
View the full written recipe here:
Our son bought some rhubarb at the farmer's market and wanted to put it to use. So he and his dad decided to make a pie. It was so delicious!
If you are looking for more recipes like this one, check out our Strawberry Rhubarb Pie Recipes guide here:
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PA Dutch Strawberry Rhubarb Pie in Jo Ellen's Kitchen 5 17 21
Lebanon PA: PA Dutch Strawberry Rhubarb Pie in Jo Ellen’s Kitchen
Yields 2 ten” deep-dish pies
Ingredients:
• 6 cups Rhubarb sliced into bite-sized pieces
• 3 cups Strawberries sliced into large chunks
• 2/3 cup brown sugar
• 2/3 cup white sugar
• 2 tablespoons citrus juice—orange or lemon, and zest if desired
• 1 teaspoon vanilla
• ½ teaspoon salt
• ½ cup cornstarch
• 4-6 tablespoon sized pats of butter quartered
• Homemade, or 3-4 Pillsbury readymade crusts
• Optional: 1 large egg and 1 tablespoon milk
Directions:
• Pour rhubarb, strawberries, sugars, citrus juice, vanilla, salt, and cornstarch into a large mixing bowl.
• Gently tumble ingredients with a wooden spoon until coated.
• Butter pie plates.
• Roll out crust into pie plates, and pierce both sides and bottom to avoid air bubbles.
• Pour filling into crusts.
• Roll out 1-2 more crusts, and cut into ½” strips.
• Cris-cross strips into a lattice or basket weave on top of filling.
• Flute edges.
• Bake at 350 degrees for 50 minutes, removing from oven halfway. Add butter pats to top, and cover with foil to keep from over browning.
• Optional: Whisk egg and milk together, and brush on top of lattice crust. Sprinkle sugar onto mixture for extra sweetness.
• Cool for at least 30 minutes before slicing.
• Slice, serve, and enjoy!
COOKING THE CATCH: Strawberry Rhubarb Pie Recipe
Lynn Roach shows you her secret recipe for Strawberry Rhubarb pie. This recipe is pure gold! Try it at home!