Strawberry Rhubarb Custard Pie - Recipe Video from Pidy
A deliciously sweet and creamy tart with bites of tangy rhubarb.
Full Recipe:
Ingredients:
Pidy Straight Sided Tart
3 cups rhubarb, sliced 1/4” thick
1 cup fresh strawberries, quartered
3 large eggs
1 1/2 cups white sugar
3 tbsp milk
3 tbsp all-purpose flour
1/4 tsp freshly grated nutmeg
1 tbsp butter, diced
2 tbsp strawberry jam
1/4 tsp water
Preparation:
1. Bake the rhubarb slices for 15 minutes in butter until they are tender.
2. Combine rhubarb and strawberries in a bowl, transfer to the pie crust making sure to evenly distribute the mixture.
3. Whisk eggs, sugar, milk, flour and nutmeg together in a medium bowl. Slowly pour over the rhubarb mixture until it just reaches the top edge of the crust. Lightly tap and shake the baking sheet to remove any air bubbles.
4. Transfer pie to the preheated oven and bake for 15 minutes at 180°C.
5. Mix strawberry jam and water in a small bowl, heat in the microware until warm (about 15 seconds). Glaze the top of the pie with the jam mixture and let cool. Refrigerate until ready to serve.
Betty's Springtime Glazed Strawberry Pie with Special Crust
Betty demonstrates how to make her delicious Springtime Glazed Strawberry Pie with Special Crust recipe. It is a gorgeous-looking pie, and it tastes even better than it looks!
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Springtime Glazed Strawberry Pie with Special Crust
Pie Crust:
1 cup flour (either self-rising or all-purpose)
1/4 cup confectioner's sugar
1 stick butter or margarine, softened to room temperature
In a medium to large mixing bowl, stir together 1 cup flour and 1/4 cup confectioner's sugar. Add 1 stick softened butter, and mash with a fork until the butter is broken apart. Continue to mash the butter into the flour mixture until it forms a ball. (This may take a couple of minutes, but it will eventually make a ball.) Place the ball of dough in the center of a 9-inch pie plate, and use your fingers to press the dough to cover the bottom and sides of the pie plate. Let the dough come a little above the top of the sides, in order to make a fluted edge. Make sure the crust is coating the bottom and side of the pan evenly. Bake the crust in a 350 degree oven for about 10 to 12 minutes, or until golden. Watch carefully, to that the pie crust does not burn in any spot. Remove the crust from the oven and cool to room temperature. (You may speed this up by placing it in the refrigerator after cooling it a bit initially.) When the crust is cool, you may assemble your pie.
Springtime Strawberry Pie:
1 baked 9-inch pie crust
1 quart of fresh strawberries, washed and halved
12.75 oz. container of strawberry glaze
whipped topping for garnish
In a large mixing bowl, place the washed, halved strawberries. Add the 12.75 oz. container of strawberry glaze, and mix the strawberries and glaze, until all of the strawberries are covered with glaze. Pour this mixture into the baked, cooled pie crust. Slice the pie carefully, as the crust is quite crisp and has a tendency to crumble. Remove a piece of pie and place it on a serving dish. Top with your desired amount of whipped topping. Serve immediately! YUM!!!
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NEW Cookbook: Betty's Kitchen Cookbook: 2013 Recipes (c) 2014
Also available: The Betty's Kitchen Collection: Second Edition (c) 2013
*Both can be ordered from or
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Strawberry Rhubarb Pie - Recipe [Delicious Food Adventures]
How to make Strawberry Rhubarb Pie (+ my first attempt at a lattice crust)!
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Pie Crust Ingredients:
2 1/2 cups flour
2 sticks cold butter, cut into cubes
1T salt
1T sugar
1/4 cup ice water
Filling:
1lb rhubarb, chopped
1lb strawberries, sliced
3T cornstarch
1/2 cup white sugar
1/4 cup brown sugar
1t lemon juice
2T butter, cut into cubes
+2T milk + 1t white sugar
Lattice Crust Tutorial:
ENJOY! ♥
How to Make Classic Strawberry Pie | Cook the Classics | MyRecipes
Get the recipe:
It may seem too pretty to eat, but this classic summer pie is as tasty as it is beautiful.
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1 (1-pound) package fresh strawberries, sliced (about 3 cups)
1/2 cup sugar
1 cup water
2 1/2 tablespoons cornstarch
2 teaspoons lemon juice
2 teaspoons sugar-free strawberry-flavored gelatin
1/2 cup frozen reduced-calorie whipped topping, thawed
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Quick & Easy STRAWBERRY RHUBARB CAKE!
#strawberryrhubarb #rhubarb #easycakerecipe
STRAWBERRY RHUBARB CAKE!
0:00 INTRO
0:35 PREP STEPS
1:00 RHUBARB & STRAWBERRIES
1:25 CAKE BATTER
2:20 ASSEMBLE CAKE
3:00 BAKE
3:35 SIMPLE SERVE
4:05 PREMIUM PRESENTATION
4:30 ENJOY!
Ring in rhubarb season with a delicious STRAWBERRY-RHUBARB CAKE.
This recipe for homemade STRAWBERRY-RHUBARB CAKE was a last-minute addition to our content calendar. With warm weather entertaining on the way, our sights were set on dreaming up GRILL RECIPES, summer DESSERTS and assorted SIDE DISHES that put the abundant array of locally grown vegetables to good use. But then I literally saw the sign “Fresh Rhubarb” and couldn’t resist crafting something scrumptious.
Here are a few things to consider when you make this homemade STRAWBERRY-RHUBARB CAKE:
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Homemade Strawberry Rhubarb Pie Walkthrough
Let the deliciously sweet-tangy flavor of this summer dessert take you right back to your childhood!
Pie Crust Ingredients:
3 cups all-purpose flour
1 ¼ teaspoons salt
2 teaspoons baking powder
6 tablespoons ICE water
1 tablespoon white sugar
1 cup butter (I never use shortening)
Original recipe and instructions here:
Strawberry-Rhubarb filling Ingredients:
4 cups rhubarb, chopped
2 cups strawberries, sliced
1- 1/3 cups granulated sugar
1/4 cup arrowroot starch
1 tablespoon (Tbsp) lemon juice
1/4 teaspoon cinnamon
egg, beaten for glaze
sugar (optional)
Original recipe and instructions here: