How to Make Strawberry Rhubarb Pie | Strawberry Rhubarb Pie Recipe | Allrecipes.com
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Watch how to make a strawberry and rhubarb pie that's sensationally sweet and tart. Fresh or frozen rhubarb works great for this 5-star pie.
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Strawberry Rhubarb Pie
Today I’m sharing this BEAUTIFUL Strawberry Rhubarb Pie! Sweet and tart with a perfectly flaky crust. Tastes best with vanilla ice cream or whipped cream. Happy Memorial Day weekend!
Double Crust
2 sticks (1 c.) unsalted butter, cold
½ c. coconut oil
1 tsp. vinegar (apple cider or white)
1 tsp. vanilla extract
1 Tbsp. sugar
ice water
pinch of salt
2 ½ c. flour
1 lb. strawberries, hulled and roughly chopped
5 stalk rhubarb, diced
1/3 c. flour
1/3 tsp. salt
½ c. white sugar
¼ c. brown sugar
¼ tsp. cinnamon
1 egg white
1 Tbsp. heavy cream
1 Tbsp. sugar (for sprinkling on top)
Preheat oven to 375*
For the crust: In a large mixing bowl, mash the butter with pastry blender or wooden spoons. Add in coconut oil, vinegar, and vanilla and continue to mix. Sprinkle in a pinch of salt. Add 1 Tbsp. ice water, followed by ½ c. of flour. Repeat this process using a total of about 2 ½ cups of flour and about ¼ cup of water until dough forms a ball and feels like play dough (a few dry crumbs may remain). Use your hands to mix the dough together. Divide in half. Form into 2 flat discs and wrap in plastic wrap. Refrigerate until ready to use.
Flour your work surface and rolling pin, and roll the dough out evenly, turning and flipping the dough as you roll. Add extra flour as you go, if needed, to prevent sticking. The crust should be slightly larger than your pie pan (we used a 10 in. pie dish). Roll the pie dough onto the rolling pin and gently unroll it into your pie pan. Trim or tuck any excess dough.
For the filling: In a large mixing bowl, add the strawberries, rhubarb, 1/3 c. flour, ¼ tsp. salt, ½ c. white sugar, ¼ c. brown sugar, and ¼ tsp. cinnamon and stir to combine.
Pour the filling into the pie crust.
Roll the second pie crust out and carefully place over top. Cut off any excess and tuck the crust underneath itself, pinching it together. Crimp the edge of the crust if desired. Cut 4 vent holes on the top. Whisk together the egg white and heavy cream. Brush the top with the egg wash and sprinkle with 1 Tbsp. of white sugar. Place pie on top of a cookie sheet to catch any drips. Bake at 375* for 25 minutes then add foil around the crust, if necessary, to prevent over-browning. Bake for another 25-30 minutes until crust is golden brown. Cool for 20-30 minutes before serving. Tastes best warm with a scoop of vanilla ice cream or whipped cream on top. ENJOY!
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#strawberry #rhubarb #pie
BEST Strawberry-Rhubarb Pie (my secret ingredient)
Strawberry-rhubarb pie is our favorite pie…especially since I started adding the secret ingredient.
Recipe:
[Crust]
2 cups flour
1 ¾ sticks cold butter, cut into small chunks
A pinch of salt
6-8 TBS ice water
[Filling]
2.5 cups hulled strawberries, sliced in half
2.5 cups rhubarb, cut into bite-sized chunks
1 cup sugar
A pinch of salt
¼ cup cornstarch
1 tsp green cardamom seeds
2 tbs butter, cut into tiny pieces
Bake at 425 towards the bottom of the oven for 30 minutes. Lower temperature to 350 and bake for an additional 25-35 minutes (until pie is done.)
Chapters
00:00 about my strawberries
2:48 make a crust
9:40 prep the fruit
11:42 strawberry rant/PSA
14:17 make the filling
18:24 assemble the pie
28:00 baking the pie
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How to make rhubarb pie filling
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Rhubarb Pie Recipe From 1921 * 100 Year Old Vintage Recipe
Grandpa made me a Rhubarb Pie for Mother's Day because he knows it's one of my favorite pies and I haven't had any since last summer. He used a recipe from 1921 that is over 100 years old.
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