Strawberry-Rhubarb Pie Recipe
Fruit and Vegetable Made to be Together
Favorite versions of Strawberry-Rhubarb pie recipes including deep-dish-pie are here. What is your favorite?
Team up this fruit and vegetable and you have a winning
combination for something wonderful every time. We all have
a personal pie favorite. Could be a handed down recipe or a
cut-out from a magazine.
So many people love rhubarb and strawberries combined. And why not?
Strawberries and rhubarb compliment each-other perfectly so well. The sweet and the tart seem to be in perfect balance. It's as if they were made for each-other.
I think the pie combinations are the most popular by far, don't you?
Here is just a tiny sample so far of how other people make their
own favorite pies.
STRAWBERRY-RHUBARB CUSTARD PIE
1 1/4 cups white sugar
1/3 cup all-purpose flour
2 cups finely chopped rhubarb
1 cup sliced strawberries
1/4 cup low-fat milk
1 tsp. vanilla extract
strawberries for garnish
Combine sugar and flour and add in the rhubarb and strawberries.
Fill your pie shell with the rhubarb mixture.
Mix the remaining ingredients well to make the custard. Pour
evenly over the pie.
Bake in a 400F oven for 15 minutes. Reduce heat to 350°F. Keep baking for 30 minutes. Garnish with slices of strawberries if you wish.
3 cups diced rhubarb
1 1/2 cups strawberries
3/4 c sugar
1 batch pie crust dough, enough for 2 shells
Mix the cut rhubarb and strawberries together in a bowl, and
gently toss with the sugar. Let the mixture "rest" to allow
the juices to drip to the bottom of the bowl. Let it sit for approximately a half hour.
Divide the dough in half, and roll out both pieces.
Place one crust in a 9" pie shell. Add the rhubarb mixture and pour the juice over top evenly.
You can form a lattice by cutting strips and placing them over top, or simply lay the crust down over the pie.
Trim edges, and crimp down using a fork.
Bake at 350F for 40 minutes. Place a pan underneath in case of juices bubbling over.
DEEP DISH STRAWBERRY-RHUBARB PIE
4 cups strawberries quartered
2/3 cup white sugar
4 cups chopped rhubarb
1/2 tsp. salt
1/4 cup cornstarch
2 Pie shells
9" Deep Dish Pie Plate
Combine all ingredients in a mixing bowl, and coat well.
Place one pie shell in the pie plate, and moisten the overhanging
dough with water. Pour the filling mixture into the shell.
Lay the second shell over top, and press the edges together.
Moisten with water if needed. Leave at least a half inch overhang of dough, and fold up underneath and crimp it.
Brush the top with just a little milk and sprinkle some white sugar on top. Make 2 or 3 vents for steam to escape with a fork.
Bake in a 350F oven for 90 minutes. Line the edge with tin foil if the edges are getting too dark.
Cool completely (3 or more hours) before cutting.
2 2/3 cups all-purpose flour
1 tsp. salt
2/3 cup vegetable oil
6 tblsp. cold milk
1 1/4 cup plus 2 tsp. sugar
1/3 cup all-purpose flour
1/4 tsp. nutmeg
1/4 tsp. cinnamon
3 cups halved strawberries
2 cups thinly sliced rhubarb
2 tblsp. cut butter
2 tsp. milk
Preheat Oven to 400F.
Mix flour and salt together. Combine the oil and milk, but do not stir. Add to flour mixture. Mix this crust mixture on parchment or waxed paper.
For the filling, combine sugar, flour and spices. Add fruit, stirring well to coat. Set in the fridge to drain.
Fill crust with filling. Add butter pieces and put on the top crust. Pinch edges and ventilate the top. Brush with milk and sprinkle sugar over top.
Bake on a cookie sheet for 50 minutes. You can cover the edge with tinfoil if edges are cooking too fast.
Let cool 1 hour before cutting and serving.
This recipe is noted in Saveur Magazine as a favorite of supermodel Cindy Crawford, and a favorite of her husband.
STRAWBERRY-RHUBARB CRUMB PIE
4 cups fresh rhubarb chopped
2 cups sliced strawberries
3/4 cup white sugar
Juice of one lemon
1/3 cup all-purpose flour
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
Crumb Crust Directions Below
Make the crumb crust and press 2 cups of the crumbs into a greased deep dish pie plate. Set aside and remember to save crumbs for the topping.
Combine filling ingredients and toss gently. Spread evenly into the pie shell and cover with remaining crumble.
Bake at 375F for 30 minutes. Reduce heat to 350F.
Give the pie a half turn, and continue baking for 40 minutes.
Bake until crumbs have lightly browned, and juices are bubbling.
Cool at least 3 hours before cutting.
2 1/4 cups all-purpose flour
1 cup sugar
3/4 cup unsalted butter
1 tsp. vanilla
Combine the flour, sugar and salt in a medium bowl.
In a frying pan, melt butter on very low heat. Add the vanilla and then the rest of the ingredients. Turn the stove off.
Mix the crumbs completely and quickly until a crumbly mixture
forms. Remove from heat and let cool thoroughly.
When cooled, place 2 cups of crumb mixture into the pie plate,
and using your hands work it into the plate.
So many versions of strawberry-rhubarb pie out there, but one thing is for sure, these two ingredients together never fail.
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