Rhubarb Pie Or Strawberry Rhubarb Pie A Recipe With Perfect Results

Listing Results Rhubarb Pie Or Strawberry Rhubarb Pie A Recipe With Perfect Results

WebMake the filling: Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract …

Rating: 4.7/5(120)
Category: PieCuisine: AmericanTotal Time: 7 hrs1. Prepare my pie crust recipe through step 5.
2. Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats.
3. Preheat oven to 400°F (204°C).
4. On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving all of the excess liquid in the bowl (you don’t want that in the filling– discard it). Dot the pieces of butter on top of the filling.

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Web1 recipe pastry for a 9 inch double crust pie 2 tablespoons butter 1 large egg yolk 2 tablespoons white sugar Directions Preheat …

Ratings: 1KCalories: 437 per servingCategory: Dessert, Pie1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
3. Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
4. Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.

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WebCut a few slashes across top of pie. Bake pie 5 minutes, then reduce oven temperature to 375°. Continue to bake until crust is …

Rating: 4.6/5(9)
Servings: 8Estimated Reading Time: 5 mins1. Whisk flour, granulated sugar, and salt in a large bowl. Toss butter in dry ingredients with your fingertips to evenly coat. Working quickly and aggressively, rub butter into dry ingredients with your fingertips to create large, shaggy pieces of dough (the idea is to smash the butter into the flour, creating some pieces that are flat and thin and some that are large and irregular).
2. Stir vodka, vinegar, and ¼ cup ice water (or ½ cup ice water) in a small bowl. Drizzle over dough, then mix with a fork until shaggy pieces form. Knead in bowl with your hands a couple of times until a shaggy dorm forms (it will look quite dry, and that’s exactly what it should look like). Transfer large clumps of dough to a work surface. Drizzle 1 Tbsp. ice water over remaining dough in bowl and knead again to bring it together. Add to dough on work surface.
3. Divide dough in half. Working with one half, press into a single mass, incorporating dry bits, then pat down to make a ¾"-thick block. Using a bench scraper or knife, divide into 4 pieces. Stack pieces on top of one another, tucking any unincorporated dry bits in between layers, and press down to combine, flattening dough into one mass. Form dough into a ¾"-thick disk and wrap tightly in plastic. Use your fingertips and the outside edges of your palms to press in any rough spots or remaining dry bits of dough (keep dough wrapped in plastic). Chill at least 2 hours or preferably overnight.
4. Do Ahead: Dough can be made 5 days ahead. Keep chilled, or freeze up to 1 month.

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WebPrep the rhubarb and strawberries. Prep the following, placing them all in a large bowl: Discard any leaves from 1 1/4 pounds rhubarb, then dice. Trim the tops from …

Estimated Reading Time: 6 mins

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WebWash the rhubarb well and discard any leafy ends, which are poisonous. Chop the stalks into ½-inch pieces. Add the strawberries and rhubarb to a large bowl with the sugar, tapioca, flour, cinnamon, lemon …

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WebMix Fruit and Dry Ingredients: In a medium bowl, add your chopped rhubarb and strawberries. In a smaller bowl, mix the granulated sugar, brown sugar, cornstarch and salt together. Add Wet Ingredients …

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Web3 cups sliced fresh or frozen rhubarb, thawed 3 cups halved fresh strawberries 3 tablespoons butter 1 tablespoon 2% milk Coarse sugar Directions In a small bowl, whisk egg, 4 tablespoons ice water and …

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WebInstructions. Make the pie dough. Assemble according to the directions in this recipe, divide into two discs, then wrap each one in saran wrap and chill in the fridge. …

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WebIn a large bowl, gently combine the rhubarb and the strawberries with the sugar, tapioca, salt, and orange zest. Let sit for 10 minutes. Elise Bauer Roll out the bottom crust and fill the pie: Roll out …

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WebAfter you wash the stalks, slice the rhubarb into 1/2-inch pieces, you can use frozen sliced strawberries and rhubarb but will need to thaw and remove excess …

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WebCarefully lift the dough and place in a 9-inch pie pan (not deep dish); gently press against the sides of the pan. Trim excess overhanging dough at the edge of the …

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WebPress 1 crust into bottom of 9-inch pie plate. Cut remaining crust into 10 strips, about 1-inch wide. Refrigerate pie plate and strips until ready to assemble pie. 2 …

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WebLine a pie tin with the pie dough. Preheat the oven to 375°F (190°C). Empty rhubarb and strawberry mixture into the pie tin, evenly distributing the mixture. Cut pie

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WebStep 4. To prepare the filling, in a small bowl, mix together the sugar, cornstarch, tapioca, and salt. Place the strawberries and rhubarb in a large bowl, and …

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WebCombine rhubarb, strawberries, and sugar in a bowl. Separate ¼ cup juice from the fruit and set it aside. Combine fruit, ¼ cup saved juice, cornstarch, vanilla, and …

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WebTo make the filling: Whisk together the sugar, thickener, and salt. Toss the rhubarb and strawberries with the sugar mixture. Spoon the fruit into the pan (s), filling them about 3/4 …

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WebIn a large bowl, use a silicone spatula to toss rhubarb and strawberries together with the sugar, tapioca, and salt mixture. Fold in the vanilla paste and …

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