I enjoy making pies and would like to bake a strawberry rhubarb pie. I've never made one and in recipe searching came up with all kinds of advice such as adding a beaten egg, red food coloring, nutmeg, warnings about bottom crust becoming soggy. I found a recipe on this site under post 1037 has anyone tried this? If anyone has a Tried and True would appreciate it. Thanks GailNJ
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ISO: ISO advice on making strawberry rhubarb pie
- Thread starter gailnj
- Start date
In Search Of:
T & T Old fashioned Strawberry Rhubarb Pie and Rhubarb-Strawberry Cream Pie Recs
Gail, I took a look at he posted recipe and at your questions. My advice is to go back to the old days and use the method most of us grew up with. Don't add food coloring, an egg or any other extraneous additions. Make it half rhubarb and half strawberry, use either a homemade crust or a good purchased version (I like the refrigerated Pillsbury crusts in the red box that you just unroll) and put a jelly roll pan or cookie sheet under the pie in the oven because it will bubble over. I suggest using a deep-dish 9" pie pan for this pie.
Here is what I use:
2 cups rhubarb, cut in 1/2" pieces
1 pint strawberries, hulled but whole unless they are huge
3/4 cup sugar
1/2 cup brown sugar (packed)
1/3 flour
pinch salt
1/2 tsp cinnamon (can use nutmeg)
2 Tbsp butter, cut in pieces
Preheat oven to 400 degrees. Put one crust into a 9-inch pie pan.
Combine the sugars, flour, salt and spices in a bowl. Combine the rhubarb and strawberries in another bowl and mix well. Put half the fruit mixture into the pie pan then sprinkle with half the sugar/flour mixture. Put the rest of the fruit mixture in the pan and sprinkle with the rest of the sugar/flour mixture. dot with the butter.
Moisten the lip of the pie crust dough and put the second crust on top of the pie and flute the edges, sealing well. You could also make a lattice crust if you like- it is very pretty on this kind of pie. If using a full crust, pierce with a fork and sprinkle sugar over the top to finish.
Bake for 15 minutes at 400 degrees then turn the oven down to 350 degrees and bake another 40-50 minutes- until the crust is nice and brown. Take out and cool on a rack.
If you want to make a fancier pie, how about a Rhubarb-Strawberry Cream Pie? This is a T&T Rec from Betty Lessard:
3 eggs, separated
1/2 c heavy cream
1/2 tsp salt
1-1/4 c sugar
2 tbsp flour
3 c diced rhubarb
6 large strawberries, sliced
6 tbsp sugar
Preheat oven to 400 degrees
Beat egg yolks. add cream and beat again. Mix salt, sugar and flour together and add to the egg mixture. Put diced rhubarb in an unbaked pie shell. Pour egg mixture over the top. Add the strawberries. Bake at 400 degrees for 10 minutes and then drop the temperature to 350 and bake for another 30 minutes.
Beat egg whites until stiff. Add 6 tbsp sugar. Spread meringue on pie to cover and bake an additional 30 minutes at 300 degrees.
Gail, I took a look at he posted recipe and at your questions. My advice is to go back to the old days and use the method most of us grew up with. Don't add food coloring, an egg or any other extraneous additions. Make it half rhubarb and half strawberry, use either a homemade crust or a good purchased version (I like the refrigerated Pillsbury crusts in the red box that you just unroll) and put a jelly roll pan or cookie sheet under the pie in the oven because it will bubble over. I suggest using a deep-dish 9" pie pan for this pie.
Here is what I use:
2 cups rhubarb, cut in 1/2" pieces
1 pint strawberries, hulled but whole unless they are huge
3/4 cup sugar
1/2 cup brown sugar (packed)
1/3 flour
pinch salt
1/2 tsp cinnamon (can use nutmeg)
2 Tbsp butter, cut in pieces
Preheat oven to 400 degrees. Put one crust into a 9-inch pie pan.
Combine the sugars, flour, salt and spices in a bowl. Combine the rhubarb and strawberries in another bowl and mix well. Put half the fruit mixture into the pie pan then sprinkle with half the sugar/flour mixture. Put the rest of the fruit mixture in the pan and sprinkle with the rest of the sugar/flour mixture. dot with the butter.
Moisten the lip of the pie crust dough and put the second crust on top of the pie and flute the edges, sealing well. You could also make a lattice crust if you like- it is very pretty on this kind of pie. If using a full crust, pierce with a fork and sprinkle sugar over the top to finish.
Bake for 15 minutes at 400 degrees then turn the oven down to 350 degrees and bake another 40-50 minutes- until the crust is nice and brown. Take out and cool on a rack.
If you want to make a fancier pie, how about a Rhubarb-Strawberry Cream Pie? This is a T&T Rec from Betty Lessard:
3 eggs, separated
1/2 c heavy cream
1/2 tsp salt
1-1/4 c sugar
2 tbsp flour
3 c diced rhubarb
6 large strawberries, sliced
6 tbsp sugar
Preheat oven to 400 degrees
Beat egg yolks. add cream and beat again. Mix salt, sugar and flour together and add to the egg mixture. Put diced rhubarb in an unbaked pie shell. Pour egg mixture over the top. Add the strawberries. Bake at 400 degrees for 10 minutes and then drop the temperature to 350 and bake for another 30 minutes.
Beat egg whites until stiff. Add 6 tbsp sugar. Spread meringue on pie to cover and bake an additional 30 minutes at 300 degrees.
susan_calgary
Well-known member
I've been making this one for about 20 years and haven't found
one we like better. There is nothing as good as a homemade crust - I love the Tenderflake recipe. Serve warm topped with ice cream. Yum -Simple and so very good.
* Exported from MasterCook *
RHUBARB & STRAWBERRY PIE
Recipe By : MARY B.
Serving Size : 6 Preparation Time :0:00
Categories : Pies & Tarts
Amount Measure Ingredient -- Preparation Method
3 cups rhubarb, chopped
2 cups strawberries, halved
3 tablespoons tapioca granules
1 1/4 cups sugar
3 teaspoons butter
Mix rhubarb, strawberries, tapioca, and sugar well. Pour into unbaked crust. Dot with butter and put top crust on.
Brush top crust with milk.
Bake at 450 degrees for 10 minutes. Reduce oven temperature to 350 degrees and continue baking for 45 min. to 1 hour. Remove from oven and sprinkle with granulated sugar.
- - - - - - - - - - - - - - - - - -
NOTES : Mix one pie at a time. For some reason I don't know Mary said it does not double well.
one we like better. There is nothing as good as a homemade crust - I love the Tenderflake recipe. Serve warm topped with ice cream. Yum -Simple and so very good.
* Exported from MasterCook *
RHUBARB & STRAWBERRY PIE
Recipe By : MARY B.
Serving Size : 6 Preparation Time :0:00
Categories : Pies & Tarts
Amount Measure Ingredient -- Preparation Method
3 cups rhubarb, chopped
2 cups strawberries, halved
3 tablespoons tapioca granules
1 1/4 cups sugar
3 teaspoons butter
Mix rhubarb, strawberries, tapioca, and sugar well. Pour into unbaked crust. Dot with butter and put top crust on.
Brush top crust with milk.
Bake at 450 degrees for 10 minutes. Reduce oven temperature to 350 degrees and continue baking for 45 min. to 1 hour. Remove from oven and sprinkle with granulated sugar.
- - - - - - - - - - - - - - - - - -
NOTES : Mix one pie at a time. For some reason I don't know Mary said it does not double well.