Cindy Crawfords Strawberry Rhubarb Pie Recipes

RHUBARB AND STRAWBERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
• Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
• Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
• Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

STRAWBERRY-RHUBARB PIE

Steps:

• Make the crust. Combine the flour, salt and butter in a large bowl. Gently cut the butter into the flour using 2 sharp knives in a crisscross motion until the butter is about the size of small peas. (The lighter the hand, the flakier the crust.) Slowly drizzle in 1/2 cup ice water and fold into the mixture with a fork until the dough comes together-you want to work the dough as little as possible. Add more water, 1 tablespoon at a time, if the dough is too dry. Turn the dough out onto a floured surface and divide into 2 balls. Form each into a disk, wrap in plastic and refrigerate at least 30 minutes. Meanwhile, trim the rhubarb and cut into 1/2-inch pieces. Hull the strawberries and slice. Combine the rhubarb, strawberries, granulated sugar, flour, cinnamon, salt, vanilla and lemon juice in a large bowl; toss.
• Prepare the bottom crust. Preheat the oven to 425 degrees F. Roll out 1 disk of dough on a floured surface into a 12-inch round. Roll the dough onto the rolling pin, then carefully unroll it over a 9-inch pie plate. Gently press the dough into the plate with your fingers. Add the strawberry-rhubarb filling. Do not trim the overhanging dough.
• Make the lattice. Roll out the remaining disk of dough into a 12-inch round. With an old-fashioned crimper, sharp knife or pizza cutter, cut into 1-inch-wide strips. Lay about half of the strips on the pie in one direction, about 1/2 inch apart. Fold back every other strip halfway. Lay a strip perpendicular to the first ones. Unfold the strips back over the new strip, then fold alternate strips back halfway. Add another perpendicular strip; unfold the strips back over it. Repeat to form a lattice. Pinch the overhanging top and bottom crusts together, trimming as needed, then fold the dough under itself and crimp with your fingers.
• Bake the pie. Using your fingers, pat the lattice top with milk and sprinkle with coarse sugar. Put the pie on a baking sheet and place in the preheated oven. Bake 20 minutes, then reduce the oven temperature to 375 degrees F and bake until the crust is golden brown and the filling is bubbling, 50 more minutes. Let cool completely before slicing.

STRAWBERRY RHUBARB PIE

Steps:

• Position a rack in the center of the oven; preheat oven to 400°F.
• In a large bowl, combine the strawberries, rhubarb, sugar, flour, vanilla, lemon zest, and lemon juice. Let stand for 10 minutes to allow the fruit to release its juices.
• Meanwhile, line a 9-inch pie plate with one of the piecrusts, gently pushing it into the edges of the pan.
• Use a slotted spoon to transfer the fruit into the piecrust.
• Lay the second dough on a work surface. Using a pastry wheel, sharp knife, or a pizza wheel, cut the dough into 3/4-inch-wide strips. Arrange half of the strips across the top of the pie, spacing them about 1/2 inch apart. Arrange the remaining strips across the top in the other direction, forming a lattice pattern. Fold the edges of the bottom crust up and over the ends of the strips.
• To flute the edges: Hold the thumb and forefinger of one hand against the outer edge and use the forefinger of your other hand to gently push the other side of the dough into the small gap between your finger and thumb. Repeat around the entire edge of the pie.
• In a small bowl, beat the egg white with 1 tablespoon of water. Brush the lattice strips lightly with the egg white wash and sprinkle with 1 to 2 teaspoons of sugar. Place the pie on a baking sheet.
• Bake for 10 minutes, then reduce the oven temperature to 350°F. Bake until the pie is golden brown and the filling is bubbling in spots, about 55 minutes. Transfer to a cooling rack to cool. Serve with whipped cream.

CINDY CRAWFORD'S STRAWBERRY-RHUBARB PIE RECIPE

Steps:

• To make the crust: Preheat oven to 400 degrees. Mix flour and salt. Measure oil and milk together. Don't stir. Add to flour. Roll out crust between two pieces of wax paper. Makes two crusts. To make filling: Mix sugar, flour, nutmeg and cinnamon. Add fruit, stirring to coat. Can be set aside in the refrigerator and then drained later. To make the pie: Lay one crust inside a baking pie plate. Fill crust with filling. Scatter butter pieces on top. Add top crust. Pinch edges and ventilate the top. Brush top crust with milk. Sprinkle sugar on top. Bake pie on cookie sheet for 50 minutes. Can cover edges of pie crust with foil if cooking too fast. Allow to cool 1 hour before serving.

STRAWBERRY RHUBARB PIE

Steps:

• Prepare the pastry: combine the flour, salt and sugar in a large mixing bowl. Using a fork or pastry cutter, work half of the butter into the flour until it resembles coarse meal. Quickly work the remaining butter into the dough until the biggest pieces are the size of lima beans. Drizzle in the water in several additions, tossing and mixing between each. (It should look rather ropy and rough.) Stop adding water when a few bits of dry flour remain in the bottom of the bowl; do not overwork the dough or it will become tough. Gather two-thirds of the dough and wrap tightly with plastic wrap. Do the same with the remaining third. Flatten into disks. Refrigerate for at least 30 minutes. When the dough is chilled, roll out the larger piece and line a nine-inch pie pan.
• If rhubarb is thick, peel it. Combine rhubarb and strawberries in a bowl. Mix sugar and tapioca together and fold gently into the strawberries and rhubarb. Allow to macerate for 15 minutes.
• Preheat oven to 425.
• Spoon fruit into pastry shell and dot with butter. Roll out remaining pastry, cut into strips three-quarters of an inch wide and weave a lattice to cover the pie. You can simply lay the strips on top in criss-cross fashion if weaving is not one of your skills. Seal, trim and crimp the edges. Brush the lattice with milk and sprinkle with a bit of sugar.
• Bake in preheated oven for 15 minutes. Lower heat to 350 degrees and bake 40 minutes longer, until pastry has browned and filling begins to bubble. Let pie cool completely before serving, at least 3 hours and up to overnight to set the filling.

WINNING RHUBARB-STRAWBERRY PIE

Steps:

• In a small bowl, whisk egg, 4 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add additional ice water, a teaspoon at a time, just until mixture comes together., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 400°. In a large bowl, mix sugar and tapioca. Add rhubarb and strawberries; toss to coat evenly. Let stand 15 minutes., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim., Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place pie on a baking sheet; bake 20 minutes., Reduce oven setting to 350°. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool pie on a wire rack.