RHUBARB PIE
Steps:
- Preheat the oven to 375°F.
- To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Set the pie shell to the side while you make the filling.
- To prepare the filling, in a small bowl, mix together the sugar, cornstarch, tapioca, and salt. Place the rhubarb in a large bowl and sprinkle it with the sugar mixture, making sure the rhubarb is thoroughly coated. Place the rhubarb in the pie shell, distributing it evenly. Dot the filling with the butter.
- To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 10-inch circle. Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie. Unfold the circle so that the entire pie is covered. Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times. Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish.
- To bake, place the pie plate on a baking sheet and bake for 50 to 60 minutes, or until the crust is golden brown. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
- Rhubarb Pie is best served at room temperature or warmed to 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
BERRY RHUBARB PIE
This pie won First Place in the Fruit and Berry Category at the American Pie Council's 2000 National Pie Championship.
Provided by Susan Gills
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Yield 8
Number Of Ingredients 14
Steps:
- To Make Filling: In a medium bowl, combine blackberries, raspberries, and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight.
- To Make Crust: In a large bowl, mix 2 cups flour with salt. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9 inch pie pan.
- Preheat oven to 400 degrees F (200 degrees C).
- Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.
- Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 40 to 50 minutes, until crust is golden brown.
Nutrition Facts : Calories 427.3 calories, Carbohydrate 53.8 g, Cholesterol 12.5 mg, Fat 22.3 g, Fiber 3.4 g, Protein 4.4 g, SaturatedFat 7.3 g, Sodium 324.8 mg, Sugar 23.9 g
MULBERRY RHUBARB PIE
Make and share this Mulberry Rhubarb Pie recipe from Food.com.
Provided by Dienia B.
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine mulberries and rhubarb in a bowl.
- I another bowl combine sugar, flour, and salt.
- Sprinkle about 1/3 of flour mixture on bottom of pastry lined 9-inch pie pan.
- Turn mulberry mixture into pie pan.
- Add remaining sugar mixture on top.
- Dot with butter.
- Adjust top crust; cut steam vents; flute adges.
- Bake in hot oven, with pan underneth to catch spills, at 425 degrees Fahrenheit for 40 to 50 minutes or until crust is browned and juices bubble in vents.
Nutrition Facts : Calories 509.5, Fat 24, SaturatedFat 7.4, Cholesterol 10.2, Sodium 739, Carbohydrate 70.2, Fiber 3.5, Sugar 37.4, Protein 5.1
RHUBARB PIE
Don't let baking with rhubarb intimidate you-it's easier than you think, and we'll walk you through every step. Plus, the results of our Rhubarb Pie recipe are mind-blowingly delicious. With a flaky crust and sweet and tart flavor of the rhubarb filling, our recipe for Rhubarb Pie will soon become a summer go-to. Our Rhubarb Pie recipe comes together in four simple steps with one incredible result. Once your Rhubarb Pie has cooled, grab your spoons and enjoy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 425°F. Place 1 pie crust in 9-inch glass pie plate.
- In large bowl, mix sugar, flour and orange peel. Stir in rhubarb. Spoon into pastry-lined plate. Cut butter into small pieces; sprinkle over rhubarb.
- Cover with second crust; seal and flute. Cut slits in several places in top crust. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning.
- Bake 50 to 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil during last 15 minutes. Cool on cooling rack at least 2 hours before serving.
Nutrition Facts : Calories 470, Carbohydrate 86 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 51 g, TransFat 0 g
MULBERRY PIE
Make and share this Mulberry Pie recipe from Food.com.
Provided by CoffeeMom
Categories Dessert
Time 1h10m
Yield 1 pie
Number Of Ingredients 6
Steps:
- Combine mulberries and rhubarb in a medium bowl.
- Combine sugar and flour in a separate bowl.
- Sprinkle about 1/3 of the flour mixture into the bottom of a pastry lined 9-inch pie pan.
- Pour mulberries and rhubarb into the pie pan and add remaining flour mixture.
- Dot with butter.
- Place top crust, cut steam vents, and flute edges.
- Bake at 425°F for 40 to 50 minutes or until crust is browned and juice is bubbling out of steam vents.
Nutrition Facts : Calories 3134.6, Fat 149.2, SaturatedFat 45.8, Cholesterol 61.1, Sodium 2189.5, Carbohydrate 427.8, Fiber 13.9, Sugar 224.3, Protein 31.6
BLUEBERRY RHUBARB PIE
The baker and pie coach Kate McDermott has many tricks to figure out when a pie is done, but her favorite is what she calls "the heartbeat of the pie." She listens for a sizzle that tells her that the fat in the crust is cooking the flour, and for a thumping sound that indicates that the simmering liquid is bumping up against the top crust. Also, watch for bubbling: This will tell you that the temperature is high enough that the thickeners have dissolved into the filling. All-berry pies can be too sweet and soft, so the tart crunch of rhubarb makes an ideal complement, especially in early spring. This glowing purple-magenta filling is quite spectacular.
Provided by Julia Moskin
Categories pies and tarts, dessert
Time 1h
Yield 1 9-inch pie
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Roll out both crusts. Line a deep 9-inch pie pan with the bottom crust and return both crusts to the refrigerator.
- In a medium bowl, combine rhubarb, berries, sugar, flour, tapioca, salt, nutmeg and lemon juice. Toss to coat and combine, then scoop into waiting bottom crust. The fruit should come up to within 1/2-inch of the rim of the pan; do not overfill. If necessary, add more or subtract some of the fruit. Break the butter into pieces and dot over the fruit.
- Lay top crust over filling. Trim excess dough from the edges and crimp, then cut 6 or 7 vents on top. Brush a light coating of egg wash over the crust, including the edges.
- Bake for 20 minutes. Reduce heat to 375 degrees. Bake another 25 minutes, then open the oven and quickly sprinkle the crust with a thin coating of granulated sugar. Bake another 10 to 15 minutes, or until you see steady bubbling in the filling coming through the vents.
- Remove pie from oven and listen to it: if the crust is sizzling, and the filling is audibly bubbling against the top crust, it is done. Let cool completely before serving.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 3 grams, Carbohydrate 76 grams, Fat 7 grams, Fiber 12 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 835 milligrams, Sugar 27 grams, TransFat 0 grams
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