STRAWBERRY RHUBARB CUSTARD PIE
I found this tasty recipe on the back of the can of LUCKY LEAF PREMIUM BRAND Strawberry Rhubarb Pie filling, and was just dying to try it out. I love strawberry Rhubarb pie, and I also love egg custard pie, so I was very anxious to give this one a try too. It has the consistency of a custard pie with added fruit, and is quite...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. The recipe I have shared with you is for one pie, although I did make two pies. PREHEAT THE OVEN TO 400 DEGREES F.
- 2. These are some of the main ingredients to make the pie. I only needed 1 egg for each of the pies that I made. Not the 4 that are pictured.
- 3. Using a large bowl add in the sour cream, sugar, flour or Arrowroot, vanilla Bean paste & the large egg.
- 4. Beat till blended together. FYI: Arrowroot is a powdered starch similar to corn starch that is used for thickening soups, sauces, gravies and desserts. But in gravies it does not clump together when chilled, it maintains it's liquid form. It is a bit more pricey than corn starch. I LIKE WORKING WITH IT.
- 5. Add in the canned Fruit.
- 6. Using a spatula carefully blend the fruit into the sour cream mixture and pour into deep dish pie shell. Place Pie tin on a baking or cookie sheet to catch any potential drips from pie. Bake in preheated 400 degree F. oven for 25 minutes.
- 7. While the pie is baking, prepare the top crust by blending the sugar and flour together, then cut the butter into small pieces and add to topping mixture and blend together with a pastry blender or large 4 tined fork, until mixture is crumbly and mixed together.
- 8. After 25 minutes of baking, carefully sprinkle the topping ingredients on top of the pie, and return to oven to bake an additional 15 minutes or until top is browned. My topping took an EXTRA 15 minutes to brown. REMOVE FROM OVEN, COOL DOWN TO ROOM TEMPERATURE, & CHILL IF DESIRED BEFORE SERVING.
- 9. When pie is cooled or chilled, cut and enjoy.
STRAWBERRY RHUBARB CUSTARD PIE
This was my Grandmothers recipe, we all love it! You can adjust the sweetness by the amount of strawberries you add. You will need 3 cups of fruit in total, but if you want a more tart pie, use more rhubarb than strawberries. I have posted this with exactly 1/2 and 1/2.
Provided by Leslie
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Place rhubarb in a bowl and cover with boiling water for about 5 minutes.
- Meanwhile, with a mixer, mix sugar, egg, butter and flour until smooth.
- Strain rhubarb well.
- With wooden spoon, add strawberries and rhubarb to batter and mix.
- Pour into uncooked pie shell.
- Mix topping ingredients with a fork, and sprinkle over uncooked pie.
- Bake at 375 for 50 minutes or until set.
- Top with whipped cream if desired.
Nutrition Facts : Calories 2517.2, Fat 112, SaturatedFat 45.8, Cholesterol 308.1, Sodium 1431.6, Carbohydrate 364.2, Fiber 15.3, Sugar 239.6, Protein 25
STRAWBERRY RHUBARB CUSTARD PIE - QUICK VERSION
I've been making this pie for years. I started making a kicked up version with homemade custard and crust, but if you want a quick version, this is the one to go with. It is still really delicious
Provided by MC Baker
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven at 350°F.
- Combine pie filling, milk, salt and nutmeg and cook while mixing until thick.
- Combine rhubarb, sugar, strawberries and let sit.
- Prebake pie crust for about 15 minutes.
- Add pie filling, top with rhubarb, strawberry mixture, top with slices of puff pastry and if preferred, can weave to make a lattice on top of the pie. Cut off excess dough. Sprinkle top of pie with large granueled sugar and bake for another 30 minutes.
Nutrition Facts : Calories 462.5, Fat 20.2, SaturatedFat 5.7, Cholesterol 6.4, Sodium 462, Carbohydrate 66.3, Fiber 2.1, Sugar 38.2, Protein 5.2
STRAWBERRY-RHUBARB PIE
Provided by Food Network Kitchen
Time 2h50m
Yield 8 servings
Number Of Ingredients 13
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:
- Combine the flour, salt and butter in a large bowl. With a bench scraper or pastry cutter, cut the butter into the flour until it forms pea-size chunks. Slowly add the ice water, folding it into the flour until it comes together in a dough; be mindful not to overwork the dough. If the dough is too dry, add another tablespoon of water at a time. Turn the dough out onto a lightly floured work surface. Divide in half and form into disks. Wrap the two disks in plastic wrap and refrigerate for at least 30 minutes to let the dough rest.
- Preheat the oven to 425 degrees F.
- Roll out one of the disks into a 12-inch round on a lightly floured work surface. Roll it up onto the rolling pin and carefully transfer to a 9-inch pie plate. Gently press the bottom crust into the plate with your fingers. Leave the edges untrimmed.
- To the bottom crust, add the rhubarb, strawberries, sugar, cinnamon, flour, salt, lemon juice and vanilla. Dot with pats of the butter.
- On the same lightly floured work surface, roll the second disk of dough into a 12-inch round. Lay the top crust over the pie and crimp the edges.
- Brush the top crust lightly with milk and sprinkle with granulated sugar. Cut vent holes in the center. Bake for 20 minutes; lower the temperature to 375 degrees F and bake for another 45 to 60 minutes, or until the filling is bubbling.
- Cool completely before serving to allow time for the filling to set up.
RHUBARB-STRAWBERRY LATTICE PIE
Strawberries mellow out the sharp edges of rhubarb in this pie. You can use raspberries instead or omit the berries entirely (use 2 pounds rhubarb if you do).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 6h
Yield Makes one 9-inch pie
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Make the filling: Mix together rhubarb, strawberries, granulated sugar, cornstarch, zest and juice, and 1/4 teaspoon salt.
- Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.
- Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut into at least 15 1/2-inch-wide strips using a fluted pastry cutter.
- Lay 8 strips across pie. Fold back every other strip, and lay a horizontal strip across the center of the pie. Unfold folded strips, then fold back remaining strips. Lay another horizontal strip across pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side. (Here is a detailed how-to.)
- Trim bottom and top crusts to a 1-inch overhang using kitchen shears, and press together to seal around edges. Fold edges under, and crimp as desired. Refrigerate for 30 minutes.
- Brush crust with egg wash, and sprinkle generously with sanding sugar. Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/2 hours. (Loosely tent with foil after 1 hour if crust is browning too quickly.) Transfer pie to a wire rack, and let cool for at least 2 hours (preferably longer) before serving.
STRAWBERRY-RHUBARB PIE
A marriage made in pastry heaven, fresh-from-the-patch sweet strawberries and ruby red rhubarb! This stunning Strawberry-Rhubarb Pie is a seasonal go-to. No fear, rhubarb is surprisingly easy to work with and Betty walks you through every step in this easy Strawberry-Rhubarb Pie. The gooey goodness of the filling paired with the flaky crust makes for a delightful dessert any day of the week. This sweet yet tart Strawberry-Rhubarb Pie recipe from scratch makes it easy to say "yes" to seconds.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Make pastry. Mix sugar, flour and orange peel in large bowl. Stir in rhubarb and strawberries. Turn into pastry-lined pie plate. Dot with butter.
- Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Place pastry over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Sprinkle with additional sugar if desired.
- Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake about 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Serve warm or cool.
Nutrition Facts : Calories 555, Carbohydrate 87 g, Cholesterol 5 mg, Fiber 3 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 310 mg
RHUBARB CUSTARD PIE
In Grandmother's day, rhubarb was considered a "spring tonic". Although it's technically a vegetable, it is usually served as a fruit. At our house, we used the first rhubarb of the season to make this pie, and later in summer, we'd make a delicious drink with it, cooked, blended and mixed with strawberry punch.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, lightly beat eggs; blend in milk. Combine sugar and tapioca; stir into egg mixture. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add the rhubarb. Pour egg mixture over rhubarb. Dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slit in top. Brush pastry with cream if desired. , Bake at 425° for 15 minutes. Reduce heat to 350°, bake 35-40 minutes longer or until lightly brown. Sprinkle with cinnamon-sugar if desired. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 501 calories, Fat 17g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 239mg sodium, Carbohydrate 83g carbohydrate (53g sugars, Fiber 1g fiber), Protein 5g protein.
STRAWBERRY RHUBARB PIE
This rave-worthy pie showcases perfectly the classic combination of sweet strawberries with tart rhubarb.
Provided by Florence Fabricant
Categories pies and tarts, dessert
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 508, UnsaturatedFat 8 grams, Carbohydrate 64 grams, Fat 27 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 17 grams, Sodium 153 milligrams, Sugar 29 grams, TransFat 1 gram
STRAWBERRY RHUBARB PIE RECIPE BY TASTY
Here's what you need: rhubarb, strawberry, sugar, cornstarch, salt, pie dough, whipped cream
Provided by Matthew Johnson
Categories Bakery Goods
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large bowl, toss the strawberries and rhubarb with the sugar, salt, and cornstarch. Set to the side.
- Line 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 dough into strips and weave a lattice design on top of the pie. (You can also top with more pie dough in a full sheet with slits.)
- Bake the pie until the filling is bubbling and the crust is golden brown, about 2 hours. Cover the edge of the pie with foil if it begins to darken.
- Let cool slightly before serving.
- Enjoy!
Nutrition Facts : Calories 302 calories, Carbohydrate 55 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, Sugar 28 grams
STRAWBERRY RHUBARB PIE
My niece tasted this pie at a family dinner and urged me to enter it in our hometown pie contest. She said it win the Grand Prize, and she was right! I cook at our local nursing home and everyone enjoys this recipe. -Janice Schmidt, Baxter, Iowa
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, mix cornstarch and sugar. Stir in water until smooth. Add rhubarb; cook and stir until clear and thickened. Add gelatin and stir until dissolved. Cool. , Pour about half of rhubarb sauce into pastry shell. Arrange berries over sauce; top with remaining sauce. Refrigerate for 3-4 hours.
Nutrition Facts : Calories 268 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 114mg sodium, Carbohydrate 50g carbohydrate (34g sugars, Fiber 2g fiber), Protein 2g protein.
RHUBARB AND STRAWBERRY PIE
A delicious tart and sweet combination. Nothing tastes better with vanilla ice cream. Fresh or frozen rhubarb may be used.
Provided by Terri
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 437.3 calories, Carbohydrate 64.1 g, Cholesterol 33.2 mg, Fat 18.8 g, Fiber 4.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 258.5 mg, Sugar 33.2 g
More about "strawberry rhubarb custard pie quick version recipes"
10 BEST STRAWBERRY CUSTARD PIE RECIPES | YUMMLY
From yummly.com
STRAWBERRY RHUBARB PIE RECIPE - BROWN EYED BAKER
From browneyedbaker.com
AMISH RHUBARB CUSTARD PIE WITH CRUMB TOPPING
From adamantkitchen.com
STRAWBERRY RHUBARB PIE RECIPE (WITH VIDEO) - SIMPLY …
From simplyrecipes.com
STRAWBERRY-RHUBARB CUSTARD PIE RECIPE - PILLSBURY.COM
From pillsbury.com
3.5/5 (9)Category DessertServings 8Total Time 1 hr 30 mins
- In large bowl, mix strawberries, rhubarb and lemon juice. In medium bowl, mix sugar, flour, tapioca, eggs, salt and cinnamon. Stir into fruit mixture; set aside 15 minutes.
- Heat oven to 400°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Spoon filling into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
- Bake about 15 minutes or until crust is light golden brown. Place cookie sheet on oven rack below pie in case of spillover. Reduce oven temperature to 350°F. Bake 40 to 45 minutes longer or until golden brown.
STRAWBERRY RHUBARB CUSTARD PIE RECIPE - BAKER RECIPES
From bakerrecipes.com
Cuisine AmericanTotal Time 1 hr 20 minsCategory DessertCalories 300 per serving
CLASSIC STRAWBERRY-RHUBARB PIE RECIPE (WITH 3 TIPS) | KITCHN
From thekitchn.com
DEEP-DISH STRAWBERRY-RHUBARB PIE RECIPE BY GRACE PARISI - FOOD …
From foodandwine.com
RHUBARB CUSTARD PIE - THE CREATIVE BITE
From thecreativebite.com
STRAWBERRY RHUBARB CUSTARD PIE - CROCKPOT GIRL
From crockpotgirl.com
RHUBARB PIE (OR STRAWBERRY RHUBARB PIE) A RECIPE WITH PERFECT …
From christinascucina.com
STRAWBERRY RHUBARB CUSTARD PIE - THE PIE ACADEMY
From thepieacademy.com
STRAWBERRY-RHUBARB PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
RHUBARB CUSTARD PIE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
OLD FASHIONED RHUBARB CUSTARD PIE LIKE MOM USED TO MAKE
From commonsensehome.com
STRAWBERRY RHUBARB PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
STRAWBERRY RHUBARB CUSTARD PIE – ANGIE'S OPEN RECIPE BOX
From angiesopenrecipebox.com
STRAWBERRY RHUBARB CUSTARD DESSERT - THE CREATIVE BITE
From thecreativebite.com
BEST STRAWBERRY RHUBARB PIE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
BEST-EVER STRAWBERRY RHUBARB PIE - BETTER HOMES & GARDENS
From bhg.com
BEST STRAWBERRY RHUBARB PIE RECIPE - DELISH
From delish.com
BEST STRAWBERRY RHUBARB PIE RECIPE - SWEET LITTLE BLUEBIRD
From sweetlittlebluebird.com
CRUSTLESS RHUBARB CUSTARD PIE - PATTERN PRINCESS
From patternprincess.com
STRAWBERRY RHUBARB CREAM PIE - EAGLE BRAND
From eaglebrand.ca
STRAWBERRY-RHUBARB SLAB PIE - SAVOR THE BEST
From savorthebest.com
THE BEST CLASSIC STRAWBERRY RHUBARB PIE RECIPE | FOODAL
From foodal.com
STRAWBERRY RHUBARB PIE RECIPE - SAVING ROOM FOR DESSERT
From savingdessert.com
STRAWBERRY RHUBARB PIE RECIPE - ZOëBAKES
From zoebakes.com
STRAWBERRY RHUBARB PIE (OLD FASHIONED RECIPE) - CLEVERLY SIMPLE
From cleverlysimple.com
STRAWBERRY RHUBARB PIE - SPEND WITH PENNIES
From spendwithpennies.com
STRAWBERRY RHUBARB CUSTARD DESSERT - INSPIRATIONAL MOMMA
From inspirationalmomma.com
RECIPE: A YUMMY STRAWBERRY & RHUBARB PIE | FUSS FREE FLAVOURS
From fussfreeflavours.com
CLASSIC RHUBARB CUSTARD PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
RHUBARB CUSTARD PIE - STUFFED AT THE GILL'S
From stuffedatthegills.ca
STRAWBERRY RHUBARB PIE - BAKING A MOMENT
From bakingamoment.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love