Utah State Fair Grand Prize Winner Strawberry Rhubarb Pie Recipes

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.

UTAH STATE FAIR GRAND PRIZE WINNER - STRAWBERRY RHUBARB PIE

Steps:

• Combine rhubarb, strawberries, sugar, and tapioca in large bowl.
• Let mixture sit for 20 minutes at room temperature to dissolve sugar and tapioca.
• Stir every few minutes.
• Meanwhile, preheat oven to 450 and put pie crust in pie tin.
• After sitting time, add nutmeg, salt, cinnamon, cloves, and lemon juice to mixture.
• Stir well and put into crust, draining excess liquid.
• Dot top of mixture with pats of butter then place crust on top and seal edges.
• Place a cookie sheet under pie to catch drips.
• Bake at 450 for 30 minutes, then 425 for another 30 minutes, then 350 for 15 minutes or until done.
• You might have to cover edges of crust with foil or a pie guard to prevent crust from burning- Will thicken as it cools.

STRAWBERRY-RHUBARB PIE

Steps:

• Preheat oven to 425 degrees.
• To make crust:.
• Combine flour, sugar, and salt. With a pastry blender, cut shortening and COLD butter into dry ingredients until mixture resembles pea-sized crumbs. Pour in 1/3 cup of water and continue blending until dough comes together. If it looks dry, add the other two tablespoons of water. Divide dough into two round balls, press flat, cover with plastic wrap, and refreigerate for at least 30 minutes.
• To make filling:.
• In a bowl, mix cut rhubarb and strawberries, sugar, cornstarch, and salt. Let sit for 20 minutes so the fruits can absorb the ingredients.
• To assemble pie:.
• Remove one half of the dough from refrigerator. Roll it out to about a 10-inch circle as best you can. Use a little flour if dough is too sticky. Work the dough as little as possible. Place the circle into a 9-inch pie dish. Press to the sides and trim off any excess. Remove the other half of your dough from the fridge and repeat. Roll it out to make another circle. With a pizza or pastry cutter, cut pieces of dough 1-inch wide, you'll need 6 of them for a nice lattice top. Pour fruit mixture into prepared pie dish. Alternate strips of dough to create a lattice top. Trim off excess. Brush the top of crust with milk.
• Bake in oven on 425 for 30 minutes. Lower the temperature to 350 degrees, bake another 25-30 minutes until juices are bubbling and crust is golden brown.
• Eat and Enjoy!

SPICED STRAWBERRY RHUBARB PIE

Steps:

• Preheat the oven to 350°F, and lightly grease a pie plate with cooking spray.
• Make the crust/roll out the crust on a lightly floured surface. Place into the pie plate.
• In a mixing bowl, toss the strawberries, rhubarb, sugar, cornstarch, cinnamon, nutmeg and salt.
• Pour the mixture into the pie plate. Make a lattice top over the strawberry mixture and pinch the edges together well.
• Mix the egg yolk with 1 tablespoon water in a small mixing bowl and brush on top of the lattice and edges of the pie crust.
• Bake in the preheated oven (on a foiled lined baking sheet) for 1 hour, 15 minutes.
• Serve warm with ice cream, or cold (for breakfast!). Yes, it's OK to eat this for breakfast! ;).

SUMMER STRAWBERRY RHUBARB PIE

Steps:

• Roll half of the dough and fit into a 9-inch pie pan leaving a 3/4 inch overhang all around and refrigerate.
• roll the other half of dough into a 12-inch round and refrigerate.
• Preheat oven to 425 degrees.
• Put rhubarb and strawberries into a large bowl.
• In another bowl, whisk together sugar, tapioca or cornstarch and salt.
• Combine dry ingredients with rhubarb and let sit for 15 minutes, stirring occasionally.
• Pour rhubarb and strawberries into bottom crust, dot with butter.
• Brush overhang with water, cover with top crust, seal edge and crimp or flute edges.
• Cut steam vents into top crust.
• Lightly brush top of pie with milk or cream and sprinkle with sugar.
• Bake for 30 minutes, reduce temperature to 350 degrees and bake 25-35 minutes longer, until crust is browned and juices bubble through the vents.

STRAWBERRY-RHUBARB PIE

Steps:

• Preheat oven to 450 degrees. Prepare pastry and prebake bottom crust for 8 to 10 minutes until cooked. Mix together well all pie filling ingredients except butter in a large bowl. Pour filling into prebaked bottom pie crust and dot with butter. Top with remaining pastry crust and make air vent slits (you can also do a lattice crust which is very pretty with the rosy juices from the pe).
• Bake at 450 degrees for 10 minutes and then, drop temperature to 350 degree and bake another 45 to 60 minutes or until done and crust is nicely browned. Since ovens vary a great deal, it is best to watch your pie carefully the first time you make this to determine how long it will take in your specific over. Enjoy!

STRAWBERRY RHUBARB PIE

Steps:

• Preheat the oven to 400°F.
• Mix together gently the rhubarb and the strawberries, sugar, flour, almond extract, and salt.
• Line a 9-inch pie pan with pastry add the fruit.
• Dot with butter.
• Cover with the other pastry.
• Brush the crust with milk and sprinkle with sugar.
• Bake for 40 to 50 minutes until the fruit is tender and crust is lightly browned.