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Strawberry-Rhubarb Pie |
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Serves: 8 Print this RecipeHeralded as the pie plant by early pioneers, this tart fruit was used in countless pies, sauces, jams and desserts. Early pink rhubarb provides a more mild flavor than more mature red rhubarb. If fresh is out of season, you can use 4 cups unsweetened frozen rhubarb, thawed and drained. Pastry for Two-Crust Pie (below) 2 cups sugar 2/3 cup all-purpose flour 1 teaspoon grated orange peel, if desired 3 cups sliced strawberries 3 cups cut-up rhubarb (1/2-inch pieces) 1 tablespoon margarine or butter PASTRY FOR TWO-CRUST PIE 2/3 cup plus 2 tablespoons shortening 2 cups all-purpose flour 1 teaspoon salt 4 to 5 tablespoons cold water _Haugen, Tiffany ..........Click the Edit tab and select this entry to learn more about this Spirit of Betty Crocker Contest Winner. Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! 1. Heat oven to 425°. Prepare pastry. 2. Mix sugar, flour and orange peel in large bowl. Stir in strawberries and rhubarb. Turn pastry-lined pie plate. Dot with margarine. Cover with top pastry that has slits cut in it; seal and flute. Sprinkle with 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. 3. Bake about 55 minutes or until crust is brown and juice begins to bubble through slits in crust. Cool in pie plate on wire rack. For Pastry for Two-Crust Pie 1. Cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). 2. Gather pastry into a ball. Shape into flattened round on lightly floured cloth-covered board. Divide pastry in half and shape into 2 rounds. Roll one round into circle 2 inches larger than upside-down pie plate, 9 x 1 1/4 inches, with floured cloth-covered rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Place filling in pastry. 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. 1 SERVING: Calories 560 (Calories from Fat 200); Fat 22g (Saturated 5g); Cholesterol 0mg; Sodium 310mg; Carbohydrates 88g (Dietary Fiber 3g); Protein 5g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Strawberry-Rhubarb Pie is from the Cook'n Best-Loved Recipes collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Lemon Meringue Pie Cherry-Berries on a Cloud Apple Pie Impossible Coconut Pie Strawberry Glace Pie Chocolate Brownies Cashew Brownie Bars Pumkin Pie Chocolate Chip Cookies Brown Sugar Drops Snickerdoodles Russian Tea Cakes Lemon Squares Oatmeal-Raisin Cookies Deluxe Sugar Cookies Caramel Corn Strawberry Ice Cream Strawberry-Rhubarb Pie Raisin Crisscross Cookies |
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