Best-Ever Strawberry Rhubarb Pie
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Serve warm or at room temperature. In a medium bowl stir together flour and salt. Using a pastry blender or two knives, cut in shortening until pieces are pea-size.
Brush dough flowers with egg wash. Arrange dough flowers, slightly overlapping, on top of strawberries. Brush edges of dough with egg wash. Carefully spoon half of the remaining glaze over berries, making sure all berries are covered. Arrange remaining berries over first layer. Spoon remaining glaze over berries, covering each.
Hoosier Mama’s Strawberry-Rhubarb Pie
Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to sides of bowl. Repeat, using 1 tablespoon cold water at a time, until all of the dough is moistened . Form each half into a ball.
However, this pie will keep well for up to 5 days, if refrigerated. Flash freeze for several hours, then transfer to a freezer zipper bag and seal. Rhubarb can be used when thawed and drained. Trim any leaves, stems and tough ends from the rhubarb. Remember, never eat the leaves of the rhubarb plant as they can be toxic. Also, if there are rough spots or blemishes on the stalks, remove them with a vegetable peeler or small paring knife.
Pies
Prepare Baked Pastry Shell and set aside. Meanwhile remove stems from strawberries. Cut any large strawberries in half lengthwise; set aside.
One forkful of the pasta dinner will remove any doubts. This salsa recipe is one of our most requested rhubarb recipes of all time. With only six ingredients, you'll be dipping your chips sooner rather than later. Keep this rhubarb dessert on the sweet side with cinnamon pita chips or add a salty twist with regular tortilla chips. Add tang to savory pulled pork by serving up a double dose in these juicy slow-cooked sandwiches. Cooking rhubarb with a sweet balsamic vinegar mellows some of the tartness and makes a delicious rhubarb pulled pork.
How to make Strawberry Rhubarb Pie with tapioca.
Use the plastic to flatten and press dough into a disk. Refrigerate until firm, at least 2 hours. Combine the two mixtures, stirring lightly with a fork until all ingredients are moist. In a small bowl, beat together vinegar, egg, and water.
Kristy graduated cum laude from the University of North Texas with a B.A. In English Literature and a certification in Technical Writing. Stir together sugar, cornstarch, orange zest, and salt in a bowl.
On a lightly floured surface, roll 2 recipes of dough to an 18-by-13-inch rectangle. Transfer to a jelly-roll pan and trim to a 1-inch overhang. Fold edges under and crimp; chill. Preheat oven to 375°F. Using a sharp knife with a thin blade, cut the chilled 7-inch dough log into 28 thin slices.
Place the pie plate and pastry in the refrigerator to chill until needed. Roll out the pie crust and ease into a deep-dish 9-inch pie plate. Add the filling, then top with the second pie pastry. If you want to create a lattice crust, watch our how-to video for detailed instructions for creating a crust like ours pictured here. Otherwise, cut a few slits in the top crust to vent steam. This eyebrow raising combination is exactly what we love most about fresh rhubarb recipes.
A sketchbook artist who captures everyday life on the pages of my illustrated journals. I love sharing, connecting, and encouraging people to find their creative voice through sketchbook journaling. Read more about me, my art, and my life HERE. Transfer the dough to a lightly floured work surface and knead together until smooth; dough should never come together in the food processor.
There's nothing as all-American as apple pie—except maybe chocolate pie or lemon meringue pie or coconut cream pie. Now it's easy to make any kind of pie you want thanks to our guide to all things pie. Start with the foundation—a perfectly flaky crust.
Baked in single portion custard cups, this rhubarb and strawberry cobbler is easy to put together and serve. Sugar cookie dough, used as the cobbler ... If the pie crust dough starts to split when you’re rolling it out, it’s just a bit too cold. Allow it to rest for a few more minutes at room temperature and try again.
Add the strawberries and fold gently to combine. Set aside for 30 minutes, stirring halfway through. Put biscuits in bowl of a food processor and pulse until fine crumbs form. Transfer to a bowl and stir in melted butter until well combined. Whisk together egg white and 2 teaspoons water in a bowl.
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