Strawberry Rhubarb Pie Recipe
I found out an amazing way to use strawberry by making Strawberry Rhubarb Pie. There is not a single month when I don't serve this yummy Dessert! If you have plenty of strawberry on hand then Strawberry Rhubarb Pie is the thing to make. In my estimation, if one is a chef, one needs to have a personal recipe of Strawberry Rhubarb Pie, just like I do.
Ingredients
1 cup all-purpose flour
1 teaspoon sugar
1/4 cup reduced-calorie margarine, cut into small pieces and chilled
2 to 3 tablespoons ice water
Vegetable cooking spray
1 cup sugar
3 tablespoons cornstarch
1/2 teaspoon grated orange rind
1/3 cup unsweetened orange juice
2 1/2 cups sliced fresh rhubarb
1 1/2 cups halved fresh strawberries
3 tablespoons all-purpose flour
3 tablespoons brown sugar
2 tablespoons quick-cooking oats, uncooked
1/2 teaspoon ground cinnamon
2 tablespoons reduced-calorie margarine, cut into small pieces and chilled
Directions
Combine 1 cup flour and 1 teaspoon sugar in a large bowl; cut in 1/4 cup margarine with a pastry blender until mixture resembles coarse meal.
Sprinkle ice water, 1 tablespoon at a time, over surface; toss with a fork until dry ingredients are moistened and mixture is crumbly.
Shape into a ball.
Gently press between 2 sheets of heavy-duty plastic wrap to a 4-inch circle.
Chill at least 25 minutes.
Roll dough to a 12-inch circle between sheets of plastic wrap.
Place in freezer 5 minutes or until top sheet of plastic wrap can be removed easily.
Invert and fit dough into a 9-inch pie plate, coated with cooking spray; remove remaining sheet of plastic wrap.
Fold edges of dough under and flute.
Set aside Combine 1 cup sugar and cornstarch in a medium saucepan; stir well.
Stir in orange rind and orange juice.
Bring to a boil, and cook, stirring constantly, 1 minute.
Remove from heat; add rhubarb and strawberries, stirring gently.
Spoon into prepared pastry shell.
Combine 3 tablespoons flour and next 3 ingredients in a small bowl; cut in 2 tablespoons margarine with a pastry blender until mixture resembles coarse meal.
Sprinkle over rhubarb mixture.
Bake at 400° for 30 minutes.
Let pie cool completely on a wire rack.
Sprinkle ice water, 1 tablespoon at a time, over surface; toss with a fork until dry ingredients are moistened and mixture is crumbly.
Shape into a ball.
Gently press between 2 sheets of heavy-duty plastic wrap to a 4-inch circle.
Chill at least 25 minutes.
Roll dough to a 12-inch circle between sheets of plastic wrap.
Place in freezer 5 minutes or until top sheet of plastic wrap can be removed easily.
Invert and fit dough into a 9-inch pie plate, coated with cooking spray; remove remaining sheet of plastic wrap.
Fold edges of dough under and flute.
Set aside Combine 1 cup sugar and cornstarch in a medium saucepan; stir well.
Stir in orange rind and orange juice.
Bring to a boil, and cook, stirring constantly, 1 minute.
Remove from heat; add rhubarb and strawberries, stirring gently.
Spoon into prepared pastry shell.
Combine 3 tablespoons flour and next 3 ingredients in a small bowl; cut in 2 tablespoons margarine with a pastry blender until mixture resembles coarse meal.
Sprinkle over rhubarb mixture.
Bake at 400° for 30 minutes.
Let pie cool completely on a wire rack.
