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Strawberry Rhubarb Pie – From Scratch!

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strawberry rhubarb pie from scratch 5d8b38f424b00 - Strawberry Rhubarb Pie – From Scratch!

There’s something special about the taste and smell of rhubarb that brings me back to my childhood.  Especially when it comes in the form of a pie!  This Strawberry Rhubarb pie recipe is one I’ve been using for years.  It has a light flaky butter crust and the filling is sweetened to perfection.  Top it off with a dollop of whipped cream or ice cream for the perfect dessert.

The printable recipe card is at the bottom of the post.

Strawberry Rhubarb Pie – From Scratch!

Pie Crust
2 cups flour
1/4 teaspoon salt
2/3 cup cold butter – cut into pieces
4-8 tablespoons cold ice water
9″ pie plate
Heat oven to 450
In a food processor bowl add the flour and salt.  Cut the butter into small pieces and place them with the dry ingredients.  Pulse a few times then add the water one tablespoon at a time until it looks like little balls of dough (refer to picture for example).
Divide the dough in half and place each half in plastic wrap.  Place in fridge for at least one hour to chill.
Remove one of the balls of pie crust and flour the surface of your work station.  Roll out to fit your pie.
To transfer the pie dough to the pie plate it’s easiest to roll the dough back over your rolling pin, have your pie plate close by!  Un-roll the dough onto the pie plate and pinch the edges around the top.  This helps the crust to not shrink down.
Next, prick the bottom of the pie dough with a fork.  This will prevent air pockets from rising in your crust.  Bake for 8 minutes and remove to a wire rack.
Re-flour your surface and roll out your second ball of pie dough to fit the top of your pie.  You can do any design you want!  Be creative!

Filling
4 large rhubarb stocks (4 cups)
10 strawberries (2 cups)
1 tablespoon lemon juice
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
1/4 cup cornstarch
1 teaspoon ground cinnamon (optional)
1 egg yolk + 1 teaspoon of water – egg wash

Heat the oven to 450.
Cut the rhubarb into 1/2″ thick slices and cut the strawberries into thirds.  Place in a large bowl and toss with the lemon juice.
Next add the dry ingredients and toss to coat.  Pour the filling into the cooked pie crust.
Place your pie dough over the top of the pie and use a pastry brush to add a light coat of the egg wash to the top.  You can also use the egg wash to help seal the raw pie dough to the cooked crust.
Place on a cookie sheet and place in the oven for 20 minutes.  After 20 minutes lower the oven temperature to 350 and cook for an additional 1hr and 20 minutes.

There’s something special about the taste and smell of rhubarb that brings me back to my childhood. Especially when it comes in the form of a pie! This pie recipe is one I’ve been using for years. It has a light flaky butter crust and the filling is sweetened to perfection. Top it off with a dollop of whipped cream or ice cream for the perfect dessert.

  1. 2 cups flour
  2. 1/4 teaspoon salt
  3. 2/3 cup cold butter – cut into pieces
  4. 4-8 tablespoons cold ice water
  5. 9″ pie plate
  1. 4 large rhubarb stocks (4 cups)
  2. 10 strawberries (2 cups)
  3. 1 tablespoon lemon juice
  4. 1/2 cup white sugar
  5. 1/2 cup brown sugar
  6. 1/4 teaspoon salt
  7. 1/4 cup cornstarch
  8. 1 teaspoon ground cinnamon (optional)
  9. 1 egg yolk + 1 teaspoon of water – egg wash
  1. Grab a 9″ pie plate.
  2. Heat oven to 450
  3. In a food processor bowl add the flour and salt. Cut the butter into small pieces and place them with the dry ingredients. Pulse a few times then add the water one tablespoon at a time until it looks like little balls of dough (refer to picture for example).
  4. Divide the dough in half and place each half in plastic wrap. Place in fridge for at least one hour to chill.
  5. Remove one of the balls of pie crust and flour the surface of your work station. Roll out to fit your pie.
  6. To transfer the pie dough to the pie plate it’s easiest to roll the dough back over your rolling pin, have your pie plate close by! Un-roll the dough onto the pie plate and pinch the edges around the top. This helps the crust to not shrink down.
  7. Next, prick the bottom of the pie dough with a fork. This will prevent air pockets from rising in your crust. Bake for 8 minutes and remove to a wire rack.
  8. Re-flour your surface and roll out your second ball of pie dough to fit the top of your pie. You can do any design you want! Be creative!
  1. Heat the oven to 450.
  2. Cut the rhubarb into 1/2″ thick slices and cut the strawberries into thirds. Place in a large bowl and toss with the lemon juice.
  3. Next add the dry ingredients and toss to coat. Pour the filling into the cooked pie crust.
  4. Place your pie dough over the top of the pie and use a pastry brush to add a light coat of the egg wash to the top. You can also use the egg wash to help seal the raw pie dough to the cooked crust.
  5. Place on a cookie sheet and place in the oven for 20 minutes. After 20 minutes lower the oven temperature to 350 and cook for an additional 1hr and 20 minutes.

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Raspberry Cranberry Jello Salad

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My sister made a Raspberry Cranberry Jello Salad for Thanksgiving that I thought would be perfect for Christmas because of the beautiful dark red or burgundy color.

After I received the recipe, I was also impressed with how easy it is to make.

It only takes 3 ingredients!

My sister put it in a circular mold that she had sprayed with cooking spray.

We still had a hard time having it slide out of the mold, so we slid a knife around the upper edge to loosen it from the mold and then let it sit in warm water for probably about 30 seconds.

I was nervous that it was too long in the water, but when we turned it upside down, it slid out perfectly.

Also make sure that you put it right on the plate where you want it before you tip it upside down as you will not be able to re position it.

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5 Tips to Make Delicious Cold Brew Coffee at Home (#5 Is the Best)

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If you have the best coffee grinder for cold brew, then every season is cold brew season.

And every day is cold brew day. I’m sure you would agree with me.

When you can stay cool and satisfy your caffeine cravings without stepping foot outside, why not do that!

So here are 5 tips to make delicious cold brew coffee at home.

And let’s not forget about the money you’d be saving too! An exquisite cup of homemade brew, served with ice, might not be easy to prepare.

So a little help at such times can go a long way!

You can take my word for it. Words in the form of 5 Tips to Make Delicious Cold Brew Coffee at Home!

But before that, let’s set the foundation right.

What is Cold Brew Coffee?

More often than not, iced coffee is either brewed slowly in the refrigerator or cold brewed.

The result of both methods is a cup of cold, low-acid, and smooth coffee.

In short, a perfectly delicious brew! But many people like brewing it hot and quick. Using the coffee maker or French Press of course!

The best part about cold brew coffee is that it’s an ideal drink for summer.

Here are the cold brew coffee benefits I think you should know.

Although don’t forget to set limits regarding the consumption.

The coffee might be deliciously cold on a hot day.

But you can’t and shouldn’t drink too many cups.

Also, only coffee lovers know how expensive it is to support the cold brew habit.

Now there’s no denying that professional cold brew coffee offers an unparalleled taste.

5 Tips to Make Delicious Cold Brew Coffee at Home

Cold brewing appliances are one too many.

So you can easily buy such a device for preparing homemade cold brew.

But, to be honest, a fancy arrangement is not necessary.

Instead, you can do a lot with just a sieve, coffee, and water.

But if you want my honest opinion, here it is.

The French Press technique is the easiest. The method is very simple.

All you have to do is grind the coffee and add cold water. Then let the French Press sit overnight.

But there are always ways to up your cold brew game at home.

So to expose your taste buds to the exact flavor and taste, why not infuse these tips into the procedure too!

#1 Tweak the Water to Coffee Ratio

A strong brew is how it should be. Cause you might want to add milk or cream later.

You probably already know that the water to coffee ratio varies.

But you can stick to a ratio between 8:1 and 4:1. Feel free to tweak this ratio based on your personal tastes and preferences.

#2 Experiment with Different Types of Coffee

Trying different beans is no harm.

Most cold brew coffee recipes have you reach for the medium or dark roast.

But that doesn’t mean you cannot experiment with other kinds of coffees and roasts.

After all, it’s the only way to figure out what you like. Even if that’s the light roast!

However, keep in mind what you’re brewing. So you don’t forget what you’ve already tried.

#3 Experiment with the Grind

Do you know what’s the common denominator between cold and hot brew? It’s a well-balanced grind. And this brings the burr grinder into the picture.

Grinding your coffee fairly coarse is a norm for most people. But don’t hesitate to play around a little in this field.

There’s no harm in experimenting here. To achieve the taste your taste buds are waiting to appreciate.

Just keep this mind though. That when the grind is too fine, the taste becomes more sour and bitter.

#4 Filter the Cold Brew

Delicious cold brew coffee is silky smooth and dark.

So when using French Press, filter the brew just one more time.

Pour it through the device’s coffee filter. This makes sure that all the coffee ground sediments are eliminated.

#5 Add Coffee-Infused Ice Cubes

The thing about cold brew is that it’s cold already.

But you can always have it the colder way too. In that case, why not add some ice cubes!

However, wouldn’t that dilute your cup? Of course, it would. So how about adding some coffee-infused ice cubes instead?

When it comes to coffee, there’s always room for this kind of experimentation.

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Easy Mini Pumpkin Pie Recipe

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An easy Mini Pumpkin Pie recipe which is perfect for the holidays or anytime you want some (pumpkin) spice in your life.

With the holiday season around the corner, I wanted to share a few of my favorite recipes.

Pumpkin pie is a holiday tradition in our home, but I don’t wait to serve it just for Thanksgiving or Christmas.

No, I make it all year round.

I love it that much!

My favorite thing to do is to make mini pies, as the kids love them, and it’s an easy dessert for them to help make!

This recipe is very simple, and is very delicious.

Easy Mini Pumpkin Pie Recipe

What you will need:

  • 2 can Pumpkin puree (not the pie filling)
  • 2 large eggs
  • 3/4 cup packed brown sugar
  • 1 1/2 tsp cinnamon
  • 1/2 each ground ginger & nutmeg
  • 1/2 tsp salt
  • 1 1/3 cups of half & half
  • 24 – 36 mini tart shells

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