I made this first one quite some time ago:
RHUBARB - STRAWBERRY PIE
1 1/4-1 1/2 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground nutmeg
3 c. rhubarb, cut into 1/2" pieces
2 c. sliced fresh strawberries
1 tbsp. butter
Pastry for double crust pie
In large mixing bowl stir together sugar, cornstarch, salt and ground nutmeg. Add rhubarb pieces and sliced strawberries, toss gently to coat fruit. Let stand for 15 minutes.Meanwhile, prepare and roll out pastry. Line a 9 inch pie plate with half of the pastry. Trim pastry to edge of pie plate. Pour fruit mixture into pie plate. Dot with butter, place pastry on top of filling. Cut slits in top to allow steam to escape seal and flute edge. Bake at 350 degrees for 1 hour.
This next one is more recent, may have even been late fall/early winter 07-08 (using some my grandma and I froze ourselves). Too bad they don't sell frozen rhubarb, I really could make pies with it year round!
Rhubarb Custard Pie
From: Ashley’s Kitchen
Yield: one 9-inch pie
Prep Time: 15 minutes
Bake Time: 1 hour
Ingredients:
9" unbaked single pastry crust (regular or whole-wheat)
1 ½ c. sugar
¼ c. fat-free half-and-half
¾ c. Egg beaters (or 3 large eggs)
2 ½ Tbsp. instant tapioca
4 c. fresh rhubarb*, ½-inch slices
Preheat oven to 400°F. Line a 9-inch pie plate with pastry crust, trim and crimp or flue edge.
Combine final 5 ingredients (sugar through rhubarb), mix until all is coated evenly. Pour filling into prepared pie shell.
Bake for 10 minutes at 400°F. Then decrease oven temperature to 350°F and bake for an additional 40-50 minutes. Test with a knife near center (if it comes out clean, pie is done). Cool briefly on wire rack; serve warm or cold. Store leftovers in the refrigerator.
*You may use frozen, defrosted rhubarb. Make sure to dry off any moisture that comes off after defrosting. Measure frozen rhubarb after defrosting and drying; use as directed for fresh rhubarb.
And, here are my foolproof pie crust recipes. The custard pie needs only a single crust, so you could go with the healthier press-in-pan oil (or even whole wheat crust, like I used here) :) And to all you self-proclaimed bad-crustmakers out there, these recipes are so simple and easy! No need to have Pillsbury do the work for you if the real from-scratch crust tastes soooooooo much better!
Oil Pie Crust
From: the Post-Standard
Yield: one 8 or 9-inch pie crust
Prep Time: 5 minutes
Bake Time: 15 minutes
Ingredients:
1 ½ c. flour
1 tsp. sugar
½ tsp. salt
½ c. oil
2 tab. milk
Preheat oven to 425° F.
Sift flour with sugar and salt into a 8- or 9- inch pie pan. Whisk together oil and milk, pour all at once into center of dry ingredients. Mix dough with a fork until evenly moist, then press dough evenly into the pan with your fingers.
Use fork or fingers to make a design around edge. Using a fork, make air holes all around the bottom and sides of the crust. Bake for 12- 15 minutes if using as a prebaked pie crust.
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Crisco Pie Crust
From: Grandma Mersfelder
Yield: one 8 or 9-inch pie crust
Prep Time: 10 minutes
Bake Time: 10 minutes
Ingredients: Double Crust (top and bottom):
1 1/3 c. flour 2 2/3 c. flour
½ tsp. salt 1 tsp. salt
½ c. crisco 1 c. crisco
2 - 4 tab. ice-cold water
Preheat oven to 425° F.
Sift flour with salt into a medium-size mixing bowl. Add crisco, mix with fork until shortening is in pea-size crumbs (do NOT get chunks too small).
Gradually add water, one tablespoon at a time, just until the dough holds together. Roll out to correct size for the pie pan. Gently place dough in pan, trimming edges with a knife. Using a fork, make air holes all around the bottom and sides of the crust. Extra scraps may be used to make jelly tarts or cinnamon-sugar strips.
Bake pie crust for 10-12 minutes or until golden brown. Tarts or strips take about 5-6 minutes (toaster works well).
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Whole-wheat pie crust
From: Ashley’s Kitchen
Yield: one 9-inch pie crust
Prep Time: 10 minutes
Bake Time: 10 minutes
Ingredients: Double Crust (top and bottom):
1 c. whole-wheat pastry flour 2 c. whole-wheat pastry flour
½ tsp. salt 1 tsp. salt
6 Tbsp. butter, chilled ¾ c. (12 Tbsp.) butter
2 – 4 Tbsp. ice water 4 – 8 Tbsp. ice water
Preheat oven to 425° F.
Sift flour with salt into a medium-size mixing bowl. Add butter, mix with fork until it is in pea-size crumbs (do NOT get chunks too small).
Gradually add water, one tablespoon at a time, just until the dough holds together. Roll out to correct size for the pie pan. Follow recipe directions for baking (unless recipe calls for pre-baked pie shell).
For a pre-baked crust: Gently place dough in pan, trimming edges with a knife. Using a fork, make air holes all around the bottom and sides of the crust. Extra scraps may be used to make jelly tarts or cinnamon-sugar strips.
Bake pie crust for 10-12 minutes or until golden brown. Tarts or strips take about 5-6 minutes (toaster works well).
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