Abundance of Rhubarb in your garden? No problem, this delicious pie recipe is just what you need to bake. It has a delicious crust with a sweet flavored center. My dad has a ton of rhubarb and I get a ton every year from him. I always make this pie atleast once in season, and a few times throughout the winter. I always pre-make a few fillings and freeze them. Then all you have to do is start a fresh crust and fill with your pre-made fillings and good to go! You could also use store bought crust and then you have a home made pie in a jiffy.
The thing I miss most about there being no more Opera show is her favorite things. I think that is the thing everyone misses. I thought she always shared amazing recipes, which she didn’t do all that often, so you knew they were good. I saw this recipe in 2006 when I was watching the show and knew I had to try it. It’s a recipe that Cindy Crawford makes in her Malibu home all the time, and says that it is one of her husbands favorite things she makes.
Cindy Crawford’s Strawberry-Rhubarb Pie
|Prep time||15 minutes|
|Cook time||50 minutes|
|Total time||1 hours, 5 minutes|
|Misc||Child Friendly, Freezable, Pre-preparable|
- 2 2/3 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cups vegetable oil
- 6 tablespoons cold milk
- 1 1/4 cup sugar (plus 2 teaspoons sugar for top)
- 1/3 cup all-purpose flour
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 3 cups strawberries (quartered)
- 2 cups rhubarb (thinly sliced)
- 2 tablespoons butter (cut up)
- 2 teaspoons milk
Cool for 1 hour before serving.
You can mix all the filling ingredients and put in freezer bag and freeze. When ready to prepare, make crust as directed and fill with your thawed pie filling (drain excess liquid) and bake as directed.
You could also refrigerate the filling for a day or two to help cut prep time on day of event.
|Preheat oven to 400°. Mix flour and salt. Measure oil and milk together—don't stir. Add to flour. Make crust on wax paper.|
|Mix sugar, flour, nutmeg and cinnamon. Add fruit, stirring to coat. Can set aside in fridge and then drain later. Note: If adding blueberry or peach, add lemon zest.|
|Fill crust with filling. Scatter butter. Add top crust. Pinch edges and ventilate the top. Brush with milk. Sprinkle sugar on top. Bake on cookie sheet for 50 minutes. Can cover edge with tinfoil if cooking too fast. Cool for 1 hour before serving.|
You can see the sparkle of sugar on the crust.
I halved the pie filling recipe and made a mini pie!
How to Make a Lattice Top for a Pie Crust
|Prep time||5 minutes|
- 1 box pre-made pie crust (or your favorite homemade recipe)
|Lay down your first piece of pie crust and put your filling in the pan.|
|Roll out the other piece of crust. Cut the dough into even strips 3/4" wide, depending on how think you want your lattice strips. I like to use a pizza cutter for this.|
|Take every other strip and lay them one way from side to side of the pie but leave 3/4" in between each slice.|
|With the other half of leftover strips they are going to go the other way. So grab your first one and lay it down and weave it through the ones already laying down. By laying over one and then pulling the next one half up to lay under, and then lay over the next one and then pull the next one slightly up to lay under. Continue this until all piece have been folded in properly to form the lattice.|
|Trim the edges so they are flush with the edge of your pie. Fold back the rim of the lower layer and crimp to secure.|
|Bake pie according to pie directions.|