Nicki's Summer Strawberry Rhubarb Pie5 Reviews
- Prep: 30 min
- Cook: 55 min
- Ready In: 3 hr 25 min
“Great summer pie and delicious with vanilla ice cream.” - by Nicki
Original recipe yields 1 9-inch pie
- Whisk 2 1/2 cups of flour and salt together in a large bowl. With a pastry cutter, chop the vegetable shortening and unsalted butter into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces of fat; stir in ice water, 1 tablespoon at a time, just until the mixture holds together when squeezed. Divide dough in half, and form each half into a ball; wrap the balls in plastic wrap, and refrigerate at least 1 hour or up to overnight.
- Preheat oven to 375 degrees F (190 degrees C). Roll out a dough ball on a floured surface into an 11-inch circle; fit the crust into a 9-inch pie dish. Refrigerate while making filling.
- Mix strawberries, rhubarb, 1 1/4 cup of sugar, tapioca, 2 tablespoons of flour, vanilla extract, orange juice, orange zest, and cinnamon together in a bowl. Pour the filling into the crust-lined pie dish. Sprinkle 2 tablespoons of butter pieces over the filling. Roll the second dough ball out into a 10-inch circle on a floured surface, and gently place the top crust onto the filling. Crimp the edges together with a fork to seal. Brush the pie with beaten egg white, and cut several slits into the top crust with a sharp knife..
- Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 55 minutes to 1 hour. Cover the pie edges with strips of aluminum foil if they start to brown too quickly. Cool completely before serving.
Amount Per Serving (8 total)
- 546 cal
- 27.8 g
- 70.2 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"I measured the orange juice exactly, but found the orange flavour overpowered the rhubarb and strawberry flavours. I prefer to taste the rhubarb and strawberries, not the orange. I was not impressed..." See more with this recipe."
"Best pie crust I have ever made! The only thing I changed was more berries and rhubarb since my pie plate is deep...." See more"
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