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Nicki's Summer Strawberry Rhubarb Pie

Nicki's Summer Strawberry Rhubarb Pie

  • Prep

    30 m
  • Cook

    55 m
  • Ready In

    3 h 25 m
Nicki

Nicki

Great summer pie and delicious with vanilla ice cream.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 546 kcal
  • 27%
  • Fat:
  • 27.8 g
  • 43%
  • Carbs:
  • 70.2g
  • 23%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 323 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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..
  4. 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.
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Reviews

mnurgxn
4

mnurgxn

6/29/2011

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 with this recipe.

melcakes
4

melcakes

6/12/2011

Best pie crust I have ever made! The only thing I changed was more berries and rhubarb since my pie plate is deep.

MommySmith
3

MommySmith

6/29/2012

This is my family's favorite pie now and that says a lot cause we're from the south!

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