Nicki's Summer Strawberry Rhubarb Pie
Recipe information
Recipe Icon - Master recipes
Cooking:
30 min.
Recipe Icon - Master recipes
Servings per container:
8
Recipe Icon - Master recipes
Source:

Ingredients for - Nicki's Summer Strawberry Rhubarb Pie

1. All-purpose flour - 2 ½ cups
2. Salt - 1 teaspoon
3. Vegetable shortening, chilled - ½ cup
4. Unsalted butter, chilled - ½ cup
5. Ice water, or as needed - ¼ cup
6. Chopped fresh strawberries - 2 ½ cups
7. Chopped fresh rhubarb - 2 ½ cups
8. White sugar - 1 ¼ cups
9. Quick-cooking tapioca - 2 tablespoons
10. All-purpose flour - 2 tablespoons
11. Vanilla extract - 1 teaspoon
12. Orange juice - ½ teaspoon
13. Grated orange zest - ¼ teaspoon
14. Ground cinnamon - ½ teaspoon
15. Butter, chilled and cut into small pieces - 2 tablespoons
16. Egg white, beaten - 1

How to cook deliciously - Nicki's Summer Strawberry Rhubarb Pie

1. Stage

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. Stage

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. Stage

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. Stage

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.