Great pie for the summer that tastes great with vanilla ice cream.
| Prep Time: | 30 mins |
| Cook Time: | 55 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 25 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ cup vegetable shortening, chilled
- ½ cup unsalted butter, chilled
- ¼ cup ice water, or as needed
- 2 ½ cups chopped fresh strawberries
- 2 ½ cups chopped fresh rhubarb
- 1 ¼ cups white sugar
- 2 tablespoons quick-cooking tapioca
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon orange juice
- ¼ teaspoon grated orange zest
- ½ teaspoon ground cinnamon
- 2 tablespoons butter, chilled and cut into small pieces
- 1 egg white, beaten
Instructions
- 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.
Nutrition Facts
| Calories | 546 kcal |
| Carbohydrate | 70 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 12 g |
| Sodium | 323 mg |
| Sugars | 34 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
The crust turned out really well. Very good! I loved the filling, except for the orange. I may leave that out. I didn’t have baking tapioca so used 2 T corn starch and it could have used more. I will make this again, and use this crust often.
Delicious! Never made it before. I only used a pinch of cinnamon and skipped orange zest! Great recipe!
This is my family’s favorite pie now and that says a lot cause we’re from the south!
Nicki’s strawberry rubarb pie is the BEST. I have made it muliple times and people tell me how much they love it!!!! Thanks for 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 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.
great pie recipe thank you for sharing.