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Nicki's Summer Strawberry Rhubarb Pie

Nicki's Summer Strawberry Rhubarb Pie

Cost $12, save $8

Source: Recommended by CookPal

  • 55 Min
  • 8 Servings
  • $12

INGREDIENTS

  • Dough

    • 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

  • Filling

    • 🍓 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
    • 🍊 ¼ teaspoon grated orange zest
    • 🍊 ½ teaspoon orange juice
    • 🌰 ½ teaspoon ground cinnamon
    • 🧈 2 tablespoons butter, chilled and cut into small pieces
    • 🥚 1 large egg white, beaten

STEPS

1

Whisk 2 ½ cups flour and salt together in a large bowl. Cut shortening and butter into flour with a pastry cutter until mixture resembles pea-sized pieces; stir in water, 1 tablespoon at a time, until mixture holds together when squeezed. Divide dough in half, form into disks, wrap in plastic, and refrigerate at least 1 hour or up to overnight.

2

Preheat the oven to 375 degrees F (190 degrees C).

3

Roll 1 disk on a lightly floured surface into an 11-inch circle; fit crust into a 9-inch pie dish. Refrigerate while making filling.

4

Mix strawberries, rhubarb, sugar, tapioca, 2 tablespoons flour, vanilla extract, orange zest, orange juice, and cinnamon together in a bowl. Pour filling into prepared crust. Sprinkle 2 tablespoons butter pieces over filling. Roll 2nd dough disk on a lightly floured surface into a 10-inch circle. Gently place crust over filling. Crimp edges together with a fork to seal. Brush pie with egg; cut several slits into top crust to vent.

5

Bake in the preheated oven until crust is golden and filling is bubbling, 55 to 60 minutes. Cover pie edges with aluminum foil if it browns too quickly. Cool completely before serving.

NUTRIENTS

Per 1 serving

🔥

546

Calories

  • 6
    Protein
  • 70
    Carbs
  • 28
    Fats

💡 Serve with a scoop of vanilla ice cream for added indulgence.Wrap the pie crust dough tightly in plastic wrap to avoid freezer burn if premade.Use a pastry cutter for even and consistent dough texture.