Nicki's Summer Strawberry Rhubarb Pie recipe
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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
Nutrition Info
- 546.3 caloriescarbohydrate: 70.2 gcholesterol: 38.1 mgfat: 27.8 gfiber: 2.9 gprotein: 5.6 gsaturatedFat: 12.4 gservingSize: -sodium: 322.9 mgsugar: 34.4 gtransFat: : -unsaturatedFat: : -
Directions Nicki's Summer Strawberry Rhubarb Pie
Directions
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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.