Skip to main content New<> this month
Get the Allrecipes magazine

Nicki's Summer Strawberry Rhubarb Pie

Rated as 4.29 out of 5 Stars
9

"Great summer pie and delicious with vanilla ice cream."
Added to shopping list. Go to shopping list.

Ingredients

3 h 25 m servings 546
Original recipe yields 8 servings (1 9-inch pie)

Directions

{{model.addEditText}} Print
  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.

Nutrition Facts


Per Serving: 546 calories; 27.8 70.2 5.6 38 323 Full nutrition

Explore more

Reviews

Read all reviews 7
  1. 7 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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

Most helpful critical review

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 imp...

Most helpful
Most positive
Least positive
Newest

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

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 imp...

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

great pie recipe thank you for sharing.

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. ...

Delicious! Never made it before. I only used a pinch of cinnamon and skipped orange zest! Great recipe!