Great summer pie and delicious with vanilla ice cream.

Nicki
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

546.3 calories; protein 5.6g 11% DV; carbohydrates 70.2g 23% DV; fat 27.8g 43% DV; cholesterol 38.1mg 13% DV; sodium 322.9mg 13% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/12/2011
Best pie crust I have ever made! The only thing I changed was more berries and rhubarb since my pie plate is deep. Read More
(5)

Most helpful critical review

Rating: 1 stars
06/29/2011
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. Read More
(4)
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/12/2011
Best pie crust I have ever made! The only thing I changed was more berries and rhubarb since my pie plate is deep. Read More
(5)
Rating: 1 stars
06/29/2011
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. Read More
(4)
Rating: 5 stars
06/29/2012
This is my family's favorite pie now and that says a lot cause we're from the south! Read More
(3)
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Rating: 5 stars
07/10/2011
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 Read More
(2)
Rating: 5 stars
06/03/2011
great pie recipe thank you for sharing. Read More
(2)
Rating: 4 stars
06/15/2018
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. Read More
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Rating: 5 stars
06/21/2014
Delicious! Never made it before. I only used a pinch of cinnamon and skipped orange zest! Great recipe! Read More