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My review
Nicki's Summer Strawberry Rhubarb Pie
3
Nicki
"Great summer pie and delicious with vanilla ice cream."
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Ingredients
3 h 25 m servings 546Original recipe yields 8 servings (1 9-inch pie)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 77 Ratings
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Most helpful positive review
6/12/2011
Best pie crust I have ever made! The only thing I changed was more berries and rhubarb since my pie plate is deep.
Most helpful critical review
6/29/2011
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 imp...
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6/12/2011
Best pie crust I have ever made! The only thing I changed was more berries and rhubarb since my pie plate is deep.
6/29/2011
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 imp...
6/29/2012
This is my family's favorite pie now and that says a lot cause we're from the south!
7/9/2011
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
6/15/2018
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. ...
6/21/2014
Delicious! Never made it before. I only used a pinch of cinnamon and skipped orange zest! Great recipe!