NICKI'S SUMMER STRAWBERRY RHUBARB PIE

Nicki's Summer Strawberry Rhubarb Pie image

Great summer pie and delicious with vanilla ice cream.

Provided by Nicki

Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes

Time 3h25m

Yield 8

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 546.3 calories, Carbohydrate 70.2 g, Cholesterol 38.1 mg, Fat 27.8 g, Fiber 2.9 g, Protein 5.6 g, SaturatedFat 12.4 g, Sodium 322.9 mg, Sugar 34.4 g