Nicki's Summer Strawberry Rhubarb Pie

Nicki's summer strawberry rhubarb pie recipe has a tender, flaky crust with just a hint of vanilla and orange, which complements the fruity filling.

• Preparation Time: 30 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 25 mins
• Calories: 546 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• 2 tablespoons quick-cooking tapioca
• 1 egg white, beaten
• 2 tablespoons butter, chilled and cut into small pieces
• 0.5 teaspoon ground cinnamon
• 2.5 cups all-purpose flour
• 1.25 cups white sugar
• 0.25 cup ice water, or as needed
• 0.25 teaspoon grated orange zest
• 0.5 cup vegetable shortening, chilled
• 0.5 cup unsalted butter, chilled
• 2.5 cups chopped fresh strawberries
• 2.5 cups chopped fresh rhubarb
• 0.5 teaspoon orange juice

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Whisk 2 1/2 cups flour and salt together in a large bowl. Cut shortening and butter into flour with a pastry cutter until mixture resembles pea-sized pieces; stir in water, 1 tablespoon at a time, until mixture holds together when squeezed. Divide dough in half, form into disks, wrap in plastic, and refrigerate at least 1 hour or up to overnight.

Step 3

Roll 1 disk on a lightly floured surface into an 11-inch circle; fit crust into a 9-inch pie dish. Refrigerate while making filling.

Step 4

Mix strawberries, rhubarb, 1 1/4 cups sugar, tapioca, 2 tablespoons flour, vanilla extract, orange zest, orange juice, and cinnamon together in a bowl. Pour filling into prepared crust. Sprinkle 2 tablespoons butter pieces over filling. Roll 2nd dough disk on a lightly floured surface into a 10-inch circle. Gently place crust over filling. Crimp edges together with a fork to seal. Brush pie with egg; cut several slits into top crust to vent.

Step 5

Bake in the preheated oven until crust is golden and filling is bubbling, 55 to 60 minutes. Cover pie edges with aluminum foil if it browns too quickly. Cool completely before serving.