Nicki's Summer Strawberry Rhubarb Pie

Nicki's Summer Strawberry Rhubarb Pie

Nicki

"Great summer pie and delicious with vanilla ice cream."
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Ingredients

3 h 25 m servings 546 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 546 kcal
  • 27%
  • Fat:
  • 27.8 g
  • 43%
  • Carbs:
  • 70.2g
  • 23%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 323 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 6
  1. 6 Ratings

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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...

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Least positive
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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...

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

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.

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

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