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How to Make Nicki's Summer Strawberry Rhubarb Pie - A Step-by-Step Guide

When the sun starts shining and the temperature rises, there's nothing quite like the taste of fresh, juicy strawberries and tart rhubarb. And what better way to showcase these seasonal delights than in a homemade pie? If you're in need of a delicious dessert that screams summer, then look no further than Nicki's Summer Strawberry Rhubarb Pie.

This recipe is a perfect balance of sweet and tart, with the sweetness of the strawberries complementing the tangy flavor of the rhubarb. The c...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 55 mins
  • Additional Time: 2 hrs
  • Total Time: 3 hrs 25 mins
  • Servings: 8
  • Yield: 1 9-inch pie

  • 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

    546 cal.

    • Total Fat: 28g
    • Saturated Fat: 12g
    • Cholesterol: 38mg
    • Sodium: 323mg
    • Total Carbohydrate: 70g
    • Dietary Fiber: 3g
    • Total Sugars: 34g
    • Protein: 6g
    • Vitamin C: 34mg
    • Calcium: 54mg
    • Iron: 2mg
    • Potassium: 248mg

    Categories

    Fruit pie recipes
    Summer dessert recipes
    Strawberry dessert recipes
    Rhubarb dessert recipes
    Pie recipes