Nicki's Summer Strawberry Rhubarb Pie
Nicki's Summer Strawberry Rhubarb Pie might be just the dessert you are searching for. Watching your figure? This vegetarian recipe has 303 calories, 1g of protein, and 16g of fat per serving. This recipe serves 8. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes about 3 hours and 25 minutes. Head to the store and pick up vegetable shortening, orange zest, salt, and a few other things to make it today.
Instructions
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.