Great summer pie and delicious with vanilla ice cream.
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
- 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
- 2 tablespoons all-purpose flour
Directions
Step 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.
Step 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.
Step 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..
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 546 | |
% Daily Value * | |
Total Fat28g | 36% |
Saturated Fat12g | 62% |
Cholesterol38mg | 13% |
Sodium323mg | 14% |
Total Carbohydrate70g | 26% |
Dietary Fiber3g | 10% |
Total Sugars34g | |
Protein6g | |
Vitamin C34mg | 169% |
Calcium54mg | 4% |
Iron2mg | 12% |
Potassium248mg | 5% |
*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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source by allrecipe
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