For an extra flaky crust, ensure all ingredients are very cold. Feel free to adjust the amount of sugar depending on the tartness of your rhubarb. A lattice top is another beautiful option for this pie. Serve warm with vanilla ice cream or whipped cream.
Nicki's Summer Strawberry Rhubarb Pie
-
PREP TIME30 mins
-
COOK TIME55 mins
-
TOTAL TIME3 hrs 25 mins
-
SERVING8 People
-
VIEWS21
Embrace the taste of summer with this delightful Strawberry Rhubarb Pie! A symphony of sweet strawberries and tangy rhubarb, baked to golden perfection in a flaky, buttery crust. Serve warm with a scoop of vanilla ice cream for an unforgettable treat.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate70 g
-
Cholesterol38 mg
-
Fiber3 g
-
Protein6 g
-
Saturated Fat12 g
-
Sodium323 mg
-
Sugar34 g
-
Fat28 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, whisk together 2 1/2 cups flour and salt. (2 minutes)
02
StepCut in the chilled shortening and butter using a pastry cutter or your fingertips until the mixture resembles pea-sized pieces. (5 minutes)
03
StepGradually add ice water, 1 tablespoon at a time, stirring until the dough just comes together. Be careful not to overwork the dough. (3 minutes)
04
StepDivide the dough in half, form each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour, or preferably overnight. (1 hour+)
05
StepPreheat oven to 375 degrees F (190 degrees C). (10 minutes)
06
StepOn a lightly floured surface, roll out one disk of dough into an 11-inch circle. (5 minutes)
07
StepCarefully transfer the dough to a 9-inch pie dish and trim any excess. Crimp the edges to create a decorative border. Refrigerate the crust while preparing the filling. (5 minutes)
08
StepIn a large bowl, gently combine the chopped strawberries, rhubarb, sugar, tapioca, flour, vanilla extract, orange zest, orange juice, and cinnamon. (5 minutes)
09
StepPour the strawberry-rhubarb filling into the prepared pie crust. Dot the top of the filling with the chilled butter pieces. (2 minutes)
10
StepRoll out the second disk of dough into a 10-inch circle. Gently place the dough over the filling, trim any excess, and crimp the edges together with the bottom crust to seal. (5 minutes)
11
StepBrush the top crust with beaten egg white for a beautiful golden sheen. Cut several slits into the top crust to allow steam to escape during baking. (3 minutes)
12
StepBake in the preheated oven for 55 to 60 minutes, or until the crust is golden brown and the filling is bubbling. If the crust begins to brown too quickly, cover the edges with aluminum foil. (55-60 minutes)
13
StepLet the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly. (2-3 hours)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Abigale Dickens
Jun 21, 2025This is the best strawberry rhubarb pie I have ever tasted! The crust is perfect, and the filling is so flavorful. - Jessica R.
Ava Rutherford
Jun 15, 2025I didn't have fresh rhubarb, so I used frozen, and it still turned out amazing. I will definitely be making this again. - Michael P.
Hobart Boehmthiel
Jun 10, 2025My family loved this pie! I added a little bit of almond extract to the filling, and it was delicious. - Ashley K.
Elody Roberts
Apr 28, 2025The instructions were very clear and easy to follow, even for a beginner baker like myself. Thank you for sharing this recipe! - Emily L.
Garland Hudson
Apr 11, 2025I've made this recipe several times, and it always turns out great. The orange zest adds a unique and delicious flavor. - John B.
Jordy Braun
Apr 9, 2025This pie was a huge hit at our family gathering! The crust was perfectly flaky, and the filling was the perfect balance of sweet and tart. - Sarah M.