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| Nicki's Summer Strawberry Rhubarb Pie |
"Great summer season pie and scrumptious with vanilla ice cream."
Ingredients :
- 2 half of cups all-reason flour
- 1 teaspoon salt
- half cup vegetable shortening, chilled
- half of cup unsalted butter, chilled
- 1/4 cup ice water, or as wanted
- 2 half of cups chopped clean strawberries
- 2 half of cups chopped fresh rhubarb
- 1 1/four cups white sugar
- 2 tablespoons brief-cooking tapioca
- 2 tablespoons all-motive flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange juice
- 1/four teaspoon grated orange zest
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter, chilled and cut into small pieces
- 1 egg white, crushed
Instructions :
| Prep : 30M | Cook : 8M | Ready in : 3H25M |
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- Whisk 2 half of cups of flour and salt collectively in a large bowl. With a pastry cutter, chop the vegetable shortening and unsalted butter into the flour until the aggregate resembles coarse crumbs with a few pea-sized portions of fat; stir in ice water, 1 tablespoon at a time, just until the combination holds together while squeezed. Divide dough in 1/2, and shape each half right into a ball; wrap the balls in plastic wrap, and refrigerate at the least 1 hour or up to in a single day.
- Preheat oven to 375 stages F (190 levels C). Roll out a dough ball on a floured surface into an eleven-inch circle; healthy the crust right into a 9-inch pie dish. Refrigerate whilst 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-coated 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 floor, and gently area the top crust onto the filling. Crimp the rims together with a fork to seal. Brush the pie with overwhelmed egg white, and reduce several slits into the pinnacle crust with a sharp knife..
- Bake in the preheated oven until the crust is golden brown and the filling is effervescent, fifty five minutes to one hour. Cover the pie edges with strips of aluminum foil if they begin to brown too quickly. Cool absolutely before serving.
Notes :
- Reynolds® Aluminum foil may be used to keep food moist, cook dinner it flippantly, and make clean-up less complicated.
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