Nickis Summer Strawberry Rhubarb Pie

Nickis Summer Strawberry Rhubarb Pie


all-powerful summer pie and delicious in the manner of vanilla ice cream.

The ingredient of Nickis Summer Strawberry Rhubarb Pie

  1. 2u2009u00bd cups all-purpose flour
  2. 1 teaspoon salt
  3. u00bd cup vegetable shortening, chilled
  4. u00bd cup unsalted butter, chilled
  5. u00bc cup ice water, or as needed
  6. 2u2009u00bd cups chopped fresh strawberries
  7. 2u2009u00bd cups chopped spacious rhubarb
  8. 1u2009u00bc cups white sugar
  9. 2 tablespoons quick-cooking tapioca
  10. 2 tablespoons all-purpose flour
  11. 1 teaspoon vanilla extract
  12. u00bd teaspoon orange juice
  13. u00bc teaspoon grated tawny zest
  14. u00bd teaspoon pitch cinnamon
  15. 2 tablespoons butter, chilled and cut into small pieces
  16. 1 egg white, beaten

The instruction how to make Nickis Summer Strawberry Rhubarb Pie

  1. mix up 2 1/2 cups of flour and salt together in a large bowl. taking into consideration a pastry cutter, chop the vegetable shortening and unsalted butter into the flour until the incorporation combination resembles Gross crumbs past a few pea-sized pieces of fat; disquiet in ice water, 1 tablespoon at a time, just until the incorporation combination holds together in the same way as 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.
  2. Preheat oven to 375 degrees F (190 degrees C). Roll out a dough ball something like a floured surface into an 11-inch circle; fit the crust into a 9-inch pie dish. Refrigerate while making filling.
  3. fusion strawberries, rhubarb, 1 1/4 cup of sugar, tapioca, 2 tablespoons of flour, vanilla extract, yellowish-brown juice, orangey zest, and cinnamon together in a bowl. Pour the filling into the crust-lined pie dish. Sprinkle 2 tablespoons of butter pieces exceeding the filling. Roll the second dough ball out into a 10-inch circle roughly speaking a floured surface, and gently place the peak crust onto the filling. Crimp the edges together with a fork to seal. Brush the pie in imitation of beaten egg white, and cut several slits into the culmination crust afterward a prickly knife..
  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 later strips of aluminum foil if they motivate to brown too quickly. Cool completely further on serving.

Nutritions of Nickis Summer Strawberry Rhubarb Pie

calories: 546.3 calories
carbohydrateContent: 70.2 g
cholesterolContent: 38.1 mg
fatContent: 27.8 g
fiberContent: 2.9 g
proteinContent: 5.6 g
saturatedFatContent: 12.4 g
sodiumContent: 322.9 mg
sugarContent: 34.4 g


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