![](https://cdn.statically.io/img/www.allrecipes.com/thmb/vROS3zi8gtUOH3jgcd2-28teETE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5504708-e5b30c2e5c3b40589cf89c6cbe50ce22.jpg)
Ingredients
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2 ½ cups all-purpose flour
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1 teaspoon salt
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½ cup vegetable shortening, chilled
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½ cup unsalted butter, chilled
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¼ cup ice water, or as needed
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2 ½ cups chopped fresh strawberries
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2 ½ cups chopped fresh rhubarb
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1 ¼ cups white sugar
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2 tablespoons quick-cooking tapioca
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2 tablespoons all-purpose flour
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1 teaspoon vanilla extract
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½ teaspoon orange juice
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¼ teaspoon grated orange zest
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½ teaspoon ground cinnamon
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2 tablespoons butter, chilled and cut into small pieces
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1 egg white, beaten
Directions
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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.
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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.
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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..
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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)
546 | Calories |
28g | Fat |
70g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 546 | |
% Daily Value * | |
Total Fat 28g | 36% |
Saturated Fat 12g | 62% |
Cholesterol 38mg | 13% |
Sodium 323mg | 14% |
Total Carbohydrate 70g | 26% |
Dietary Fiber 3g | 10% |
Total Sugars 34g | |
Protein 6g | 11% |
Vitamin C 34mg | 38% |
Calcium 54mg | 4% |
Iron 2mg | 12% |
Potassium 248mg | 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.