Prep Time:
30 mins
Cook Time:
55 mins
Additional Time:
1 hr
Total Time:
2 hrs 25 mins
Servings:
8
Yield:
1 (9-inch) pie
Ingredients
Directions
Whisk 2 ½ cups flour and salt together in a large bowl; cut in shortening and ½ cup butter with a pastry cutter until pea-sized. Stir in water, 1 tablespoon at a time, until mixture holds together when squeezed. Divide dough in half, form into disks, wrap in plastic, and refrigerate at least 1 hour to overnight.
Preheat the oven to 375 degrees F (190 degrees C).
Roll out 1 disk on a lightly floured surface into an 11-inch circle; place in a 9-inch pie plate and refrigerate while making filling.
Combine strawberries, rhubarb, sugar, tapioca, 2 tablespoons flour, vanilla extract, cinnamon, orange zest, and orange juice in a bowl; pour into pie crust. Sprinkle 2 tablespoons butter pieces over filling.
Roll out remaining 1 dough disk on a lightly floured surface into a 10-inch circle; gently place over filling. Crimp edges together with a fork to seal. Brush top crust with egg white; cut several vent slits in top crust.
Bake in the preheated oven until crust is golden and filling is bubbling, 55 to 60 minutes. Cover pie edges with aluminum foil if browning too quickly. Cool completely before serving.
Nutrition Facts (per serving)
| 546 | Calories |
| 28g | Fat |
| 70g | Carbs |
| 6g | Protein |
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