Ingredients

For the Crust

3 Cups All Purpose Flour
2½ Teaspoons Sugar
¾ Teaspoon Salt
⅔ Cup Chilled Solid Vegetable Shortening, Cut into Pieces
½ Cup Plus 2 Tbsp Chilled Unsalted Butter, Cut into Pieces
10 Tbsp Ice Water

For the Filling

3½ Cups of Rhubarb trimmed and cut into ½ inch thick slices
1 16 oz container of strawberries, stems removed and halved
½ Cup golden brown sugar (packed)
½ Cup sugar
¼ cup cornstarch
1 Tsp ground cinnamon
¼ Tsp Salt
1 Large Egg yolk beaten to blend with 1 Tsp water for the glaze

 

Directions

For the Crust

Step 1

In a food processor combine the Flour, Sugar and Salt.

Step 2

Cut in the butter and shortening by pulsing the food processor in short bursts until it resembles a coarse meal.

Step 3

Add the ice water 2 Tbsp at a time, blending to form moist clumps.

Step 4

Gather all of the dough into a ball and cut in half. Flatten each half into a disk. Wrap each disk separately in plastic wrap; refrigerate for approximately 1 hour to firm up the dough. This dough can be made a day ahead, keep chilled. Let the dough soften slightly at room temperature before rolling out dough.

 

For the Filling

Step 1

Combine the rhubarb, strawberries, brown sugar, sugar, corn starch, ground cinnamon and salt in a large bowl. Toss gently to blend.

 

Assemble the Pie

Step 1

Pre-heat the oven to 400°F.

Step 2

Roll out the first disk of dough on a floured surface to a 13-inch round. Center the 13-inch round in your 9-inch pie dish.

Step 3

Roll out the second disk of dough on the floured surface to another 13-inch round. Cut the round into ½ inch-wide strips. Place the filling in the pie dish. Lay 7 of the strips of dough evenly spaced across the filling. With the remaining 7 strips of dough create a lattice by laying them across the filling in the opposite direction. Trim the ends of the lattice strips to be even with the overhang of the bottom crust. Seal the edges of the crust by folding the overhang and strips under and press. If you want a little more decorative edge on your crust you can crimp the edges.

Step 4

With the glaze that you have made with the egg yolk and water brush over the crust. Transfer the pie a baking sheet. Place on the middle rack of your oven and bake for 20 minutes. Reduce the oven temp to 350° and bake the pie for another 1 hour 25 minutes. Remove the pie from the oven and place on a rack to cool completely.