Strawberry Rhubarb Pie
 
Ingredients
  • 2.5 cups all purpose flour
  • 1 tablespoon granulated sugar
  • ¾ teaspoon salt
  • 10 tablespoons chilled, unsalted butter, diced
  • ⅓ cup chilled solid vegetable shortening, diced
  • 6-10 tablespoons ice water
  • 3.5 cups ½-inch-thick sliced rhubarb (I used 4 long stalks)
  • 1 16-ounce container strawberries, hulled and sliced
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 egg beaten with 1 teaspoon water (for egg wash)
  • Optional: vanilla ice cream for topping
Instructions
  1. In a food processor combine flour, 1 tablespoon sugar and ¾ teaspoon salt. Add butter and shortening, using the pulse button until mixture resembles coarse meal. Add 6 tablespoons water and pulse until mixture comes together to form a ball. Add additional water if it is not coming together. When it comes together, remove from food processor and divide into 2 parts. Wrap in plastic wrap and press down slightly to make disks. Refrigerate for at least 2 hours or up to 2 days.
  2. Remove dough from refrigerator about a half hour before you are ready to roll out. Preheat oven to 400.
  3. Combine filling ingredients (rhubarb through salt) and let sit for at least 15 minutes to allow the sugars to be absorbed by the fruit. Grease a 9-inch glass pie dish. Roll out one disk to a 12-inch round. Gently transfer it to the baking dish. Spoon the fruit filling into the pie crust. Roll out the other disk on the floured surface. Using a pizza cutter, cut 1-inch strips. Lay 2 strips on top of the fruit filling in a cross. Then continue with your lattice, going over and under for each strip. When complete, cut away excess dough from around edges using kitchen scissors. Using a fork, crimp the edges. Brush the top with egg wash and cook at 400 for 20 minutes. After 20 minutes reduce heat to 350 and cook for an additional 40 minutes. If the edges of the crust start to brown, place a foil tent on top. Allow to cool slightly. Serve warm or chilled. Add vanilla ice cream if desired.
Recipe by https://veggingonthemountain.com/ at https://veggingonthemountain.com/2015/05/strawberry-rhubarb-pie/