Strawberry Rhubarb Pie
adapted slightly from Luscious Berry Desserts
Pastry: (or use your favorite pie dough)
2 cups flour
1/2 tsp salt
3/4 cup vegetable shortening
5-6 tbsp ice water
1 pound fresh rhubarb, trimmed and cut into half inch pieces2 cups strawberries, hulled and halved
1 1/4 cups sugar
1/3 cup flour
1/4 tsp cinnamon
2 tbsp cold unsalted butter, cut into pieces
Prepare your pie pastry. Chill for an hour before using. Roll 3/4 of the disk into a circle and line a 9 inch pie pan with the dough. Trim the edges. Chill the shell. Reserve the remaining dough to form the lattice. Preheat your oven to 425.
Place the pie on a baking sheet and place in the oven. Bake for fifteen minutes and then turn the heat down to 350. Continue baking until the crust is golden brown and the fruit is thick and bubbly. Cool completely on a wire rack before serving.