Strawberry-Rhubarb Pie

A Fresh fruit pie means summers here. I'm Lee Woodruff in the kitchen with Family Fun and in my house strawberry rhubarb pie is a guaranteed hit.

For the crust you'll need two and a quarter cups all purpose flour, one tablespoon of sugar, half teaspoon of salt, six tablespoons cold butter cut into equal pieces, one third of a cup of shortening and five to eight tablespoons of ice water. For the pie filling and you'll meet 4 cups sliced strawberries, 2 cups of rhubarb are cut into half inch pieces, three quarter of a cup of sugar, a quarter cup flour, 1 teaspoon of orange zest, 1 tablespoon of butter, and 1 egg. To make the crust blend ingredients except ice water in a mixer or processor until the mixture resembles coarse meal, add the ice water a tablespoon at a time. When a dough sticks together divide it in half and place on waxed paper. Pat each half into a pancake wrap and refrigerate for half an hour. For the filling mix the berries and rhubarb with the sugar flour and zest. On a lightly flowered surface roll out half of the pie being careful not to overwork the dough to its eighth of an inch thickness. I like to rotate the rollers positioned like so to get a perfect circle. Fold it into corridors set it in a nine inch pie plate then unfold snip the edges evenly allowing a slight overhang. Add the filling and Dot with butter. For the lattice roll out the other half of the dough use a pastry will or knife to slice into three quarter inch wide strips you might need a spatula to lift the strips off your works surface. Weave the strips over the filling and flute the edges with your fingers like this. Beat the egg in a small bowl and brush the wash over the top of the pie paper towel will also do the trick. Bake 35 to 45 minutes in a pre-heated 400 degree oven until the filling bubbles in the crust slightly browns, if the crust Browns too quickly lightly cover it with foil. No one can resist a home baked treat like this. Bring on the ice cream!