Strawberry Rhubarb Pie

I was raised on Strawberry Rhubarb Pie!
My Grandmother made it, Aunt Faye made it , my Mother made it, my Wife makes it and I make it!
If you have never had it, get baking!


Strawberry Rhubarb Pie:

Here's what you'll need:
Preheat oven to 400 degrees.

A 9" Pie Pan

A Food Processor

Crust:
3 C Flour
2 1/2 tsp Granulated Sugar
3/4 tsp Salt
2/3 C Cold Vegetable Shortening (Crisco), cubed.
1/2 C + 2 TBS  (1 1/4 sticks) Chilled Butter, cubed.
10 TBS Ice Water


Filling:
3 1/2 C of diced Rhubarb, 1/2" slices. About 1 1/2 pounds untrimmed.
3 1/2 C Fresh Strawberries
1/2 C Brown Sugar
1/2 C Granulated Sugar
1/4 C Cornstarch
1 tsp Cinnamon
1/4 tsp Salt
1 Large Egg Yolk, beaten and blended with 1 tsp Water, for the Glaze.


Crust Preparation:
In a Food Processor:
Flour
Sugar
Salt
Pulse to blend.
Pulse in Crisco and Butter until it resembles Coarse Meal.
Add enough Ice Cold water , 2 TBS at a time to form a Moist Clumpy Dough.
Remove, Form into a Ball, cut in Half and flatten each into a Disk.
Wrap in Plastic Wrap and Refrigerate for 1 Hour.
Bring to Room Temperature before Rolling.


Filling Preparation:

In a large Mixing Bowl:
Add the first 7 Ingredients.
Fold by hand to combine.

Pie Preparation:

Roll out 1 Disk on a lightly floured surface and roll into a 13" circle.
Transfer to a 9" Pie Pan. Allow at least a 3/4" overhang.
Roll the second Disk the same size.
Cut into 1/2" wide strips.

Pour Filling into the Crust.
Create a Lattice Top with the Strips.
Tuck the ends of the Lattice and crimp into the Crust.
Brush the prepared Glaze over the entire Lattice Crust.

Place on a Sheet Pan .
Bake at 400 degrees for 20 minutes.
Reduce heat to 350 degrees and continue Baking for 15 minutes.
Remove the Pie to a Cooling Rack and Cool completely.

Serve with Whipped Cream or Vanilla Ice Cream.


Enjoy!
Peace in the Kitchen!