STRAWBERRY RHUBARB PIE

To make the pie dough, mix the flour and salt in a large bowl (or the bowl of a food processor).  Cut in shortening and butter with a pastry blender (or pulse several times in the food processor) until the mixture is crumbly and resembles coarse meal.

Beat the egg, vinegar, and water together in a separate bowl.

Using a fork, add the egg mixture to your dry ingredients and mix until the dough begins to hold together (or add to the food processor and pulse). Turn the dough, which will be a bit crumbly onto a clean work surface and push the dough together with your hands to form a mass.  You may need to sprinkle a little more water if it is not coming together.

Separate the dough into two parts and flatten into ½” discs.  Wrap in saran wrap and chill for 1 hour or more.  The dough will be dotted with bits of butter and shortening which is fine and indicates you will have a flaky crust!

To make the filling, combine all of the filling ingredients in a large bowl and mix well.

Preheat oven to 400 degrees.

After dough has chilled, lightly flour the counter and a rolling pin and roll the first disk into 14” circle and place in the bottom of a 10” pie plate.  Add the filling.

Roll out the second disk and cut into long strips.  Lay the strips across the top of the pie in a criss-cross pattern.  Turn the excess outer dough into the pie, crimping to make a pretty crust.

Beat the egg yolk with water to create the glaze and brush all over the crust.

Bake for 20 minutes and reduce the temperature to 350 degrees and bake for an addition 30 minutes until the filling is bubbly and tender when pierced with a knife.  If the crust begins to get very dark, place foil on the edges and continue baking.

Let set for 30 minutes and serve warm with vanilla ice cream.  DEVOUR!!