Servings: 1 pie

CRUST FOR 2 PIES: subheading: CRUST FOR 2 PIES:
4 cups all-purpose flour 4 cups all-purpose flour
1 T brown sugar 1 T brown sugar
1 tsp salt 1 tsp salt
1 3/4 cup butter or shortening 1 ¾ cup butter or shortening
 
1 egg 1 egg
1 T vinegar 1 T vinegar
1/2 -3/4 cup ice cold water ½ to ¾ cup ice cold water
 
Filling: subheading: Filling:
2 3/4 cups chopped red rhubarb, fresh 2 ¾ cups chopped red rhubarb, fresh
2 3/4 cups unthawed strawberries 2 ¾ cups unthawed strawberries
1 cup sugar or more 1 cup sugar or more
1/4 cup flour ¼ cup flour
1/2 tsp cinnamon (optional) ½ tsp cinnamon (optional)
1/2 teaspoon lemon juice (optional) ½ teaspoon lemon juice (optional)
 
3 tablespoons butter, cubed small 3 tablespoons butter, cubed small

FILLING PREPARATION: subheading: FILLING PREPARATION:
Mix the rhubarb, strawberries, sugar, flour, zest and juice of lemon, of cinnamon, and vanilla.
CRUST PREPERATION: subheading: CRUST PREPERATION:
Using a pastry blender, blend the flour, sugar, shortening or butter and salt. (I use my hands)
Whisk the egg, vinegar and water and pour most of it over the dry ingredients incorporating it without overworking the dough at all. (You may have to use it all)
Toss additional flour over the ball of dough and chill if possible. (I never do)
Divide the dough into 4 parts.
Roll out 1 piece of dough to make a bottom crust. Place into a pie dish.
Add fruits.
Dot the butter.
Cover with another crust.
Crimp the edge and make vent holes.

425 for 15 minutes and 350 for 40-45 minutes or until nicely brown and bubbling. Be careful of it overflowing. You may have to put aluminum foil under on the bottom of the oven to catch the drippings. I tend to put too much yummy fruit in my pies :-)  425 for 15 minutes and 350 for 40 to 45 minutes or until nicely brown and bubbling. Be careful of it overflowing. You may have to put aluminum foil under on the bottom of the oven to catch the drippings. I tend to put too much yummy fruit in my pies :-)