Strawberry-Rhubarb Pie

Crust

• 2 cups of floor
• 6 tblspoons salted butter
• 6 tblspoons unsalted butter
• 3 tblspoons of shortening
• 1/8 teaspoon of sugar
• 1/2 teaspoon of salt
• 3 tblspoons + 1 teaspoon of ice water

Filling

• 3 1/2 cups of rhubarb (1.0lb)
• 3 1/2 cups of strawberries
• 2/3 to 1 cup of sugar (depending on your preference)
• 2 tblspoons of flour
• 2 teaspoons of lemon juice

Making the crust.

1. Combine the flour, salt and sugar in a bowl.
2. Using a cheese grater, grate the butter into the flour mixture and add the shortening. Mix using your hands until the flour mixture has a corn meal texture.
3. Add the ice water slowly until the dough has a smooth texture. Try not to overwork the dough, because the more you work it the tougher the crust will be in the end. Separate the dough into two parts (40% and 60%) wrap tightly in plastic wrap and place in the refrigator for 4 hours.
4. Using the larger portion of the dough, grate the dough into the a 9 in pie pan. By grating the dough you will give the dough a lighter crust. Press the dough into pie pan to cover the surface. Do not over over work the dough.
5. Line the pie crust with aluminum foil and fill with dried beans. This will prevent the crust from puffing up during the initial baking. Place the pie crust in a 375 F oven for 20 minutes.
6. Remove from oven and remove the beans for the pie crust. Reduce the heat to 350 F and return the pie crust to the oven for 10 minutes.

Making the filling.

1. Cut the rhubarb into 1/3 inch sections and make sure to discard the ends. Place into a mixing bowl.
2. Clean, shell and cut the strawberries into small pieces and add to the mixing bowl.
3. Mix the sugar, floor and lemon juice in the bowl. Let stand for 10 minutes.
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Making the pie

1. Place the fruit mixture into the pie crust.
2. With the second portion of dough, grated the dough over the top of the pie. Make sure that dough is evenly distributed over the top. This will allow the pie to bubble as it bakes.
3. Place the pie into a 400 F oven for 1 hour. You might want to place a cookie tin under the pie to prevent extra clean up later.
4. Remove the pie from the oven and allow to cool. It is best served slightly warm.