Strawberry Rhubarb Pie

By doodanger

Ingredients

• CRUST:
• 1 1/4 c. all purpose flour
• 1/4 tsp. salt
• 1/4 c. unsalted butter
• 1/4 c. vegetable shortening
• 1 tbsp. lemon juice
• 3 tbsp. to 5 tbsp. cold water
• FRUIT:
• 4 c. rhubarb, chopped
• 2 c. strawberries, hulled and sliced
• 1 c. sugar
• 3 tbsp. cornstarch
• 1/2 tsp. cinnamon
• 1/4 tsp. ground ginger
• dash salt
• CRUMBLE TOPPING:
• 2/3 c. all purpose flour
• 1/2 c. sugar
• 1/4 tsp. nutmeg
• dash salt
• 1/4 c. unsalted butter, melted

Details

Servings 8

Preparation

Step 1

For pastry combine flour with salt. Cut in butter and shortening until a roughly even crumbly texture. Add lemon juice and water and blend just until dough comes together. Shape into a disc,wrap and chill 30 minutes.

Preheat oven to 400F. On a lightly floured surface, roll out dough into a circle large enough to fit a 9" pie pan. Line pan with pastry, trim and cinch edges. Chill until ready to fill.

Toss rhubarb and strawberries with sugar, cornstarch, spices and salt to coat. Fill pie shell with fruit.

For crumble topping, combine flour, sugar, nutmeg and salt. Stir in melted butter just until crumblyand spread over fruit. Bake pie on a tray at 400F for 20 minutes, then reduce heat to 350F and bake for about 40 minutes, until filling is bubbling. If crust edge is browning to quickly, cover edges with a thin strip of tin foil.