Ingredients for the filling:
2 cups rhubarb, diced into 1-2 inch
2 cups strawberries, roughly chopped, green stems removed
1 lemon (for zest and juice)
1 cup granulated sugar
2 tablespoons cornstarch
1-2 tablespoon butter
Ingredients for the crusts:
2 cups all purpose flour
Dash of salt and sugar
½ cup butter, cubed
2 tablespoons vegetable shortening
4-5 tablespoons cold water
Instructions:
Preheat oven at 425F
Combine ingredients for the filling in a bowl, set aside
Make pie crusts (by hand or in food processor)
Cover pie dish with one rolled out crust, add fruit filling, dabble with butter
Cover with the other crust
Pinch the sides well and poke some holes on top with a fork
Bake at 425F for 15 mins, then reduce temperature to 375F
Continue to bake another 35-45 mins or until pie is bubbly and crust is nicely golden brown. Let cool completely before serving.
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