Ingredients (Our grandma's recipe, perfect crust every time!)
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
6 Tablespoons of ice water (very important)
Directions
Mix flour, salt, and shortening with two knives, cutting into the dough until it resembles small peas/crumbs. Add the ice water and mix gently until the dough is formed. Divide into two equal balls. Cover with plastic wrap and refrigerate for about 20 minutes. Roll out crusts on a floured surface.
Ingredients
2 1/2 cups strawberries, sliced
2 1/2 cups rhubarb, cut into 1-2 inch pieces
1 cup sugar, plus extra tsp. to decorate crust
zest of one orange (use less if you like)
1/4 cup quick-cooking tapioca
dash of salt
1 - 2 Tablespoons butter (use real butter)
Directions
Preheat oven to 425 degrees F.
Mix the first six ingredients in a bowl. Set aside for 15 minutes. Line the pie plate with the bottom crust, and fill with the rhubarb mixture. Slice the butter and dot the pie mixture (see picture below). Cover with the top crust, fold, and pinch seams together. Brush crust lightly with milk or cream and sprinkle with sugar. Cut at least four slits into the top of the pie to vent while baking.
Bake at 425F for 30 minutes, then reduce the heat to 350F for an additional 30-35 minutes. Be sure to place a cookie sheet or foil on the rack beneath the pie, the juices will likely bubble over!
Remove and cool. This pie is best served warm with a scoop or two of vanilla ice cream!