3 cups flour

1 tsp. salt

½ cup shortening, cold

½ cup butter, cold

1 egg, cold

1 tsp. white vinegar

6-88 Tbs. ice cold water



2 cups rhubarb, chopped into ½ “pieces

4 cups strawberries, quartered

½ cup brown sugar, packed

½ cup sugar

1 tsp. salt

1 tsp. cinnamon

1/3 cup cornstarch



1 egg yolk

1 tsp. water



Make the pie dough.  Mix the flour and salt in a large bowl.  Cut in shortening and butter with a pastry blender until the mixture is crumbly and resembles coarse meal.


Beat the egg, vinegar, and 6 Tbs. of the water together in a separate bowl.


Using a fork, add the egg mixture to your other ingredients and combine until the dough begins to hold together. Turn the dough, which will be a bit crumbly onto a clean work surface and push the dough together to form a mass.  You may need to sprinkle a little more water if it is not coming together. 


Separate the dough into two parts and flatten into ½” discs.  Wrap in saran wrap and chill for 1 hour or more.  The dough will be dotted with bits of butter and shortening which is fine and indicates you will have a flaky crust!


To make the filling, combine all of the filling ingredients in a large bowl and mix well.


Preheat oven to 400 degrees.


After dough has chilled, lightly flour the counter and a rolling pin and roll the first disk into 14” circle and place in the bottom of a 10” pie plate.  Add the filling.


Roll out the second disk and cut into long strips.  Lay the strips across the top of the pie in a criss-cross pattern.  Turn the excess outer dough into the pie, crimping to make a pretty crust. 


Beat the egg yolk with water to create the glaze and brush all over the crust.


Bake for 20 minutes and reduce the temperature to 350 degrees and bake for an addition 30-40 minutes until the filling is bubbly and the crust is golden brown.


Let cook for 15 minutes and serve warm with vanilla ice cream.  DEVOUR!!