[~baby~doll~]

Strawberry-Rhubarb Pie

Crust:

2 cups flour, plus up to 1/4 cup for kneading and rolling dough
1/2 cup cake flour
3 teaspoons sifted powdered sugar
1/2 cup shortening
1/4 cup salted butter
tad of salt
1 egg
2 teaspoons vinegar
1/4 cup ice cold water


in a mixer add flours, sugar, shortening, butter and salt.
whisk egg, vinegar and water in a 2-cup measure add to dry ingredients mixing on low. when blended pour onto floured surface and form ball using extra flour to prevent sticking form ball. coat the ball with flour and chill in a covered bowl.
After dough has chilled Divide about 2/3 and 1/3. roll the larger piece to fit pie dish and chill. Roll the smaller piece for top crust set on wax paper making sure dough does not stick, chill.

Preheat oven to 425 degrees F.

Filling:

2 1/2 cups chopped red rhubarb
2 1/2 cups washed and sliced strawberries
1 1/2 cups sugar
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed
1 egg white beaten with 1 teaspoon water
Large granule sugar


Mix rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, cinnamon, and vanilla. Mix well in a large bowl and pour into chilled crust. Dot the top of the filling with the butter.

Brush edges of pie crust with egg white mix. Set top crust and seal edges with crimping tool or fork tines. Make 5 small cuts in surface. Brush with remaining egg white wash.
Garnish with large granule sugar. Cover edge with foil and bake at 425 degrees for 15 minutes. Lower temp to 375 degrees and cook 40 to 50 minutes. Let cool before serving.