Strawberry Rhubarb Pie

Strawberry Rhubarb pie requires no introduction. yum! 

The Crust:

This makes 2 crusts (or a top and a bottom)...half if you only  need the bottom:
3 cups flour
2 Tb sugar
3/4 tsp salt
1 tsp cinnamon **(optional...goes GREAT with berry pies)
12 Tb unsalted butter, chilled and cubed
6 Tb shortening, chilled and cubed (or cut into small pieces)
8ish Tb ice water

        Blend flour, sugar, cinnamon, and salt in a large mixing bowl (or use a food processor if you prefer).  Dot surface of dry mixture with butter and shortening pieces.  Get in there with your CLEAN hands and mix flour mixture with butter and shortening until it resembles a coarse meal (or pulse in your food processor).  Add ice water 1 Tb at a time until you get your dough (should form together into a ball). 

 
If you are making two crusts, split dough into 2 discs (or 1 for 1), wrap in plastic, and chill for at least an hour.  Next, roll one disc of dough and mold into your chosen pie pan.  Put in refrigerator until ready to use.   If you're making it ahead of time, cover and freeze.

For the Filling

If you haven't figured it out yet, I LOVE using cinnamon in everything.  I think it goes great in strawberry rhubarb pie, but if you're not a fan than *omit cinnamon from this recipe.

2 cups sliced strawberries
2 cups diced rhubarb 
1 1/4 cups sugar
1/4 cup dry tapioca (you can use flour too but I prefer tapioca for thickening)
1/2 - 1 tsp cinnamon*


In a large bowl, combine all ingredients for the filling.  Gently toss using a rubber spatula so all of the fruit is coated by sugar mixture.  Let sit about 15 minutes once mixed.

 
Remove crust from the fridge, and fill with strawberry-rhubarb mixture.  Roll out second crust and cover as you prefer (I did a lattice top, but I like to switch it up with full cover and ivy top or use fun patterns with cookie cutters)





Bake at 400 F for 45-50 minutes, until filling is thick and bubbly.  Allow pie to cool and set (if you're patient enough), serve, and enjoy!