Strawberry Rhubarb Pie
Ingredients:
3 1/2 cups flour
2 tbsp sugar
1 tsp salt
12 tbsp cold, unsalted butter, cubed
1/2 cup cold vegetable shortening, cut into 4-6 pieces
cold water
2 lbs rhubarb, chopped
1 lb strawberries, hulled and halved
1 1/4 cups sugar
3 tbsp tapioca powder
Directions:
1. Make the crust: Put the flour, sugar, and salt in a food processor and pulse a few times to combine. Then, add in the butter cubes and pieces of shortening and pulse until you have a sandy mixture. Add in water as needed until dough comes together. Wrap dough in plastic wrap and place in fridge to chill.
2. Place rhubarb in a microwave safe bowl with the sugar. Microwave for a minute and a half, stir, and then microwave for another minute. Stir in 1 cup of strawberries and let the mixture sit for 30 minutes.
3. After 30 minutes, drain the rhubarb mixture into a small saucepan. Add the rest of the strawberries to the rhubarb juice and cook over medium-high until you can mash the strawberries. Mash the strawberries, add in the tapioca powder and continue to cook until sauce thickens. Add the sauce to the rhubarb mixture.
4. Take the dough out of the fridge, cut into two pieces. Roll one piece out on a well floured surface and then place in pie dish. Pour the fruit into the pie dish and place in the fridge.
5. Take the other piece of dough and roll it out. When you are ready take the pie out of the fridge and lay the rolled out dough over the top. Press the dough together around the sides. Then, brush the top of the crust with water, cut a few slits into the top, and sprinkle sugar over the top.
6. Bake at 425 for 25 minutes. Then, lower the temperature to 375 and bake for another 35-40 minutes. Let cool.
Enjoy :)