Strawberry Rhubarb Pie


2 cups all purpose flour + 1/4 cup extra
1/2 cup cake flour
3 tsp sifted powdered sugar
1/2 cup crisco
1/4 cup salted butter
Pinch of salt
1 egg
2 tsp vinegar
1/4 cup ice cold water

2 1/2 cups chopped red rhubarb
2 1/2 cups chunks of strawberries
1 1/2 cups sugar
2 tbsp minute tapioca
1 tbsp all purpose flour
1/2 tsp lemon zest
1/2 tsp lemon juice
1/2 tsp ground cinnamon
1 tsp vanilla extract
3 tbsp butter, cubed
1 egg white beaten with 1 tsp water
Demerara sugar


Blend flour, sugar, shortening, butter and salt with a fork. Whisk together the egg, vinegar and water together in a separate bowl. Pour over the dry ingredients and incorporate all liquid without overworking.

Divide dough into two disks and roll 1 out to make the bottom crust and place in a pie dish. Place all dough in the refrigerator.

Preheat oven to 425F.

Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of a lemon, cinnamon and vanilla.  Pour out into the chilled crust and dot the top with butter. Brush the edges of the pie crust with egg wash and roll over the other dough and place over filling. Crimp to seal edges, then brush with egg wash and garnish with sugar.

Bake in oven with a foil collar for 15 minutes at 425F, then lower to 375F and bake for an additional 45-50 minutes or until filling is bubbling.

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