Recipe Courtesy Food Network
- 2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
- 1/2 cup cake flour (recommended: Soft As Silk)
- 3 teaspoons sifted powdered sugar
- 1/2 cup butter-flavored shortening (recommended: Crisco)
- 1/4 cup salted butter
- Pinch salt
- 1 egg
- 2 teaspoons vinegar
- 1/4 cup ice cold water
- 2 1/2 cups chopped red rhubarb, fresh
- 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
- 1 1/2 cups sugar (1 1/4 cups for high altitude)
- 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 small
- 1 egg white beaten with 1 teaspoon water
- Large granular sugar
- Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt.
- Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough.
- Toss the additional flour over the ball of dough and chill if possible.
- Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust.
- Place into a pie dish. Put dish in refrigerator to chill.
- Preheat oven to 425 degrees F.
- Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla.
- Mix well in a large bowl and pour out into chilled crust.
- Dot the top of the filling with the butter.
- Brush edges of pie crust with egg white wash.
- Roll out the other piece of dough and place over filling. Crimp to seal edges.
- Brush with egg white wash and garnish with large granule sugar.
- Collar with foil and bake at 425 degrees F for 15 minutes.
- Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.
- Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.