Step 1

Sift flour, salt and sugar into a bowl.

Step 2

With a pie cutter, cut in shortening until the particles are pea sized.

Step 3

Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. Don’t over mix or the crust will be tough.

Step 4

Press into a ball. It is okay if it is crumbly. In fact crumbly makes for a tender, flaky crust!

Step 5

Separate the ball into 2 balls: one for the bottom crust and one for the top.

Step 6

In a bowl combine the strawberries, rhubarb, sugar, cornstarch and salt. Let sit for about 15 minutes, stirring occasionally.

Step 7

Preheat your oven to 425 degrees.

Step 8

Put one rolled out section of crust into your pie plate. Gently press down.

Step 9

Add the strawberry rhubarb filling.

Step 10

Dot the filling with small pieces of the butter.

Step 11

Add on the other rolled out section of pie crust. OR If you want to add a simple lattice top, roll out the dough into 10 inch square and using a pizza cutter cut out 14 – 16 long strips about 1/2 inch wide. Then arrange them in a crisscross pattern.

Step 12

Press together the edges of the crust. Then trim off the extra dough.

Step 13

If you are using a closed top, make sure to cut vents into the top crust. I usually make 4 vents.

Step 14

Brush the crust lightly with milk, then generously sprinkle the crust with a cinnamon & sugar mix.

Step 15

In your preheated 425 degree oven, bake your pie for 30 minutes.

Step 16

Then after this time slip a cookie sheet onto the rack below your pie, then reduce the temperature to 350 degrees, and bake for 25-35 minutes more. Bake until the crust is golden brown and your filling is bubbling in the vents.