Strawberry Rhubarb Pie

Crust:

8 or 9 inch two-crust pie:

• 2/3 cup shortening

• 2 cups flour

• 1 tsp. salt

• 4-5 Tblsp. water

Cut shortening into flour and salt until particles are the size of small peas. Add water slowly until a good dough mixture has formed. Divide pastry into two balls; lay one out on floured surface. Roll out with rolling pin until it is big enough for the pan. Lay in the bottom. Pour in contents of pie. Roll out other section of dough and place on top of pie. Pinch the two sections of pie shell together and cut designs in top with sharp knife. When baking, to keep edges from burning, you may wish to shape foil around the diameter of pie. Remove foil during last 15 minutes.

Pie:

• 1/3 cup sugar

• 1/3 cup flour

• 2 cups cut up rhubarb

• 2 cups sliced strawberries

Heat oven to 425 degrees. Mix all ingredients and pour into prepared pie shell. Bake until crust is brown and pie begins to bubble through the design you cut in the top, about 40-50 minutes.

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