A very yummy strawberry and rhubarb pie recipe, Delicious served with vanilla ice cream.
To make the crust, Combine flour, sugar and salt using a pastry cutter, cut in shortening and butter until coarse meal forms.
Mix in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk.
Wrap separately in plastic, refrigerate until firm, about 1 hour.
Preheat oven to 400°F.
In a large bowl, combine rhubarb, strawberries, sugars, and corn starch, Toss gently to blend.
Roll out 1 dough disk on floured work surface to 13-inch round.
Transfer to 9-inch-diameter glass pie dish, Trim excess dough, leaving 3/4-inch overhang.
Roll out second dough disk on lightly floured surface to 13-inch round.
Cut into fourteen 1/2-inch-wide strips.
Spoon filling into crust.
Arrange 7 dough strips to form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even.
Bake 20 minutes.
Reduce oven temperature to 350 degrees F.
Bake pie until golden and filling thickens, about 25 more minutes.
Remove from oven and let rool to room temperature to serve.