Ingredients
2 1/2 cups all-purpose flour
2/3 cup vegetable shorting
1 teaspoon salt
6 tablespoons cold water
3 cups strawberries {cut in half if they are large}
2 cups rhubarb {sliced thin}
1 1/3 cups sugar
1/3 cup all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons butter {sliced thin}
1 egg
Instructions
Combine pie crust ingredients together, divide in half, roll into a ball, use the palm of your hand to flatten crust to about 1 inch. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
Roll out 1 crust and line a pie plate with it.
Combine filling ingredients in a large bowl and toss to coat. Pour filling into crust lined pie plate and add second {flattened} crust. Crimp edges of pie crust together and brush with egg wash.
Pace on a lined cookie sheet and bake at 375 degrees for 50 minutes or until juices are bubbling.
Cool. Serve with a scoop of homemade vanilla ice cream or whipping cream.
Notes
FYI: I still have 19+ pounds of rhubarb left.
So if anyone has any outstanding rhubarb recipes they’d like to share, I’d really appreciate it. Otherwise the poor Handsome Husband will be eating strawberry rhubarb pie for breakfast, lunch and dinner for the next week {or two}.
For more rustic pie recipes, be sure and check out Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More