Best-Ever Strawberry Rhubarb Pie

 

Pastry:
2 1/4 c. all-purpose flour
1/4 c. sugar
1/4 t. salt
1/2 c. shortening
1/4 c. cold butter, cut into small cubes
6-7 T. ice cold water
Filling:
2 1/2 T. quick cooking tapioca (or all-purpose flour)
1/4 t. salt
3-4 c. fresh or frozen rhubarb, cut into 1/2″ pieces
3-4 c. fresh sliced strawberries
1 c. sugar

1. For the pastry, in a medium bowl, stir together flour, sugar, and salt. Using a pastry blender or two forks, cut in the shortening and butter until the mixture contains no larger than pea-sized crumbs. Sprinkle the water over the flour mixture until moist. Gather the dough into a ball, using your hands to combine it.
2. Shape the dough into a large log and divide it into two pieces, one with 1/3 of the dough and one with 2/3 of the dough. Shape the smaller into a 5×1 1/2″ log, and the larger into a 7×2″ log. Wrap both with plastic wrap and place in the freezer for at least two hours.
3. For the filling, in a large bowl, stir together the sugar, tapioca or flour, and salt. Add rhubarb and strawberries and toss until evenly coated. Let the rhubarb mixture stand for 15 minutes, stirring occasionally (If you are using frozen rhubarb, let the mixture stand for 45 minutes).
4. Preheat the oven to 375-degrees. Using a sharp knife, cut the 7″ chilled dough log into about 28 thin slices. Place 16 slices around the edge of a 9″pie plate. Place the remaining slices in the bottom of the pie plate. Using your fingers, quickly press the pieces of pastry together to fill the gaps. Shape edges as desired.
5. Stir the fruit mixture before pouring it into the bottom crust in the pie plate. Slice the remaining pastry into 15-18 slices. Arrange the slices on top of the fruit.
6. Place the pie on a foil-lined rimmed baking sheet. Bake for 60 minutes. Cover outer crust with foil if it is getting too dark. Bake for another 15-20 minutes or until the filling is bubbly and the crust is golden. Cool.