Strawberry-Rhubarb Pie

2 cups all-purpose flour
7 Tbs. ice water
2 tsp. sugar
1/2 tsp. salt
6 Tbs. vegetable shortening
Vegetable cooking spray
1 1-lb. box frozen strawberries, thawed
1/2 lb. fresh rhubarb, cut into 1-inch chunks (frozen rhubarb may be substituted)
3/4 cup sugar
2 Tbs. tapioca

Prep time: 2 hours
Yield: 8 servings

Preheat oven to 425º.

Combine 1/2 cup flour and ice water, stirring with a wire whisk until well-blended; set aside. Combine remaining flour, sugar, and 1/2 tsp. salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water mixture; mix with a fork until dry ingredients are moistened. Gently press mixture into two 4-inch circles on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll the dough, still covered, into 2 11-inch circles, and chill for 10 minutes or until the plastic wrap can be easily removed.

Remove 1 sheet of plastic wrap from 1 circle; fit dough into a 9-inch pie plate coated with cooking spray, and remove top sheet of plastic wrap. Prick bottom and sides of dough with a fork.

Cook strawberries, rhubarb, sugar, and tapioca in saucepan 10 minutes or until tapioca is transparent and mixture has thickened. Scoop fruit into pie shell. (Leftover juice can be used on top of ice cream, waffles, or pancakes.)

Add top crust. Flute edges with fingers. Cut air vents in top crust. Garnish with decorative pastry cut-outs.

Bake for 40 to 50 minutes.

your own favorite recipes!