Strawberry Rhubarb Pie

Today I went to visit my Grandpa Frontz. 1so, yesterday I got to thinking. what could be a nice surprise for my grandpa? I thought about it and then my mom told be his favorite pie was strawberry rhubarb. It was convenient that we had just been delivered three large Rhubarb...uhm...things, in a box of fresh produce we get every other week. So I decided to make that. Now, I hadn't  made a  fruit pie in.....a while, and definitely had never worked with rhubarb, so I started poking around at recipes and found one called grandma's strawberry rhubarb pie, and so I tried making that. I did fudge a few things by adding a little extra or a little less of somethings, and didn't measure the fruit and rhubarb out completely, but this pie turned out great. If I do say so myself. In fact my grandpa even said it was beyond good. that is was better than my late great aunt Millie, who he was close to.  My dad liked it as well, and trust me this wasn't one of those 'they are your family they have to be nice,' things.  If they didn't like it they would tell me. Anywho, I am done blabbering. Let's get  on to the pie!

INGREDIENTS FOR THE CRUST!!!
Now, you can buy a premade crust, but come on, we all know it isn't as good as making your own.

2 cups all purpose flour
1/2 cup cake flour
3 teaspoon powdered sugar, sifted
1/2 cup vegetable shortening
1/4 cup butter
dash of salt
1 medium egg
2 teaspoons white vinegar
1/4 cup ice water

When I did this I had the shortening and the butter cold.

INGREDIENTS FOR THE FILLING!!

3  fresh Rhubarb stick things, about a foot long each with ends cut off. or 2 1/2 cups, chopped,
2 1/2 cups strawberries cut length wise, so they are triangles not circles
1 1/2 cup sugar
2 TBS minute tapioca
1 TBS all purpose flour
1/2 teaspoon lemon zest...give or take
 1/2 teaspoon lemon juice
3/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 TBS of butter cut into little cubes
1 egg white
1 teaspoon of water
1/8 cup of sugar,  (this one isn't exactly....exact. ))

Directions for the marvelous pie!

1. put the quarter cup of water in the fridge
2. Preheat oven to 425
3. In a large bowl mix the flours, powdered sugar, shortening, and butter together and work it together with your hands, or if you have a paddle attachment to a mixer use that,  until everything is pretty well incorporated, but be careful to not over mix it.
4. In a measuring cup mix the egg, vinegar, and water.
5. Slowly pour the wet ingredients into the dry and mix, but do not fully incorporate the wet ingredients.
6. Make a ball out of the dough and put in the fridge.
7. After ball is in the fridge five minutes split it in half and roll out one of the halves and put in in the pie pan.  Put back in the fridge, along with other  half of the dough

While the dough is in the fridge  start on the filling.

1:  Mix  Rhubarb, strawberries,sugar, tapioca, flour, lemon zest, lemon juice, cinnamon, and vanilla extract all together, in large bowl.
2.  Put the  filling in the pie crust,
3. Put the chunks of butter all over the top of the filling.
4. Roll out the other half of the dough and put it on top of the filling. Crimp the edge to the other half of the dough
5. In a small bowl mix egg white and water, brush it over the top of the pie crust,
6: Sprinkle the sugar over the top of the crust.
7. Cover the outer edges of the pie with foil
8. Put it in the oven for fifteen minutes, then lower temperature to  375F and cook four  40-50 minutes

Let cool and then enjoy with vanilla ice cream or by itself.