50+ Friends Club Cookbook -- Pies and Pastries -- Strawberry-Rhubarb Pie

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Strawberry-Rhubarb Pie

From the Kitchen of: Paz

Combine in bowl the flour and salt. Cut in the solid vegetable shortening, with pastry blender until mixture resembles coarse meal.
Sprinkle the water, 1 tablespoon at a time, tossing lightly with fork until pastry just holds together.
Divide pastry in half; shape each half into disk. Wrap in plastic wrap. Chill 1 hour.


4	cups	Strawberries, halved
1	pound	Fresh rhubarb, (without tops), cut into 1/2 inch pieces OR: 2 cups frozen cut rhubarb, thawed
1	cup	Sugar
3	Tbsp	Quick-cooking tapioca
2	tsp	Chopped crystallized ginger
1/2	tsp	Ground cinnamon
1/4	tsp	Salt
1	Tbsp	Butter or margarine

Mix above ingredients, starting with the strawberries, in large bowl and let stand 20 minutes.
Heat oven to 375º
Roll out half of pastry on well-floured surface to 11-inch circle. Transfer to 9-inch pie pan. Trim pastry even with edge of pan.
Spoon filling into crust.
Dot with butter or margarine.
Roll out remaining pastry to 11-inch circle. place over filling. Make decorative edge. Cut vents in top. Place on aluminum foil-lined baking sheet.
Bake in oven 1 hour, until filling bubbly and crust is golden. Tent with foil if browning too quickly.
Cool on rack.