<strawberry rhubarb pie>
- ap flour - 3 cups
- sugar - 2 1/2 tsp
- salt - 3/4 tsp
- chilled vegetable shortening - 2/3 cup
- chilled butter - 1 1/4 stick
- ice water - ~10 tablespoons
- egg yolk - 1 large
- rhubarb - 1 1/2 lb untrimmed
- stawberries - 16 oz
- brown sugar - 1/2 cup (packed)
- sugar - 1/2 cup
- cornstarch - 1/4 cup
- ground cinnamon - 1 tsp
- salt - 1 tsp
combine flour, sugar, and salt in processor. using on/off pulses, cut in shortening and butter until coarse meal forms. blend in enough ice water 2 tablespoons at a time until moist clumps form.
gather dough into a ball and cut in half. flatten each piece into a disk. wrap each in plastic wrap and store refrigerate until firm, about 1 hour. can be made up to 1 day ahead. let dough soften slightly before rolling.
combine all filling ingredients in a large bowl. toss gently to combine. let stand for about half an hour.
prepare pie pan with dough. spoon in filling on top of dough. top pie with second piece of rolled out dough. brush with eggwash. bake at 400° for about 20 minutes. reduce oven temperature to 350°. bake until golden brown, about 1 hour and 20 minutes. transfer to rack to cool
original recipe from [epicurious.com]