Shaw’s Recipes from our kitchen to yours

Strawberry Rhubarb Pie

Y: 1-10 inch pie
1 recipe pie dough, below
8 cups total of halved strawberries and rhubarb
1 ¼ cup sugar
5 T. Cornstarch
¼ t. nutmeg
Pinch salt
1 T. lemon juice
1-2 T. diced cold butter

Combine all in bowl and let sit 10 min. Roll out the pie dough into two 11 to 12-inch circles. Place on circle in a greased 10–inch pie pan. Place the fruit filling in the pie shell. Cover with the second pie dough circle and crimp the edges.
Sprinkle the top with about 1 T. sugar.
Bake in 350 oven about 90 min. or more, or until it bubbles in the center of the pie.

Pie Dough
Makes a top & bottom for a one-9 or 10-inch pie
2 cups flour
1 T. Sugar
Pinch salt
6 oz. (1 ½ sticks) butter, cut in pieces, cold
¼ cup vegetable shortening, cold
~¼ cup cold water

Combine the flour, sugar, salt, butter and shortening in processor and mix until fat is in small crumbs. Slide the mixture into a large bowl and by hand add just enough water to bring it together. Gently form into 2 discs, wrap and chill 1 hour or more.