SWEET STRAWBERRY RHUBARB PIE

Steps:

• 1. Preheat oven to 400 degrees.
• 2. To make crust, blend flour and salt in a bowl. Cut shortening into flour until coarse crumbs form. Add water, 1 T. at a time, until mixture holds together. Form into 2 balls, wrap in plastic wrap and chill while making filling.
• 3. In a saucepan over medium low heat, cook rhubarb and strawberries, covered, 10 minutes. Add lemon juice and stir.
• 4. Combine sugar and cornstarch and add to saucepan. Stir and cook, uncovered, 10 minutes, or until thick and bubbly. Cool in pan.
• 5. Roll out 1 portion of pie crust on a floured board and fill pie pan. Pour filling over crust. Roll out second portion of pie crust and top. Cut slits in top and crimp.
• 6. Brush top with a beaten egg and sprinkle with 1 Tablespoon sugar.
• 7. Bake 30 minutes. Reduce heat to 350 degrees and bake an additional 10-15 minutes, until filling is bubbly and top has lightly browned. Cool.