Strawberry Rhubarb Lattice Pie

Crust:
3 3/4 cups all-purpose flour
1 1/2 tsp salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/2 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 Tb (about) cold water

Filling:
1 1/4 pounds sliced fresh rhubarb or frozen, thawed, drained, patted dry
4 cups thickly sliced hulled strawberries (about 1 lb.)
2 cups sugar
1/3 cup cornstarch

3 Tb butter, cut into pieces

Combine flour and salt in large bowl. Add butter and shortening and cut in until mixture resembles coarse meal. Stir in enough water to bind dough. Divide dough in half. Flatten each piece into a disk. Wrap in plastic; refrigerate 30 minutes.

Preheat oven to 400F. Roll out 1 dough piece on floured surface to 1/4 inch thickness. Line 10 inch pie dish with dough. Trim excess and crimp edges. Line dough with foil and fill with pie weights or dried beans. Bake 10 minutes. Remove foil and weights. Bake crust until golden brown, about 15 minutes. Cool. Maintain oven temperature.

Filling
Combine rhubarb and strawberries in large bowl. Mix in sugar and cornstarch.

Roll out remaining dough piece on lightly floured surface to 1/4 inch thickness. Cut into twelve 1/2-inch-wide strips. Spoon filling into crust. Dot filling with butter. Place dough strips atop filling, forming lattice design. Gently pinch ends of strip to crust. Bake until dough strips are golden brown and filling bubbles, about 55 minutes. Let cool completely before serving.

AUTHOR:   TUDDLES