Strawberry Rhubarb Pie
- 2 2/3 cups flour
- 1 tsp salt
- 1 cup Crisco
- 8 Tbsp water
Cut shortening into flour and salt until well blended, add water until forms a ball. Roll out.
- 1 1/2 cup strawberries, cut up
- 1 1/2 cup rhubarb, cut in 1 inch pieces
- 1 1/4 cup sugar
- 1 Tbsp lemon juice
- 3 Tbsp cornstarch
Mix filling and let set for 10 minutes while rolling out pie crusts. Pour filling into pie crust. Dot with 2 tbsp of butter. Cover filling with top pie crust. Brush with beaten egg white and sprinkle with sugar. Cut slits in top of crust. Bake at 375 for 45 minutes or until golden brown.