Strawberry Rhubarb Open Faced Pie

Strawberry and rhubarb go together like bread and butter in the summer. After my first trip of the summer to the Dupont farmer's market in DC, I came home with beautiful bright red rhubarb and shiny tiny strawberries. I decided to make a pie that fuzed two recipes- a 1960's Good Housekeeping recipe of my grandmother's and a crust recipe from the Pioneer Woman . Rhubarb goes floppy after a few days so be sure to make the pie right when you buy it. Enjoy with a summer meal. Serves 8

Ingredients

Crust-I halved the recipe because I didn't need two pie's worth
1.5 cups all purpose flour
3/4 cup butter, softened
1/3 cup vegetable shortening (Crisco)
1/2 egg (I stir an egg and use half of it)
2.5 tbsp cold water
.5 tbsp distilled white vinegar
pinch salt

Inside yumminess
1 cup rhubarb (two long pieces), chopped
1 cup fresh strawberries, tops cut off and sliced in half
1/4 cup sugar
1 tbsp butter
3 tbsp all purpose flour
pinch salt

Prepare crust by combining butter, shortening, salt, and flour with hands
Once combined, it should form little balls
Add in egg, stir with a fork
Then add in water and vinegar, stirring with the fork
Form into a ball

Preheat oven to 350F
Place dough on a baking sheet and roll out thin with a roller or a bottle of wine
Make sure it's thin and even so the crust cooks evenly

Combine all inside ingredients and place in the center of the dough
Curve the dough around the inside ingredients
Bake for 30 minutes
Some juice will seep out of the bottom, it's okay!
Pour some of it over the crust half way through baking if this occurs
Take out with bubbling and crust is golden

Enjoy right away, don't save the leftovers-not that there will be any ;)