1 1/3 cups all-purpose flour
1 tsp. sugar
1/4 tsp. salt
1/4 cup butter, chilled and cut into pieces
1/4 cup shortening, chilled and cut into pieces
2-4 Tbsp. ice-cold water
1 tsp. vinegar (optional, stir it into the water)
2 1/2-3 cups chopped fresh rhubarb
2 1/2-3 cups halved, hulled strawberries
1- 1 1/2 cups sugar
2 Tbsp instant tapioca or cornstarch
1 Tbsp all-purpose flour
1/2 tsp lemon zest
1/2 tsp lemon juice
1 tsp vanilla extract
3 Tbsp butter, cut into bits
1 egg, lightly beaten (optional)
Divide your pastry in half, making once piece slightly larger than the other. Roll it out on a lightly floured surface to about 10″ and fit into a pie plate without stretching. (If you like, line smaller pie plates with pastry for smaller or individual pies.) Preheat the oven to 425F.
In a large bowl, combine the rhubarb, strawberries, sugar, tapioca, flour, lemon zest and juice and vanilla. Pour into the bottom crust and dot with butter.
Adapted from Food Network. Originally published in July 2018.