Strawberry Rhubarb Pie

until today i had never ever taste rhubarb in any shape of form. really i had never held one in my hand, much less seen a rhubarb until a couple of days ago when i got it from the grocery. growing up i always knew the pie existed, but never had i seen one as far down as louisiana, or if i did i didn't know it. so ever since moving to NYC a bit over 4 years ago i've been intrigued with all this spring noise over rhubarb. i mean its everywhere at this time of year - and so are strawberries. so i guess it makes perfect sense.

surprisingly when i was chatting with my parents this afternoon (yes simultaneously over one single line, making so i can't fully understand either; but non-the-less enjoyable) my father perked up in that special "i remember those" way when i mentioned i just took a strawberry rhubarb pie out of the oven. huh. so these pies must exist somewhere outside of its native north east. imagine that - food being available to various regions throughout the country.

anyways, like i mentioned: this pie has been in the making since 2005 (sad i know) and totally worth all its cracked up to be (i am aware that is a cheesy phrase, but i am tired). i put the hearts on for josh (ahhhh); he's coming home tomorrow from CT. did i mention i was tired?

STRAWBERRY RHUBARB PIE

CRUST:

2 1/4c flour

2 tsp sugar

1 tsp salt

4 oz butter, cubed

4 oz shortening, cubed

6 tbs ice cold water

*sift together the flour, sugar and salt

*cut in the butter and shortening with your hands until pea size crumble

*pour in water, mix with wooden spoon. add more water if needed but you don't want it to be too wet

*form dough into two balls, cover in plastic and chill in frig for at least 30 -45 minutes

*roll out one of the balls and line the bottom of a 9" pan with the dough, put back in frig

*roll out the other ball and cut into 14 even strips, take chilling pan out of frig

*pour filling into chilled pie pan

*lattice your dough in alternation sequence, brush a beaten egg evenly over the dough

*cook at 400F for 20 minutes

*reduce heat to 350F and cook for 1 hour 15 minutes or until bubble and thick

FILLING:

3 1/2 c rhubarb, trimmed and cut into 1/2" slices

3 1/2c strawberries, quartered

1/2 c golden brown sugar, packed

1/2 c sugar

1/4 tsp salt

1/4c cornstarch

1/2 tsp cinnamon

1 tsp vanilla

*combine all the ingredients in a bowl, toss to combine and let sit for 10 minutes