For the Pie Crust
- 2 1/ 2 cups all purpose flour
- 2 sticks (16 tablespoons) unsalted butter
- 4 tablespoons shortening
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 lemon, zested (1 teaspoon)
- 1/ 2 cup water
- 2 teaspoons vanilla extract
For the Filling
- 3 1/ 2 cups sliced strawberries
- 3 1/ 2 cups diced rhubarb
- 1 cup sugar
- 1 tablespoon flour
- 1/ 4 cup tapioca flour
- 1/ 2 lemon, zest (1 teaspoon) and juiced
- 1 teaspoon vanilla extract
To make the crust: Pulse flour, butter, shortening, sugar, salt and lemon zest in food processor until pea size crumbs form. Add the water and vanilla extract to flour mixture. Pulse until dough comes together, you should still see flecks of butter. Remove dough and wrap in plastic. Let chill for at least 30 minutes.
To make the filling: mix all ingredients together and let sit for about 15 minutes.
Preheat oven to 400ºF. Roll out half of chilled dough about 1/4 inch thick and line 10 inch pie dish. Use flour underneath and on top of dough if it gets sticky. Roll out rest of dough and cut out shapes, make lattice, or braids, have fun! Fill with strawberry rhubarb mixture, if there is lots of juice left in bowl, it’s ok to omit. You don’t want too much liquid in pie dish.
Place pie on baking sheet and place in oven. Bake for 20 minutes then reduce heat to 375ºF. Continue baking until pie is brown and filling is bubbling. About 1 hour more. If pie is browning too much tent loosely with foil.
Let cool at least 45 minutes before slicing so pie can gel.