Strawberry Rhubarb Pie

This pie recipe comes from my Grandma Kostelyk. It's one of my familie's favorites. A perfect mix of sweet and tart, and with a scoop of vanilla ice cream - you can't go wrong. Rhubarb isn't always in season, but you can get it now. So be sure to try this recipe before it's gone for the season!

Strawberry Rhubarb Pie

Crust:
2 c. flour
2/3 c. shortening
2 T. sugar
1 t. salt
4-5 T. ice cold water
Filling:
1 1/2 c. rhubarb, cut in 1/2" chunks
1 1/2 c. strawberries, sliced
1 c. sugar
1/3 c. flour
1/4 c. butter
In a large bowl, combine strawberries, rhubarb, sugar and flour for the filling. Set aside.
For crust, mix shortening, flour, sugar and salt. Mix until crumbly, then add cold water until it is a sticky consistancy. Divide into two balls. Roll each ball out on a well-floured surface. Place one pie shell in the bottom of a 9-inch pie plate. Fill with fruit filling, and dot the top with chunks of butter. Place other crust on top and seal the edges. At this point I like to sprinkle about a tablespoon of sugar over the crust on top (optional). Place foil around the edges of the pie so the crust doesn't burn. Bake at 425 for 40-50 minutes, removing the foil for the last 15 minutes of baking for a golden brown crust.