Delicious Strawberry Rhubarb!
Preheat oven to 400°
To make the crust homemade:
3 cups flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup vegetable shortening
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled butter, cut into pieces
about 10 tablespoons ice water
Combine flour, sugar and salt. Add in shortening and butter until coarse meal forms. Blend in ice water 2 tablespoons at a time until moist clumps form. Then gather the dough into ball, cut in half and flatten each half into a disk; wrap separately in plastic and refrigerate until firm, about 1 hour.
For the filling we mixed frozen and fresh strawberries with lots of chopped rhubarb and added in 1/2-1 cup of brown sugar. As for the top, roll the dough and into cut strips. A talented helper is key!
Bake at 400° for 20 minutes then lower temperature to 350° and bake for about 1 hour and 20 minutes more.
This was my first summer swim. We hiked around to find a quiet spot. The water was cold and such a deep green.
