Recipes from the Southwest US :: Southwestern Desserts

Combine flour, sugar and salt in a food processor or blender. Using the pulse feature, cut in shortening and butter until a coarse meal forms. Blend in enough ice water, 2 Tbsp. at a time, to form moist clumps. Gather dough into a ball; cut in half. Flatten each half into a disk. Wrap separately in plastic wrap; refrigerate until firm, about 1 hour.

Filling
3 1/2 (three and a half) c. 1/2-in. thick slices trimmed
    rhubarb (1 1/2 lb. (one and a half lbs. ) untrimmed)
3 1/2 (three and a half) c. strawberries, hulled and halved
1/2 c. packed golden brown sugar
1/2 c. sugar
1/4 c. cornstarch
1 tsp. ground cinnamon
1/4 tsp. salt
1 large egg yolk, beaten, to blend
    with 1 tsp. water (for glaze)

Preheat oven to 400 degrees fahrenheit. Combine first 7 ingredients in a large bowl; toss gently to blend.

Roll out 1 dough disk on a floured work surface to a 13-in. round. Transfer to a 9-in. diameter glass pie dish. Trim excess dough, leaving a 3/4-in. overhang.

Roll out second dough disk on a lightly floured surface to a 13-in. round. Cut into fourteen 1/2-in. wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing in an even way. Form lattice by placing remaining dough strips in opposite direction atop filling, trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.

Brush glaze over crust. Transfer pie to a baking sheet. Bake for 20 mins. Reduce oven temperature to 350 degrees fahrenheit. Bake pie until golden and filling thickens, about 1 hour 25 mins.

Transfer pie to a cooling rack to cool completely.