Strawberry Rhubarb Pie

Watch Kit make it on our FB page!

Ingredients for the filling:

• 2 cups rhubarb, diced into 1-2 inch

• 2 cups strawberries, roughly chopped, green stems removed

• 1 lemon (for zest and juice)

• 1 cup granulated sugar

• 2 tablespoons cornstarch

• 1-2 tablespoon butter

Ingredients for the crusts:

adapted from this recipe

• 2 cups all purpose flour

• Dash of salt and sugar

• ½ cup butter, cubed

• 2 tablespoons vegetable shortening

• 4-5 tablespoons cold water

Instructions:

• Preheat oven at 425F

• Combine ingredients for the filling in a bowl, set aside

• Make pie crusts (by hand or in food processor)

• Cover pie dish with one rolled out crust, add fruit filling, dabble with butter

• Cover with the other crust

• Pinch the sides well and poke some holes on top with a fork

• Bake at 425F for 15 mins, then reduce temperature to 375F

• Continue to bake another 35-45 mins or until pie is bubbly and crust is nicely golden brown. Let cool completely before serving.