My favorite dessert

Strawberry Rhubarb Pie

Ingredients for crust:

• 1 1/2 sticks cold unsalted butter
• 1/3 cup cold vegetable shortening (Crisco)
  
• 3 cups all purpose flour
• 1 tsp. salt
• 2 Tbs. granulated sugar
• 1/4-1/2 cup ice water
  

Ingredients for filling:

• 3 eggs
• 2 1/4 cups granulated sugar
• 2 Tbs. melted butter
  
• 1 tsp. ground nutmeg
• 5 Tbs. all purpose flour
• Pinch of salt
• 2 lbs. fresh or frozen strawberries
• 2 lbs. fresh or frozen rhubarb in about 1'' pieces
  

Crust directions:

1. Dice butter and put in back in the refrigerator.
2. In a mixing bowl, stir together dry ingredients.
3. Add butter and shortening, and mix until ingredients combine to form almost little peas.
4. Add ice cold water a tablespoon at a time until mixture beings to form a solid ball. The dough should hold together without being sticky.
5. Wrap dough in plastic, and refrigerate for at least 30 minutes.
   
6. Divide dough in two, and roll out on a lightly floured surface.
   
7. Place first rolled-out dough in a 9'' or 10'' pie pan. Place in freezer.
   
8. Roll out second half of dough. Fold in half and cut 3-1'' slits. Set aside.
   

Filling recipe:

1. In a mixing bowl, beat together all ingredients except for strawberries and rhubarb.
   
2. Once mixture is combined, stir in strawberries and rhubarb.

To assemble the pie:

1. Remove pie pan with crust from the freezer, pour in filling, and cover with top crust. Pinch the edges together to ensure that they are well-sealed.
2. Brush the top with water and sprinkle with sugar.
3. Place pie on the bottom rack of a preheated 425 degree oven for 10 minutes.
4. Reduce heat to 350 and bake for another 30-40 or until rhubarb is tender when pierced with a fork.
   
5. Allow to cool for several hours before serving as the filling needs time to thicken.

Enjoy!