Strawberry Rhubarb Pie

Ingredients:
Crust:

• 2 Cups Hudson Cream Short Patent Flour
• 1 Teaspoon Salt
• 3/4 Cup Shortening
• 4-5 Tablespoons Ice Water

​Filling:

• 1 1/2 Cups Sugar
• 1/3 Cup Cornstarch
• 2 Cups Strawberries
• 2 Cups Rhubarb
• 1 1/2 Tablespoons Butter

Glaze:

• 1 Egg Yolk
• 1 Tablespoon Water

Directions:

• Sift flour with salt and cut in shortening with a pastry blender until mixture resembles coarse cornmeal.
• Quickly sprinkle ice water over all of pastry mixture, tossing until just moist enough to hold together. Roll out for the crusts.
• Combine sugar and cornstarch; mix with strawberries and rhubarb.
• Pour in crust. Dot with butter.
• Position top crust, flute edges, vent top.
• Lightly brush the glaze over the top crust.  
  

Cook Time & Temperature:

• Bake at 400°F 10 minutes, then 375°F 40 minutes.