Strawberry Rhubarb Pie

Place flour, shortening, and salt into a large plastic bowl. With a pastry blender cut in the shortening until you have a fine crumble. In the center of the mixture add in 6 Tablespoons of ice cold water. Grab your bowl and gently toss until a small ball forms in the bowl. Using your hands like a rake, gently scrape the ingredients together until mixed and a large ball forms. Break the ball into two separate yet, equal balls. Roll one ball out for the bottom of the crust.

Mix the rhubarb and cut strawberries together in a large bowl. In a separate bowl mix together the 1 1/3 cup sugar and the 7 Tablespoons of flour. *Reduce sugar if you prefer the pie to be more tart than sweet.

Preheat oven to 425 degrees. In the bottom of the pie crust sprinkle 1/4 cup of the flour and sugar mixture. Add the fresh fruit. Sprinkle remaining flour and sugar mixture over the top of the fruit. It will filter down into and around the fresh fruit.

Roll out the top pie crust and place on top of the fruit. Crimp your edges together. With a sharp knife cut slits into the top of the crust for ventilation. Brush the top of the crust with milk and sprinkle with white sugar.

Place pie on foil lined baking sheet. Place in the middle rack of the oven. Bake at 425 degrees for 15 minutes. Then reduce the heat to 325 and continue baking for one hour. Check the top of the pie crust at 30 minutes. If it is golden brown cover with a piece of tin foil to keep the top and edges from burning. When done remove from the oven and allow to cool for several hours so that the filling can set up. Enjoy.