Ingredients
| 4 | cups flour |
| 1 | teaspoon salt |
| 2 | cups and 1 tablespoon sugar, divided |
| 1 | cup shortening |
| 1 | cup butter |
| 1 | tablespoon vinegar |
| 1 | egg |
| 1/2 | cup ice water |
| 2 | cups rhubarb, chopped |
| 2 | cups strawberries, sliced |
| 1/4 | cup Minute tapioca |
| egg whites |
Instructions
For the pie crust, measure flour, salt and 1 tablespoon sugar in a mixing bowl; cut in the shortening and butter. Combine the vinegar, egg and ice water then add to the first mixture until incorporated. Chill for 1 hour. For the pie filling, stir together the rhubarb, strawberries, remaining 2 cups sugar and tapioca. Roll out half the pie dough. Place the dough in a pie pan and pour in the filling. Roll out remaining dough, place on top of filling and crimp edges together. Put a glaze of egg white on top crust and sprinkle with sugar if desired. Cut 4 slits in top crust. Bake at 400 degrees F for 40-50 minutes, covering the crust if needed, to prevent over browning.
