Ingredients:
Crust:
All purpose flour and extra flour (1/4 cup) – 2 cups
Cake flour – 2 cups
Sifted powdered sugar – 3 tsp
Butter flavored shortening – ½ cup
Salted butter – ¼ cup
Salt – pinch
Egg – 1
Ice cold water – ¼ cup
Filling:
Fresh chopped red rhubarb – 2 ½ cups
De steamed, washed and cut strawberries – 2 ½ cups
Sugar – 1 ½ cups
Tapioca – 2 tbsp
All purpose flour – 1 tbsp
Lemon zest – ½ tsp
Lemon juice – ½ tsp
Ground cinnamon – ½ tsp
Vanilla extract – 1 tsp
Small cubed butter – 3 tbsp
Beaten egg white – 1
Method:
Crust:
Take 2 pastry blenders; blend in sugar, butter, flour, shortening and salt. Whisk egg, water and vinegar for 2 cups and pour dry ingredients incorporating liquid and make dough. Toss some flour over the balls and chill. Divide the dough into 2 disks and roll out 1 piece of it for bottom crust and put it into a pie dish. Put it to refrigerate. Pre-heat the oven to 425 deg F.
Filling:
Mix rhubarb, sugar, strawberries, tapioca, zest, flour, lemon juice, vanilla and cinnamon in a large bowl and pour on the chilled crust. Dot the top with some butter and brush the edges of pie crust with egg white. Roll out the remaining pieces and place over the filling. Crimp to seal all the edges. Brush with egg white and then garnish using sugar granules. Collar with a foil and bake it at 425 deg F for around 15 min or till the filling bubbles. Keep it aside to let it cool and then serve.