Filling
2 cups cut-up rhubarb(1/2inch pieces)
2 cups quartered strawberries
½ teaspoon grated orange peel (optional)
¼ cup flour
1 cup sugar
2 Tablespoons butter
Pastry
2 ¼ cups all-purpose, unsifted flour
1 Tablespoon sugar
½ teaspoon salt
½ cup (1 stick) cold butter
¼ cup cold vegetable shortening
6-7 Tablespoons ice water
1/2 teaspoon almond extract
In a large bowl combine all the filling ingredients except the butter, toss and set aside. In a medium bowl, combine the flour, sugar and salt. Cut in the butter and shortening using pastry tool or two knives until mixture resembles coarse crumbs. Add the almond extract and ice water, one Tablespoon at a time, and mix until pastry holds together. Shape pastry into two equal balls; flatten to 1 inch thickness, wrap in plastic wrap and refrigerate for at least 30 minutes. Preheat oven to 425 degrees. Roll out one portion of dough onto a floured surface to ¼ inch thickness. Gently place the dough into the bottom of a pie plate. Fill the pie crust with the prepared rhubarb and strawberries and two tablespoons of butter. Roll out second portion of dough. Cut into ½ inch strips. Alternate strips to form a criss-cross pattern to cover the top of the pie, trim edges, seal and flute. Place on a cookie sheet. Brush top of pie with beaten egg yolk or milk Bake for 40 to 50 minutes. Until the filling starts to bubble.
