Best Ever Strawberry Rhubarb Pie

We are a pie family. We absolutely love pies. At any family gatherings we have at least 10-15 different types and we all use the same pie crust, just with different fillings. Well today I am so excited to share one of my most favorite pies ever...Strawberry Rhubarb. Luckily, my mom freezes rhubarb so we can have it throughout the year and today we broke some out (yikes, not that much left)! Of course this mouthwatering pie comes from my grandmas cookbook. Grandmas always do know best :) 

Before you make this...I'm warning you...all self control WILL be lost. It is quite possible you will have it for breakfast, lunch and dinner...I do! 

Pie Crust:

4 cups flour
1 3/4 cups vegetable shortening (Crisco)
1 tablespoons sugar
2 teaspoons salt
1 egg
1 tablespoon vinegar
Ice water

Sift dry ingredients. Cut in crisco(using fork)- very slowly. Then combine in clear a pyrex 2 cup measuring cup: 1 egg- beaten plus 1 tablespoon vinegar. Fill with ice cold water till it reaches 1/2 cup in liquid. Then mix this into the flour and crisco, again, very slowly, stirring with a fork.
This dough is hard to work with, so roll out immediately. I pat it out a bit, then roll it out on a floured piece of wax paper. (This makes it easy to transfer, or cover with another piece of wax paper, and freeze in a zip lock bag.)
This recipe makes 2 pies, or 4 single pie crusts. Freeze the dough that is not used.

Same pie crust used in my Lemon Meringue Pie

Now for the oh so good filling: 
4 cups chopped rhubarb, peel out the tough strings
2/3 cup sugar
2-3 drops of red food coloring
If you do not have enough rhubarb, add enough strawberries to make a full 4 cups! Even if you do have enough, you can still add 5-7 sliced strawberries for added flavor.
If you do not want strawberries, you don't have to add any! Just make a Rhubarb Pie :)

Directions:
Mix together the ingredients for the filling and place in the prepared pie crust. Put the crust on top and join the edges together. Cut three notches on top for air to escape. Bake at 350* for 45 minutes and enjoy!

Wondering why this picture isn't as nice as the one above? The answer is...lack of self control. When my favorite pie comes out of the oven, I do not have the patience to let it set up and get all pretty. I have to have it then and there!