Strawberry Rhubarb Pie

Preheat oven to 400 degrees F. Butter or nonstick-spray a 9″ pie plate.

Combine flour, sugar, and 3/4 tsp. salt in food processor. Cut in shortening and butter until a coarse meal forms. Blend in ice water a little bit at a time until moist clumps form. (If you don’t have a food processor you can do this by hand with a pastry cutter, working quickly and keeping everything as cold as possible.) Gather the dough into a ball and cut in half. Flatten each half into a disc shape. Refrigerate at least one hour, until firm. This can be done one day ahead.

Combine the rhubarb, strawberries, sugars, cornstarch, cinnamon, and remaining 1/4 tsp. salt in a bowl.

Roll out one chilled dough disc on a floured surface to about 13”. Place in prepared pie plate and trim excess dough, leaving a 3/4” overhang. Spoon filling into crust. Roll out other dough disc, cut into strips, and place in a lattice pattern on top. Fold under the strips’ overhang and crimp edges with a fork. Brush with one egg yolk plus 1 tsp water. Bake 20 minutes at 400 F and then reduce to 350 F until golden, about 25 minutes.