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1
To make the crust: In a large bowl, whisk together 1 1/4 cups flour with the salt and sugar.
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2
Add the butter and shortening and quickly break the large chunks apart with your fingers until the mixture resembles very coarse meal.
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3
Stir in the fresh ginger.
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4
Sprinkle 3 tablespoons ice water over the dough and mix the dough with your hands, without over-handling, until it comes together.
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5
If too dry, add another tablespoon or 2 of water.
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6
Cover in plastic wrap and refrigerate for 30 minutes to an hour.
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7
To make the filling: Mix the rhubarb, strawberries, sugar, 1/3 cup flour and orange zest.
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8
To make the streusel: Mix 1/2 cup flour with the brown sugar, salt, cinnamon and ginger.
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9
Add the butter and mix with your fingertips until it is broken into tiny pebbles.
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10
Mix in the candied ginger and chopped pecans.
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11
Heat the oven to 475 degrees with a rack in the middle.
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12
Cover a rimmed sheet pan with foil.
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13
On a lightly floured surface, roll out the dough with a floured rolling pin into a disk about 1/4-inch thick and a few inches larger than the pie pan, pressing together if it breaks apart.
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14
Fold the disk in half and gently place across the center of a 9-inch pie plate.
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15
Unfold.
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16
Crimp the edges of the dough so that it ends along the rim.
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17
Press down around the edge with the tines of a fork.
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18
Mound the filling in the center and spread the streusel evenly on top, pressing down lightly.
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19
Brush the exposed crust with beaten egg and place on the prepared pan.
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20
Bake for 15 minutes, then reduce heat to 375 degrees and bake until golden brown, about 30 to 40 minutes more, checking the pie as it bakes.
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21
If the crust begins to look too brown, wrap a strip of foil around its edge.
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22
Cool for at least 20 minutes before serving.
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23
Serve warm or at room temperature, with ice cream.
