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1
Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt.
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2
Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough.
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3
Toss the additional flour over the ball of dough and chill if possible.
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4
Divide the dough into 2 disks.
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5
Roll out 1 piece of dough to make a bottom crust.
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6
Place into a pie dish.
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7
Put dish in refrigerator to chill.
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8
Preheat oven to 425 degrees F.
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9
Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla.
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10
Mix well in a large bowl and pour out into chilled crust.
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11
Dot the top of the filling with the butter.
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12
Brush edges of pie crust with egg white wash.
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13
Roll out the other piece of dough and place over filling.
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14
Crimp to seal edges.
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15
Brush with egg white wash and garnish with large granule sugar.
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16
Collar with foil and bake at 425 degrees F for 15 minutes.
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17
Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.
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18
Higher altitude will take 450 degrees F and 400 degrees F respectively.
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19
Also, you can use a pie bird for extra decor.
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20
Let cool before serving.
