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1
Sift the flour, sugar, and salt into a large bowl.
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2
Add the butter and shortening.
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3
Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs.
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4
One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to overmix.
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5
Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap.
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6
Refrigerate for at least 30 minutes and up to 2 days.
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7
Cobbler:
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8
Preheat oven to 350 degrees F.
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9
To prepare the cobbler, place the rhubarb and apples in a large, heavy saucepan.
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10
Add olive oil, 1 tablespoon sugar and water.
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11
Stir over high heat until the sugar has started to dissolve, 1 to 2 minutes.
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12
Reduce the heat to medium and cook, stirring often, until the fruit has exuded some of its liquid, about 5 minutes.
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13
Transfer mixture to a large bowl with the remaining 4 tablespoons sugar, flour, lemon zest, and salt.
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14
Cool slightly; pour into a lightly buttered 1-quart baking dish, and dot with the slivers of butter.
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15
When ready to use crust, sprinkle a little flour on a smooth work surface, and using a rolling pin or dowel, roll the pie dough about 1/8-inch thick and large enough to cover the baking dish.
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16
Cover cobbler with pie dough.
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17
Bake for 35 to 40 minutes, until top is golden.
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18
Let cobbler cool for 15 minutes before serving.
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19
Serve with vanilla ice cream.
