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STEP 1: To make the pastry pulse the flour and salt in a food processor until well blended.
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Add the shortening and pulse until the mixture resembles coarse crumbs.
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Sprinkle 1 tablespoon cold water over the mixture and pulse 2 or 3 times.
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Repeat the process with the remaining cold water as needed, 1 tablespoon at a time, following each addition of water by 2 quick pulses, just until the dough comes together when a small bit is pressed between your fingers.
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Divide the dough into 2 pieces, one slightly larger than the other, and shape into disks.
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Refrigerate for at least 1 hour, or overnight, wrapped in wax paper.
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STEP 2: Preheat the oven to 425F.
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Have ready a 9-inch pie plate.
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STEP 3: To make the filling combine the sugar, flour, cinnamon, and salt in a large bowl.
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Stir in the rhubarb, strawberries, and lemon juice.
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STEP 4: On a lightly floured surface, roll out the larger pastry disk to a 1/8-inch-thick round.
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Transfer the dough to the 9-inch pie pan.
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Trim the edges leaving a 1-inch overhang.
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Spoon the filling into the shell, top with any sugar mixture remaining in the bowl, and dot with the butter.
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STEP 5: Roll out the remaining disk of dough to a 1/8-inch-thick round.
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Cut into 3/4-inch strips and arrange in a lattice pattern on top of the filling.
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Fold the edge of the bottom crust up over the end of the strips, building a high rim.
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Seal and crimp decoratively.
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Place the pie on a baking sheet.
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STEP 6: Bake for 15 mintues.
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Reduce the oven temperature to 350F and bake for 45 to 50 minutes longer, until the berries are bubbling and the pastry is golden brown.
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Cool completely on a wire rack.
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Step 7: Serve, cut into wedges, with the ice cream, if using.
