Lynn Roach makes an awesome Strawberry Rhubarb Pie that is a Roach family favorite. The recipe has been guarded closely and few people have had access to it. She was kind enough to share it with us, however, and made an awesome pie as proof of just how good this recipe is. Try it at home– it will blow your family away!

Ingredients

For the Crust:

• 3 cups of Flour
• 2 1/2 teaspoons of Sugar
• 3/4 teaspoon Salt
• 2/3 cup chilled Solid Vegetable Shortening
• 1 1/4 sticks (1/2 cup) chilled Unsalted Butter
• approx. 10 tablespoons Ice Water, as needed

  For the Filling:

• 3 1/2 cups Rhubarb, course chopped.
• 4 cups Strawberries, course chopped.
• 1/2 cup Golden Brown Sugar
• 1/2 cup Sugar
• 1/4 cup Cornstarch
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoon Salt

Egg Wash:

Preparation

1. Combine flour, sugar, and salt.
2. Mix in shortening and butter, mixing until a coarse meal is formed.
3. Slowly blend in ice water, a tablespoon at a time, until proper consistency is achieved. Dough should stick together in a large clump.
4. Gather dough into a ball and cut in half.
5. To form filling, simply combine all seven ingredients and mix thoroughly.
6. Roll out one half of the dough into a thin disc and line a 9 inch baking dish.
7. Pour in filling mixture.
8. Roll out second half of the dough into a thin disc and cut into strips.
9. Lay strips across the pie in a lattice pattern, leaving about an inch between strips.
10. Using a pastry brush, brush on egg wash over entire surface of dough.
11. Place in an oven, preheated to 400 degrees, for 20 minutes.
12. Lower temperature to 350 degrees, cover crust edges with foil to avoid burning, and bake for 1 hour, 20 minutes.
13. remove from oven and allow to cool completely before serving.