Strawberry Rhubarb Pie

Pie Crust

1 cup flour
1/2 tsp salt
1/3 cup shortening + 1 tbsp shortening
2 to 3 tbsp cold water

Mix flour and salt in medium bowl. Cut in shortening. Sprinkle with cold water, 1 tbsp at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 tsp more water can be added as needed) Make into a ball.

Shape into flattened round on lightly floured surface. Roll pastry using floured rolling pin into circle larger than upside-down pie plate. Fold pastry into fourths and place in pie plate.

Filling

2 cups strawberries
2 cups Rhubarb
1 1/4 cups sugar (I used half sugar, half splenda)
2 tbsp flour

Slice strawberries and rhubarb finely. Mix in bowl with sugar and flour. Place in pie crust and bake for 20 minutes at 350 degrees. Reduce heat to 350 degrees and cook another 30-40 minutes.

Top with Vanilla Ice Cream or I use fat free spray whipping cream.

Enjoy!!