1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup shortening (cold)
2 to 3 tablespoons orange juice (cold)
1/2 cup all-purpose flour
1/2 cup oats
2 tablespoons packed brown sugar
4 tablespoons butter (cold, cut into small cubes)
3 cups sliced strawberries (fresh, hulled)
1 cup chopped rhubarb (cut into 1/2″ slices)
2 tablespoons cornstarch
1 cup granulated sugar
1 large egg (beaten)
Pastry: Combine the flour and salt in large bowl; add shortening and cut into the flour using a pastry blender or 2 knives until the mixture forms a very coarse meal.
Add the orange juice 1 tbsp at a time, and toss the mixture with a fork lightly until the dough starts to clump together.
Gently press the dough together into a disc shape and wrap in plastic; chill for at least 1 hour. (I make it the night before baking)
Crumble topping: Combine the flour, oats and sugar in medium bowl; add the butter and using your fingers, cream the butter into the flour until it resembles large coarse crumbs; chill until ready to use.
Assemble pie: roll out chilled pastry into a 10″ circle; line a 9″ pie plate with the pastry circle.
Trim off the excess dough and crimp edges of the pie; refrigerate until ready to fill with berries.
Preheat oven to 350F.
Filling: In medium bowl, mix the strawberries and rhubarb with the cornstarch, sugar and beaten egg.
Transfer fruit mixture of the prepared pie shell; top evenly with the crumble topping.
Bake pie for 45 minutes or until the crumble is golden and the filling is bubbling.