Strawberry Rhubarb Pie Crust:
1 1/4 c flour
1/3 c shortening
5 T water
dash cream of tartar
Blend flour, shortening, and cream of tartar until crumbly. Add water to form dough. Roll on floured surface. Line 9 inch pie shell.
Filling:
6-7 cups of fresh rhubarb and strawberries, diced
1 c sugar
1/4 c flour
1/2 tsp cinnamon
Stir filling ingredients together until moist. Fill pie shell.
Crumble Topping:
1/2 c flour
1/2 c brown sugar
1/2 c quick cooking oats
3 T butter
Blend together until uniform crumbiness. Sprinkle on pie.
Bake at 375 degrees for 45-55 minutes. Enjoy with a scoop of ice cream and/or whipped cream.
