from the kitchen of Rose Mary Noack

STRAWBERRY RHUBARB PIE

1- 16 oz bag strawberry (sweetened already)
1- 16 oz bag rhubarb
1 1/2 cups sugar
1/2 cup flour
Mix all together and set aside.

Pie Crust:
2 cups flour
1/2 tsp. salt
1 cup shortening
1 egg
4 Tblsp water
1 tsp vinegar

Mix together flour, salt and shortening and set aside. Mix and beat together egg,  water and vinegar. Add egg mixture to flour mixture. Then roll out 1/2 for bottom crust and other 1/2 for top. Place bottom crust into pie pan and pour filling into the crust; cover with top
crust. Sprinkle lightly with  sugar. Bake at 325 to 350 degrees for 30 to 45 minutes till done.