Strawberry Rhubarb Pie

This pie is one of my mom's recipes and one of my FAVORITE! I just have to share it with you all so here it is.

Strawberry Rhubarb Pie

Pie Crust:

2 cups flour

1 teaspoon salt

3/4 cups shortening

6 to 9 Tablespoons cold water

Filling:

4 cups fresh or frozen rhubarb, cut into 1/2 inch pieces

1 cup sugar, divided

1 cup water (or juice from off of thawed rhubarb)

1 (3 oz) package strawberry flavor Jell-O mix

1/4 cup cornstarch

1/2 teaspoon cinnamon

For the crust:

Combine flour and salt in a bowl; cut in shortening with a pastry cutter or two bread knives (that's what I use) until all flour is blended into pea size chunks. Add cold water until it is soft and will form a ball. I usually use all 9 Tablespoons for a softer dough. Divide the dough in half. Roll out first crust and place in pie plate. Fill with pie filling and roll out second half of the dough. Cover the pie and cut excess dough off and crimp the edges. Add some decorative holes to let air out as it cooks so it won't bubble over. (see below picture)

Rhubarb Filling:

Bring rhubarb, 1/2 cup sugar and water (or rhubarb liquid) to a boil. Simmer 7-10 minutes or until rhubarb is almost tender. Combine remaining 1/2 cup sugar, strawberry Jell-O, cornstarch and cinnamon in a bowl. Stir into rhubarb and boil one minute. Spoon into unbaked pie shell. After topping with crust, bake at 425° for 30 minutes or until crust is golden brown. Cool to room temperature before serving.