Strawberry Rhubarb Crumble Pie

Step 1: 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.

Step 2: Add the orange juice 1 tbsp at a time, and toss the mixture with a fork lightly until the dough starts to clump together.

Step 3: 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)

Step 4: 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.

Step 5: Assemble pie: roll out chilled pastry into a 10" circle; line a 9" pie plate with the pastry circle.

Step 6: Trim off the excess dough and crimp edges of the pie; refrigerate until ready to fill with berries.

Step 7: Preheat oven to 350F.

Step 8: Filling: In medium bowl, mix the strawberries and rhubarb with the cornstarch, sugar and beaten egg.

Step 9: Transfer fruit mixture of the prepared pie shell; top evenly with the crumble topping.

Step 10: Bake pie for 45 minutes or until the crumble is golden and the filling is bubbling.