Steps
- Mix 2½ cups of all-purpose flour with 1¼ teaspoons of salt. Rub in ¼ cup of vegetable shortening, then ½ cup plus 2 tablespoons of cold cubed unsalted butter, leaving some larger butter pieces.
- Gradually add up to ½ cup plus 2 tablespoons of ice water, just until the dough holds together when squeezed. Divide in half, shape into disks, wrap, and chill for 30 minutes.
- Roll one disk to line a 9in / 23cm pie pan; chill for 30 minutes. Mix 1¼ cups of sugar, 7 tablespoons plus 1½ teaspoons of all-purpose flour, and ¼ teaspoon of salt. Toss with 3½ cups of diced rhubarb and 3 cups of quartered strawberries.
- Fill the shell, mounding the fruit toward the center, and dot with 1 tablespoon of butter. Chill while preheating the oven to 425°F / 220°C.
- Roll the remaining dough and cut out stars. Arrange over the fruit with gaps; brush with water and sprinkle with coarse sugar.
- Bake for 30 minutes, then reduce to 375°F / 190°C and bake for 30-40 minutes, until the filling bubbles and the pastry is golden. Cool for at least 1 hour to let the filling set.