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Ingredients:
 Rhubarb grows in the Midwest but originally comes all the way from Asia.
For the Dough
-2 cups flour
-1 teaspoon salt
-2/3 cup shortening (just use margarine of spread if you can't find shortening)
-2 tablespoons chilled butter
-4 tablespoons water
For the Strawberry Rhubarb filling
-2 cups diced rhubarb
-2 cups diced strawberries
-1 cup sugar
-1 tablespoon butter
-1 teaspoon grated orange rind
-2 1/3 tablespoon tapioca (get this or else the filling will be all runny)
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Step 1:
 The setup:
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Step 2:
 Now chop up that rhubarb, cut those poisonous green leaves (don’t eat them ) off and then cut stalks in half lengthwise and then dice.
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Step 3:
 Do the same with the strawberries.
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Step 4:
 Now mix the ingredients for the filling all together like I have done in this picture.
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Step 5:
 Now add the ingredients for the pie crust together. Use only half of the shortening at first.
THIS PART IS IMPORTANT FOR A GOOD PIE CRUST
Lightly mix the ingredients into something with the constancy of cornmeal. The less you get your hands all over pie crust, the better.
Now add the rest of the shortening and use a fork to work the remaining mixture into something like cornmeal with pea sized chunks of shortening-dough. Again, do not overwork this dough or the crust will not turn out well.
Now add those 4 tablespoons into the dough, but be light about it. You want to sprinkle the water on it. The goal is to get the mixture, which is going to want to clump, equally distributed in moisture. DO NOT LET IT CLUMP.
Now ball it up. You probably are thinking that there isn’t enough moisture to hold the dough together. If you did it correctly, you shouldn’t have to add more water. If you have too, add half a tablespoon.
Now roll it onto a nonsticky surface that’s been sprinkled with flour.
The flour is important because it keeps the dough from sticking to the table. Also lightly sprinkle your roller. If you don’t have a roller, use a glass or something. Now put that dough (only use a little more than half, your pie needs a top at some point.) into the pie tray.
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Step 6:
 OPTIONAL:
Take the white of an egg and paint it on the bottom of the crust. It keeps the filling from soaking the dough.
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Step 7:
 Pour the filling into the crust.
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Step 8:
 Now use the other part of dough and make the top. Toss it up there making sure it overlaps.
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Step 9:
 Now cut and curl up the dough to make a seal.
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Step 10:
 Now paint the top with the egg white. This is so the top looks glazed and awesome.
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Step 11:
 Now cut the pie vents so it doesn’t explode. Because I am the pinnicle of wit, here are my vents.
I hope you have been preheating the oven to 400 degrees because it’s time to put the pie in the over. Bake it for 20 minutes at 400 and then reduce the heat to 350 for another 20 minutes.
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Step 12:
 Finished.
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