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preheat oven to 400 degrees f. butter or nonstick-spray a 9 pie plate. combine flour, sugar, and 3/4 tsp. salt in food processor. cut in shortening and butter until a coarse meal forms. blend in ice water a little bit at a time until moist clumps form. (if you dont have a food processor you can do this by hand with a pastry cutter, working quickly and keeping everything as cold as possible.) gather the dough into a ball and cut in half. flatten each half into a disc shape. refrigerate at least one hour, until firm. this can be done one day ahead. combine the rhubarb, strawberries, sugars, cornstarch, cinnamon, and remaining 1/4 tsp. salt in a bowl. roll out one chilled dough disc on a floured surface to about 13. place in prepared pie plate and trim excess dough, leaving a 3/4 overhang. spoon filling into crust. roll out other dough disc, cut into strips, and place in a lattice pattern on top. fold under the strips overhang and crimp edges with a fork. brush with one egg yolk plus 1 tsp water. bake 20 minutes at 400 f and then reduce to 350 f until golden, about 25 minutes.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Long twisted spoon for stirring and layering cocktails
One-handed flour dusting — even coating on work surface and dough
Mill whole grains into flour — wheat, corn, rice, spelt
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Long twisted spoon for stirring and layering cocktails
One-handed flour dusting — even coating on work surface and dough
Mill whole grains into flour — wheat, corn, rice, spelt