2 ¼ cup all-purpose flour ¼ cup granulated sugar ¼ teaspoon salt ½ cup shortening ¼ cup cold butter, cut into 1/2-inch cubes 6 - 7 tablespoon ice water
Strawberry Rhubarb Filling
2 ½ tablespoon quick-cooking tapioca 1 tablespoon grated fresh ginger ¼ teaspoon salt 1 pound fresh rhubarb, cut into 1-inch pieces (3 cups) or one 16-oz. package frozen cut rhubarb 3 cup sliced fresh strawberries 1 ¼ cup sugar
