Pie Crust (9-Inch Double Crust Pie):

2 1/4 c. all-purpose flour
2/3 c. shortening
1/2 tsp. salt
1/3 c. cold water

Combine flour and salt in mixing bowl. Cut in shortening. Add water gradually. Roll out.

Filling:

2 c. sliced rhubarb
2 c. strawberries
1 1/2 c. sugar
3 to 5 tbsp. all-purpose flour
1/4 tsp. salt
1 tbsp. orange juice
2 egg yolks

Cut rhubarb into 1/4 inch pieces, arrange rhubarb and strawberries in shell. Combine sugar and flour, add egg yolk equivalent and orange juice. Stir until paste is formed and pour over rhubarb/strawberries. Combine 1 cup flour and 1 cup sugar and 1/4 pound butter. Sprinkle over top of pie for crumbs crust.

Bake at 425°F for 10 minutes, reduce heat to 325°F for 30 to 40 minutes.