Strawberry Rhubarb Pie with Crumbly Oat Topping

• 1 1/2 cups plus 2 tablespoons all-purpose flour, plus more for work surface
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 8 tablespoons cold unsalted butter, cut into small pieces
• 2 tablespoons vegetable shortening
• 3 to 4 tablespoons ice water, or as needed
• 3/4 pound rhubarb, sliced 1/2 inch thick on sharp diagonal (3 1/2 to 4 cups)
• Two 1-pint baskets strawberries, hulled, halved
• 1 cup sugar
• 2 teaspoons grated orange zest
• 1/4 cup fresh orange juice
• 1/4 cup cornstarch
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 2/3 cup plus 2 tablespoons rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup pecans
• 1/2 cup firmly packed light-brown sugar
• 1/2 teaspoon ground cinnamon
• 6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
• Vanilla ice cream, for serving (optional)

1. To make the crust, pulse the flour with the sugar and salt in a food processor.
2. Add the butter and shortening, and pulse just until the mixture resembles coarse meal.
3. Add the ice water, and process until a dough just starts to form.
4. Transfer the dough to a floured work surface, and knead gently.
5. Pat the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
6. (The crust can be prepared 1 day ahead.
7. Soften slightly at room temperature before rolling out.)
8. On a lightly floured work surface, roll out the dough to an 11-inch round about 1/4 inch thick.
9. Transfer the dough to a 10-inch ceramic or glass tart pan, and roll a rolling pin over the pan to trim the overhang.
10. Using a fork, prick the bottom of the pie shell all over, and refrigerate until firm, at least 20 minutes.
11. Preheat the oven to 350F.
12. Line the shell with foil, and fill with pie weights or dried beans.
13. Bake for about 20 minutes, or until lightly golden around the edge.
14. Remove from the oven, and gently remove the foil and the weights.
15. To make the filling, combine the rhubarb, strawberries, sugar, orange zest, orange juice, cornstarch, cinnamon, and nutmeg in medium saucepan.
16. Set aside while you prepare the oat topping.
17. Increase the oven temperature to 375F.
18. To make the topping, combine 2/3 cup of the oats, the flour, pecans, brown sugar, and cinnamon in a food processor fitted with a metal blade.
19. Pulse to mix.
20. Add the butter, and pulse until the mixture becomes crumbly.
21. Transfer the mixture to a medium bowl.
22. Stir in the remaining 2 tablespoons oats.
23. Heat the rhubarb mixture over medium heat.
24. Bring the mixture to a boil, stirring constantly, then reduce the heat to low, and simmer until the rhubarb is tender and the mixture has thickened, about 8 minutes; set aside to cool.
25. After the filling has cooled, transfer it to the baked shell.
26. Sprinkle with the oat topping, pressing it gently into the fruit mixture.
27. Bake for an additional 20 to 25 minutes, until the topping is golden brown and the filling is bubbling to the surface.
28. Serve the pie warm or at room temperature, with vanilla ice cream.

flour, sugar, salt, cold unsalted butter, vegetable shortening, water, rhubarb, baskets strawberries, sugar, orange zest, orange juice, cornstarch, ground cinnamon, nutmeg, rolled oats, allpurpose, pecans, lightbrown sugar, ground cinnamon, butter, vanilla ice cream

Taken from www.epicurious.com/recipes/food/views/strawberry-rhubarb-pie-with-crumbly-oat-topping-375356 (may not work)