Morristown Strawberry Field Forever Rhubarb Pie

Sweet and tart. So yum served warm with dollop of vanilla ice cream:)

Dough
1 1/4 cup flour, 1/4 teaspoon salt, 1/2 cup margerine, 3 tbl spoons cold water, 1 tbl lemon juice

Filling
1 cup suger
1/2 tablespoon corn starch
1/3 cup flour
2 tbl orange juice
3 cups fresh strawberries hulled
3 cups frozen rhubarb, cut until 1 inch pieces
1 tbl margarine cut into small pieces
1 egg white lightly beaten

Preheat to 400
Combine flour, salt, margarine into pastry blender until crumbly. Combine water and lemon juice and sprinkle 1 tbl at a time evenly over flour mixture. Stir with fork until moistened dough. Divide dough into 2 parts equal. Roll each on floured surface into 12 inch circle. Fill one in 9inch pan, allow access to hang off the sides.

In large bowl combine suger, starch, 1/3 flour. Stir in OJ, fold in strawberries and rhubarb, spoon into pastry. Dot with margarine.

Place remaining pastry over filling. Fold edges under and crimp, trim, and flute edges (if you know what the means), Cut slits into top for steam to escape. Brush with egg white.

Bake 1 hour, shield edges of pastry with foil to prevent excessive browning.