|Pie Crust after resting 30 minutes in the
1. To make the crust: In a large bowl, whisk together 1 1/4 cups flour with the salt and sugar. Add the butter and shortening and quickly break the large chunks apart with your fingers until the mixture resembles very coarse meal. Stir in the fresh ginger. Sprinkle 3 tablespoons ice water over the dough and mix the dough with your hands, without over-handling, until it comes together. If too dry, add another tablespoon or 2 of water. Cover in plastic wrap and refrigerate for 30 minutes to an hour.
2. While the dough is resting, make the streusel topping and the berry mixture. Mix the rhubarb, strawberries, sugar, 1/3 cup flour and orange zest.
Do not add the 3/4 cup of sugar until just before you put the fruit mixture into the pre-cooked pastry shell or it will make the mixture far too juicy. Add it at the last minute before putting the mixture into the pre-cooked pastry shell.
3. Heat oven to 425 degrees. Place dough disk on a lightly floured surface and roll into a 12-inch circle, about 3/8-inch thick. Transfer to a 9-inch pie plate. Line dough with foil and weigh it down with pie weights. Bake until crust is light golden brown, about 30 minutes.
4. When pie crust is ready, transfer it to a wire rack to cool slightly and reduce heat to 375 degrees. Remove foil and weights.