Strawberry Rhubarb Crumble Pie

PASTRY1 cup all-purpose flour1/4 teaspoon salt1/2 cup shortening (cold)2 to 3 tablespoons orange juice (cold)CRUMBLE TOPPING1/2 cup all-purpose flour1/2 cup oats2 tablespoons packed brown sugar4 tablespoons butter (cold, cut into small cubes)FILLING3 cups sliced strawberries (fresh, hulled)1 cup chopped rhubarb (cut into 1/2" slices)2 tablespoons cornstarch1 cup granulated sugar1 large egg (beaten)Step 1Pastry: Combine the flour and salt in large bowl; add shortening and cut into the flour using a pastry blender or 2 knives until the mixture forms a very coarse meal.Step 2Add the orange juice 1 tbsp at a time, and toss the mixture with a fork lightly until the dough starts to clump together.Step 3Gently press the dough together into a disc shape and wrap in plastic; chill for at least 1 hour. (I make it the night before baking)Step 4Crumble topping: Combine the flour, oats and sugar in medium bowl; add the butter and using your fingers, cream the butter into the flour until it resembles large coarse crumbs; chill until ready to use.Step 5Assemble pie: roll out chilled pastry into a 10" circle; line a 9" pie plate with the pastry circle.Step 6Trim off the excess dough and crimp edges of the pie; refrigerate until ready to fill with berries.Step 7Preheat oven to 350F.Step 8Filling: In medium bowl, mix the strawberries and rhubarb with the cornstarch, sugar and beaten egg.Step 9Transfer fruit mixture of the prepared pie shell; top evenly with the crumble topping.Step 10Bake pie for 45 minutes or until the crumble is golden and the filling is bubbling.