Strawberry-Rhubarb Deep Dish Pie

Ingredients

• 1 recipe pie crust for a double-crust 10-inch pie, well chilled (recipe follows)
• 2 pound fresh rhubarb, trimmed
• 1 1/3 cups sugar
• 1/3 cup quick-cooking tapioca
• 1 teaspoon salt
• 6 cup fresh small strawberries, hulled, halved
• 2 tablespoon half-and-half
• coarse sugar for sprinkling
• 2 1/2 cups all-purpose unbleached flour
• 1 tablespoon sugar
• 1/2 cup unsalted butter, very cold
• 1/2 cup trans fat-free vegetable shortening, frozen