Winning Rhubarb-Strawberry Pie

By norsegal8

Ingredients

• FILLING:
• 1 large egg
• 4 to 5 tablespoons ice water, divided
• 3/4 teaspoon white vinegar
• 2-1/4 cups all-purpose flour
• 3/4 teaspoon salt
• 3/4 cup cold lard
• 1-1/4 cups sugar
• 6 tablespoons quick-cooking tapioca
• 3 cups sliced fresh or frozen rhubarb, thawed
• 3 cups halved fresh strawberries
• 3 tablespoons butter
• 1 tablespoon 2% milk
• Coarse sugar

Details

Servings 8
Preparation time 50mins
Cooking time 115mins
Adapted from tasteofhome.com

Preparation

Step 1

In a small bowl, whisk egg, 4 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add additional ice water, a teaspoon at a time, just until mixture comes together.

Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.

Preheat oven to 400°. In a large bowl, mix sugar and tapioca. Add rhubarb and strawberries; toss to coat evenly. Let stand 15 minutes.

On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim.

Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place pie on a baking sheet; bake 20 minutes.

Reduce oven setting to 350°. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool pie on a wire rack.
Yield: 8 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Originally published as Winning Rhubarb-Strawberry Pie in Country Woman
June/July 2014