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
FILLING:
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
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, 1 teaspoon at a time, just until dough comes together.
2. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
3. Preheat oven to 400°. In a large bowl, mix sugar and tapioca. Add rhubarb and strawberries; toss to coat evenly. Let stand 15 minutes.
4. On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim.
5. 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 top crust; sprinkle with coarse sugar. Place pie on a baking sheet; bake 20 minutes.
6. Reduce oven setting to 350°. Bake 45 to 55 minutes longer or until crust is golden brown and filling is bubbly. Cool pie on a wire rack.
Prize Winning Recipe
TOTAL TIME: Prep: 50 min. + chilling Bake: 65 min. + cooling
YIELD: 8 servings.
Nutrition Facts
1 piece (calculated without coarse sugar): 531 calories, 25g fat (11g saturated fat), 53mg cholesterol, 269mg sodium, 73g carbohydrate (35g sugars, 3g fiber), 5g protein.