STRAWBERRY RHUBARB PIE
Steps:
- 1. Preheat the oven to 375 and position a rack in the lower third.
- 2. In a bowl toss the strawberries and rhubarb with 1 cup of sugar, the cornstarch and the salt.
- 3. Roll out the larger piece of flakey pie dough to a 13-inch round, about 1/8 inch thick.
- 4. Line a 9-1/2x1-3/4 inch glass plate with the dough. Brush the overhang with water and spoon in the filling.
- 5. Roll out the smaller piece of dough to a 12-inch round and lay it over the filling, press the edges together.
- 6. Trim the overhang to 1/2 inch, fold it under itself and crimp. Lightly brush the top with water and sprinkle with sugar. Cut a few slits for steam to escape.
- 7. Bake the pie until the filling is bubbling and the crust is golden brown, about 2 hours.
- 8. Cover the edge of the pie with foil if it begins to darken. Let cool for 5 hours at room temperature before serving.
- 9. For Flakey Pie Dough: In a food processor, pulse the flour and salt. Add the butter and lard and pulse 5 or 6 times until they are the size of peas.
- 10. Drizzle on the ice water and pulse just until the crumbs are moistened.
- 11. Press the dough into a ball. Divide the dough into 2 pieces one slightly smaller then the other.
- 12. Flatten into disks, wrap in plastic and refrigerate until firm at least 30 minutes.
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