Strawberry-Rhubarb Pie

1. Stage

In a small bowl, whisk together the egg, 4 tablespoons of ice water and the vinegar until well blended. In a large bowl, whisk together the flour and salt. Cut the lard into the flour mixture until crumbly. Gradually add the egg mixture to the flour mixture while tossing with a fork until the dough holds together when pressed. If the mixture is too dry, slowly add additional ice water, one teaspoon at a time, just until the dough comes together.

2. Stage

Divide the dough in half. Shape each half into a disk. Wrap and refrigerate the disks for one hour or overnight.

3. Stage

Preheat the oven to 400°F. In a large bowl, stir together the sugar and tapioca. Add the rhubarb and strawberries, and toss to coat evenly. Let the mixture stand for 15 minutes.

4. Stage

On a lightly floured surface, roll one dough disk into an 1/8-inch-thick circle. Transfer the crust to a 9-inch pie plate. Trim the crust so it’s even with the rim.

5. Stage

Add the filling to the pie crust. Dot the top of the filling with the butter. Roll the remaining dough disk into an 1/8-inch-thick circle, and place it over the filling. Trim the pie crust, seal it with the edge of the bottom pie crust, and flute the edge. Cut slits in the top of the crust. Brush the top with the milk, and sprinkle with coarse sugar. Editor’s Tip: If you want to get fancy with your fluting, learn how to make decorative pie crusts.

6. Stage

Place the pie on a baking sheet to catch any drips, and bake for 20 minutes. Reduce the oven setting to 350°. Continue baking until the crust is golden brown and the filling is bubbly, 45 to 55 minutes. Cool the pie completely on a wire rack. Editor’s Tip: Add a pie crust shield to the top of your pie if the crust is browning too quickly.