Strawberry Rhubarb Pie with Orange Zest

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This was my first time making a pie, and it was a success! I was worried about the crust being too thick but it was very good. I used shortening instead of lard and the only thing I would change is that the shortening is supposed to be cold and it wasn't (apparently that adds to the flakiness of the crust) but the crust was flaky anyway. The recipe is from Canadian Living.

Classic Pie Dough

Ingredients

  • 2-1/2 cups (625 mL) all-purpose flour
  • 3/4 tsp (4 mL) salt
  • 2/3 cup (150 mL) cold unsalted butter, cubed
  • 1/3 cup (75 mL) cold lard, cubed
  • 1/2 cup (125 mL) cold water, (approx)

Preparation

In bowl, whisk flour with salt. 

Using pastry blender or 2 knives, cut in butter and lard until in coarse crumbs with a few larger pieces.

Drizzle with water, tossing with fork until ragged dough forms and adding up to 1 tsp more water if necessary. 

Divide in half; shape into discs. Wrap each and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.)

Pie:

Ingredients

    Classic Pie Dough
    1 egg yolk
    2 tsp coarse sugar 
    Filling: 
    4 cups chopped (1-inch/2.5 cm pieces) rhubarb
    2 cups quartered strawberries
    1 cup granulated sugar 
    1/2 cup all-purpose flour 
    1 tsp vanilla
    1/2 tsp finely grated orange zest
    2 tbsp butter, cut in small cubes

Preparation

Filling: In large bowl, combine rhubarb, strawberries, sugar, flour, vanilla and orange zest; set aside.

On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang. Scrape 
in filling; dot with butter.

Roll out remaining pastry. Whisk egg yolk with 2 tsp water; brush some over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge. Brush top with remaining egg wash; sprinkle with sugar. Cut steam vents in top.

Bake on baking sheet in bottom third of 425°F (220°C) oven for 20 minutes. Reduce heat to 350°F (180°C); bake until bubbly and bottom is golden, 50 to 60 minutes. Let cool on rack.


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