Strawberry Rhubarb Pie
unsalted butter, chilled and cubed
shortening or lard
1/2-inch-thick slices trimmed rhubarb
1 1/2 pounds untrimmed
hulled, halved (about 3 1/2 cups)
packed golden brown sugar
large egg yolk beaten to blend with 1 teaspoon water
Mix flour and salt together.
Cut the butter into medium sized cubes.
Cut the butter into the flour using two knives or a pastry blender.
Stop blending when the mixture resembles coarse meal with pea sized lumps in it.
Add 1/2 cup of the cold water to mixture and work in. Add the remaining water 1 tablespoon at a time until the dough begins to form a ball.
Divide the dough in half, form into discs and wrap each in plastic or put them in an airtight bowl to firm up in the fridge for a minimum of 1 hour.
Preheat oven to 400°F.
Combine first 8 ingredients in large bowl. Toss gently to blend.
Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish.
Trim excess dough, leaving 3/4-inch overhang.
Roll out second dough disk on lightly floured surface to 13-inch round.
Transfer filling into crust. Place the second crust on top of the pie and crimp the edges.
Cute vent holes in the top with a knife or pierce with a fork.
Brush egg wash over the crust.
Transfer the pie to a baking sheet (because this pie is going to bubble as it cooks and make a bit of a mess).
Bake 20 minutes at 400°F. Reduce oven temperature to 350°F and bake another 1 hour until the pie is gold and the filling has thickened.
Cool on a rack.