MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Strawberry Rhubarb Pie
Categories: Pies, Pastry, Fruits
Yield: 6 servings

1 lg Egg
4 tb (to 5 tb) ice water;
- divided
3/4 ts White vinegar
2 1/4 c A-P flour
3/4 ts Salt
3/4 c Cold lard

MMMMM--------------------------FILLING-------------------------------
1 1/4 c Sugar
6 tb Quick-cooking tapioca
3 c Sliced rhubarb; thawed
3 c Halved fresh strawberries
3 tb Butter
1 tb Milk
Coarse sugar

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.

Divide dough in half. Shape each into a disk; wrap and
refrigerate 1 hour or overnight.

Preheat oven to 400ºF/205ºC.

In a large bowl, mix sugar and tapioca. Add rhubarb and
strawberries; toss to coat evenly. Let stand 15 minutes.

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.

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.

Reduce oven setting to 350ºF/175ºC. Bake 45-55 minutes
longer or until crust is golden brown and filling is
bubbly. Cool pie on a wire rack.

Marianne Carlson, Jefferson, Iowa

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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