Winning Rhubarb-Strawberry Pie
"While being raised on a farm I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair. —Marianne Carlson, Jefferson, Iowa..."
INGREDIENTS
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1 large egg
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4 to 5 tablespoons ice water, divided
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3/4 teaspoon white vinegar
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2-1/4 cups all-purpose flour
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3/4 teaspoon salt
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3/4 cup cold lard
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FILLING:
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1-1/4 cups sugar
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6 tablespoons quick-cooking tapioca
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3 cups sliced fresh or frozen rhubarb, thawed
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3 cups halved fresh strawberries
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3 tablespoons butter
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1 tablespoon 2% milk
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Coarse sugar
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