Strawberry Rhubarb Pie

In a large bowl combine all purpose flour and salt.

Add butter and lard. Using a pastry blender, cut into the flour mixture until it resembles very coarse oats. You can also use 2 knives or even your fingers. It is okay if there are some larger chunks or butter and lard as well as some smaller pieces.

In a small cup combine ice water and vinegar. Slowly add about ¾ of this mixture, stirring enough so that it comes together into a rough dough. You may not need all of the ice water mixture or you may need to add a few more drops depending on your flour's hydration level. Add only enough liquid to make the dough come together.

Once you've formed a fairly dry dough, divide in half and stack on the other half. Press down and repeat, cutting the dough in half and stacking it. This will create a very flaky pie dough. Repeat cutting and stacking 4-6 times. By now the dough should be well developed and combined. Wrap in plastic and refrigerate at least 2 hours to fully hydrate and chill.

In a large bowl beat egg well. Remove and reserve about 1 tablespoon of the egg to brush on the pie before baking.

Add cornstarch, sugar, vanilla, cinnamon and salt. Whisk well until smooth.

Add rhubarb and strawberries. Fold well with a spatula until fruit is well coated with custard mixture.

Preheat oven to 400℉/200℃.

When dough is well chilled, divide so that one half is slightly larger than the other. The slightly larger half will be the bottom of the crust. Cover the smaller half of dough with plastic so it doesn't dry out.

On a lightly floured surface, roll the bottom crust so it's larger than the pie plate. Using the rolling pin, transfer the dough into the pie plate so it's well centered. Fill with strawberry rhubarb filling and dot with 2 tablespoons of butter.

Roll second piece of pie dough to fit the top. Brush some water around the edge of the bottom crust, then place the top crust. Press down edges well to seal. Trim off excess dough or simply tuck it to form an edge. Flute the edge of the crust all the way around or press with a fork.

Brush top of pie with reserved egg and sprinkle with Turbinado sugar, if using. Cut a couple of slits in the top of the pie for steam vents. To be safe, you may want to place a baking sheet with parchment paper on a lower rack to catch any possible leaking. Bake for 20 minutes on 400℉/200℃, then turn oven down to 375℉/190℃ and bake another 25-30 minutes. The crust should be a nice golden brown and the fruit should be bubbling in the middle. Cool at least 3 hours before serving.