THE ULTIMATE STRAWBERRY RHUBARB PIE

Easy-roll Pie Pastry In bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces. Whisk together ice water, sour cream and egg; drizzle over flour mixture, tossing with fork and adding up to 2 tsp more ice water if necessary to form ragged dough. Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes.

(Make-ahead: Refrigerate for up to 2 days or freeze for up to 1 month; bring to room temperature before continuing with recipe.)

On lightly floured work surface, roll out 1 of the pastry discs into 14-inch square (scant ⅛-inch thickness). Using pizza cutter or knife, cut nine 10- x ½-inch wide strips from dough. Place on waxed paper– or parchment paper–lined baking sheet. Refrigerate until chilled but not completely firm, about 8 minutes.

While strips are chilling, using 2-inch leaf-shaped cookie cutter, cut out shapes from remaining rolled-out dough, rerolling scraps as necessary. Using knife, score surface of leaves to create veining. Set aside.

Working with 3 pastry strips at a time, weave together to create 3 braids. Return to baking sheet. Refrigerate for 8 minutes.

Meanwhile, roll out remaining pastry disc to ⅛-inch thickness; fit into 9-inch pie plate, trimming excess.

Filling In large bowl, toss together rhubarb, strawberries, sugar, tapioca starch, lemon zest and vanilla. Scrape into pie shell; dot with butter.

Egg Wash Whisk egg yolk with 2 tsp water.

To finish Brush some of the egg wash over edge of pie shell; arrange braids over top, trimming to fit. Brush braids with some of the remaining egg wash; arrange leaf cutout(s) over seams where 2 braids meet. Arrange remaining cutouts over filling, overlapping slightly; brush with remaining egg wash.

Bake on rimmed baking sheet on bottom rack of 425°F oven until top is light golden, about 18 minutes. Reduce heat to 350°F; bake, covering edge with foil if browning too quickly, until filling is bubbling and bottom is golden, about 50 minutes. Let cool in pan.

PER SERVING

about 445 cal, 5 g pro, 22 g total fat (11 g sat. fat), 58 g carb (3 g dietary fibre, 28 g sugar), 66 mg chol, 185 mg sodium, 182 mg potassium. % RDI: 12% calcium, 13% iron, 12% vit A, 40% vit C, 24% folate.

MAKES 8 SERVINGS | HANDS-ON TIME 55 MINUTES | TOTAL TIME 3 HOURS

TEST KITCHEN TIP

Feature your homemade ice cream sandwiched between two of your favourite cookies for a summer treat that can’t be beat.