Winning Rhubarb-Strawberry Pie

Directions

• 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, a teaspoon at a time, just until mixture comes together.
• Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
• Preheat oven to 400°. 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 one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry 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 pastry; sprinkle with coarse sugar. Place pie on a baking sheet; bake 20 minutes.
• Reduce oven setting to 350°. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool pie on a wire rack.