Pour into the pastry lined tin. Packed inside of this beautiful pie is a combination of rhubarb which is just coming into season and is so sweet at the moment apple which brings body and flavour to the filling and strawberries sweet and oh so pretty and pairs really well with both the rhubarb and the apple. Add strawberries and chopped rhubarb. 2 cup strawberries hulled and sliced. Step 2 add the cold butter and pulse again for about 30 seconds.
Tsp ground ginger. Add filling and even it out. Top with the second sheet of pastry. Cup vegetable shortening. Dot the top of the filling.
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Leave to one side. Cup all purpose flour. 3 tbsp to 5 tbsp cold water. Stir the 300g of sugar salt orange zest tapioca and nutmeg together in a bowl until well blended. Step 1 combine the flour sugar and salt in the bowl of a food processor and pulse the mixture several times to combine.
1 tbsp lemon juice. Slice the rhubarb into 3cm lengths and mix with the sugar. Cut in lard until crumbly. In a bowl mix the rhubarb with strawberries brown and white sugar flour cinnamon and salt. Roll out the remaining base and cover the filling with it.
Gently stir in the rhubarb strawberries and orange juice taking care not to crush the strawberries. Dot the filling with butter pieces. 4 cup rhubarb chopped. In a large bowl mix together rhubarb strawberries sugar cornstarch lemon juice. Step 2 in a large bowl mix flour and sugar.
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In a large bowl mix together rhubarb strawberries sugar cornstarch lemon juice. Tsp ground ginger. In a small bowl whisk egg 4 tablespoons ice water and vinegar until blended. Pour into the pastry lined tin.
