3 cups of chopped rhubarb stems, fresh or thawed
8 large strawberries cut into eight pieces
¼ cup orange zest sugar
1 Tbsp fresh grated ginger
3 Tbsp tapioca*
2 cups King Arthur all-purpose unbleached flour
2/3 cup Spectrum organic shortening (0% trans-fat free), leaf lard, or mixture with Kerrygold butter**
6 Tbsp water
½ tsp sea salt
Mix thawed rhubarb and or berries with sugar, orange zest, grated ginger, and tapioca. Allow to sit for 1 hour to overnight in refrigerator to release juices from the rhubarb stems and the strawberries.
For pastry cut shortening/butter into flour and salt with a knife or pastry blender until pea sized. Add water. Pat in the ingredients (avoid kneading or gluten will develop). Split into two portions. Roll the crust to 11-12 inch diameter for the bottom crust on plastic wrap for easy transfer to the pie plate. Roll out the top slightly smaller.
Preheat the oven to 350F. Pour the filling into the bottom crust. Top with the upper crust and roll the edge from bottom to top to seal and prevent leaks. Alternating pinching motions of the crust edge to create points add additional sealing. Cut steam vents into the top of the pie. Place on top of a sheet pan to catch any drips. Bake 350F for 1 hr until the filling is molten.
*The tapioca acts as the binder in place of flour or cornstarch.