Rhubarb & Strawberry Pie

Sift the flour, sugar, and salt into a bowl. Add the lard and butter, and rub together with your fingertips until crumbs form. Sprinkle water over the mix, 1 tablespoon at a time, stopping as soon as clumps form; too much water toughens the pastry. Press the dough lightly into a ball, wrap in cling film, and chill for 30 minutes

Roll out the dough to a shape 7.5cm larger than the top of the dish. Invert the dish into the pastry. Cut a 2cm strip the dough, leaving a shape 4 cm larger than the dish.

In a bowl, combine the rhubarb, orange zest, sugar, salt, and flour, and stir to mix. Add the strawberries and toss. Spoon the fruit mixture into into the pie dish already lined with pastry, doming the mixture slightly. Cut the butter into small pieces and dot the pieces all over the filling.

Brush the edge of the pastry shell with cold water. Roll out the remaining dough into a 28cm round. Drape the pastry over the filling, trim it even with the bottom crust, and press the edges to seal.

Cut a steam vent in the centre of the pie. Brush with milk, and sprinkle with the sugar. Chill for 15 minutes. Preheat the oven to 220°C. Put a baking sheet in the centre of the oven to heat up.

Bake on the baking sheet for 20 minutes. Reduce the temperature to 180°C and bake for another 30-35 minutes until the crust is browned. Test the fruit with a skewer and if it needs longer but the top could burn, loosely cover with foil. Transfer to a wire rack, and let cool.