My sister Kenzie made these tonight. She did a great job because they were so good to munch on while sitting on the porch talking in the cool night air.

makes approx 2 dozen

3/4 C diced fresh strawberries
3/4 cup diced rhubarb
TIP: if you can't find fresh rhubarb, buy a bag of frozen and thaw it in the fridge overnight.
1 T cornstarch
6 T sugar
3 t orange zest
2 1/4 C flour
1/4 t salt
1/2 C cold butter
1/4 C chilled shortening
3 T ice cold water
3 T orange juice
1 beaten egg yolk
1 T whipping cream

Combine strawberries, rhubarb, cornstarch, 2 T sugar and 1 1/2 t orange zest in bowl.

Preheat oven to 375 degrees.

Combine flour, salt, and remaining 1/4 C sugar in large bowl. But in butter and shortening with a pastry blender until mixture resembles small peas. Stir in remaining 1 1/2 t orange zest. Drizzle with ice cold water and orange juice. Stir with a fork until combined and crumbly. Knead mixture lightly and shape dough into a disk. Divide dough in half.

Roll half of dough to 1/8" thickness on a heavily floured surface. Cover remaining dough with plastic wrap. Cut with a 2 1/4" round cutter, rerolling scraps as needed. Place half of dough rounds 2" apart on a pizza stone or greased baking sheets. Top with 1 rounded teaspoonful strawberry mixture. Dampen edges of dough with water and top with remaining dough rounds, pressing edges to seal. Crimp edges with a fork and cut a slit in top of each round for steam to escape. Repeat procedure with remaining dough and strawberry mixture.

Stir together egg yolk and cream. Brush pies with egg wash. Sprinkle with sugar. Freeze pies for 10 minutes.

Bake at 375 degrees for 20-25 minutes or until lightly browned. Cool 10 minutes. Serve warm or at room temperature. Store in an airtight container for up to 2 days.


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