Can I use lard instead of shortening?

Yes, lard and shortening are both fats that can be used interchangeably for pastry. The ratio is 1:1.

What is the difference between shortening and lard?

Shortening and lard are both fats. Lard is made with animal fat (pork) and shortening is made from extracted vegetable oils.

What is the best fat to use for pie pastry?

You'll find many answers on the best fat to use for pie pastry, but the best I've found is combining butter and shortening. Butter gives the pastry flavour and shortening is what gives the pastry its flaky, tender crust.

Strawberry Rhubarb Pie

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This is the prettiest strawberry rhubarb pie you’ll ever make with simple, fresh ingredients. The pastry is flaky and buttery and the filling is overflowing with juicy sweet strawberries and tart fresh rhubarb. It’s a classic recipe that everyone should have in their recipe box!

Author: Alie Romano
Prep Time: 45 mins
Cook Time: 60 mins
Total Time: 1 hour 45 mins
Yield: 1, 9" Pie 1x
Category: Dessert
Method: Baking
Cuisine: British

Ingredients

Units Scale

2 x Pastry Recipe
3 cups fresh strawberries, trimmed and sliced in half
2 cups fresh rhubarb, chopped with stems removed
1/2 cup granulated sugar
lemon zest, one full lemon (approx. 1 Tablespoon)
1 Tablespoon all-purpose flour
1 Tablespoon unsalted butter

Topping

milk to brush the top
coarse sugar to sprinkle on top

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Instructions

Prepare pastry. Follow the pastry recipe in the ingredient list. It’s best to make the pie pastry recipe twice instead of doubling the recipe.
In a large bowl add chopped strawberries and rhubarb. Add sugar, lemon zest, and flour. Mix to combine.
On a prepared work surface, using a rolling pin, roll dough (1x pastry recipe) out into a circle larger than your pie dish, approx. 12 inches. Gently lay the dough into a 9-inch pie dish.
Trim the edges and reserve the dough. Prick the bottom of the pie several times with a fork.
With the other pastry roll out into a rectangle approx. 12 x 14 inches in diameter. Cut into 2 inch thick strips. You’ll need 6 strips total.
Fill the pie with the strawberry rhubarb mixture, add dollops of butter and make your lattice on top. Trim the extra edges and press the pastry edges together. Wrap the extra pastry in plastic and save for another day (see notes).
Place pie in the freezer for 10 minutes. Meanwhile preheat the oven to 450˚F.
Brush the pie with milk and sprinkle with coarse sugar.
Place the pie in the middle rack, with a baking sheet on the rack below to catch any pie drippings. Bake for 10 minutes at 450˚F. Reduce the heat to 350˚F and continue to bake for another 50-60 minutes until crust is brown and filling is bubbling. Note: place tinfoil around/over the sides of the pie if you notice it’s browning too quickly, check around 30 minutes.
Let pie cool for 15 minutes before serving.

Notes

You will have extra pastry from this recipe. Wrap the extra pastry in plastic and place it in a freezer bag. Freeze for up to 2 months. Use leftover pastry to make cinnamon sugar pinwheels. Find the recipe here or see blog post above for more ideas.

Nutrition

Serving Size: 1 slice out of 12
Calories: 267
Sugar: 11.1g
Sodium: 5mg
Fat: 16.2g
Saturated Fat: 8.2g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 28.7g
Fiber: 1.7g
Protein: 3.3g
Cholesterol: 25mg

Find it online: https://bakingforfriends.com/strawberry-rhubarb-pie/