Recipes

Preheat oven to 375 degrees F.

Combine the flour, salt, sugar and shortening in the bowl of a food processor (feel free to use the old fashioned method of blending this with a fork, if you choose). Pulse until well-combined. While the processor is running, slowly add the milk and the egg yolk. Continue to mix until a mixture pulls away from the side of the bowl.

Turn the dough onto a floured silicone baking sheet (or parchment paper), and gently knead in a bit of flour (just enough to make the dough easy to work with). Divide the dough in half. Roll one half of the dough into a large rectangle (it's easy to use the silicone baking mat as a guide for this) about 16" X 10 1/2". Using the silicone mat, flip the dough into a 15 X 10 inch sheet pan. Even out the dough with your fingers, pushing it up the sides of the pan; brush with egg white. Sprinkle the cornflakes evenly over the dough.

Combine the rhubarb and the strawberries in a large bowl; sprinkle with 3 tablespoons of flour. In a small bowl, combine the jam, orange liqueur, and orange peel. Gently fold the jam into the fruit and pour mixture evenly over the pie dough.

Roll out the remaining pie dough and carefully place it over the top of the fruit. Make a few cuts in the dough to vent, then brush it with a little of the egg white. Bake at 375 degrees F. for 40-45 minutes or until the crust is golden and the fruit is bubbling.

In a small bowl, whisk the glaze ingredients together, adding a little more liquid, if needed, to thin. Drizzle over warm pie. Allow the pie to cool for at least an hour for the filling to set.