Strawberry-Rhubarb Hand Pies

Combine strawberries, rhubarb, cornstarch, 2 Tbsp. sugar, and 1 1/2 tsp. orange zest in a small bowl.

Preheat oven to 37

Combine flour, salt, and remaining 1/4 cup sugar in a large bowl.

Cut in butter and shortening with a pastry blender until mixture resembles small peas. Stir in remaining 1 1/2 tsp. orange zest.

Drizzle with ice-cold water and orange juice. Stir with a fork until combined. (

Mixture will be crumbly and dry.) Knead mixture lightly, and shape dough into a disk. Divide dough in half.

Roll half of dough to 1/8-inch thickness on a heavily floured surface. (Cover remaining dough with plastic wrap.)

Cut with a 2 1/4-inch round cutter, rerolling scraps as needed.

Place half of dough rounds 2 inches apart on a parchment paper-lined 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 10 minutes.

Bake at 375 for 20 to 25 minutes or until lightly browned. Cool 10 minutes.

Serve warm or at room temperature. Store in an airtight container up to 2 days.