Strawberry and rhubarb pie

For the pastry, lightly whisk the egg yolks with 100ml cold water in a small bowl, then chill, covered, in the fridge. Put the flour, 1½ teaspoons of salt, 15g of sugar and butter in a food processor and pulse until it resembles breadcrumbs (or rub between your fingertips in a bowl). Drizzle in ½ the egg yolk mixture and whizz (or mix with a cutlery knife) until the mixture starts to clump together. Add a little more of the egg mixture if needed. Transfer to a clean work surface and gently knead into a dough. Divide into halves and flatten each into a disc using a rolling pin. Wrap in baking parchment and chill in the fridge for at least 1 hour.

On a lightly floured surface, roll out one pastry disc until about 0.4cm thick. Use to line a 23cm-diameter pie dish, pressing the pastry into the corners and leaving the pastry overhanging. Lightly prick the base with a fork and chill. Roll out the second disc of pastry into a round slightly larger than the top of the pie dish; chill.

Meanwhile, make the filling. In a large bowl mix 160g of sugar, cornflour, 1½ teaspoons of salt and orange zest until combined. Add the rhubarb and strawberries, then toss together. Tip into the lined pie dish, ensuring there are no large air pockets (the filling will be domed). Cover the filling with the pastry lid and carefully press the edges to seal. Trim any excess pastry and crimp the edges. Using a sharp knife, make a small cross incision in the centre of the pie to allow steam to escape, then brush the top with beaten egg. Chill for 20 minutes. Meanwhile, preheat the oven to 220°C, gas mark 7.

Put the pie on a large baking tray and bake for 25 minutes. Reduce the oven to 190°C, gas mark 5, and bake for another 30-35 minutes until deep golden. Leave to cool for 2 hours at room temperature before serving with double cream, if liked.