Strawberry Orange Pies with Whole Wheat Crust

Steps

1. Make the crust: in a large bowl whisk the whole wheat flour, the all-purpose flour, the salt and 25 g of the sugar to make the dry mixture.
2. Rub the cold butter into the dry mixture with your fingertips or a pastry cutter until the pieces are pea-sized with some flat flakes.
3. Stir the cider vinegar into the ice-cold water. Drizzle it over the butter and dry mixture, tossing with a fork, until the dough holds together when squeezed.
4. Divide the dough into 4 equal pieces, flatten each into a disk, wrap and chill for at least 1 hour.
5. Make the filling: in a second large bowl toss the strawberries with 250 g of the sugar, the orange juice, the lemon zest, the cornstarch and the vanilla. Let stand 15 minutes while you roll the crust.
6. Place a rack in the lower third of the oven, set a rimmed baking sheet on it and preheat to 425°F (220°C).
7. Roll 2 dough disks into 12-inch rounds and fit them into two 9-inch pie plates, leaving the overhang.
8. Divide the strawberry filling and its juices evenly between the two crusts, half in each.
9. Roll the remaining 2 dough disks into 11-inch rounds and lay one over each pie. Trim, fold the edges under and crimp. Cut 5 slits in each lid.
10. Whisk the beaten egg with the milk and brush it over both lids. Sprinkle the remaining 15 g of sugar over the tops, half on each pie. Chill the pies 15 minutes.
11. Bake the pies on the hot baking sheet for 20 minutes, then lower the oven to 375°F (190°C) and bake 45–55 minutes more, until the crust is deep golden and the filling bubbles thickly through the slits. Cover the edges with foil if they brown too fast.
12. Cool the pies on a rack for at least 3 hours so the filling sets, then cut each pie into 6 slices.