Strawberry Raspberry Rhubarb Pie

Introduction

This pie is the perfect balance of sweet strawberries, tart raspberries, and tangy rhubarb, all enveloped in a supremely flaky, old-fashioned lard crust. You get a beautiful symphony of flavors and textures in every bite. It’s a classic summer dessert that showcases the best of the season’s bounty.

Prep & Cook Time

• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 25 minutes
• Servings: 8

Ingredients

• Pie filling:
• 2 1/2 cups fresh strawberries (halved)
• 2 cups fresh raspberries
• 2 1/2 cups rhubarb (sliced about 1-inch thick)
• 1 cup granulated sugar
• 2/3 cup instant tapioca
• 2 tablespoons lemon juice
• Pie crust (double crust:)
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup lard
• 3 tablespoons butter (cold)
• ice water

Instructions

1. In a large bowl, gently combine the strawberries, raspberries, rhubarb, granulated sugar, instant tapioca, and lemon juice for the filling. Set aside to macerate for 20 minutes while you prepare the crust.
2. For the crust, whisk together the all-purpose flour and salt in a large bowl.
3. Add the lard and cold butter to the flour mixture. Using a pastry cutter, fork, or your fingertips, work the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
4. Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough just begins to come together. You may need 5-7 tablespoons. Divide the dough into two discs, wrap in plastic, and chill for at least 15 minutes.
5. Preheat your oven to 400°F (200°C).
6. On a lightly floured surface, roll out one disc of dough to a 12-inch circle. Transfer it to a 9-inch pie plate, gently pressing it in.
7. Pour the prepared fruit filling into the bottom crust.
8. Roll out the second disc of dough and place it over the filling. Trim and crimp the edges to seal. Cut a few small slits in the top crust to vent steam.
9. Place the pie on a baking sheet (to catch any drips) and bake for 50-60 minutes, or until the crust is deeply golden brown and the filling is bubbling through the vents.
10. Let the pie cool completely on a wire rack, for at least 4 hours, to allow the filling to set before slicing.

Variations

• Lattice Top: For a beautiful presentation, weave the top crust into a lattice pattern before baking.
• Crumble Topping: Skip the top crust entirely. Mix 1/2 cup of the crust dough with 1/4 cup rolled oats and 1/4 cup brown sugar, then sprinkle over the filling before baking.
• Mini Pies: Use the same dough and filling to make individual hand pies or mini pies in a muffin tin, adjusting the bake time down to 25-30 minutes.
• À la Mode: Serve each warm slice with a generous scoop of vanilla bean ice cream for a classic pairing.

Tips for Success

• Keep your lard, butter, and water as cold as possible for the flakiest crust. If the dough gets warm while handling, chill it again before rolling.
• Letting the filling sit with the sugar and tapioca is crucial—it draws out juices for the tapioca to absorb, preventing a soupy pie.
• Always bake your pie on a preheated baking sheet; it ensures the bottom crust cooks through and catches any messy boil-overs.
• For a glossy finish, you can brush the top crust with a little cream or beaten egg and sprinkle with coarse sugar before baking.

Storage & Reheating

Store any leftover pie, covered loosely at room temperature, for up to 2 days, or in the refrigerator for up to 4 days. To reheat a slice, warm it in a 300°F (150°C) oven for 10-15 minutes until the crust crisps up again; the microwave will make the crust soggy.

FAQ

Can I use frozen fruit?

What can I substitute for instant tapioca?

This recipe is formulated for instant tapioca. Substitutions like cornstarch or flour will change the texture and required amount, so it’s best to use the listed ingredient for the intended result.

Why is my filling runny?

The most common cause is slicing the pie before it has cooled completely. The tapioca needs those 4+ hours at room temperature to fully thicken the juices.

Can I make the dough in a food processor?

Absolutely. Pulse the flour, salt, lard, and butter until crumbly, then pulse in ice water until the dough just begins to clump. Be careful not to over-process.

My top crust browned too quickly. What should I do?

If the crust is getting too dark before the filling is bubbly, loosely tent the entire pie with aluminum foil for the remainder of the baking time.

Is lard necessary for the crust?

Lard creates an exceptionally flaky and tender crust. The recipe is developed for it, but if you must substitute, use an equal amount of cold vegetable shortening, though the flavor and texture will differ.