Strawberry Raspberry Rhubarb Pie

Introduction

This Strawberry Raspberry Rhubarb Pie is the perfect celebration of spring and early summer, combining the bright sweetness of berries with the unique, tangy punch of rhubarb. The instant tapioca creates a beautifully clear, glossy filling that holds together flawlessly. You’ll love how the flavors meld into a perfect balance within a flaky, homemade lard crust.

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. Let the mixture sit while you prepare the crust so the tapioca can begin to absorb the juices.
2. For the crust, whisk together the 2 1/2 cups all-purpose flour and 1 teaspoon salt in a large bowl. Using a pastry cutter or your fingers, cut the 2/3 cup lard and 3 tablespoons cold butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
3. Gradually add ice water, 1 tablespoon at a time, mixing gently with a fork, just until the dough begins to come together and holds when pinched. Divide the dough into two discs, one slightly larger than the other. Wrap in plastic and chill for at least 15 minutes.
4. Preheat your oven to 375°F (190°C). On a floured surface, roll out the larger disc of dough and carefully transfer it to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
5. Give the filling one final gentle stir and pour it into the bottom crust.
6. Roll out the second disc of dough. Place it over the filling. Trim the excess dough, then crimp the edges together to seal. Cut several slits in the top crust to allow steam to escape.
7. Place the pie on a baking sheet to catch any drips. Bake for 50-60 minutes, or until the crust is deeply golden brown and the filling is bubbling thickly through the vents.
8. Let the pie cool completely on a wire rack, for at least 3-4 hours, to allow the filling to set properly before slicing.

Variations

• Crumb Topping: Skip the top crust and instead top the filling with a crumble made from the pie dough recipe (use half for the bottom crust, mix the other half with extra sugar and butter until crumbly).
• Lattice Top: Create a classic lattice crust with the top dough for a beautiful presentation.
• Mini Pies: Divide the dough and filling into smaller portions to make individual hand pies or mini pie tarts.
• Add Spices: A pinch of cinnamon or cardamom mixed into the filling can add a lovely warm note.

Tips for Success

• Use cold fat and cold water for the crust to ensure it stays flaky. Overworking the dough will make it tough.
• Let the filling rest before assembling—this helps the tapioca start working and prevents a soupy pie.
• Always bake your pie on a preheated baking sheet; it ensures the bottom crust cooks through and catches any messy drips.
• Be patient during the cooling phase. Slicing into a pie that’s still warm will result in a runny filling.

Storage & Reheating

Store leftover pie, covered, 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; microwaving will make the crust soggy.

FAQ

What can I substitute for instant tapioca? Cornstarch or flour can be used, but tapioca gives the clearest, glossiest set for this type of juicy fruit pie. Substitutes will alter the texture.

Why is my pie too runny? The most likely causes are not letting it cool completely before slicing, or not using enough thickener. Ensure you measure the 2/3 cup tapioca accurately and let the pie cool fully.

Can I make the dough in advance? Absolutely. Both dough discs can be wrapped tightly and refrigerated for up to 2 days or frozen for up to 3 months. Thaw overnight in the fridge before rolling.

What if I don’t have lard? While lard creates an incredibly flaky crust, you can substitute it with an equal amount of cold, unsalted butter. The texture will be slightly different but still delicious.

How do I prevent the crust edges from burning? If the edges are browning too quickly, tent them with strips of aluminum foil or use a silicone pie crust shield.