Strawberry-Rhubarb Pie

Introduction & Inspiration: A Classic Pie with an Unbeatable Crust

This Strawberry-Rhubarb Pie is a true taste of spring and early summer! I absolutely adore the vibrant, sweet-tart combination of strawberries and rhubarb. But what really makes this particular pie special, in my opinion, is the crust made with lard.

The inspiration for sharing this specific recipe comes from wanting to highlight the incredible flakiness and tenderness that only a lard crust can provide. It’s a bit old-fashioned, perhaps, but the results are simply unbeatable. It elevates the classic fruit pie.

Combined with the perfectly balanced sweet-tart filling thickened with tapioca, this pie is a masterpiece of simple, seasonal ingredients. It’s everything a fruit pie should be: flavorful, juicy, and encased in the perfect crust.

This pie is wonderful for any occasion, from a family dinner to a potluck. It’s a guaranteed crowd-pleaser that showcases the best of seasonal baking. Let’s dive into making this flaky wonder!

Nostalgic Appeal (and the Secret to Grandma’s Flaky Pies)

Fruit pies hold a special place in the landscape of comfort food. They evoke memories of farmhouse kitchens, county fairs, and grandma’s baking cooling on a windowsill. That quintessential flaky crust is often a key part of that memory.

And guess what? Chances are, grandma’s secret ingredient was lard! For generations, lard was the go-to fat for creating incredibly tender and flaky pie crusts. It has unique properties that butter and shortening just can’t fully replicate.

This Strawberry-Rhubarb Pie, with its lard crust, taps directly into that nostalgic tradition. It’s a taste of authentic, old-fashioned home baking. It brings back those comforting flavors and textures.

Making this pie feels like connecting with a simpler time in baking. It’s about appreciating the ingredients and techniques that have created delicious results for centuries. It’s history you can taste.

Homemade Focus (Mastering the Art of the Lard Crust)

I’m a huge believer in homemade pie crust, and working with lard is a particularly rewarding experience. While some might find it intimidating, it’s actually quite straightforward once you understand its properties. It’s worth the effort.

Why lard? Lard has a higher melting point than butter and creates larger fat pockets within the dough. When baked, these fat pockets melt, releasing steam and creating distinct, separate layers – the definition of flakiness! It also contributes to a wonderfully tender texture.

This recipe walks you through the process step-by-step, from cutting the cold lard into the flour to chilling the dough. Making pie crust from scratch allows you to control the quality. And achieve that unparalleled homemade taste and texture.

It’s a recipe that I encourage everyone interested in traditional baking to try. Mastering a lard crust is a fantastic skill to have. And the results speak for themselves.

Flavor Goal: Balancing Tart Fruit with a Rich, Flaky Crust

The ultimate flavor goal here is a beautiful harmony. We want the bright tartness of the rhubarb, softened by the sweetness of the strawberries and sugar. All held within a uniquely rich, tender, and incredibly flaky crust.

The filling, featuring fresh rhubarb and strawberries, is thickened with quick-cooking tapioca. Tapioca creates a clear, glossy filling that allows the fruit flavors to shine through without becoming cloudy like flour sometimes can. The sugar balances the tartness perfectly.

The crust is where the magic happens texturally. The lard creates unparalleled flakiness, while the egg adds richness and structure, and the vinegar helps tenderize the gluten. It should be golden, crisp, and melt-in-your-mouth tender.

Brushing the top lattice with milk and sprinkling with coarse sugar adds a final touch of sweetness, promotes beautiful browning, and adds a delicate crunch. It’s the perfect counterpoint to the juicy filling.

Ingredient Insights: Why Lard? Why Tapioca?

Let’s delve into the key ingredients and their roles:

For the Crust:

• All-Purpose Flour: Provides the structure.
• Salt: Enhances flavor and strengthens gluten slightly.
• Cold Lard: This is the star! Use cold, firm lard cut into pieces. Leaf lard (rendered from around the kidneys) is considered the highest quality for baking, with a neutral flavor. Regular processed lard also works well. Its crystalline structure creates superior flakiness compared to butter or shortening.
• Large Egg: Adds richness, color, and helps bind the dough.
• Cold Water & White Vinegar: The liquid needed to hydrate the flour and form the dough. The cold temperature keeps the lard solid. The vinegar’s acidity slightly inhibits gluten development, contributing to a more tender crust.

For the Filling:

• Fresh Rhubarb & Strawberries: The classic sweet-tart duo. You can use frozen, but thaw and drain thoroughly first to avoid excess liquid.
• Sugar: Balances the fruit’s tartness.
• Quick-Cooking Tapioca: The thickener of choice here. Tapioca pearls swell and become translucent when cooked, thickening the fruit juices beautifully without masking their flavor or color. Cornstarch is an alternative, but tapioca gives a clearer result.
• Apricot Jam & Vanilla Extract: Add subtle background notes and enhance the fruit flavors.
• Butter: Dotted on top of the filling, it adds richness as it melts down during baking.
• Milk & Coarse Sugar: For brushing the top crust, promoting browning and adding sparkle/crunch.

Essential Equipment: Tools for Pie Perfection

You’ll need standard pie-making tools:

• 9-inch Pie Plate: Glass, ceramic, or metal will work.
• Large Mixing Bowl: For the crust and the filling.
• Pastry Blender or Two Knives: Crucial for cutting the cold lard into the flour properly. You want pea-sized pieces.
• Rolling Pin: For rolling out the dough.
• Parchment Paper or Waxed Paper (Optional): Can be helpful for rolling out sticky dough.
• Baking Sheet: To place under the pie plate during baking to catch any drips.
• Foil: To tent the pie if the crust browns too quickly.

Having these basic tools will make the pie-making process much smoother.

List of Ingredients with Measurements (Classic Proportions)

Here’s the complete list of ingredients with precise measurements:

For the Crust:

• 2-¼ cups all-purpose flour, plus more for dusting
• ¾ teaspoon salt
• ¾ cup cold lard
• 1 large egg
• 4 to 5 tablespoons ice water, divided
• ¾ teaspoon white vinegar

For the Filling:

• 1-¼ cups sugar
• 6 tablespoons quick-cooking tapioca
• 3 cups sliced fresh or frozen rhubarb, thawed (½-inch pieces)
• 3 cups halved fresh strawberries
• 3 tablespoons butter
• 1 tablespoon 2% milk
• Coarse sugar

These quantities are from the original recipe.

Using high-quality lard, fresh fruit (when possible), and accurate measurements will yield the best results.

Step-by-Step Instructions: Crafting Your Flaky Masterpiece

Ready to bake an incredible Strawberry-Rhubarb Pie with a perfect lard crust? Here’s the detailed guide:

1. Make the Pie Crust:

In a large bowl, mix the flour and salt.

Cut in the cold lard using a pastry blender or two knives until the mixture is crumbly, resembling coarse meal with some pea-sized pieces of lard remaining. Don’t overwork it.

In a small bowl, whisk the egg, 4 tablespoons of the ice water, and the vinegar until blended.

Gradually add the egg mixture to the flour-lard mixture, tossing with a fork, until the dough just holds together when pressed. If the mixture seems too dry, slowly add the additional tablespoon of ice water, 1 teaspoon at a time, just until the dough comes together. Again, do not overwork.

Divide the dough in half. Shape each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or overnight. Chilling relaxes the gluten and firms the lard.

2. Prepare the Filling:

Preheat oven to 400°F (200°C).

In a large bowl, mix the sugar and quick-cooking tapioca.

Add the sliced rhubarb and halved strawberries. Toss gently to coat the fruit evenly with the sugar-tapioca mixture.

Let the filling stand for 15 minutes. This allows the tapioca to start absorbing juices.

3. Roll Out the Bottom Crust:

On a lightly floured surface, roll one disk of the chilled dough into a 1/8-inch-thick circle, large enough to fit your 9-inch pie plate (about 12 inches).

Carefully transfer the dough to the pie plate. Do not stretch the dough. Trim the crust edge even with the rim of the pie plate.

4. Add Filling and Top Crust:

Add the strawberry-rhubarb filling to the crust-lined pie plate.

Dot the top of the filling with the 3 tablespoons of butter, cut into small pieces.

Roll the remaining disk of dough into a 1/8-inch-thick circle.

Option 1: Full Top Crust: Place the dough circle over the filling. Trim, seal, and flute the edge. Cut several slits in the top crust to allow steam to escape. Option 2: Lattice Top (as described in original, similar recipe): Cut the dough into strips and weave a lattice pattern over the filling. Trim the strip ends, fold the bottom crust over, and crimp the edge.

5. Finish and Bake:

Brush the top crust (full or lattice) with the 1 tablespoon of milk.

Sprinkle generously with coarse sugar.

Place the pie on a baking sheet (lined with foil for easy cleanup). Place the baking sheet on the lower oven rack.

Bake for 20 minutes at 400°F (200°C).

Reduce the oven temperature to 350°F (175°C).

Continue baking for 45-55 minutes longer, or until the crust is golden brown and the filling is bubbly and thickened.

If the crust starts getting too brown before the filling is done, loosely tent the pie with aluminum foil.

6. Cool Completely:

Cool the pie completely on a wire rack before slicing and serving. This is crucial for allowing the tapioca-thickened filling to fully set. Enjoy!