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!