Strawberry Raspberry Rhubarb Pie
Prep time
Cook time
Total time
Seriously one of the very best combinations for a homemade pie. Sweet and tart with a homemade crust.
Recipe type: Dessert
Serves: 6-8
  • 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
  1. In a large bowl, mix together the flour and salt. Using a pastry cutter or two forks, cut in the lard and butter until you have pea sized pieces. Add plenty of ice to a glass measuring cup and fill with cold water. Add a little cold water to the dry mixture at a time. Squeeze together with your hands. As it comes together, place it into a large Ziploc bag. Refrigerate for 2 hours or overnight.
  2. To make the pie, roll out the bottom crust. Spray a 10-inch cast iron skillet with cooking spray or lightly brush with canola oil. Place the bottom crust into the skillet and trim the edges with kitchen shears.
  3. In a large bowl, combine the strawberries, raspberries, rhubarb, lemon juice, instant tapioca, and sugar with a large spoon. Spoon the mixture into the prepared skillet. Roll out a top crust, cut out long strips of pie crust for a weaved top. Place three to four strips of pie crust in one direction. Gently fold back every other piece and place a strip of pie crust in the other direction. Roll under edges and press the edges down with a fork.
  4. Brush with an egg wash. Bake in a preheated 400 degree F oven for about 1 hour or so. Until the filling is bubbling and the crust is golden brown. If the crust is getting too browned and the pie still needs to cook more, cover with aluminum foil with a hole in the center if needed. Let cool completely before slicing so the juices can gel up.
Recipe by A Farmgirl's Kitchen at