Strawberry Raspberry Rhubarb Pie

🧂 Ingredients

• Pie filling:
• 2 ½ cups fresh strawberries

  halved
• 2 cups fresh raspberries
• 2 ½ cups rhubarb

  sliced about 1-inch thick
• 1 cup granulated sugar
• ⅔ cup instant tapioca
• 2 tablespoons lemon juice
• Pie crust

  double crust:
• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• ⅔ cup lard
• 3 tablespoons butter

  cold
• ice water

Instructions

• 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
  [https://amzn.to/2Yp3GBw] 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.

Nutrition Info