Rhubarb, Raspberry, Strawberry Pie


Isn’t it great? The grass is green, the flowers are really starting to be beautiful, and the rhubarb is going crazy! I don’t know if you have ever had the pleasure of eating rhubarb, but I highly recommend it. It is very tart, but so very, very, good. This recipe is a slight variation on the typical strawberry rhubarb pie because it also includes raspberries. The raspberries add a lovely touch.

The recipe starts with the crust. You can buy a crust or make one. This is my go-to crust. It starts out with flour, a combination of cake and bread flour. Then, comes the sugar and salt.

Then the most important bit, lard! I know you are all like “WHAT?!?!?”  Really lard makes the best pie crust you could ever want to eat, light and flaky so delightful.

Then add the cold water.

Mix it all up with a pastry cutter.

Don’t mix it up too much, just until it is combined.

Divide the dough into four equal parts. This gives you enough for four pie crusts. If you aren’t going to use them right away you can freeze them for later. Place the crust in the refrigerator for an hour or two or over night, you just want it to be nice and hard.

When the crust is ready take it out of the refrigerator and place it on a very well floured surface. Also, be sure your rolling pin is well floured and the top of the dough is also floured.

Now, using the floured rolling pin, roll the dough out until it is just a bit larger then your pie plate.

Once the crust is rolled out enough, use the rolling pin to help you lift the crust into the pan.

Use a pizza cutter to cut the excess dough off from around the pie plate. You want the dough to reach the counter all around the pie plate, but not extend out form it.

Next, fold the dough under itself so that it is double thick around the edge of the pie plate. This just gives you a bit extra to work with when making designs in your crust.

Now you can decorate the rim however you want. I like the rope boarder. You just have to use your thumb and the side of your pointer finger to crimp the crust.


It looks nice doesn’t it? You can set the crust aside for now.

Next we prepare the filling! Wash some raspberries. Wash and remove the green tops for the strawberries, then cut them in half or quarters. Cut up the rhubarb into about 1/2 inch pieces. Combine the berries and rhubarb.

Add some flour and sugar, mix it all up good.

Pour this into the prepared crust. Set aside.

Almost done, just the crumble crust. First, you need flour.

Next cold butter cut into small chunks.

Then, my favorite, brown sugar!

Last the oatmeal.

Mix this all up with a fork. Since the butter was cut into small chunks already you don’t have to cut it in.

Pour this on top of the berry mixture and spread around evenly.

Bake it!


Rhubarb, Raspberry, Strawberry Pie
Rhubarb Raspberry Strawberry Pie: The flavor of raspberry adds a little extra zing to an old favorite. The addition of a lard crust makes it irresistible!
  • For the Crust:
  • (this makes enough for 4 crusts)
  • 3c. bread flour
  • ¼c. cake flour
  • 1c. cold water
  • 1t. salt
  • 2T. sugar
  • 1⅔c. lard
  • For the Filling:
  • 1c. strawberries, green tops removed and cut into halves or quarters
  • 1c. raspberries
  • 2c. rhubarb cut into ½ inch pieces (about two large stalks)
  • ¾c. sugar
  • ⅓c. flour
  • For the Topping:
  • 1c. flour
  • ½c. cold butter, cut into small bits
  • ½c. brown sugar, packed
  • ⅓c. old fashioned oatmeal
  1. For the Crust:
  2. Use a pastry cutter to, just, mix all ingredients together.
  3. Divide dough into 4 equal parts. Wrap tightly in plastic wrap and refrigerate or freeze for later.
  4. When ready to use, roll dough out on a very well floured surface. Roll until it is just a bit bigger then the pie plate you are going to use.
  5. Lift crust into pan and cut away extra crust. The crust should touch the counter all around, but not go out further then that.
  6. Double the crust under all around the sides of the plate. Decorate edge as desired.
  7. For the Filling:
  8. Preheat oven to 400F
  9. Mix all together and pour into the prepared pie crust.
  10. For the Topping:
  11. Mix all topping ingredients together with a fork.
  12. Sprinkle evenly over the filling in the prepared pie crust.
  13. Bake at 400F for 10 minutes and then turn temperature down to 350F and bake another 40-50 minutes.

Adapted from: America’s Best Pies: Nearly 200 Recipes You’ll Love by Linda Hoskins and the American Pie Council 

Adapted by: Rilla Banks (A.K.A. Epic Sweet)