Let’s begin crafting this delicious Strawberry-Rhubarb Pie! First, prepare the liquid for the dough. In a small bowl, whisk together the egg, 4 tablespoons of the ice water, and the white vinegar until well blended. Set this aside briefly.

In a large bowl, combine the 2 1/4 cups of all-purpose flour and 3/4 teaspoon of salt. Add the 3/4 cup of cold lard. Using a pastry blender, two knives, or your fingertips, cut the lard into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Work quickly to keep the lard cold.

Gradually add the reserved egg mixture to the flour-lard mixture. Use a fork to toss and mix gently until the dough just begins to hold together when pressed. If it seems too dry, add the remaining ice water, just 1 teaspoon at a time, mixing lightly after each addition, until the dough just comes together. Be careful not to over-mix or add too much water.

Turn the dough out onto a lightly floured surface and gently bring it together. Divide the dough in half and shape each half into a flat disk about 1-inch thick. Wrap each disk tightly in plastic wrap. Refrigerate the dough for at least 1 hour, or even overnight, to allow the gluten to relax and the fat to firm up. Chilling is crucial!

When you’re ready to assemble the pie, preheat your oven to 400°F (200°C). Prepare the filling: In a large bowl, mix the 1 1/4 cups sugar and 6 tablespoons of quick-cooking tapioca. Add the 3 cups of sliced rhubarb and 3 cups of halved strawberries. Toss gently until the fruit is evenly coated. Let this mixture stand for 15 minutes to allow the tapioca to start absorbing some juices.

On a lightly floured surface, take one disk of chilled dough. Roll it out from the center outwards into a circle about 1/8-inch thick and roughly 12 inches in diameter (large enough to fit your 9-inch pie plate with overhang). Carefully transfer the dough circle to your pie plate. Trim the edge even with the rim of the pie plate.

Pour the fruit filling into the crust-lined pie plate. Dot the top of the filling evenly with the 3 tablespoons of butter pieces.

Roll out the second disk of dough similarly to the first. Carefully place this circle over the filling. Trim the top crust, leaving about a 1/2-inch overhang. Fold the overhang under the edge of the bottom crust and press firmly to seal. Crimp or flute the edge decoratively.

Using a sharp knife, cut several slits in the top crust to allow steam to escape during baking. Brush the top crust evenly with the 1 tablespoon of milk. Sprinkle generously with coarse sugar.

Place the assembled pie on a baking sheet (this catches drips!). Bake in the preheated 400°F oven for 20 minutes. This initial high heat helps set the bottom crust.

After 20 minutes, reduce the oven temperature to 350°F (175°C). Continue baking for another 45-55 minutes, or until the crust is beautifully golden brown and the filling is visibly bubbling through the slits. If the crust edges start browning too quickly, you can shield them loosely with foil.

Once baked, carefully remove the pie (still on the baking sheet) from the oven and place it on a wire rack. Let the pie cool completely – this means several hours, at least 3-4 – before slicing. Cooling allows the filling to fully thicken and set, preventing a runny mess when you cut into it.