Servings: 8

Crust: subheading: Crust:
1-1/2 cups all-purpose flour 1-½ cups all-purpose flour
Pinch salt Pinch salt
1/2 cup lard ½ cup lard
4 tbsp cold water 4 tbsp cold water
 
Filling: subheading: Filling:
3 cups quartered strawberries 3 cups quartered strawberries
1 cup rhubarb, sliced 1/4-inch thick, or raspberries 1 cup rhubarb, sliced ¼-inch thick, or raspberries
3 large eggs 3 large eggs
1 1/2 cups white sugar 1 ½ cups white sugar
3 tablespoons milk (2.25 tsp milk powder +3 tbsp water) 3 tablespoons milk (2.25 tsp milk powder +3 tbsp water)
3 tablespoons all-purpose flour 3 tablespoons all-purpose flour
1/4 teaspoon freshly grated nutmeg ¼ teaspoon freshly grated nutmeg
1 tablespoon butter, diced 1 tablespoon butter, diced
2 tablespoons strawberry jam 2 tablespoons strawberry jam
1/4 teaspoon water ¼ teaspoon water

Crust: subheading: Crust:
In a bowl, combine flour and salt. Cut in lard until mixture resembles coarse crumbs. Sprinkle in water, a tablespoon at a time, until pastry holds together. Shape into a ball; chill for 30 minutes.
Preheat oven to 350F.
Place rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat.
Filling: subheading: Filling:
Combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly.
Whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. Slowly pour filling over rhubarb mixture until it just reaches the top edge of the crust.
Scatter diced butter evenly over the top of the filling. Lightly tap and shake the baking sheet to remove any air bubbles.
Transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour.
Mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. Glaze the top of the pie with the jam mixture and let cool. Refrigerate until ready to serve.