Strawberry Rhubarb Pie

 

Total Time: ~1.5 hours Active time: ~40 minutes 

Yield: 1 9-inch pie

Crust ingredients: (makes a top and bottom crust)

2 2/3 cups flour

1 1/2 tsp salt

3/4 cup vegetable oil (I use sunflower oil)

4-5 TB ice water

Pie filling ingredients:

2 1/2 cups strawberries, sliced

2 1/2 cups rhubarb, sliced

1 3/4 cups sugar

1/3 cups quick-cooking tapioca

2 TB unsalted butter, cold

1. Mix salt and flour. Add oil then gradually the water. Don't add too much water. 

2. Split into two balls. Roll half the dough out between wax paper cut 2 inches larger than the pie plate on a moistened surface (dough is very fragile) and transfer to pie plate or just press into the pie plate with your fingers. Either way is fine.

3. Place aluminum foil or pan in lower rack of oven to catch any spills. Preheat to 425.

4. In a large bowl, combine strawberries, rhubarb, sugar and tapioca.

5. Place the fruit mixture into the pie plate and dot with butter. Roll the other half of the dough out and place on top. Cut decorative vent holes.

6. Cover the edges with foil. Bake for 40-50 minutes. Remove foil for the last 15 minutes.

Source: Mom