Tart rhubarb pairs perfectly with sweet strawberries in the pie. All you need is ice cream and you have the perfect warm weather dessert.
- 2 2/3 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup vegetable oil
- 6 T cold whole milk (you can also use 2%)
- 1 1/4 cup plus 2 teaspoon sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 3 cups halved strawberries
- 2 cups thinly sliced rhubarb
- 2 tablespoon butter, cut up
- 2 teaspoon whole milk
- 1 tablespoon sugar
Preheat oven to 400°. To make the crust, combine flour and salt in food processor. Pulse 2 – 3 times. Measure oil and milk together in a measuring cup, but don't stir. Add the oil and milk mixture to flour. Pulse until just combined. Put the dough on a large piece of wax or parchment paper. Refrigerate while you make the filling.
To make filling, mix sugar, flour, nutmeg and cinnamon in a medium bowl. Add strawberries and rhubarb, and stir to coat the fruit with the sugar, flour and spices.
On a lightly floured board, roll out half the dough until it’s a little bigger than your pie dish. Lay the bottom crust in the pie dish, and gently press the crust with your fingers to help fit the crust into the dish. Make sure there are no holes in the crust!
Pour the filling into the crust and scatter the butter on top. Roll out the top crust (don’t forget to lightly flour your board!) and lay the crust on top of the filling. Pinch the edges of the crust and, using a fork, prick a few holes on the top crust.
Using a silicon brush, gently brush the top with milk and sprinkle with sugar.
Bake on cookie sheet for about 50 minutes. If the crust starts to brown too quickly, you can cover with edge with tinfoil.
Allow to cool 1 hour before serving.