Fresh Strawberries and Rhubarb go into this recipe to make a winner of a pie. Here's the recipe below.
1 1/4 c Sugar
1/8 ts Salt
1/3 c Flour
2 c Fresh strawberries
2 c Fresh rhubarb, cut in 1" pieces
2 T Butter or margarine
1 T Sugar
1 Pastry for 2-crust pie
2 1/2 c. flour
1 cube butter
1/4 c. canola oil
1/2 t. salt
1 t. sugar.
5 T. cold water
Blend all dry crust ingredients together and then cut in the butter until evenly distributed.
The mixture should look crumbly with pea sized lumps. Sprinkle oil over mixture and toss
with a fork. Add water, one tablespoon at a time and toss with spoon. Form 2 balls of
dough and flatten into a disk. Wrap and chill while you are cutting fruit and preparing
filling ingredients. Roll out dough on lightly floured board or sheet of foil. Fit in
pie plate being careful not to stretch crust.
Combine 1 1/4 cup sugar, salt, and flour. Arrange half the strawbwerries and rhubarb in a pastry-lined 9 inch pie pan. Sprinkle with half the sugar mixture. Repeat with remaining fruit and sugar mixture. Dot with butter. Sprinkle a dash of Nutmeg over the filling before you cover. Install top crust and flute edges to make high-standing rim. Brush top of pie with cold water and sprinkle on 1 tablespoon sugar. Cut steam vents in top crust. Bake in hot oven (425 F) on lowest rack for 15 minutes then reduce heat to (375F), move pie up one level and bake for another 40 to 50 minutes or until rhubarb is tender and crust is browned.
Let cool for about 30 minutes and serve with vanilla ice cream.