INGREDIENTS  

Pie Crust Ingredients

• 2  1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 1/8 sticks butter from refrigerator must be cold. cut into small pieces
• 1/2 TBSP sugar
• 1 TBSP apple cider vinegar
• 1/2 cup cold water

Strawberry Rhubarb Filling Ingredients

• 3 cups rhubarb sliced 1/2 inch pieces
• 3 cups strawberries chopped
• 1 cup sugar
• ¼ cup quick cooking tapioca
• 2 Tablespoons butter
• Milk and turbinado sugar for the top of the pie

INSTRUCTIONS 

• Combine flour and salt in large bowl. Cut in butter with a pastry blender until flour mixture forms coarse, pea-size chunks.
• Stir in vinegar and just enough water with fork or spatula until dough holds together and forms a ball.
• Divide dough in two, and flatten balls into ½-inch thick round disks. Refrigerate for at least 1 hour, if time allows.
• Roll out disks into ~12 inch circles, about ⅛” thick. Carefully transfer dough into 9” pie plate, and trim sides, leaving ¾” overhang. Roll out remaining dough for top crust.

Strawberry Rhubarb Filling Instructions

• Combine the rhubarb, strawberries, sugar, and tapioca in a large bowl. Let sit for at least 15 minutes to allow the tapioca to begin absorbing some of the juices. Pour the filling into the prepared bottom crust and dot the top of the filling with bits of butter.
• Cover the pie with the upper crust. Seal and trim all edges, decorating or fluting the edge of the crust, as desired. Brush the top of the pie lightly with milk and sprinkle generously with extra sugar.
• Bake the pie in a preheated 400° F oven for 20 minutes. Lower the temperature to 350° F and bake for an additional 40 minutes, or until the crust is golden brown and the filling has started to bubble. To prevent the top or sides are becoming too brown, carefully shield with aluminum foil strips. Remove after the first 20 minutes of baking.
• Let cool for at least an hour before serving. Store leftover pie tightly covered in the refrigerator.