2 1/4 cups all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
6 tablespoons milk
5 medium stalks rhubarb, cut into 1 1/2 inch pieces
1 1/2 cups sliced fresh strawberries
1 1/2 cups white sugar
3 1/2 tablespoons tapioca
1 pinch salt
1 1/2 teaspoons ground nutmeg (optional – I have also used cinnamon for a unique twist to this delicious pie)
Preheat the oven to 425 degrees F
For the Crust:
In a large mixing bowl; incorporate the flour and the pinch of salt. Measure 1/2 cup oil in a cup and top it with the milk. Do not combine the oil and the milk, just pour it over the flour mixture. Combine with fork. Continue blending until a dough ball forms. Divide the ball into 2 equal sized smaller balls.
Place one of the dough balls on wax paper (parchment paper will do if you don’t have wax paper). Place a second piece of the paper on top of the dough ball. Roll with a rolling pin until the dough ball is large enough to fit into a 9 inch pie pan. Repeat the process with the second dough ball. Peel the top piece of paper from one of the dough balls and flip it onto the pie plate. Take the paper layer off and fit into the pie pan. Reserve the 2nd piece for the top crust of the pie.
For the Filling:
In a large mixing bowl, combine the rhubarb, strawberries, sugar, tapioca, salt and nutmeg (if using) until the rhubarb and strawberries are well coated. Pour filling into the crust and dot with butter. Cover with top crust, seal edges and cut three 1 inch slits in top of crust.
Bake for 20 minutes. Reduce temperature to 375 degrees F and bake for another 20 minutes. Cool the pie completely before cutting and serving. Enjoy!