1 pie dough recipe, double crust, sweet crust… see below
1 lb rhubarb
2 lb strawberries, overripe best
1 1/5 cups sugar
1/2 cup tapioca starch
2 Tbsp Evaporated cane juice sugar for dusting top of pie
Clean Rhubarb and cut into 1" lengths. Rinse and hull strawberries and cut in half or quarters depending on size. You want the strawberries to be equal in size to the rhubarb (approximately). Toss the fruit together with the sugar and tapioca starch. Refrigerate.
When making pie dough divide into two pieces…one should be slightly larger than the other. Refrigerate. When ready to make pie, remove larger piece from fridge and roll out till 1/8" thick. Note: this dough is crumbly. I never get it quite that thin…and I like it thicker with this pie. Lay into pie dish, push together to seal any holes! I use a 12" fluted quiche dish in porcelain for this quantity of fruit and dough.
Pull fruit out of fridge and fill pie crust. Place back into fridge while working with top crust.
Roll smaller piece of pie dough out and roll till large enough to cover pie. Seal edges and use a knife to slit venting holes. 5 or 6 will do, 1/2" slits.
Bake at 350. Since my crust is always a little thick this takes a good hour to bake. At the 45 minute mark remove pie from oven dust with cane juice sugar crystals and replace in oven for final 15 minutes.
Yummy just cooling with Vanilla Ice Cream…though sets up nicely at room temperature with great "jelled" consistency.