Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Servings:
8
Yield:
1 (9-inch) pie
Ingredients
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Combine flour and salt in a large bowl. Pour oil into a 1 cup-sized measuring cup and top with milk; do not mix. Pour oil-milk mixture over flour; blend with a fork until dough forms. Divide dough into 2 balls.
Place 1 ball on a sheet of waxed paper. Top with another sheet of waxed paper and roll out large enough to fit a 9-inch pie plate. Repeat with remaining dough ball. Peel the top paper off of one of the crusts and flip dough into the pie plate. Peel off the paper and press dough in. Set aside remaining dough for top crust.
Mix together rhubarb, strawberries, sugar, tapioca, nutmeg, and salt in a large bowl until fruit is well coated; pour into prepared crust in the pie plate. Cover with top crust; trim and flute the edges to seal, then cut several slits in top crust to allow steam to escape.
Bake in the preheated oven for 20 minutes. Reduce oven temperature to 375 degree
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Nutrition Facts (per serving)
| 432 | Calories |
| 15g | Fat |
| 72g | Carbs |
| 5g | Protein |
