Seasonal recipes give life a certain dependable rhythm. And so it's that time of year when I just have to make a Strawberry Rhubarb pie. Here's one that sprung out of the oven last night.
Tastes fabulous with whipped cream, ice cream, or just on its very own. If you want to know he recipe, scroll down just a little.
Strawberry Rhubarb Pie
For the Filling:
3 cups of sliced strawberries
3 cups of the reddest rhubarb you can find, sliced
1 1/2 cups of sugar
2 Tablespoons of tapioca, uncooked
Mix all of that together, then set aside.
2 cups all purpose flour
3/4 teaspoon of salt
1/2 cup of canola oil
3 tablespoons milk
2 tablespoons butter
Mix the flour and salt. In a separate bowl whisk the oil and milk, then add them to the flour mixture. Mix it all together with a fork until mixture is well blended and crumbly. This is not the type of crust you roll out, so use your hands to firmly pat the dough into the pie pan, but reserve about 1/3-1/2 cup for topping. Pour the strawberry mixture into the crust, then sprinkle with remaining dough mixture. Dot the butter in lumps over the top of the dough mixture.
Bake in a preheated oven at 425 F for an hour.