Ingredients
- 2 2/3 cups all-purpose flour (can substitute with half whole wheat pastry flour) (335 g)
- 1 teaspoon sea salt
- 2/3 cup grape seed oil (alternatively extra-virgin olive oil) (160 ml)
- 6 tablespoons cold milk
- 1 to 1/4 cups plus 2 teaspoons raw cane sugar
- 1/3 cup all-purpose flour (40 g)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cinnamon
- 3 cups strawberries, halved (about 500 g)
- 2 cups rhubarb, trimmed and thinly sliced (about 200 g)
- 2 tablespoons butter, cold and cut into small pieces
- 2 teaspoons milk
Instructions
- Preheat the oven to 400°F / 200°C. Butter and flour the pie dish.
- To make the crust, in a large bowl, mix together the flour and salt.
- Measure the oil and milk together, without stirring, add to the flour. Mix together until combined. Use your hands to gather the pastry dough together into a large ball. Divide pastry in half; form halves into balls. Sprinkle with a little flour.
- Prepare the crust on wax or parchment paper. Place a fresh sheet of wax paper on your working surface. Place one of the balls on it and roll it out a few times. Cover it with another fresh sheet of wax paper and roll the dough until it is large enough to cover your pie plate. Line the pie dish with the sheet of pastry, then roll out the second ball of dough and set aside.
- To make the filling, in a large bowl, gently combine the rhubarb and strawberries with the sugar, flour, nutmeg and cinnamon.
- Spoon the filling into the pie dish. Scatter with butter and add the top crust. Pinch the edges and cut a few slits in the top for ventilation. Using a pastry brush, brush the surface of the pie with milk. Sprinkle evenly with sugar.
- Transfer pie to a sheet tray in the oven and bake for 50 minutes (if you find it is cooking too quickly, you can cover edge with tinfoil).
- Remove from oven and allow to cool at room temperature for 1 hour before serving (this will give it time for the juices to thicken). Enjoy!