Strawberry Rhubarb Pie

1. Prepare the Dough

In a large mixing bowl, whisk together flour, salt, and sugar. Cut in half of the butter until the mixture resembles coarse meal, then add the remaining butter until you have lima bean-sized pieces. Drizzle in ice-cold water and mix lightly. Wrap the dough in plastic and chill in the refrigerator for at least 30 minutes.

2. Prepare the Filling

Peel thick rhubarb stalks and cut them into one-inch pieces. Halve the strawberries. Mix sugar with minute tapioca, fold into the rhubarb and strawberries, and let them macerate for 15 minutes.

3. Assemble the Pie

Roll out the larger piece of chilled dough on a floured surface and line a nine-inch pie pan with it. Pour the fruit filling into the crust and dot with small pieces of butter. Roll out the remaining pastry for the top crust, create a lattice, and seal the edges of the pie.

4. Bake the Pie

Brush the lattice with milk, sprinkle with a touch of sugar, and bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F and continue baking for 40 minutes until the crust is browned and the filling bubbles.