Strawberry Rhubarb Pie from Shelia Talbott

Mmm Mmm I think this dreary Monday calls for a little fresh Strawberry Rhubarb Pie straight from our delightful Belle Haven baker, Shelia Talbott. Don't forget, Gary from Twin Springs Farm picks fresh strawberries on Thursday mornings for Thursday orders only--they go fast so get your local strawberry orders in today!

Some measurements are approximate because I kinda eyeball the sugar as it depends on how sweet the strawberries are. Hope you like it. Obviously, you can use a pre-made crust, but I think fresh crusts are better.

Crust:

1 cup all purpose white flour
1 cup fresh ground soft white wheat flour (Can just use 2 cups all purpose)
3/4 cup cold butter cut into cubes
1/4 tsp salt
approximately 1/4 cup ice cold water

Mix the flours and salt together. Add the butter and cut in until flour
resembles coarse corn meal. Slowly add the ice water, tossing the flour
mixture with a fork until it starts to hold together. Don't work the
pastry too much or it becomes very tough. Gather pastry mixture together
and divide in half. Roll out crusts to desired size. Will make 2- 9 inch
pie crusts

Filling

16 oz fresh Strawberries, cored and sliced
5 - 6 stalks fresh Rhubarb, diced
approximately 1/2 - 3/4 cup sugar or to taste depending on sweetness of
strawberries
1/4 cup small pearl tapioca
1 tsp ginger (optional)
2 tsp butter cut up

Pre-heat oven to 400 degrees. Mix together the sugar, tapioca and ginger.
In a large bowl, mix together the fresh strawberries and rhubarb.
Sprinkle the sugar mixture over the fruit and toss to coat fruit. Pour
into prepared pie crust. Dot the top of the mixture with the butter and
cover fruit with the top pie crust, cutting 4 - 5 small slashes in the
top. Bake in oven for 20 minutes, then decrease temperature to 350,
cooking until pie is golden brown and the filling is bubbling and thick
(about 1 hour). Serve warm or cold with fresh whipped cream.