A sure sign that summer is close at hand is the appearance of rhubarb. My mom made a strawberry-rhubarb pie that was so good over Memorial weekend that I had to make one at home only days later. The Domata flour makes an unbelievably light and flakey crust that doesn't get too dark. This pie is best when served warm with homemade ice cream but is still fabulous when eaten cold, straight out of the dish.
1-2 cups sliced, fresh strawberries
3 cup rhubarb, cut in 1/4-1/2 inch pieces
1 1/2 cups sugar
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 tablespoons tapioca flour
1 double pie crust (recipe below)
Mix to coat fruit. Let stand 20 minutes. Line pie plate with half of rolled pie crust. Fill with fruit mixture. Dot with 1 tablespoon unsalted butter. Cover with second half of rolled pie crust and seal (pinching edges together). Cut slits into top crust and bake at 400º for 35-40 minutes.
9 Inch Double Pie Crust
2 cups Domata All Purpose Flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4-5 tablespoons cold water
10 Inch Double Pie Crust
2 2/3 cups Domata All Purpose Flour
1 teaspoon salt
1 cup shortening
7-8 tablespoons cold water
Mix Domata flour and salt together. Cut in shortening until pieces are the size of peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened. Divide pastry in half and shape into two rounds. Roll one round out between two pieces of plastic wrap and line pie plate. Roll second round out and place over filled pie. Seal edges together by pinching into V shape.