Strawberry and Rhubarb Pie

Ingredients

• Pastry dough (2 crusts)

  • 1 3/4 cups (430 ml) flour
  • 1 pinch salt
  • 3 tablespoons (45 ml) sugar
  • 2/3 cup (150 ml) unsalted butter, very cold, cut into pieces
  • 1/3 cup (75 ml) ice water, approximately

• Filling

  • 4 cups (1 litre) strawberries, halved
  • 2 cups (500 ml) rhubarb, peeled and sliced
  • 3/4 cup (180 ml) sugar
  • 3 tablespoons (45 ml) quick-cooking tapioca