Strawberry pie

Strawberry Rhubarb PiePastry

1 1/4 cups all-purpose flour

1 cup whole wheat pastry flour

1/4 cup granulated sugar

1/4 teaspoon salt

1/2 cup coconut oil

Half lemon squeezed juice

6 tablespoons ice water

Strawberry Rhubarb Filling

4 tbl tapioca. I thickened while cooking with cornstarch mixed in cold water then poured a little at a time in boiling filling

1/4 teaspoon salt

1stalk fresh rhubarb, cut into 1-inch pieces 

3 cups sliced fresh strawberries

1 cup sugar

1/4 cups brown  sugar

Directions Crust

in a medium bowl stir together flour, sugar, and salt. Using a fork. Mash coconut oil until pieces are pea-size. Sprinkle 1 Tbsp. of the water and squeeze lemon juice over part of the flour mixture; toss with form. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 Tbsp. of the water at a time, until all the flour mixture is moistened. Gather flour mixture into a ball, using hands to combine until it holds together.Can refrigerate two hours.  Meanwhile, for Strawberry Filling, in a large bowl stir together sugar, tapioca, and salt. Add rhubarb and strawberries; gently toss until coated.boil in pan for 15 minutes. Stir in corstartch to thicken while boils. Meanwhile, remove pastry from fridge and rolled onto floured surface. Preheat oven to 375 degrees F. LIFT dough on to rolling pin into pie plate.  Using your fingers, press the pieces of the pastry together to fill in the gaps. Flute edges as desired. Stir fruit mixture and transfer to the pastry-lined pie plate. Pour in fruit filling. Cut half inch wide long strip s of dough to make a weave over filling.. To prevent overbrowning, cut up butter to put on top about three tbl. Pour some milk or cream over crust then sprinkle with sugar. Bake for 30 minutes. Cool on a wire rack.