Strawberry and Rhubarb Pie | RICARDO

Ingredients

• 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
• 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