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Ingredients

• 1 1/4 cups  whole-wheat pastry flour, (see Note)
• 1 1/4 cups  all-purpose flour
• 2 tablespoons  sugar, plus 1 teaspoon for sprinkling (optional)
• 1/2 teaspoon  salt
• 4 tablespoons  cold unsalted butter
• 1/4 cup  reduced-fat sour cream
• 3 tablespoons  canola oil
• 4 tablespoons  ice water
• 1   large egg white, beaten, for brushing
• 2 1/2 tablespoons  instant tapioca
• 4 cups  sliced fresh or frozen (not thawed) strawberries, (about 1 1/4 pounds)
• 1 cup  sliced fresh or frozen (not thawed) rhubarb
• 2/3 cup  sugar
• 1 tablespoon  lemon juice
• Pinch of  ground nutmeg
• Pinch of  salt

Description

Rhubarb And Strawberries Go Hand In Hand, And What Better Way To Honor The Combination Than In This Classic Summer Pie. The Lattice Top Looks Fancy But The Technique Is Super-easy To Master.

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