Preheat the oven to 375 degrees F. Spray a pie plate with nonstick spray.
Crust: Cut the butter into cubes and put them in the freezer. Chill at least 10-15 minutes. Using a food processor, pulse the flour, salt, sugar and frozen butter. Pulse until combined and resembles coarse meal, about 15 seconds. Pour the apple cider vinegar into the ice water, then slowly pulse the ice water into the flour mixture, just until the mixture holds together. If the dough is still too dry, add additional ice water, 1 tablespoon at a time. Shape the dough into a disk and wrap in plastic. Refrigerate until firm, at least 30 minutes.
On a lightly floured surface, roll out the pie dough into a 1/8-inch thick and 12-inch circle. Place the dough into your pie plate, making sure to press the dough into the corners and bottom of the pie plate. Fold the excess dough over the top edge, and using your forefinger and thumb, flute the edges (you can also use a fork and press the dough down to make a decorative edge). Freeze 10 minutes.
Meanwhile, in a large bowl, stir together the rhubarb, strawberries, sugar, brown sugar, cornstarch, flour, salt, lemon zest and 1 tablespoon lemon juice. Pour the filling into a pie shell.
Streusel: In a small bowl, combine the flour, oats, sugar, brown sugar, salt and cinnamon. Add the butter cubes and cut the butter into the flour/sugar mixture until it has the consistency of coarse crumbs. Sprinkle the streusel topping evenly over the top of the pie.
Place the pie on a sheet pan and bake for 15 minutes, then turn the heat down to 350 degrees F and bake until golden brown and juices are bubbling, about 35 – 45 minutes.
Remove the pie from the oven and allow to cool slightly before serving. Alternatively, you can allow the pie to cool completely and serve cold. Add whipped cream before serving, if desired.
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