Strawberry Rhubarb Pie With Buttery Crust

Crust2 1/2 cups all-purpose flour1 teaspoon salt1 teaspoon sugar1 cup (2 sticks) cold, unsalted butter 1/3- 1/2 cup ice waterFilling3 cups diced rhubarb, 1/2-inch pieces1 cup sliced strawberries1 cup sugar2 tablespoons flour 1/4 teaspoon salt 1/4 teaspoon nutmeg1 tablespoon chilled butterFor the crust: Mix flour, salt and sugar in a large bowl. Cut butter into small pieces and add to flour mixture. Using a pastry blender, cut mixture together until it resembles coarse meal. Add cold water a little at a time; use pastry blender to work dough until it begins to stick together. Shape dough into a ball. Divide in two pieces and wrap in wax paper. Place half in refrigerator.Place other half between two pieces of wax paper and roll into 10-inch circle. Remove one piece of wax paper and place dough in 8-inch pie plate. Remove top piece of wax paper. Trim excess dough, leaving about 1/2-inch overhang around edges. Place in refrigerator to chill, 10-15 minutes.For the filling: While dough chills, combine rhubarb, strawberries, sugar, flour, salt and nutmeg. Let sit 10-15 minutes. Heat oven to 425 degrees. Remove second half of dough and roll dough into a 10-inch circle as before. Add fruit filling to chilled pie crust. Dot fruit filling with butter. Moisten edges of pie crust with a very small amount of water before placing top pie crust on fruit filling. Cover with top crust. Trim excess dough, press top and bottom crusts together. Pinch dough together with fingers to create a decorative edge. Pierce top of pie crust with a fork in various places for steam ventilation. Bake 15 minutes, reduce temperature to 350 degrees and bake for 40-50 minutes, or until slightly brown on top.Serves eight.Cook's note: For blueberry or peach pie, use 3 cups fresh blueberries or peaches, 3/4 cup sugar, 2 tablespoons flour, 2 tablespoons lemon juice and 1 tablespoon butter. Eliminate nutmeg if using peaches.Nutrition values per serving: 454 calories, 24 g fat (17 g saturated), 56 g carbohydrates, 3 g fiber, 5 g protein, 64 mg cholesterol, 367 mg sodium.