Notes: Feel free to substitute whatever fruit is in season. If you are using a sweeter fruit, cut the sugar back by 1/3 cup. Also, if you decide to substitute a whole grain flour like Mendocino Grain Project’s Chiddam Blanc, keep in mind that you might need more water. Since the volume of pie dough is a lot for most home food processors, it’s best to make it in two batches. For the salt, I use Diamond Crystal. I only reason I mention it is because Morton’s Kosher salt is twice as heavy. If you use Morton’s, cut the salt in half.

For the crust:

• 5 cups all-purpose flour (see head note), spooned and leveled, plus more for rolling
• 2 teaspoons kosher salt
• 2 tablespoons sugar
• 1 pound (4 sticks) unsalted butter, cold, cut into pieces 1 cup ice water, very cold

For the filling:

• 1 pound rhubarb, cleaned and cut into 1/2-inch pieces
• 1 pound strawberries, hulled and quartered
• 1 1/3 cups sugar
• 1/3 cup all-purpose flour
• 1 tablespoon pure vanilla extract (or substitute the seeds from one vanilla bean)

Equipment:

• rolling pin
• 10” x 14” x 1” jelly roll pan

For the crust: In a food processor, pulse flour, salt and sugar until combined. Add butter and pulse until mixture resembles coarse meal. While pulsing, add ice water, in a slow stream, until dough holds but is still slightly crumbly. Separate dough into 2 discs, one slightly larger than the other, and wrap tightly in plastic. Refrigerate for at least one hour, or up to 24 hours.

Preheat oven to 375°.

Make the filling: In a large bowl, toss together rhubarb, strawberries, sugar, flour and vanilla. Set aside.

On a floured work surface, roll the larger disc of out to a 12” x 16” rectangle and place in jelly roll pan. Fill with prepared fruit and brush edge of dough with a bit of water. Roll second disc out to an 11” x 15” rectangle and place on top of fruit. Seal the dough together, tuck excess into pan, and crimp the edge. Cut vents in the top and bake until the crust is golden and the center is bubbling, 50 minutes to 1 hour. Cool, cut and enjoy!