Single Crust Strawberry Rhubarb Pie

The strawberries and rhubarb that I bought at this week's farmer's market have been taunting me. I've had a busy few days and I have a busy weekend ahead, but I just couldn't let them sit there. So I decided to make a one-crust strawberry-rhubarb pie. The crust is a press-in crust, so it's quick. And you cook the crust and filling separately and allow the pie to chill at the end. If you want a pie, this is one of the quicker ways to go.

For the Crust:

1 1/2 C. AP flour
4 tsp. sugar*
1/2 tsp. salt
1/2 C. vegetable oil
2 Tbsp. milk

*I don't like my pie crusts super sweet, especially with a filling so sweet as this one, so you may want to taste the dough and add a little more sugar if that's your preference.

Mix all ingredients together with a fork. Press into pie plate. Poke holes in bottom and side of crust. Bake at 400 for 15 minutes, until light brown. Cool completely before using.

For the Filling:

1 pint strawberries
2 C. diced rhubarb, about 4 long stalks
1 C. sugar
3 Tbsp. cornstarch
1/2 C. water
1 Tbsp. lemon juice
1/4 tsp. salt

Quarter half the strawberries. Add to a pot with the rhubarb and sugar. Combine the cornstarch, water, lemon juice, and salt in a small measuring cup and stir to combine. Pour over the other ingredients in the pot. Cook over medium heat until the mixture is thick, stirring often and mashing the strawberries with the back of the spoon, about 15 minutes. Set aside to cool.

Halve the remaining strawberries and arrange them in the cooled baked crust. Pour the strawberry-rhubarb mixture over the berries and chill to set.