1 1/2 cups plus 1 TBS all purpose flour
2 1/2 TBS sugar
3/4 tsp cinnamon
2/3 c (10 2/3 TBS)unsalted butter, cut into 1/2-inch pieces
3/4 tsp vanilla extract
2 TBS ice water
1 egg, beaten
2 TBS oats
4 c rhubarb, sliced 1/2 inch thick
2 pints strawberries, hulled, halved
1 c sugar
1/4 c cornstarch
3/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
3/4 c oats
1/2 c flour
1/2 c firmly packed brown sugar
1/2 tsp cinnamon
6 TBS butter, cut into 1/2-inch pieces
In large bowl, combine all dry ingredients; stir gently to blend. Cut in butter with pastry blender or 2 forks until well blended. Make well in center of flour mixture. Mix in enough water by tablespoons to blend. Stir gently until well blended. You may need to abandon the forks & use your hands to mix it thoroughly. Flatten dough into a disc. Place on sheet of plastic wrap & refrigerate for at least 1 hour or overnight.
Preheat oven to 350. Spread a piece of wax paper on counter. Lightly flour. Turn out dough onto flour & coat evenly. Place another sheet of wax paper on top & roll to desired thickness. Keeping top sheet of wax paper in place, gently fold in half (lifting gently off bottom piece of wax paper), then in quarters. Place in center of 9 inch glass pie deep dish & unfold crust gently. Lift off wax paper. Trim to fit & pinch into shape.
Line crust with parchment or foil; fill with dried beans or pie weights. Bake until crust is set, about 15-20 minutes. Remove paper and weights. Brush crust bottom and sides (not edge) with beaten egg. Sprinkle with 2 tablespoons oats. Bake until light brown, about 20 minutes more. Cool completely on wire rack.
Mix all filling ingredients in a heavy large saucepan. Let stand 30 minutes. Bring to boil over medium heat, stirring constantly. Reduce heat and simmer until juices thicken, 3-5 minutes.
Prepare while filling stands prior to cooking. In small bowl, combine oats, flour, brown sugar & cinnamon. Cut in butter until mixture resembles coarse crumbs.
Pour filling into cooled, prepared crust; sprinkle with topping. Bake 30-40 minutes until topping is lightly golden and juices bubble. Remove to wire rack. Serve warm with ice cream, or at room temperature.