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1
Place the rhubarb in a medium bowl with the strawberries, agave nectar, arrowroot, cinnamon, ginger, and salt.
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2
Toss to combine.
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3
Spread a piece of plastic wrap on the counter and sprinkle it with spelt flour.
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4
Dump the dough onto the plastic wrap and shape into a 3-inch-thick disk.
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5
Wrap the dough and refrigerate for 20 minutes before using.
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6
Preheat the oven to 325F.
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7
Line a baking sheet with parchment paper and lightly oil a 9-inch pie pan.
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8
Cover your work surface with parchment paper and sprinkle it heavily with spelt flour.
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9
Dredge the dough in the flour until it is completely covered.
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10
Using a rolling pin, roll out the dough to an even 1/4-inch thickness.
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11
Brush off the excess flour.
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12
With your hands, lift the crust and fit it into the prepared pie pan, allowing the excess dough to hang over the rim.
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13
Fill the pie shell with the strawberry-rhubarb mixture and spread evenly.
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14
Fold the excess dough back over the filling, folding and pleating to create a rustic-looking pie.
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15
Brush the dough lightly with oil.
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16
Place the pie on the prepared baking sheet and bake on the bottom rack for 20 minutes.
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17
Remove the pie from the oven and brush the crust with agave nectar.
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18
Return to the oven and bake for an additional 11 minutes.
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19
The finished crust will be brown and flaky.
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20
Let the pie stand for 15 minutes before slicing and serving.
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21
If it will not be served immediately, allow the pie to cool completely before covering with plastic wrap and storing at room temperature for up to 3 days.
