Crust:
2 2/3 cups all-purpose flour
1 tsp. salt
2/3 cup vegetable oil
6 Tbsp. cold milk

Filling:
1 1/4 cup plus 2 tsp. sugar
1/3 cup all-purpose flour
1/4 tsp. nutmeg
1/4 tsp. cinnamon
3 cups halved strawberries
2 cups thinly sliced rhubarb
2 Tbsp. butter, cut up
2 tsp. milk

To make crust, preheat oven to 400°. Mix flour and salt.
Measure oil and milk together—don’t stir. Add to flour. Make
crust on wax paper.
To make filling, mix sugar, flour, nutmeg and cinnamon.
Add fruit, stirring to coat. Can set aside in fridge and then
drain later. Note: If adding blueberry or peach, add lemon
zest.
Fill crust with filling. Scatter butter. Add top crust. Pinch
edges and ventilate the top. Brush with milk. Sprinkle sugar
on top. Bake on cookie sheet for 50 minutes. Can cover edge
with tinfoil if cooking too fast.Allow to cool 1 hour before
serving.

Stir until dissolved:
½ c. lime juice
½ c. water
½ c. sugar
Add to juice and toss to coat:
2 thinly sliced nectarines
1 large firm banana, thinly sliced

Combine in a large glass bowl:
1 pint blueberries
1 ½ c. watermelon balls
1 kiwi, peeled and cut up
1 pint strawberries, sliced
1 c. grapes