Preheat oven to 425 degrees Fahrenheit and spray a 9 inch pie plate with nonstick spray.

Chop cold grass fed butter into small 1/2 inch cubes. Add all ingredients to a food processor or KitchenAid. Mix until combined.

Form dough into 2 large balls and flatten it into a disc shape. Place cling wrap around each disc of dough and refrigerate overnight.

When you’re ready to begin making the pie, unwrap dough. Sprinkle a little extra tapioca flour on each piece of dough and some on a piece of parchment paper.

Add another piece of parchment paper on top of the first piece of dough and carefully roll out the dough. The crust will be about 12 inches in diameter. If it breaks, simply mend it back together with your hands.

Once rolled out, remove top piece of parchment paper. Place pie dish upside down on top of crust. Invert pie dish so that the crust lands in the pie plate.

Smooth any cracks with your hands. Pinch the edges of the pie crust.

For the second crust, roll out in the same fashion as above. Taking a sharp knife, gently slice pie dough into long strips. Very carefully place these (on top of a piece of parchment paper) into the fridge for 15 minutes to harden.

To make the filling, combine all the ingredients in a large mixing bowl and gently toss. Toss until rhubarb and strawberries are covered in coconut sugar and tapioca flour.

Pour filling into the bottom crust. Remove top crust strips from fridge and VERY gently weave them on top. If one breaks, repair it together using your hands.

Bake at 425 for 15 minutes. Reduce oven temperature to 350 degrees Fahrenheit and bake for 45-50 minutes, until crust is golden.

Allow to cool for 30 minutes before serving.