Strawberry-Rhubarb Pie

Place the rhubarb in a medium bowl with the strawberries, agave nectar, arrowroot, cinnamon, ginger, and salt.
Toss to combine.
Spread a piece of plastic wrap on the counter and sprinkle it with spelt flour.
Dump the dough onto the plastic wrap and shape into a 3-inch-thick disk.
Wrap the dough and refrigerate for 20 minutes before using.
Preheat the oven to 325F.
Line a baking sheet with parchment paper and lightly oil a 9-inch pie pan.
Cover your work surface with parchment paper and sprinkle it heavily with spelt flour.
Dredge the dough in the flour until it is completely covered.
Using a rolling pin, roll out the dough to an even 1/4-inch thickness.
Brush off the excess flour.
With your hands, lift the crust and fit it into the prepared pie pan, allowing the excess dough to hang over the rim.
Fill the pie shell with the strawberry-rhubarb mixture and spread evenly.
Fold the excess dough back over the filling, folding and pleating to create a rustic-looking pie.
Brush the dough lightly with oil.
Place the pie on the prepared baking sheet and bake on the bottom rack for 20 minutes.
Remove the pie from the oven and brush the crust with agave nectar.
Return to the oven and bake for an additional 11 minutes.
The finished crust will be brown and flaky.
Let the pie stand for 15 minutes before slicing and serving.
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.