To make the crust, in a large mixing bowl stir together the flour, almond meal, and salt. Use a box grater to grate 15 tablespoons of cold butter into the mixture. Then use your clean hands to blend into a coarse, grainy meal (like tiny pebbles). To make sure your water is very cold, fill a tall glass with water and add ice cubes. Then measure out the 1/4 cup water needed and add this to the bowl. Press together until a dough ball forms. You want to use the least amount of water possible here, but if the mixture seems too dry and won’t hold together when pressed, add another tablespoon of cold water. Wrap in plastic wrap and refrigerate for 2 hours or overnight (up to two days).
For the filling, combine the sliced rhubarb, sliced strawberries, lime juice, sugar, and flour in a large mixing bowl. Stir to combine well; the flour and sugar will become wet from the juices and will turn into a kind of ooze – this is good.
Divide the dough in half. Roll out half so that it’s larger than your pie pan. You want enough dough to hang over the edges so you can fold it up into a nice crusty edge. Lightly butter the pie pan and add the dough. Fill with the pie filling, then top with the remaining tablespoon of butter cut into four pieces. Roll out the remaining dough for the top crust. Feel free to get creative here! After rolling the dough out, I cut mine into long thin pieces and just kind piled them up inside the pie. Do whatever you want here. My only suggestion is to keep the crust fairly uniform in depth, meaning you don’t want half the dough piled up on one side with barely any on the other as this could result in some dough (the thicker areas) still being raw while the rest of the pie is done baking.
Cover the edges in foil (optional, but it does help) and bake at 425°F for 15 minutes. Remove the foil and reduce the heat to 350°F and bake for another 28-32 minutes.
Allow to cool for at least 30 minutes before cutting into it. And remember to top with vanilla ice cream before serving – that is a very important step!