Strawberry-Rhubarb Pie

cooksillustrated.com

Loulou

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subheading: Crust:

2 ½ cups (12 ½ ounces) all-purpose flour

2 tablespoons sugar, plus 3 tablespoons for sprinkling

1 teaspoon salt

12 tablespoons unsalted butter, cut into ¼-inch slices and chilled

½ cup vegetable shortening, cut into 4 pieces and chilled

¼ cup vodka, chilled

¼ cup cold water, plus extra for brushing

subheading: Filling:

2 pounds rhubarb, trimmed and cut into ½-inch pieces (7 cups)

1 ¼ cups (8 ¾ ounces) sugar

1 pound strawberries, hulled, halved if less than 1 inch, quartered if more than 1 inch (3 to 4 cups)

3 tablespoons instant tapioca

Directions at cooksillustrated.com

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