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The BEST strawberry rhubarb pie

Adapted from Bon Appetit recipe. 

Course Dessert
Total Time 2 hours

Ingredients

Dough

  • 3 1/2 cups flour
  • 2 tbsp granulated sugar
  • 1 1/2 cups butter
  • 1/4 cup vodka
  • 2 tbsp apple cider vinegar
  • 1/2 cup ice water
  • 1 egg for brushing on crust
  • granulated sugar for sprinkling

Filling

  • 1 tsp vanilla extract
  • 3 large stalks rhubarb, cut into 1/2-inch pieces
  • 1 lb strawberries, hulled and quartered
  • 1/2 cup sugar
  • 1/3 cup packed dark brown sugar
  • 5 tbsp flour

Instructions

  1. Cut butter into 1/2 inch pieces and chill for 5-10 minutes in freezer. Mix, in a large bowl, with dry dough ingredients to coat the butter. Quickly massage mixture with your hands to flatten pieces of butter into the flour. You should have a mix of flat, shaggy bits of butter, and some large fatter pieces. 

  2. Add about half of the liquid ingredients and incorporate into dough with your hands. You'll have a shaggy, dry dough. Remove about half of the dough and put on a floured work surface. 

  3. Slowly add more of the liquid mixture until the remaining half of the dough in the bowl is more moist and pliable. Quickly combine with the dryer dough on work surface and press down to flatten; fold over and press down again; divide the dough in half and form into 2 equally sized disks (an inch or so thick). Wrap tightly in plastic wrap and chill for 2 hours or longer.

  4. After chilling the dough, preheat the oven to 425°. Let the dough sit out for 5 minutes. Sprinkle your work surface with flour and roll dough out, one disk at a time, to about 1/8 inch thick. Press the first rolled out dough into your pie dish and trim the edges.

  5. Combine all filling ingredients in a bowl and pour into the pie crust. Use the other rolled out dough to cover the top of the pie. BA's recipe calls for scoring the top pie crust, but I recommend something a little more Pinterest-worthy ;) I used these little cake decorating tools to cut shapes out of the top pie crust before laying it on top of the pie.

  6. Beat the egg and brush it onto the top pie crust. Sprinkle with sugar.

  7. Bake for 5 minutes, then lower the temperature to 375°. Keep an eye on the pie--if the crust seems to be cooking to quickly, lower the temp another 25 degrees. Cook for 75-90 minutes total.