Strawberry-Rhubarb Pie | America's Test Kitchen

Name: Strawberry-Rhubarb Pie | America's Test Kitchen
Total time: 405 min
Ingredients: 2 1/2 cups (12 1/2 ounces/354 grams) all-purpose flour; 2 tablespoons sugar, plus 3 tablespoons for sprinkling; 1 teaspoon salt; 12 tablespoons unsalted butter, cut into 1/4-inch slices and chilled; 1/2 cup vegetable shortening, cut into 4 pieces and chilled; 1/4 cup vodka, chilled; 1/4 cup cold water, plus extra for brushing; 2 pounds (907 grams) rhubarb, trimmed and cut into 1/2-inch pieces (7 cups); 1 1/4 cups (8 3/4 ounces/248 grams) sugar; 1 pound (454 grams) strawberries, hulled, halved if less than 1 inch, quartered if more than 1 inch (3 to 4 cups); 3 tablespoons instant tapioca

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Because strawberries and rhubarb both contain loads of moisture, avoiding a mushy, soupy pie requires a clear strategy.

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Ingredients

2 1/2 cups (12 1/2 ounces/354 grams) all-purpose flour
2 tablespoons sugar, plus 3 tablespoons for sprinkling
1 teaspoon salt
12 tablespoons unsalted butter, cut into 1/4-inch slices and chilled
1/2 cup vegetable shortening, cut into 4 pieces and chilled
1/4 cup vodka, chilled
1/4 cup cold water, plus extra for brushing
2 pounds (907 grams) rhubarb, trimmed and cut into 1/2-inch pieces (7 cups)
1 1/4 cups (8 3/4 ounces/248 grams) sugar
1 pound (454 grams) strawberries, hulled, halved if less than 1 inch, quartered if more than 1 inch (3 to 4 cups)
3 tablespoons instant tapioca