Recipe Intro From feedfeed
This recipe is featured in our Recipe of the Day series. Click here to subscribe!
Watch a video tutorial of how to lattice a pie crust here.
Prep time 150 minutes
Cook time 75 minutes
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and pulse until the mixture resembles coarse meal- it should look like sand.
Combine water and vodka. With the machine running, add liquid in a slow, steady stream through the feed tube. Run until the dough comes together but don't overwork the dough.
Divide dough into two. Flatten and wrap each in plastic. Chill at least an hour.
Meanwhile, macerate strawberries by combining with 1 tablespoon sugar. Leave for 1 hour, tossing occasionally.
Sauté rhubarb with a little water until it softens, about 3-4 minutes. Transfer it to a bowl to cool. Cover with lemon juice. Combine all dry ingredients and set aside.
Using a slotted spoon, add strawberries into bowl with rhubarb. Add dry ingredients and stir.
Preheat oven to 400˚F. Roll out one disc of dough and place into the bottom of a 9-inch pie plate. Add a pinch of flour to the bottom and then add filling. Chill while making top.
Roll out the other disc and cut strips. Make a lattice (see below) and incorporating a few strips of thin rhubarb instead of dough. Decorate edges as you like. Bake for about 45-60 min, until filling is bubbly.