Strawberry Rhubarb Pie With A Touch Of Bourbon

• FOR THE CRUST:
• 6-1/4 ounces, weight All-purpose Flour
• 1 Tablespoon Sugar
• 1 pinch Salt
• 1 stick Butter, Cold
• 2 Tablespoons Ice Water
• FOR THE FILLING:
• 2 cups Fresh Chopped Rhubarb
• 4 cups Fresh Strawberries, Sliced
• 1 cup Sugar
• 3 Tablespoons Bourbon Or Whiskey
• 1/4 cups Flour
• FOR THE CRUMBLE TOPPING:
• 1/2 cups Flour
• 1/4 cups Brown Sugar
• 2 Tablespoons White Sugar
• 1/2 teaspoons Salt
• 1 Tablespoon Bourbon

1. First prepare the pie crust. Combine flour, sugar, salt, butter and work with your fingers until you get a coarse crumb texture. Add water and work into a ball. Wrap in plastic wrap and allow to rest for a few hours (best if overnight). This can be made in advance and frozen.
2. Roll pie dough and put into a 9" pie dish. Place in the freezer while you prepare the filling and crumble topping.
3. Preheat your oven to 350u0b0F. Prepare the filling. Combine rhubarb, strawberries, sugar, bourbon and flour in a bowl and set aside while you make the crumble topping. For the crumble topping, combine all the remiaining ingredients, breaking up the butter with your fingers until you get a coarse texture.
4. Pour filling into prepared pie pan (if you have an enormous pie dish, you might want to do more of the filling-the pie dish I used is way smaller than other glass pie dishes I own, so be warned). Top with crumble topping.
5. Place pan on a baking sheet and put it in the oven. Bake for about 1 hour (mine took about 1 hour and 10 minutes) or until juices are bubbling like woah (that's really the best way to describe it).
6. Allow to cool completely and serve.

flour, sugar, salt, butter, water, filling, rhubarb, fresh strawberries, sugar, ubc, crumble, flour, ubc, white sugar, salt, bourbon

Taken from tastykitchen.com/recipes/desserts/strawberry-rhubarb-pie-with-a-touch-of-bourbon/ (may not work)