Strawberry Rhubarb Pie
- 1 1/2 cups all-purpose flour
- 1 cup white whole wheat or whole wheat flour
- 2 teaspoons salt
- 2 tablespoons granulated sugar
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces
- 1/2 cup (4 tablespoons) cold vegetable shortening
- 1/4 cup (4 tablespoons) cold vodka
- 1/2 cup (8 tablespoons) cold water, plus extra as needed
- 1 - 1 1/2 pints strawberries, hulled and cut into 1/4-inch thick slices (2 1/2 cups)
- 2 - 3 stalks rhubarb, diced (1/2-inch to 1-inch pieces, equal to 2 cups)
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup quick-cooking tapioca, finely ground
- 2 disks dough from whole wheat crust
- up to 1/4 cup all-purpose flour, for rolling out the crust
- In a large bowl, stir together the flour, salt and sugar until everything is thoroughly combined.
- Add the butter and shortening and cut the mixture together using a pastry cutter until it forms small pea-size crumbs coated in flour.
- Pour the vodka evenly over the dry ingredients, a few tablespoons at a time, using a rubber spatula to press the dough together.
- Similarly, add the water and continue to press the dough together to form a large ball.
- The dough should be fairly wet and sticky; if for some reason it seems particularly dry, add a little extra ice water a tablespoon at a time until everything comes together easily.
- (Be careful to work the dough as little as possible; otherwise the crust may be tough.)
- Divide the dough into two equal balls, press each into a disk, wrap each in plastic and refrigerate for at least an hour or up to 2 days before rolling out.
- The recipe makes enough dough for one 9-inch double crust.
flour, whole wheat, salt, sugar, cold unsalted butter, vegetable shortening, cold vodka, cold water, pints strawberries, stalks rhubarb, lemon juice, granulated sugar, brown sugar, tapioca, whole wheat crust, flour
Taken from www.foodrepublic.com/recipes/strawberry-rhubarb-pie-recipe/ (may not work)