Strawberry-Rhubarb Pie

Name: Strawberry-Rhubarb Pie
Yield: Serves 8
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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By Andrea Geary ･ Appears in Cook's Illustrated May/June 2015, America's Test Kitchen TV

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

A cookbook recipe exclusively for All-Access members from The Perfect Pie

SERVES 8

TIME 2¼ hours, plus 1½ hours chilling and 3 hours cooling

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