Strawberry rhubarb pie - WCAX.COM Local Vermont News, Weather and Sports-

Strawberry rhubarb pie
Heidi Markowski
Bebe's Table

Pie Crust Recipe (Single-Crust):

1 1/4 cups all-purpose four

1/2 teaspoon salt

1 tablespoon sugar

Put all of the above ingredients in a food processor and pulse a few times to blend.

6 tablespoons cold unsalted butter cut into 1/4 inch bits

1/4 cup coconut oil (solid form, if liquid put in fridge to harden)

Put the butter and coconut oil in the food processor and pulse for 10 seconds a few times until you have a uniform consistency.

Empty the contents of the food processor into a bowl and sprinkle 2 tablespoons of cold water and 2 tablespoons of chilled vodka over the mixture.  Work the mixture with a spatula type utensil until combined and then gather the mixture together into a ball.  Wrap the dough in plastic and refrigerate at least 1 hour.

Pie Filling:

1 1/2 pounds strawberries quartered

1 1/2 pounds rhubarb sliced

1 cup sugar

1/4 cup tapioca starch

pinch of salt

Combine all of the above ingredients in a bowl.

Preheat the oven to 375 degrees.

Roll out the pie crust and line the pie plate, brush the overhang with water and spoon in the filling.  Roll out a second pie crust and put over the filling, press the edges together. Brush the top of the crust with water and sprinkle with sugar, cut a few slits for steam to escape.

Bake the pie until the crust is golden brown, about 1 hour.