Strawberry Rhubarb Pie Recipe

Substances:

• 1 1/2 cups all-motive flour
• 1 cup white complete wheat or complete wheat flour
• 2 teaspoons salt
• 2 tablespoons granulated sugar
• 3/4 cup (1 1/2 sticks) chilly unsalted butter, slit again into itsy-bitsy objects
• 1/2 cup (4 tablespoons) chilly vegetable shortening
• 1/4 cup (4 tablespoons) chilly vodka
• 1/2 cup (8 tablespoons) chilly water, plus extra as indispensable
• 1 – 1 1/2 pints strawberries, hulled and slit again into 1/4-plod thick slices (2 1/2 cups)
• 2 – 3 stalks rhubarb, diced (1/2-plod to 1-plod objects, 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 like a flash-cooking tapioca, finely ground
• 2 disks dough from complete wheat crust
• as a lot as 1/4 cup all-motive flour, for rolling out the crust

Instructions:

1. In a trim bowl, disappear collectively the flour, salt and sugar till the full lot is thoroughly combined.
2. Add the butter and shortening and slit again the combination collectively the usage of a pastry cutter till it kinds itsy-bitsy pea-size crumbs lined in flour.
3. Pour the vodka evenly over the dry ingredients, a pair of tablespoons at a time, the usage of a rubber spatula to press the dough collectively.
4. Similarly, add the water and proceed to press the dough collectively to be pleased a trim ball.
5. The dough wants to be quite moist and sticky; if for some motive it looks in particular dry, add a minute extra ice water a tablespoon at a time till the full lot comes along side out roar. (Watch out to work the dough as minute as that you just would per chance per chance keep in mind; otherwise the crust will seemingly be tricky.)
6. Divide the dough into two equal balls, press every into a disk, wrap every in plastic and refrigerate for no longer less than an hour or as a lot as 2 days sooner than rolling out. The recipe makes ample dough for one 9-plod double crust.
7. Preheat the oven to 400°F with a rack within the guts role.
8. Articulate the strawberries, rhubarb and lemon juice in a medium bowl and toss to combine.
9. Hump collectively the sugars and tapioca in a itsy-bitsy bowl.
10. Sprinkle the sugar combination over the fruit, tossing gently along with your palms or a spoon to coat evenly. Set of dwelling aside while you roll out the crust; the fruit will commence to juice.
11. Put collectively the underside crust: Articulate one disk of the dough on a floured work floor, and with a floured rolling pin, roll it into a tough 11-plod circle about 1/8-plod thick.
12. Lay the crust into a 9-plod pie plate, gently press it in and right any excess dough from the brink with a paring knife, being certain to leave a 3/4-plod overhang.
13. Give the filling one final disappear to make certain the fruit is evenly lined, then spoon the combination into the crust.
14. Put collectively the head crust: On a floured work floor with a floured rolling pin, roll out the relaxation dough disk into a tough 11-plod circle about 1/8-plod thick.
15. Fastidiously lay the crust on top of the filling and right any excess dough from the brink, leaving a 3/4-plod overhang.
16. Tuck the overhanging dough below the overhanging fringe of the underside crust and crimp the two crusts collectively.
17. Lower a pair of itsy-bitsy slits within the head crust with a fascinating knife.
18. Set of dwelling the pie on a rimmed baking sheet and bake till the filling is thickly bubbling and the crust is golden brown (mask it with foil if it begins to brown too instant), 40 to 50 minutes.
19. In step 5, divide one disk of the dough into four equal balls and roll out every into a tough 6-plod circle about 1/8-plod thick.
20. Lay every into a 5-plod pie tin, and right any excess dough from the brink, being certain to leave a 1/2-plod overhang.
21. Give the filling one final disappear and spoon an equal quantity into every crust-lined teeny tin (roughly 1 cup every).
22. In step 8, divide the relaxation dough into four equal objects and roll out every into a tough 7-plod circle, about 1/8-plod thick.
23. Fastidiously lay the crusts over the filling, and right any excess dough from the brink, leaving a 1/2-plod overhang.
24. Tuck the overhanging dough below the underside crust and crimp the two crusts collectively, pressing to seal.
25. Lower a 1/2-plod slit within the head of every pie to permit steam to flee.
26. Articulate the Teeny Pies on a rimmed baking sheet and bake till the crusts are golden brown, 40 to forty five minutes.
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