Dough
Step 1
Whisk 3½ cups (438 g) all-purpose flour, 2 Tbsp. granulated sugar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large bowl to combine. Add 1½ cups (3 sticks) chilled unsalted butter, cut into pieces, and toss with your fingers to evenly coat. Working quickly and aggressively, smash and rub butter into dry ingredients to create large, shaggy pieces (you want some pieces that are flat and thin and some that are large and irregular).
Step 2
Stir ¼ cup chilled vodka (if using), 2 Tbsp. apple cider vinegar, and ¼ cup ice water (or ½ cup ice water if not using vodka) in a small bowl. Drizzle over butter mixture, then mix with a fork until shaggy pieces form. Knead in bowl with your hands a couple of times until a shaggy dough forms (it will look quite dry). Transfer large clumps of dough to a surface. Drizzle 1 Tbsp. ice water over remaining dough in bowl and knead again just to bring it together. Add to dough on surface.
Step 3
Divide dough in half. Working with 1 half, press into a single mass, incorporating dry bits, then pat down to make a ¾”-thick block. Using a bench scraper or knife, divide into 4 pieces. Stack pieces, tucking any unincorporated dry bits in between layers, and press down to flatten and combine. Pat into a ¾”-thick disk and wrap tightly in plastic. Using your fingers and the outside edges of your palms, press in any rough spots or remaining dry bits of dough. Repeat process with remaining dough. Chill disks at least 2 hours (but preferably go at least 12 hours).
Do Ahead: Dough can be made 5 days ahead. Keep chilled, or freeze up to 1 month.
Filling and Assembly
Step 4
Preheat oven to 425°. Let dough sit at room temperature 5 minutes to soften. Working one at a time, roll out disks on a surface lightly dusted with all-purpose flour to ⅛” thick. Place each on a parchment-lined rimmed baking sheet and chill while you prepare the filling.
Step 5
Scrape seeds from 1 vanilla bean, split lengthwise, into a large bowl (or add 1 tsp. vanilla extract); reserve pod for another use. Add 1¼ lb. rhubarb, cut into ½” pieces, 1 lb. strawberries, hulled, halved, quartered if large, ½ cup (100 g) granulated sugar, ⅓ cup (packed; 67 g) light brown sugar, ¼ cup plus 1 Tbsp. cornstarch, 1 tsp. finely grated lemon zest, and a pinch of kosher salt; toss to coat.
Step 6
Carefully transfer 1 dough round to pie dish (using a deep pie dish is critical here). Lift up edges and allow dough to slump down into dish (if it’s too cold to be pliable, let it warm up slightly first). Gently press dough into edges of dish if needed. Trim, leaving about a 1″ overhang. Gently scrape in filling and smooth top. Lay remaining dough round over filling and trim, leaving about a ½” overhang. Fold edge of bottom round up and over top crust; press together to seal and crimp as desired.
Step 7
Beat 1 large egg with 1 tsp. water in a small bowl and lightly brush over crust. Sprinkle with 1 Tbsp. raw or granulated sugar.
Step 8
Place pie dish on a foil-lined rimmed baking sheet (for catching overflowing juices later) and chill in freezer 10 minutes. Remove from freezer, cut a few slashes across top of crust, and bake pie 5 minutes. Reduce oven temperature to 375° and continue to bake until crust is deep golden brown and juices are thick and bubbling, 75–90 minutes longer. If using a glass pie dish, check underneath to make sure crust is browned all the way across the bottom. Transfer pie to a wire rack and let cool at least 4 hours before serving. (Yes, it smells amazing, and yes, people love warm pie. But if you don’t give it time to set up properly, the filling will be runny when you cut into it.)
Do Ahead: Pie can be baked 1 day ahead. Store covered with foil at room temperature.
Photo by Laura Murray
Editor’s note: This strawberry-rhubarb pie recipe was first printed online in May 2017; it has been edited for style. Head this way for more of our favorite desserts for spring →
