Recipe: Strawberry-Rhubarb Pie

Makes 8 servings

Crust

2 1/2 cups unbleached all-purpose flour

1 tablespoon sugar

1 teaspoon salt

1 1/2 sticks (12 tablespoons) very cold unsalted butter, diced

1/2 cup very cold vegetable shortening, diced

1/4 cup ice water

1/4 cup vodka

Filling

1 1/2 pounds rhubarb, cut into 3/4-inch-long pieces (about 5 to 6 cups)

2 cups sliced strawberries

1 1/2 cups sugar

1/4 cup cornstarch

1 teaspoon finely grated orange zest, plus 1 tablespoon orange juice

Coarse salt

2 tablespoons unsalted butter, cut into pieces

1 large egg, lightly beaten, for egg wash

Sugar for sprinkling, optional

1. To make the crust: In the bowl of a food processor, place the flour, sugar and salt; pulse to combine. Add the butter and shortening pieces. Process just until the mixture looks like coarse cornmeal. Sprinkle in 2 tablespoons of water and 2 tablespoons vodka, and pulse to combine. Continue adding vodka and water, 1 tablespoon at a time, until the dough comes together and is slightly tacky but sticks together. Divide dough into two even balls and flatten each into a 4-inch disk. Wrap each in plastic wrap and refrigerate at least 30 minutes or up to two days.

2. To make the filling: Mix together rhubarb, strawberries, sugar, cornstarch, orange zest and juice and 1/4 teaspoon salt.

3. To finish the pie: On a floured surface, roll out one dough disk so it’s 1/8-inch thick and will fit in a nine-inch pie plate. Place the dough in the pan, pour in the filling; dot top with butter. Refrigerate while making top crust.

4. Roll remaining disk to 1/8-inch thickness on a lightly floured surface. Cut into at least 10-inch-wide strips using a fluted pastry cutter.

5. Lay five strips across pie. Fold back every other strip, and lay a horizontal strip across the center of the pie. Unfold folded strips, then fold back remaining strips. Lay another horizontal strip across pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side.

6. Trim bottom and top crusts to a 1-inch overhang using kitchen shears and press together to seal edges. Fold edges under, and crimp as desired. Refrigerate for 15 minutes.

7. Preheat oven to 400 degrees.

8. Remove the pie from the refrigerator. Brush crust with egg wash, and sprinkle generously with sugar. Place a foil-lined baking sheet on the bottom rack to catch juices, and bake pie on middle rack for 30 minutes. After 30 minutes, reduce the temperature to 375 degrees and continue baking until filling is vigorously bubbling in center and bottom crust is golden, about one hour. (Tent loosely with foil after one hour if crust is browning too quickly.) Transfer pie to a wire rack, and let cool for at least two hours before serving.

Adapted from Martha Stewart Living, June 2011 issue. Tested by Susan M. Selasky for the Detroit Free Press Test Kitchen.

For additional recipes for Baby Spinach and Strawberries With Honey Balsamic Vinaigrette and Classic Strawberry Shortcake go to seattletimes.com/food