Name: BA’s Best Strawberry-Rhubarb Pie
Yield: 8 servings
Ingredients: 3½ cups all-purpose flour; 2 tablespoons granulated sugar; 1½ teaspoons kosher salt; 1½ cups (3 sticks) chilled unsalted butter, cut into pieces; ¼ cup cold vodka; 2 tablespoons apple cider vinegar; All-purpose flour (for dusting); 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract; 1¼ pounds rhubarb, cut into ½-inch pieces; 1 pound strawberries, hulled, halved, quartered if large; ½ cup granulated sugar; ⅓ cup (packed) light brown sugar; 5 tablespoons cornstarch; 1 teaspoon finely grated lemon zest; Pinch of kosher salt; 1 large egg; 1 tablespoon raw sugar or granulated sugar; A 9-inch deep pie dish

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Laura Murray

We picked up the vodka-in-the-dough trick from food wizard J. Kenji Lopez-Alt. The spirit hydrates the flour without developing gluten, which makes for an especially pliable dough and tender crust. If you use 100% water, the sky won’t fall, but we really encourage you to try it.

Recipe notes