Dough<\/h3>\nStep 1<\/h4>\n
Whisk 3\u00bd cups (438 g) all-purpose flour<\/strong>, 2 Tbsp. granulated sugar<\/strong>, and 1\u00bd tsp. Diamond Crystal or 1 tsp. Morton kosher salt<\/strong> in a large bowl to combine. Add 1\u00bd cups (3 sticks) chilled unsalted butter, cut into pieces<\/strong>, 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).<\/p>\n Stir \u00bc cup chilled vodka<\/strong> (if using),<\/strong> 2 Tbsp. apple cider vinegar<\/strong>, and \u00bc cup ice water<\/strong> (or \u00bd cup ice water<\/strong> 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<\/strong> over remaining dough in bowl and knead again just to bring it together. Add to dough on surface.<\/p>\n Divide dough in half. Working with 1 half, press into a single mass, incorporating dry bits, then pat down to make a \u00be”-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 \u00be”-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).<\/p>\n Do Ahead:<\/strong> Dough can be made 5 days ahead. Keep chilled, or freeze up to 1 month.<\/p>\n<\/div>\n Preheat oven to 425\u00b0. 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<\/strong> to \u215b” thick. Place each on a parchment-lined rimmed baking sheet and chill while you prepare the filling.<\/p>\n Scrape seeds from 1 vanilla bean, split lengthwise<\/strong>, into a large bowl (or add 1 tsp. vanilla extract<\/strong>); reserve pod for another use. Add 1\u00bc lb. rhubarb, cut into \u00bd” pieces<\/strong>, 1 lb. strawberries, hulled, halved, quartered if large<\/strong>, \u00bd cup (100 g) granulated sugar<\/strong>, \u2153 cup (packed; 67 g) light brown sugar<\/strong>, \u00bc cup plus 1 Tbsp. cornstarch<\/strong>, 1 tsp. finely grated lemon zest<\/strong>, and a pinch of kosher salt<\/strong>; toss to coat.<\/p>\n 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\u2019s 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 \u00bd” overhang. Fold edge of bottom round up and over top crust; press together to seal and crimp as desired.<\/p>\n Beat 1 large egg<\/strong> with 1 tsp. water<\/strong> in a small bowl and lightly brush over crust. Sprinkle with 1 Tbsp. raw or granulated sugar<\/strong>.<\/p>\n 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\u00b0 and continue to bake until crust is deep golden brown and juices are thick and bubbling, 75\u201390 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\u2019t give it time to set up properly, the filling will be runny when you cut into it.)<\/p>\n Do Ahead:<\/strong> Pie can be baked 1 day ahead. Store covered with foil at room temperature.<\/p>\nStep 2<\/h4>\n
Step 3<\/h4>\n
Filling and Assembly<\/h3>\n
Step 4<\/h4>\n
Step 5<\/h4>\n
Step 6<\/h4>\n
Step 7<\/h4>\n
Step 8<\/h4>\n
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