Strawberry Rhubarb Pie with a Touch of Bourbon

First prepare the pie crust. Combine flour, sugar, salt, butter and work with your fingers until you get a coarse crumb texture. Add water and work into a ball. Wrap in plastic wrap and allow to rest for a few hours (best if overnight). This can be made in advance and frozen.

Roll pie dough and put into a 9″ pie dish. Place in the freezer while you prepare the filling and crumble topping.

Preheat your oven to 350ºF. Prepare the filling. Combine rhubarb, strawberries, sugar, bourbon and flour in a bowl and set aside while you make the crumble topping. For the crumble topping, combine all the remiaining ingredients, breaking up the butter with your fingers until you get a coarse texture.

Pour filling into prepared pie pan (if you have an enormous pie dish, you might want to do more of the filling—the pie dish I used is way smaller than other glass pie dishes I own, so be warned). Top with crumble topping.

Place pan on a baking sheet and put it in the oven. Bake for about 1 hour (mine took about 1 hour and 10 minutes) or until juices are bubbling like woah (that’s really the best way to describe it).

Allow to cool completely and serve.