I saw some gorgeous rhubarb at the market a couple of weeks ago and bought up the good looking ones. I only needed a pint or so of strawberries to have enough fruit for a pie. For this crust I used the Cook's Illustrated foolproof pie crust for the first time, which is pretty much your standard recipe except it replaces half of the water with chilled vodka. The idea is that water makes the dough gluteny, which you don't want, but more workable, which you do want. Vodka gives you the workability without the gluten, and the alcohol cooks off during baking, of course. It worked really well... rolled out like a dream and didn't stick or rip.
