Rhubarb Sour Cream Pie

One of our favourite CSA customers Debora passed along this family favourite recipe. 

With sour cream in the filling and VODKA in the pie shell, really, how could one go wrong?

Rhubarb Sour Cream Pie
Pastry for one 9 inch pie crust
3 cups rhubarb, chopped (4 cups if starting from frozen and completely thawed)
1 cup sugar
3 tablespoon flour
1 cup sour cream (at least 7% fat)
1 teaspoon cinnamon
2 tablespoons sugar

Line a 9 inch pie plate with pastry. Place uncooked rhubarb in pie shell. Combine sour cream, 1 cup sugar and flour, mix well until smooth (I suggest a fork or a whisk). Pour mixture over fruit. Mix sugar and cinnamon, sprinkle over the filling. Bake at 425°F for 15 minutes, and then reduce heat to 350°F and bake for another 30 to 35 minutes. Cool completely before serving. The pie does not have to be stored in the fridge, but a cool room is appreciated.
Foolproof Double Crust Pie Dough
2 ½ cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
¾ cup unsalted butter, cut into ¼ inch pieces and chilled
8 tablespoons vegetable shortening, cut into 4 pieces and chilled
¼ cup vodka
¼ cup water

1. Process 1 ½ cups of flour, sugar and salt together in food processor until combined, about 5 seconds. Scatter butter and shortening over top and continue to process until incorporated and mixture begins to form clumps with no remaining floury bits, about 15 seconds.
2. Scrape down bowl and redistribute dough evenly around processor blade. Sprinkle remaining 1 cup flour over dough and pulse until mixture has broken up into pieces and is evenly distributed around bowl, 4 to 6 pulses.
3. Transfer mixture to a large bowl. Sprinkle vodka and ice water over mixture. Stir and press dough together, using a stiff rubber spatula, until dough sticks together.
4. Divide dough into 2 even pieces. Turn each piece of dough onto a sheet of plastic wrap and flatten into 4 inch discs. Wrap each piece tightly in plastic and refrigerate for 1 hour. Before rolling dough out, let it sit on the counter to soften slightly, about 10 minutes. (Dough can be wrapped tightly in plastic and refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling it out.)
Notes:
The vodka makes this very easy to work with, and allows you to use less flour when rolling out the crust. For the scientists out there, essentially vodka prevents gluten chains from forming which is what make pie dough so difficult to work with in the first place.
You absolutely need to make this in a food processor! It takes about 10 minutes from start to finish, which is by far the shortest amount of time I’ve ever spent making pie dough. You need at least a 12 cup processor though, as it takes up a large amount of space very quickly.