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servings:

Use the best, freshest ingredients available to add extra flavor to this twist on classic strawberry-rhubarb pie. This recipe comes from Sam Mogannam and Dabney Gough's "Bi-Rite Market's Eat Good Food."

• 1 cup all-purpose flour, plus more for work surface
• 7 tablespoons cold unsalted butter, cut into 1/2-inch cubes
• 1/2 teaspoon sugar
• 1/4 teaspoon coarse salt
• 2 tablespoons ice-cold water, plus more as needed
• 1 1/2 teaspoons apple-cider vinegar
• 2 1/2 cups (about 3 large stalks) rhubarb, sliced 1/4-inch-thick on the bias
• 2 1/2 cups hulled and halved strawberries, quartered if very large
• 2/3 cup packed light or dark-brown sugar
• 1/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 2/3 cup all-purpose flour
• 5 tablespoons cold unsalted butter, cut into 1/2-inch pieces
• 1/2 cup granulated sugar
• 3 tablespoons packed dark or light-brown sugar
• 3/4 teaspoon ground ginger
• 1/8 teaspoon coarse salt

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