PINK PEPPERCORN PIE CRUST

1. Cut the butter into 1/4"- 1/2" cubes and put back in the fridge or freezer to firm back up for a few minutes.
2. Place the flour, sugar and salt and ground pink peppercorns in a mixing bowl with high sides and whisk together.
3. If you have a food processor, you can use it to mix the pie dough. (Alternatively, you can mix the dough with a pastry blender or two butter knives.) Place the flour mixture and cubed butter in food processor. Gently pulse until the flour changes from silky to mealy; this should only take a handful of pulses so watch it carefully.
4. While pulsing, gently pour the vodka through the feed tube just until combined. At this point, I like to turn the crumbly dough into a large mixing bowl to check the hydration level of the dough by gathering a small fistful; if it holds together, it’s ready. If it is dry or crumbly, slowly add the remaining water, 1 tablespoon at a time, using a pastry blender (or the butter knife method). Test the dough by pinching it occasionally.
5. *Be careful to add only as much water as it takes to combine the dough into a ball or disk. The exact amount of water can vary depending upon the moisture content of the flour, the quality of the butter, and the weather. When it has the proper amount of water, the dough will come together without much effort or deliberate packing. If you need to add more water, make sure the ingredients are still cold.
6. Form the dough into two disks and wrap them individually in plastic wrap. Chill for at least 1 hour before rolling and forming. *If you don't plan on using the dough on the day you prepare it, you can store the dough in the freezer. This dough will last at least a couple of months if wrapped up tightly in the freezer. Defrost the frozen dough overnight in the fridge before using.
7. Once your pie dough has chilled, on a lightly-floured counter, roll one disk to 1/8"-1/4" thickness. Using a 4" square cookie cutter, cut squares out of the rolled dough. Transfer the dough squares to a lined baking sheet, and chill in the refrigerator for about 30 minutes. Repeat the rolling, cutting, and chilling process with the remaining disk of dough.

STRAWBERRY RHUBARB PIE FILLING

1. Chop the strawberries and rhubarb into 1/4" -1/2" chunks and place in a mixing bowl. Add the zest and juice of one lemon, sprinkle wish sugar and toss to coat. Stir in the tapioca starch and allow to sit for 15 minutes.

FORMING THE HAND PIES

1. Preheat oven to 375°.
2. Remove the chilled dough squares from the refrigerator. Cut vent slashes in half of the dough squares and reserve for hand pie tops. Spoon 1 - 2 tablespoons of filling onto remaining pie dough squares. Lightly brush a small amount of cold water around the edges of the filled dough squares. Carefully lay the vented top doughs over the filled dough squares and gently press and seal the edges together around the perimeter of each hand hand pie.
3. Create a decorative edge by pressing the edges of the dough together with the back of a fork all the way around the hand pies. Repeat the process with remaining dough squares. Return the hand pies, on a lined baking sheet, to the refrigerator to chill for another 30 minutes.
4. Whisk 1 egg in a small bowl.
5. Using a pastry brush, lightly brush the hand pies with the egg wash and sprinkle with sparkling or turbinado sugar. Bake until the hand pies are golden brown, about 20 - 25 minutes, rotating the pans halfway through.
6. Remove the pies from the oven, and let stand to cool slightly before serving.
7. Enjoy with a bottle or Acrobat Rosé and the classic 80s film, Pretty In Pink.