Strawberry Rhubarb Pie

INGREDIENTS

2 1/2 cups

unbleached all-purpose flour (12-1/2 ounces), plus additional flour for work surface

1 tsp

fine sea salt

1 tbsp

granulated sugar

16 tbsp

unsalted butter (2 sticks), cold, cut into 1/2-inch cubes and frozen for 10 minutes

3 tbsp

sour cream

1/3 cup

ice water, or more if needed

2 lb

rhubarb (about 7 cups), trimmed and cut into 1/2-inch pieces

1 1/4 cups

(8-3/4 ounces) granulated sugar

1 lb

(3 to 4 cups) fresh strawberries, hulled, halved if less than 1 inch, quartered if more than 1 inch

3 tbsp

instant tapioca

1/2 tsp

rose water (optional)

1/4 tsp

pure vanilla extract

1/8 tsp

almond extract

Prepared pie dough

Strawberry Rhubarb Filling

1 tbsp

ice water

2 tbsp

granulated sugar