Make the crust by mixing the flour, salt, butter and shortening, water and vodka. Pulse or mix until the dough starts to form a wet ball. Separate the dough evenly in to two disc, cover in sheets of plastic wrap and chill overnight.

Make the filling:. Cook about half the strawberries in a medium saucepan over medium heat, stirring frequently, until the berries bust, about 12-15 minutes. Turn the heat off and add the grated apple, uncooked berries, sugar, tapioca, and salt and stir to combine.

Assemble and bake: Roll out one disk of pie dough on a floured surface until it’s about 2 inches larger than your pie plate all around. Use your rolling pin to help you drape the dough into your pie plate or skillet, letting the excess dough hang over. Pour the (cool) strawberry mixture into the crust then roll out the second disk of dough and drape it over the top of the pie. Trim excess dough to about 1/2 inch all around and fold the top crust under the bottom crust. Crimp the edges. Cut a vent in the top crust and brush all over with the egg wash.

Bake at 400F for 30 minutes then reduce the oven temperature to 350 degrees and bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Cool to room temperature (pies take a really long time to cool btw, at least 4 hours). Then whisk together the glaze ingredients and drizzle it lightly over the pie. Add sprinkles. Cut into wedges and serve.