For the crust: Pulse the flour, pecans, salt and butter in a food processor until it looks like coarse cornmeal. Then with the processor running, drizzle in the cold vodka 1 tablespoon at a time until it forms into a ball. Take it out and divide into two pieces, 1/3 and 2/3. Place on a piece of plastic wrap and pat each piece into a disk. Wrap and place in the fridge for at least 1 hour.
Preheat the oven to 425 degrees F.
Roll out the larger pie crust on a lightly floured surface slightly larger than your pie tin. Place into the tin, trim the edges and crimp the edges decoratively. Put into the refrigerator while you roll out your top crust and prepare your filling.
Repeat the same method for rolling out the top crust. Use small star and heart cutters to cut a pattern for the top crust.
For the filling: Stir the granulated sugar, flour and orange zest in a medium bowl. Gently toss the strawberries and rhubarb together in a large bowl. Pour the dry ingredients over the strawberries and rhubarb and toss to coat. Put the fruit into the pie crust and dot with the butter slices.
Cover with the top crust and seal the edges with egg wash. Adhere the decorations to the crust with egg wash. Sprinkle the crust with a little sugar. Cover the edges of the pie crust with foil or a pie crust shield to prevent the edges from burning. Bake until the crust is browned and the juice bubbles through the slits, 40 to 50 minutes.
For the Chantilly cream: Add the heavy cream, confectioners' sugar, vanilla seeds and lime zest to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until medium-stiff peaks form. Serve with the pie.