Rustic Strawberry & Rhubarb Pie

Directions

Mix together 2 cups flour, ¼ cup sugar, and salt in a food processor or a large bowl.

Cut all but 2 teaspoons butter into small pieces and add to flour mixture.

Pulse or rub in with your fingers until fine crumbs form.

Pour in ¼ cup water, pulse or stir with a wooden spoon or your finger just until dough forms.

Pat into a smooth 5-inch round.

Wrap tightly in a plastic wrap and freeze until slightly firm, about 15 minutes; or refrigerate for at least 30 minutes or longer.

Meanwhile gently toss the strawberries, rhubarb, remaining ½ cup sugar, 3 tablespoons flour, and ground cardamom together until evenly coated and well coated.

Preheat the oven to 375 degree F.

On a lightly floured working surface or cutting board, roll dough into a roughly 14-inch round.

Slide onto a 14- by 17-inch baking sheet, if dough falls apart sligtly, press back together.

Stir berry mixture again, transfer evenly onto pastry with a spoon, leaving a 3-inch border.

Fold dough border over edges of fruit, tucking to incorporate excess pastry.

Melt remaining 2 teaspoons butter in a microwave or in a small saucepan.

Brush pastry rim with butter and sprinkle with 1 teaspoon sugar if desired.

Bake until pastry is browned and fruit bubbling, about 44 to 48 minutes.

Allow to cool at least 1 hour in the baking sheet on a wire rack.

Carefully release pie with a spatula, and slide pie onto a cake stand or a pie plate.

Serve warm, at room temperature or chilled.