Rustic Strawberry & Rhubarb Pie
No pie pan needed, just shape the dough into about a 14-inch round, and the mixture of strawberry and rhubarb is so easy to prepare, also tastes amazing, this fruity summer dessert is a must in summer!
Yield
12 servingsPrep
15 minCook
45 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
all-purpose flour
or more as needed |
|
| ⅔ | cup |
sugar
or to taste |
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
butter, unsalted
or margarine, 6 ounces |
|
| 2 | cups |
strawberries
cut into 1/2-inch slices |
|
| 2 | cups |
rhubarb
cut into 1/2-inch slices |
*
|
| ½ | teaspoon |
cardamom seeds
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
all-purpose flour
or more as needed |
|
| 158 | ml |
sugar
or to taste |
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
butter, unsalted
or margarine, 6 ounces |
|
| 473 | ml |
strawberries
cut into 1/2-inch slices |
|
| 473 | ml |
rhubarb
cut into 1/2-inch slices |
*
|
| 2.5 | ml |
cardamom seeds
ground |
|
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.
