Strawberry-Rhubarb Pie

Ingredients

• 0.4 lb butter 
• 2.3 cups flour all-purpose
• 0.5 teaspoon ground cardamom 
• 2 cups rhubarb thick sliced ()
• 0.3 teaspoon salt 
• 2 cups strawberries thick sliced ()
• 0.8 cup sugar 

Equipment

• food processor
• bowl
• baking sheet
• oven
• microwave
• spatula

Directions

1. In a food processor or a bowl, combine 2 cups flour, 1/4 cup sugar, and salt.
2. Cut all but 2 teaspoons butter into small pieces and add to flour mixture. Whirl or rub in with your fingers until fine crumbs form.
3. Add 1/4 cup water; whirl or stir with a fork just until dough holds together. Pat into a smooth 5-inch round. Wrap airtight and freeze until slightly firm, about 15 minutes.
4. Meanwhile, in a bowl, gently mix strawberries, rhubarb, 1/2 cup sugar, 3 tablespoons flour, and cardamom.
5. On a lightly floured board, roll dough into a 14-inch round. Slide onto a 14- by 17-inch baking sheet; if dough tears, press back together.
6. Stir berry mixture; spoon evenly onto pastry, leaving a 3-inch border. Fold dough border over edges of fruit, tucking to incorporate excess pastry.
7. Melt remaining 2 teaspoons butter in a microwave-safe bowl in a microwave oven at full power (100%), about 15 seconds.
8. Brush pastry rim with butter and sprinkle with 1 teaspoon sugar.
9. Bake in a 375 regular or 350 convection oven until pastry is browned and fruit bubbling, 40 to 45 minutes.
10. Let cool at least 30 minutes. Slide a long metal spatula under pastry to release. Slide pie onto a platter.
11. Serve warm or cool.
12. Cut into wedges.