Rustic Strawberry and Rhubarb Pie

Directions

1. 1
   Mix together 2 cups flour, 1/4 cup sugar, and salt in a food processor or a large bowl.
2. 2
   Cut all but 2 teaspoons butter into small pieces and add to flour mixture.
3. 3
   Pulse or rub in with your fingers until fine crumbs form.
4. 4
   Pour in 1/4 cup water, pulse or stir with a wooden spoon or your finger just until dough forms.
5. 5
   Pat into a smooth 5-inch round.
6. 6
   Wrap tightly in a plastic wrap and freeze until slightly firm, about 15 minutes; or refrigerate for at least 30 minutes or longer.
7. 7
   Meanwhile gently toss the strawberries, rhubarb, remaining 1/2 cup sugar, 3 tablespoons flour, and ground cardamom together until evenly coated and well coated.
8. 8
   Preheat the oven to 375 degree F.
9. 9
   On a lightly floured working surface or cutting board, roll dough into a roughly 14-inch round.
10. 10
    Slide onto a 14- by 17-inch baking sheet, if dough falls apart sligtly, press back together.
11. 11
    Stir berry mixture again, transfer evenly onto pastry with a spoon, leaving a 3-inch border.
12. 12
    Fold dough border over edges of fruit, tucking to incorporate excess pastry.
13. 13
    Melt remaining 2 teaspoons butter in a microwave or in a small saucepan.
14. 14
    Brush pastry rim with butter and sprinkle with 1 teaspoon sugar if desired.
15. 15
    Bake until pastry is browned and fruit bubbling, about 44 to 48 minutes.
16. 16
    Allow to cool at least 1 hour in the baking sheet on a wire rack.
17. 17
    Carefully release pie with a spatula, and slide pie onto a cake stand or a pie plate.
18. 18
    Serve warm, at room temperature or chilled.