Rustic Strawberry and Rhubarb Pie

• 2 1/4 cups flour, all-purpose or more as needed
• 23 cup sugar or to taste
• 1/4 teaspoon salt
• 3/4 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
• 1/2 teaspoon cardamom seeds ground

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

flour, sugar, salt, butter, strawberries, rhubarb, cardamom seeds ground

Taken from recipeland.com/recipe/v/rustic-strawberry-rhubarb-pie--52172 (may not work)