Pie crust wraps around a sweet mixture of strawberries and rhubarb in this mouth-watering pastry recipe.
About 2 1/4 cups all-purpose flour
About 3/4 cup sugar
1/4 teaspoon salt
3/4 cup (3/8 lb.) butter or margarine
2 cups sliced strawberries (1/2 in. thick)
2 cups sliced rhubarb (1/2 in. thick; about 2/3 lb.)
1/2 teaspoon ground cardamom
How to Make It
In a food processor or a bowl, combine 2 cups flour, 1/4 cup sugar, and salt. 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. 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.
Meanwhile, in a bowl, gently mix strawberries, rhubarb, 1/2 cup sugar, 3 tablespoons flour, and cardamom.
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.
Stir berry mixture; spoon evenly onto pastry, 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-safe bowl in a microwave oven at full power (100%), about 15 seconds. Brush pastry rim with butter and sprinkle with 1 teaspoon sugar.
Bake in a 375° regular or 350° convection oven until pastry is browned and fruit bubbling, 40 to 45 minutes.
Let cool at least 30 minutes. Slide a long metal spatula under pastry to release. Slide pie onto a platter. Serve warm or cool. Cut into wedges.
I made this and thought it was very good. I might add a bit more sugar to the fruit if I make it again. I thought the crust was tasty and the pie was nice. I'd never made a rustic crust before and will take a bit more care to make it look prettier next time.
Great flavor, I love the cardamom in it. Not too sweet, not too sour. The flaky dough is a bit stubborn and can be quite the pain. Freezing the dough makes it a bit easier. I usually end up using twice the amount of water called for in the recipe because my dough always comes out much too dry.
In the end, worth the effort.
My family loved this recipe except one thing the caradmom was a little intense the next time I will sub it out for some nutmeg or cinnamon, but the crust turned out fantastic. I will be making this again in the summer perfecting it.
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