- Cook Time
- Prep Time
- Serves 6 to 8Servings
2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
3 cups sliced strawberries
- 3 cups fresh rhubarb or frozen cut into 1-inch slices
1 1/4 cups sugar
1/3 cup all-purpose flour
1 teaspoon fresh lemon juice
1 teaspoon ground cardamom
- 1 egg yolk, beaten with 2 tablespoons 35% cream
For pastry, place flour, salt, and sugar in food processor and pulse to combine. Add butter and pulse until mixture resembles coarse meal. Add ice water with machine running, drop by drop until dough comes together. Divide into two balls. Press dough into flat rounds; wrap and chill at least 2 hours.
Place one pastry round onto lightly floured surface; roll to 1/8 thickness. Line 9-inch pie plate and trim pastry; crimp edges. Chill pastry until ready to fill.
For filling, combine fruit in large mixing bowl and sprinkle with sugar, flour, lemon juice and cardamom; toss gently. Spoon filling into prepared pie shell. Chill while you prepare pastry top.
Preheat oven to 375°F. Roll out second pastry round to 1/8 thickness for lattice top. Cut pastry into 1/8-inch strips. Weave strips together over filling; press strip into edges to seal. Brush pastry with glaze. Place pie on large baking sheet. Bake for about 90 minutes, until pastry is golden brown and juices in center are bubbling. Let cool on rack.
If you use frozen fruit, thaw and drain liquid. Unbaked pastry shells can be refrigerated, well wrapped in plastic, for up to 1 day or can be frozen for 1 month.
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