INSTRUCTIONS
1
Pre-heat your oven to 375°F.
2
Place flour, sugar, salt, and butter into a bowl and cut the butter in until the size of large peas using a pastry cutter.
3
Slowly drizzle in ice water, gently incorporating each addition with a fork. After you add the fourth tablespoon, squeeze the dough together into a few handfuls. If it sticks, continue to form the dough into a disc. (If still too dry, add another tablespoon of water and then proceed to making the disc.) The dough should adhere and not be crumbly, but it also shouldn't be too wet.
4
Cover and chill the dough while making the filling.
5
Mix together rhubarb, strawberries, sugar, tapioca starch, cardamom, and vanilla extract. Mixture will appear very dry at first. Allow to macerate for 10 minutes.
6
Flour your surface and roll the dough into a large circle about 12 inches in diameter. Transfer to a parchment-lined baking sheet before adding fruit.
7
Mound strawberry-rhubarb mixture into the center of the dough, leaving behind excess liquid that has released from the fruit.
8
Fold the edges of the pie crust towards the center, leaving a small circle of exposed fruit.
9
Lightly whisk the egg together with a splash of water. Brush the egg wash over the crust and sprinkle with coarse sugar.
10
Bake on a parchment-lined baking sheet for 45 minutes until crust is firm and golden. Allow to cool for 15 minutes before serving.
