Oma's Rhubarb Pie

My Grandmother bakes the best pies! She gave me all her recipe's. While I was looking for a translation online, I stumbled upon this Martha Stewart recipe...which is pretty much exactly the same as my Grandmothers. The only difference is that Martha adds Strawberries, which I find a nice refreshing twist...

• 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

Pie Crust

In a food processor, pulse flour, salt, and sugar several times to combine. Add butter.

Pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. 

Add 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if needed, add up to 2 more tablespoons ice water, 1 tablespoon at a time). Do not overmix.Turn out onto a floured work surface; knead once or twice, until dough comes together. Flatten dough into a disk; wrap in plastic, and refrigerate at least 1 hour.

Filling

1. In a bowl, gently mix strawberries, rhubarb, 1/2 cup sugar, 3 tablespoons flour, and cardamom.
2. 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.
3. Stir berry mixture; spoon evenly onto pastry, leaving a 3-inch border. Fold dough border over edges of fruit, tucking to incorporate excess pastry.
4. 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.
5. Bake in a 375° regular or 350° convection oven until pastry is browned and fruit bubbling, 40 to 45 minutes.
6. 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.