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1
Mix together 2 cups flour, 1/4 cup sugar, and salt in a food processor or a large bowl.
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2
Cut all but 2 teaspoons butter into small pieces and add to flour mixture.
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3
Pulse or rub in with your fingers until fine crumbs form.
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4
Pour in 1/4 cup water, pulse or stir with a wooden spoon or your finger just until dough forms.
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5
Pat into a smooth 5-inch round.
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6
Wrap tightly in a plastic wrap and freeze until slightly firm, about 15 minutes; or refrigerate for at least 30 minutes or longer.
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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.
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8
Preheat the oven to 375 degree F.
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9
On a lightly floured working surface or cutting board, roll dough into a roughly 14-inch round.
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10
Slide onto a 14- by 17-inch baking sheet, if dough falls apart sligtly, press back together.
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11
Stir berry mixture again, transfer evenly onto pastry with a spoon, leaving a 3-inch border.
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12
Fold dough border over edges of fruit, tucking to incorporate excess pastry.
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13
Melt remaining 2 teaspoons butter in a microwave or in a small saucepan.
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14
Brush pastry rim with butter and sprinkle with 1 teaspoon sugar if desired.
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15
Bake until pastry is browned and fruit bubbling, about 44 to 48 minutes.
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16
Allow to cool at least 1 hour in the baking sheet on a wire rack.
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17
Carefully release pie with a spatula, and slide pie onto a cake stand or a pie plate.
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18
Serve warm, at room temperature or chilled.
