Strawberry-rhubarb pie is our favorite pie…especially since I started adding the secret ingredient.

Recipe:

[Crust]

2 cups flour
1 ¾ sticks cold butter, cut into small chunks
A pinch of salt
6-8 TBS ice water

[Filling]

2.5 cups hulled strawberries, sliced in half
2.5 cups rhubarb, cut into bite-sized chunks
1 cup sugar
A pinch of salt
¼ cup cornstarch
1 tsp green cardamom seeds
2 tbs butter, cut into tiny pieces

Bake at 425 towards the bottom of the oven for 30 minutes. Lower temperature to 350 and bake for an additional 25-35 minutes (until pie is done.)

Chapters
00:00 about my strawberries
2:48 make a crust
9:40 prep the fruit
11:42 strawberry rant/PSA
14:17 make the filling
18:24 assemble the pie
28:00 baking the pie

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