Summer Solstice & Almost Full-Moon Pie
2 cups fresh rhubarb diced
1 cup fresh strawberries, whole
1 cup berries: blueberries, blackberries, raspberries, mulberries — whatever is in season; or frozen, any combination
2 Tablespoons of dried elderberries
1/2 cup sugar or sweetener
4 Tablespoons flour
1/2 Tablespoon orange juice
1/2 Tablespoon apple cider vinegar
1/2 teaspoon cardamom
1/2 teaspoon sea salt
Combine above ingredients, let sit for 15 minutes.
Mix up crust:
3 cups flour
1/2 to 3/4 cup butter, properly chilled
1/2 tsp sea salt
3/4 cup very cold water
Once the crust ingredients are mixed, maybe a little crumbly still, but mostly wet and softly-breathing…put the pie crust bowl into the refridge to chill for 10 minutes more. Pre-heat the oven to 425 degrees.
Roll cold crust, fill with your lovely filling, lay at least 6 chunks of butter on top of filling, roll out top crust, cut your signature design on the top, sprinkle with a bit of sugar and put it in the oven.
Bake ten minutes at 425, then turn the oven down to 350 degrees. Usually another 30 minutes check to see if the filling is bubbling. Let it bubble out a few more minutes, before removing it from the oven.